New Entrees and Dinner Specials!

Summer is over, but we still have some time before winter gets here.  Come and enjoy the Fall season at Landmark Diner in Buckhead with our new dinner specials.
New to our menu are entrees like the Broiled Florida Red Snapper, the Blackened Yellow Tail Tuna, and the Chicken Roulade - chicken breast rolled with Asiago cheese and herbs.
To compliment your dinner entrees, we have also added a few new appetizer specials as well.  You can select from appetizer plates like the new Primo Italiano - Roasted Red Pepper stuffed with Feta Spread and toasted with Extra Virgin Olive Oil.  Or, the Baby Octopus Salad - served cold and garnished with Greek Extra Virgin Olive Oil.

Landmark Diner Dinner Specials

New Dinner Specials

New to our Buckhead location`s Dinner specials, your choice - Broiled Baby Flounder or Fried Baby Flounder.



We have preparing wonderful whole baby flounder every day!  This dinner entree is broiled or fried, which ever you desire, and plated with mashed potatoes and steamed vegetables.  You also have a choice of soup or salad and our tasty home made challa bread.  There are many other specials to choose from as well.  To see my most recently updated dinner specials menu, please click on the pdf link for dinner specials on our buckhead page.  There is something for everyone to enjoy, see you soon...

About Us

Landmark Diner - Buckhead is Atlanta`s Premier 24 hour diner!  We are located in the heart of buckhead, at the corner of Peidmont and Roswell Roads.

Whether you are enjoying an early morning breakfast, having a business luncheon with colleges, dinner with your family, or a late night bite with friends, the Landmark Diner is the place to be.
We are a traditional 24 hour, New York diner operation with a large menu.  Always prompt and professional service.  Where breakfst, lunch or dinner is available to you any time you desire.  From eggs benedict, to fillet mignon, we have it all!  Our newly designed bar area serves beer, wine, and liquor.  Whether you are at the bar or in a private booth, you can enjoy our drink menu while you eat.  After your meal enjoy the best desserts around from our full bakery, as well as fresh challah bread made in house especially to accommodate your dinner meal.

Landmark Diner - Buckhead is a late night hot spot.  It really is "Where the stars meet at night!!!"  Not to mention, the Landmark Diner - Buckhead has a convenient side lounge, where comedy and music is available nightly.  Laughs and fun are part of the dining experience at the Landmark in Buckhead.  Comedy shows start every Wednesday night and continue each night until Saturday night.

With our low employee turnover, you are always a familiar face when dine with us.  Come and enjoy your favorite meal along with a dedicated staff, that always remember you and make sure to make your experience the best around.  See you soon at the Landmark Diner - Buckhead!

European Desserts

If you don`t already know, Landmark Diner has a full bakery and everything we sell is made in house.  We have two pastry chefs, Chef Ocsar and Chef Betty.

Chef Oscar makes all of our cakes and American pastries.  And our newest kitchen member - Chef Betty, who comes from Romainia, makes many small, delicious European pastries.  Some of the European pastries we offer to you are Nugatina, Carmel Crunch, and various Roll cakes.  There are many more to choose from and to see more of our European deserts and descriptions check out our facebook page - facebook.com/landmarkdiner.

Landmark Diner is a great place to dine, but it is also a great place to just have a dessert of your choice and a cup of coffee.  Look forward to seeing you soon...

Landmark Diner Video

SENIOR CITZENS SPECIALS

Only $9.99

SERVED FROM 12 NOON TILL 8 PM -EVERY DAY

SERVED WITH CUP OF SOUP AND DESERT – RICE PUDDING OR BREAD PUDDING

GRILLED SLICED BEEF LIVER with fried onions, mashed potatoes

FRIED TILAPIA FILET with mashed potatoes and tarter sauce

CHEF’S MEAT LOAF with gravy and mashed potatoes

GRILLED CHOP STEAK with fried onions and mashed potatoes

PASTICHIO – Greek lasagna

BEEF STROGANOFF over butter noodles

BLACKENED SHRIMP CEASAR SALAD – romaine lettuce, crutons and parmesan cheese

Spanakopita Triangles

There is something to be said for combining Spinach with feta and ricotta cheese! The sensation that it creates is amazing! The Greek do know how to eat! The creaminess of the ricotta, the saltiness of feta combine with earthy spinach to create a wholesome taste. Spanakopita is a Greek savory pastry belonging to the Burek family ( may be that's where borekas come from??!!) enjoyed either by way of Pie or cut into triangles. 

According to Wikipedia "Spanakopita is similar to torta pasqualina, a traditional dish from Liguria, that is very common in Argentina and Uruguay." The world gets closer and closer in so many ways than just internet! Since I was planning to make it for a get together potluck, I thought of making it into triangles which makes it a great appetizer. Somehow making it into a pie gives me a main course feel!

Most of the steps are very similar while making triangles in the beginning. I have changed a little bit the way I cook. Instead of boiling the spinach, I steam them! Also I have omitted the eggs in the recipe. It dint cause any binding problems since I thought the cheese would do it perfectly by themselves (which they did). I also eliminated lots of fat by way of cutting down on large quantities of butter which is normally used for this recipe and added Olive oil to compensate for some of the butter. It does not affect the taste as such. Instead it helps the taste of spinach and cheese to shine through!I haven't followed any one particular recipe - just bits and pieces from quite a few available in the net.

Ingredients

About 3 bunches of fresh spinach (about 2 lbs, I think)

1 onion, chopped finely

6-8 spring onions (scallions),chopped

5 oz (150g) feta cheese, crumbled

3 oz (90g) ricotta cheese

1/3 cup (35g or 1-1/4 oz) freshly grated vegetarian parmesan

1 tbsp fresh dill,chopped

1 generous pinch of nutmeg

About 1/2 cup fresh parsley,chopped (cilantro works well too)

12 sheets of filo pastry, thawed (Make your own from here)

About 3-4 tbsp of unsalted butter, melted + some olive oil (or more if required)