Dining With Denise Neil

Doo-Dah Diner starting once-a-month buffet, renovating kitchen

Doo-Dah Diner is introducing a last-Sunday-of-the-month breakfast buffet.
Doo-Dah Diner is introducing a last-Sunday-of-the-month breakfast buffet.

Crab cakes Benedict and pork belly with grits are a bit exotic for some Wichita diners – or so they think.

But if they get a chance to try them, they’ll probably like them.

That’s the idea the owners of Doo-Dah Diner, the popular downtown diner at 206 E. Kellogg, are testing with their new last-Sunday-of-the-month breakfast buffets.

The restaurant, owned by Timirie and Patrick Shibley, is known for its big, caloric portions and long waits, especially on the weekends. On Father’s Day, the Shibleys tested their first buffet, putting out warming trays of its most popular dishes – crab cakes Benny, pork belly and grits, breakfast burritos, steak and eggs and more – on a long, self-service table in the cavernous waiting area.

The buffet was a hit, so the Shibleys have decided to try it again. They’ll offer it from 8 a.m. to 2 p.m. this Sunday and also on Aug. 30 and Sept. 27. The price for the all-you-can-eat buffet is $19.99 for adults and $9.99 for ages 4 to 10. The regular menu will not be available on buffet days. (Good news for those who lack the patience for the Doo-Dah wait: The buffet seems to help tables turn over faster, said Timirie.)

“The biggest comment is that people are loving it,” she said. “Even regulars – they may not, after waiting for an hour on a Sunday, risk ordering pork belly and grits for fear they might not like it. They loved being able to try things they were always too scared to order.”

In other Doo-Dah news, the restaurant is about to start a $25,000 renovation to its kitchen that will result in a new 20-foot hood (replacing the outdated 12-foot hood) that will make the diner less smoky and better vented. The renovation should be complete in the next three to five weeks, Timirie said, and sometime during that period, the restaurant will have to close for a few days to a week. She promised to provide an update when she pinpoints the dates.

Also, she said, the restaurant will start selling its syrup and green chile the next four to six weeks.

Reach Denise Neil at 316-268-6327 or dneil@wichitaeagle.com. Follow her on Twitter: @deniseneil.

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