For 32 years, Mark Sullivan has worked in the restaurant business and has in his own words, "finally got it right."

"We serve very creative food in the ambience of a shabby chic setting, with great pricing," he said. It's a combination that hard to beat. Dishes utilizing fresh, high quality ingredients drive his eclectic menu. Fish is delivered every other day and Sullivan utilizes produce from local farms.

"Right now, we're serving eggplant parmesan with eggplants grown from Joe Pratt's farm in Hopkinton," he said.

Breakfast is served all day, everyday. Sullivan doesn't trust anyone but himself to man the grill or stir the pancake batter. The breakfast menu is filled with treats, including several specialty omelets, like his Cabot Cove Omelet, filled with lobster, asparagus, tomatoes and cream cheese. His eggs Benedict dishes include Eggs Ellen, pan seared salmon topped with two dropped eggs and Hollandaise sauce on a bed of asparagus and home fries. He makes all kinds of pancakes, Belgian waffles and of course, his famous banana crunch French toast. But if you like, you can still get diner favorites like three eggs any style, with home fries and toast, and a side of corned beef hash.

Lunch at the South Street Diner is an assortment of old diner staples like burgers and fish and chips along with eclectic fare. One of their specialties is the South Street Tuscan Sandwich, grilled chicken served with pesto mayonnaise, tomatoes, Bermuda onion and fresh green on rye bread. Salads range from the traditional Caesars to their "Top Producer" Salad – fresh salad greens with cranberries, walnuts and slices of Mandarin oranges, raisins, asparagus, goat cheese, tomatoes, peppers and Bermuda onion.

But the real magic happens on Thursday and Friday nights.

"We dim the lights, light candles, and create a warm feeling," said Sullivan. The South Street Diner offers baked stuffed lobster, Montreal steak tips and pasta dishes. The South Street Diner is known for serving fresh fish. One of their seafood highlights is Scallops Athena, scallops sautéed with spinach and tomatoes in olive oil, white wine and garlic served on a bed of pasta, and topped with feta cheese.

His desserts include Banana Foster, made from a recipe he received from Brennan's Restaurant in New Orleans.

"It's not your typical diner dessert," said Sullivan.

And it's not your typical diner.

"I like to think that every meal should be right every time – top quality," he said.

Since this article was published, the South Street Diner moved in March 2009 to its new location, into a building built to their specifications, right next door at 38 South Street, Westborough.