Brooklynites Flock to Kellogg's Diner Reboot Spiffed Up With Chrome, Fun Eats

By Paul Frangipane & Meaghan McGoldrick O’Neil

On a bustling evening, Kellogg’s Diner feels like the heart of Williamsburg once again.

The iconic eatery, known for its long history and central location, is embracing a new era after reopening on September 20. As you approach, the new bright yellow sign glows in the dusk, hinting at the warm, cozy atmosphere inside. By 7 p.m. last Thursday, the place was buzzing with locals — an eclectic mix of old-timers and newcomers — who all seemed thrilled to be part of Kellogg’s reimagining.

The diner’s interior, while dimly lit, exudes warmth and comfort. Pink tables with retro placemats feature playful illustrations of local landmarks like Domino, the Williamsburg Bridge, and Crest Hardware. These small touches ground the space in Brooklyn’s evolving history while giving a nod to its enduring character.

“The opening’s been wild,” said Chef Jackie Carnesi, a Bushwick resident who’s helming the kitchen. “People are, I think outside of my role in this or whatever, people have been really excited about it because they have so much nostalgia tied to this place.”

Carnesi, a Texan by birth who’s lived in Brooklyn for over a decade, was tasked with reimagining the diner’s menu. What she delivered is a thoughtful mix of classic comfort food and modern flavors that feels both respectful to Kellogg’s legacy and reflective of Brooklyn’s diverse culinary scene.

While dishes like the turkey club and chili still hit familiar diner notes, Carnesi has added her own twist, infusing each plate with attention to detail.

The dishes, from presentation to spicing, felt thoughtful and respectful of the diner experience while showcasing more diverse flavors that are representative of our city and borough. Carnesi’s version of meatloaf is one example, delivering the same homey satisfaction with a fresher, brighter flavor profile.

Also new to Kellogg’s are cocktails crafted by bar director Chris Amirault, including a Cosmopolitan with cherry blossom sake and grenadine and a s’mores-inspired Old Fashioned with bourbon, oolong tea, cinnamon cordial, and a toasted marshmallow.

And with the new menu comes new design: Arze, together with designer Matthew Maddy — who has designed Brooklyn eateries including Public Records and Celestine — modernized the nearly 100-year-old interior with warm lighting and plenty of mirrors and stainless steel. Still, some of the diner’s classic hallmarks remain.

Carnesi acknowledges that there’s been some pushback, especially on social media, where comments like “gentrified Kellogg’s” and “RIP to the old Kellogg’s” have surfaced. But she was quick to address the criticism.

“I understand that sentiment,” she said. “However, if we didn’t step in, then Kellogg’s would cease to exist because it was about to become a Shake Shack, literally.”

The goal, she told Brooklyn Paper, was never to transform the diner into something unrecognizable, but rather to honor what it was while securing its future in an increasingly competitive neighborhood.

Affordability was another critical consideration. Carnesi is proud of how accessible the new menu is.

“I think the menu is extremely affordable, especially for the area,” she said, noting that the diner remains a place where locals can grab a bite without breaking the bank.

As for what’s next?

“We’re opening up for brunch within the next couple of weeks, and then by late fall, we’ll be at 24-hour service again,” Carnesi said.

She and the rest of the team — including restaurateur Louis Skibar and designer Nico Arze — are making a promise to the neighborhood: Kellogg’s isn’t just back; it’s here to stay.

“I was worried that New Yorkers were gonna be upset that a Texan was gonna be doing the menu at a New York institution,” Carnesi said. “But everyone’s been really lovely. So many people love this place, and the fact that I’m getting such a warm reception is really nice.”

— Additional reporting by Kirstyn Brendlen

Editor’s note: A version of this story originally ran in Brooklyn Paper. Click here to see the original story.

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