Sheldon’s Luncheonette boasts a relationship with Colorado Springs that surpasses many marriages: 56 years, and it’s still going strong.
This is a small, unassuming diner serving only breakfast and lunch with a friendly staff and a focus on quality ingredients. Consequently, it has its share of regulars, although even newbies are made to feel at home.
Decor is all about vehicles, from photos of classic trucks and muscle cars to an extensive collection of toy trucks. There’s also the “Only the Best” motto emblazoned on staff T-shirts, the walls and the tables.
At first glance, $13.45 for a quarter-pound hamburger at a diner seemed a little steep. After one bite, however, there was no quibbling about cost. This is a thick patty of prime quality beef. There was no extra charge to add a choice of cheddar, pepper jack, Swiss or American cheese. Lettuce, tomato, onion and dill pickle slices were part of the deal as were the hand-cut fries. A half-pound burger ($14.95) was also available, but the junior size was plenty big enough.
Aromas from the grill that emanated throughout the diner served to whet the appetite. The chef was in constant motion flipping burgers, grilling onions and tossing bowls of spuds into the fryer to keep up with the steady demand; fries accompany most items, although other sides include potato salad, mashed potatoes, macaroni salad and coleslaw.
Among the hot sandwiches are such standards as BLTs, grilled cheese, tuna melt and roast beef melt. The latter ($11.95) was a mound of thinly sliced, tender roast beef smothered with grilled onions and green peppers topped with melted cheese. Served on a kaiser roll, the fillings spilled onto the plate.
This created the opportunity to first appreciate the rich flavors of the meat and veggies without the bread. Once the ingredients looked like they’d stay in place, it was easier to enjoy this as a handheld sandwich as it was meant to be eaten.
I was impressed with the fries, which when hand cut are typically crispier and less starchy. I also opted for potato salad, which was milky with bits of celery for crunch and equally successful.
Cold sandwiches such as chicken salad, egg salad and tuna salad also grace the menu. I noticed several taco salads were delivered to various tables as was the chicken fried steak.
On my seemingly never-ending quest to find good fried chicken, Sheldon’s seemed a likely contender. At $14.45, a single, thinly pounded chicken breast was served with mashed potatoes, all hidden beneath a substantial amount of house-made gravy. Two slices of golden Texas toast were also on the plate.
The gravy was pepper-heavy and creamy but didn’t overshadow the chicken’s crispy coating. Looking at it and the chicken fried steak at a nearby table, there was little difference between the two.
Like any true diner, there’s an array of house-made pies.
Sheldon’s can get busy, and the wait for food can be longer than expected. Just remember some things shouldn’t be rushed. Otherwise, that ubiquitous slogan throughout the diner would be a ruse.
