The Block Island Times

Omelets at Bethany’s Airport Diner

May 03, 2013
Photo by: K. Curtis

It’s a beautiful, shiny-clear, spring morning on Block Island.
Jim Philippou is happily sitting at Bethany’s counter digging into his breakfast. As he sips on his coffee, Jim says, “I just flew all the way down from New Hampshire to have the best breakfast burrito in New England. This is my tenth year of making these trips.”

Bethany’s Airport Diner, which advertises “Real food for real people,” is a popular year-round place for breakfast and lunch every day of the week. No matter when you stop in, you’re sure to see folks you know. In fact, some people think of it as their club and gather there with friends every week.

The regulars know to look for the blackboard specials, but the menu offers a long list of choices as well. With her first cook, Steve Tabor, Bethany Campbell can put together all the favorites, each one made to order, or in any variation you choose.
One of the most well-liked items is Bethany’s omelet. They’re huge, made in sauté pans “because they get fluffier” and are cooked to a golden brown.  Think up any combination and Bethany will make it (we had the special of the day, the B52 with shaved steak, red peppers and spinach, shown above). The corned beef hash and cheese omelet is a hit, but so is the “Jax” with bacon, potato, onion, tomato and cheese and the “Popeye” with spinach, mushrooms and cheese. If you prefer, egg white omelets can be whipped up, again with the fillings of your choice.
With its walls filled with airplane and airport memorabilia, and the friendly atmosphere, Bethany’s is a great outing for kids, who can sit at the big windows (or at picnic tables in warmer weather) and watch all the action of a busy airport. Note: Bethany’s plans to be open until 8 p.m. during July and August.
— Becky Ballard

“Order this ...” is a weekly column celebrating the kind of delicious food and drinks that can be found at restaurants and pubs on Block Island. If anyone has a recommendation that you’d like to share with our readers, contact Kari at or 466-2222.

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