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1430 Hertel Ave Buffalo, NY 14216 | Phone: 716.836.3100 | webadmin@berthasdiner.com

Copyright © 2009 - 2015 BerthasDiner.com All Rights Reserved

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Monday:        7:00am – 2:00pm

Tuesday:       7:00am – 2:00pm

Wednesday:  7:00am – 2:00pm

Thursday:      7:00am – 2:00pm

Friday:           7:00am – 2:00pm

Saturday:      7:00am – 2:00pm

Sunday:         8:00am – 2:00pm

Breakfast is served All Day, Everyday!

Now Open 7 days a week!

Weekend Special’s for August 1st & 2nd 2015

Buffalo’s Best Belgian Waffle


Our famous buttermilk waffle filled with crunchy vanilla granola. Topped with a sliced banana, drizzled with honey and chocolate

sauce, Finished off with whipped cream…$9.95

Bertha’s Grilled Blueberry Banana Bread

Homemade, grilled and DEE-licious!!...$3.25

Mother Bertha’s Super Fried Chicken and    Waffle

Our Belgian waffle topped with two pieces of super fried chicken, two eggs and our savory sweet gravy…$12.95

Extra hungry? Add another piece of chicken for $2.00

Steak and Eggs

A delicious eight-ounce steak grilled to your liking, served with two eggs, any style. Includes home fries and toast…$12.95

Pepperoni and Eggs

Three scramble eggs with pepperoni, onion, green peppers and mozzarella cheese. Served with home fries and toast…$11.50

The Hollywood Burrito

A warm tortilla filled with bacon, eggs, cheese and home fries. Served with salsa (hot or mild) and sour cream…$9.95

Bertha’s Benedict Menu

Served with home fries

Traditional Eggs Benedict

Served with Peameal Canadian bacon…$10.00

Florentine Benedict

Poached eggs, tomato and fresh spinach top Italian toast and covered with Hollandaise sauce…$10.25

Hash Benny on Rye

Buffalo’s best corned beef hash served on rye toast with poached eggs and Hollandaise sauce…$10.75


Crab Cake Benedict

Two crab cakes topped with poached eggs and Hollandaise sauce…$12.50

There are conflicting accounts as to the origin of eggs Benedict, including: In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise". Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast. Another claim to the eggs Benedict fame was circuitously made by Edward P. Montgomery on behalf of commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then New York Times columnist Craig Claiborne and included a recipe he claimed to have received through his uncle, a friend of the commodore. Commodore Benedict's recipe — by way of Montgomery — varies greatly from chef Ranhofer's version, particularly in the hollandaise sauce preparation — calling for the addition of "hot, hard-cooked egg and ham mixture".

Thank You for Eating at Bertha’s

Make Great Choices, Eat Great Food!

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