Dormont's Dor-Stop Restaurant is worth the wait
People wait in the entryway. They gather on the sidewalk outside. Every table and counter seat is taken.
This is a typical Sunday morning at the Dor-Stop Restaurant in Dormont.
But, diners agree, the wait of 15, 20, 25, 40 minutes and sometimes more is worth it.
“The food is great,” says Jessie Jones of Upper St. Clair. “The service is great. The wait doesn't ever seem that long. Things move pretty fast in here. It is so much fun to come here because they treat you like family.”
Jones and her grandmother, Betty Jones of Baldwin Township, stop after Sunday Mass. As they are being seated after about a 20-minute wait, waitress Kelly Dalton gives Betty Jones a hug and says, “Hi, Grandma.”
“See what we mean?” Betty Jones says. “We are treated like family here. I like to joke around, and I can with the people who work here because they know me, and they like to joke around with me, too. You don't find that kind of atmosphere everywhere, but you always find it here.”
That and the food is what keeps Brian Finn and Christina Stoltz driving from Robinson nearly every weekend to have breakfast.
“They have the best coffee in town,” Stoltz says.
“And the best breakfast,” Finn says.
The two found out about the Dor-Stop from researching on the Internet. The name is a combination of Dormont and the nearby T-stop. It's open for breakfast and lunch and offers daily and seasonal specials.
Popular breakfast items include Vicki's Italian Jumbot for $7.69. It's ham, onions, green peppers, eggs, potatoes, tomatoes and American cheese served with Italian toast.
Bob's Specialty consists of two eggs, fresh German potato pancakes, applesauce, sour cream and toast for $5.25. Omelets include hot sausage and jalapenos, spinach, feta, onion, meat lovers and south of the border with sausage, onions, green peppers, tomatoes, cheddar cheese with salsa on top served with homefries and toast for $7.79.
Eggs are made in a skillet, not on a grill, because they taste better, says Vicki Lawhorne, who owns the restaurant with her husband Bob. They go through 22 to 24 cases of eggs per week.
If you go to the Dor-Stop you need to try the hotcakes — the secret recipe is only known by the owners and their daughter Lori Raab, who is the manager. Choose from chocolate chip, Oatmeal, pumpkin, banana and walnut for $5.59 or combine flavors for $5.99. If you choose chocolate chip, the candies are mixed into the hotcake, not just tossed on top. They started with a home-use Kitchen Aid mixer and now have a 60-quart commercial mixer.
“I say it is like the Bush's baked beans where only the dog knows the recipe,” Vicki Lawhorne says.
Lunch includes nine burgers made from angus beef starting at $4.15. Or try a hoagie, club sandwich or wrap. Old-time favorites are hot roast beef, turkey or meatloaf.
Finish the meal with a piece of pie or cake.
The Dor-Stop was featured on the Food Network's “Diners, Drive-ins and Dives.” The show has brought guests from all over the world. Vicki Lawhorne invites customers to write their thoughts in a book.
“Customers tell us this place is really well-run, like a well-oiled machine,” Raab says. Sister Pam and brother Rob also work there. So does sister-in-law Diane.
“I tried other work, but I kept coming back to this,” says Vicki Lawhorne, inside the place they've owned for 26 years. “I love the people. I love when it is busy. This is about being like the old-time diners where you never leave hungry and where you are always welcomed back.”
The Dor-Stop Restaurant is at 1430 Potomac Ave., Dormont. Hours are 6 a.m. to 3 p.m. Mondays through Saturdays, 8 a.m. to 2 p.m. Sundays. Details: 412-561-9320 or www.dorstoprestaurant.com
JoAnne Klimovich Harrop is a staff writer for Trib Total Media. She can be reached at email@example.com or 412-320-7889.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Fayette County man dies in motorcycle accident
- Cops: Man shoots 11-year-old with BB gun in McKeesport; boy critical
- Pirates pitcher Morton turns in solid performance in win over Marlins
- Pirates notebook: Morton’s return to Pirates means Liz leaves
- Top U.S. advisers debate Iraqi strategy to fight ISIS
- With space to spare, Pittsburgh International draws corporate jet carrier
- ‘Voice of Pittsburgh’ was proud of Mon Valley roots
- Consistency keeps Cellone’s Bakery customers coming back
- Accident at West Virginia’s Cheat Lake sends boaters to hospital
- CMU, Pittsburgh’s Surtrac program aims to ease traffic congestion
- Previewing the the 2015 WPIAL baseball championships