March 26, 2024
by Gloria Vanderbrick, Bricklyn Eagle People in the News Correspondent
Editor’s Note: After reporting last week on the opening of the French restaurant L’Étoile du Nord, some Outland readers asked if there were lower priced dining options in Bricklyn. The answer is a resounding “Yes.” We called on Gloria Vanderbrick, our People in the News correspondent, to interview Dougie Truebrick, the voluble owner (and principal short order chef) of the Bricklyn Diner. Here’s Gloria’s interview of Dougie — including some stories Dougie shared.
Gloria Vanderbrick for the Bricklyn Eagle: Good morning Dougie. Instead of stopping over this morning just to grab some coffee and a bite to eat, I’m here on assignment! — and the assignment is to interview you about your well-loved Bricklyn Diner. Are you OK with that?
Dougie Truebrick: Sounds good. I’ve got all the time in the world for you Gloria — if you don’t mind a few interruptions. Got to keep the customers satisfied, and today’s the start of the work week. But we’ve got Assistant Chef Doug working with me today, so I can keep jabbering away with you.
Bricklyn Eagle: Thanks, Dougie. That would be great. You know I recently spoke with Chef Christophe of the new Étoile du Nord restaurant. You’re a chef too, but it’s a very different environment you’re working in. How would you describe your work as chef at the Bricklyn Diner?
Just a Plain Ol’ Short Order Cook
Dougie: Well just between you and me, Gloria, a chef is a chef is a chef. But, to tell you the truth, I’m really just a plain ol’ short order cook. I’m talkin’ flippin’ pancakes, fryin’ up eggs sunny side or over-easy, and stackin’ sandwiches taller than the Green Mountains.
It’s a real dance back there behind the grill, dodging grease splatters and keeping track of orders like a hawk. But when hungry Bricklyn customers leave with a smile and a full belly, well, that’s what keeps me coming back day after day.
Bricklyn Eagle: I’m curious what kind of food you like to eat when you’re dining out?
// interruption
➤ Cheryl (Waitress): “Hey, Chef, got a new order for you: table six wants a bacon cheeseburger with extra pickles, fries on the side.”
➤ Dougie: “Got it, bacon cheeseburger, extra pickles, fries. Anything else for table six?”
➤ Cheryl: “Yep, they also want a side of ranch dressing for the fries.”
➤ Dougie: “Noted, ranch on the side.”
Dougie: Sorry for that interruption. OK, you asked what I like to order when I’m eating out. Well, after a long shift in the kitchen, I don’t mind indulging in a bit of comfort food from time to time. There’s nothing like a hearty burger or a plate of crispy fried chicken after a busy day cooking for others.
But hey, I’m even gonna try that fancy new French place you mentioned at the start!
The Bricklyn Diner as a “Third Place“
Bricklyn Eagle: Some have said that the Bricklyn Diner is like a “third place” where people from the community like to gather and share news and stories.
Dougie: Yeah, I heard that term, from a professor who stopped here once. I think Goldenburg or Oldenburg was his name.📍
➤ See Ray Oldenburg, Our Vanishing “Third Places.”
Definitely, a lot of folks from Bricklyn Junction like to meet up here. In fact, we’ve got two groups of “regulars” who meet every Thursday morning for breakfast. Four guys at one booth. Four gals at another booth. Never mixed company. But they’re all friendly folks. We love our regulars.
Of course, the politicos love to come here around election time. Nice to have them. They chat with our customers and shake everyone’s hand and, of course, have their photo taken.
Here’s one of me and Hilma, and believe it or not, it wasn’t even election time! She’s a little younger in that photo, way before she was elected Federal Council President.
Hilma’s the one who even suggested I make an apple donut pie. Took a little trial and error, but now it’s a favorite here. So I owe her for that!
Got to please all those Bricklyn donut lovers even though where I grew up it was only pies in diners, no mixing with donuts. But, hey, you’ve got to adapt!
Bricklyn Eagle: Any interesting or unusual customers you’ve had at the Bricklyn Diner that you can tell us about?
“Old Gus” & Pancakes
Dougie: Gloria what kind of question is that? Why everyone who dines with us is interesting, and some, I’ll admit, are also a bit on the unusual side!
There was this one fella, a regular we called Old Gus. Now, Old Gus wasn’t just any old customer. He’d come in every Saturday morning, rain or shine, sporting his cowboy hat, leather vest, and boots.
But what made Old Gus stand out wasn’t his attire, it was what he always liked to order: a stack of pancakes topped with chili and a dollop of whipped cream.
You heard me right — chili and whipped cream on pancakes! Folks used to raise an eyebrow or two when they saw him chowing down on that concoction, but Old Gus swore by it. Said it was the breakfast of champions. And you know what? Who am I to argue with a man and his pancakes!
// interruption
➤ Dougie: What do you need, Beth?
➤ Beth (waitress): Two classics: tuna melt and grilled cheese, both with fries.
➤ Dougie: Got it. Two comfort specials coming right up.
➤ Beth: And make sure that tuna’s nice and melty. Customer at table eight is a real stickler for it.
➤ Dougie: Noted. I’ll make it ooze just right.
Bricklyn Eagle: Busy morning, Dougie. Another question for you: I heard you once had a very musically inclined customer. Can you tell our readers about that?
Miss Beatrice & Her Harmonica
Dougie: You’ve got that right, Gloria. For a couple of years there was this elderly lady we affectionately called Miss Beatrice. She’d shuffle in every Wednesday afternoon, curly grey hair and wearing overhauls. But Miss Beatrice wasn’t just here for the food, she was also here for the music. She’d bring along her harmonica and, without fail, pull it out and liven up the entire diner with old-time tunes while she waited for her order.
It became a bit of a tradition for other customers to grab a spare tambourine or tap their feet along to the rhythm. Before you knew it, the whole place was alive with music and laughter.
Miss Beatrice, she’d smile like she owned the place, belting out tunes on her harmonica like she was onstage at the Grand Bricklyn Opry. And when her food arrived — usually a simple bowl of chicken soup — she’d put down her harmonica, take a sip, and nod in approval. She may have been just a little ol’ lady, but Miss Beatrice sure knew how to bring joy to our diner.
Romance & Apple Pie
Bricklyn Eagle: Any stories of romance in the diner you can share with us Dougie? There must be some.
Dougie: Glad you asked Gloria, cause there’s a nice little story I can share on that front. For several months there was this young couple who would come in every Friday late in the day like clockwork. They’d order the same thing: a single slice of apple pie to share between them.
But here’s the kicker — they never actually ate it. Nope, instead they’d just sit there talking, laughing, and glancing over at each other. They’d seem to have completely forgotten about that nice slice of pie.
It was something special, seeing love like that unfold right here. Made me believe in the magic of apple pie and romance all over again! And, of course, I packed away their pie in a doggie bag for them.
Bricklyn Eagle: Beautiful! Thanks so much for taking the time to talk with us, Dougie.
Dougie: A pleasure as usual. But I don’t want to forget to thank our amazing servers, Cheryl and Beth, and Doug, our assistant chef.
Now Gloria don’t rush off. How about you sit down and enjoy a slice of pie before you head back to your office. Or I can put it in a doggie bag for you! [laughing]. ✥
We welcome Letters to the Editor. Please email to: bricklynvt@gmail.com
To the Editor: So glad you reported on Dougie’s Bricklyn Diner. But just want to be sure your Outland readers are aware of another great diner we have here.
I’m referring to the Miss Bricklyn Diner, just two blocks from Swiftbrick Field in Bricklyn’s East End. It’s run by Lenny Truebrick. That last name sound familiar? Lenny and Dougie Truebrick are cousins, and fans of each other’s diners.
I love Dougie’s apple pie, but you’ll be in heaven with a slice of Lenny’s banana cream pie. Make a night of it and stop by both diners and sample both pies! — Stewart Tiler Stephens, Bricklyn, VT
To the Editor: Hey, Walt, thanks for the diner story. It reminds me of diners I frequented in NJ, some that had been around forever. Keep on truckin, Dougie! — Pat D., Vermont
To the Editor: The diner stories remind me of an exhibit I just saw at the Manchester VT library about the Quality Diner — in Manchester since 1932, the menu was broken down by ration points needed during WWII and the clock that hung in the diner are all there — as well as the Norman Rockwell painting of the diner. — Nancy S., Vermont
Note: some of the inspiration for this post came from these sources:
➤ The late Ray Oldenburg’s books, The Great Good Place and his follow-up, Celebrating the Third Place, as well as Oldenburg’s article in the Planning Commissioners Journal, “Our Vanishing ‘Third Places.’ ”
➤ The wonderful Japanese TV series, Midnight Diner, and its Netflix companion series, Midnight Diner: Tokyo Stories. Both series tell sometimes funny, sometimes moving stories about those who frequent this late-hours Tokyo diner. See this NPR review of Midnight Diner by John Powers.
➤ “Auggie Wren’s Christmas Story” (written by Paul Auster), in director Wayne Wang’s movie, “Smoke.” See the YouTube clips below: the first is of Auggie recounting his story to writer Paul Benjamin (a great scene featuring actors Harvey Keitel and William Hurt); the second clip is a visual account of the story, with Tom Waits’ gravel-voiced singing of “Innocent When You Dream,” that runs over the film’s closing credits. Paul Auster’s full short story is also available in The New York Times (Dec. 25, 1990).
March 30, 2024. Note from the Editor: It has come to our attention that two portions of Ms. Vanderbrick’s interview of Dougie Truebrick were prepared with assistance from Chat GPT. Here are more details on what happened, and Ms. Vanderbrick’s reply.
