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For the latest Sweet Friends collaboration at Kellogg's, Chef Jackie Carnesi has invited Chef "Ham" El-Waylly to the diner to whip up a Pumpkin Spice-Coconut Roll Cake for the dessert case during November. Carissa Diaz For a romantic evening, couples might seek a quiet corner table with candlelight. For a fun evening out with friends, it might mean chic interior, comfy seats, and an eclectic playlist. But at a diner? At a diner you expect the cling and clang of silverware on plates, the clink of ice hitting the bottom of glasses, the hum of a shake machine blending a vanilla malt; or the laughter of kids, sticky with pancake syrup, bouncing in brightly-colored, chrome-trimmed booths. Although diners are a dying breed, they still provide the “something for everyone” experience, and fewer still do it for 24 hours a day. Kellogg’s Diner in Williamsburg has changed a lot since first opening its doors in 1928, but it still offers something for everyone and does so 24 hours a day. It has now been one-year since the diner’s renovation, re-boot, and and re-opening and now more than ever, it offers an expanded menu for sharp, New York City palates. Chef Jackie Carnesi has made sure of that. Guajillo Braised Short Rib Hash, Migas, Chilaquiles Verdes, Fried Pickles & Ranch, Enchiladas Suizas, Tex-Mex Enchiladas, Stuffed Poblanos, Flat Nachos, or Texas Chili are just a few of the delicious things Chef Carnesi has brought to Kellogg’s. She’s combined the smoke and spice of her Southern Texas roots with her CIA education, and 15 years of fine dining in New York all under one roof. That’s a real prism of culinary expertise from which to jazz up a much-beloved Brooklyn diner. Of course, longtime diner classics like pancakes, eggs any style, meatloaf, or soup of the day are still firmly planted on the Kellogg’s menu, but, for the last year, Carnesi has added tasty additions that have not only satisfied the regulars but have tempted foodies from across the city. Texas is, indeed, in the building. A quiet diner is a rare sight, especially at Kellogg's in Brooklyn where the lights are on and food is served 24 hours a day. Carissa Diaz MORE FOR YOU (Don’t) Mess With Texas Carnesi came aboard Kellogg’s Diner, initially, for consultation to update the menu and “chefs things up a bit,’ she said, however, the owners were intrigued and wanted more. “’We want you to do Southern Texas, diner food,’” they said. She had spent many years cooking so many other popular cuisines--Italian food at Roberta’s, for one--but this opened a door to her past, to the nostalgic foods of her youth. And what is diner food, if not nostalgic? “This felt like another chapter of my life that I was very familiar with and one I could represent,” Carnesi said. At the time, Carnesi was the Executive Chef at Nura, another Brooklyn hotspot sought after for its mashups of Indian and Mediterranean cuisine. So, she was no stranger to steering the menus of popular cuisines and dishes. She said her pivot from her last position to her role at Kellogg’s has become the perfect culinary challenge: it keeps the creative juices flowing--with R & D for new dishes a steady part of her rotation--while helping her team keep the regulars of a near 100-year old institution consistently happy any hour of the day. Chef Jackie Carnesi took the reins as Kellogg's Diner's Executive Chef in 2024 and has spiced up the menu with new dishes inspired by her Southern Texas roots. Carissa Diaz “I thought it was really important to keep the menu pretty classic and, not pretentious. But I thought that a good and fun way to make it a little bit more cheffy was to keep bringing chefs in and do fun diner food. Stuff that was still very approachable.” Carnesi and the Kellogg’s team manage and execute seven different menus everyday: breakfast, brunch, lunch, dinner, dessert, late night, and drinks with approximately 200 separate menu items in total. One of those cheffy collaborations is the diner’s monthly “Sweet Friends” project. Every month, different chefs come in and work with Carnesi and Kellogg’s Pastry Chef Amanda Perdomo to create a new take on a diner classic, which is then featured in the dessert case all month long. They’ve just wrapped up with Chef Thea Gould of Thea’s Treats and La Cantine. And for November, Chef “Ham” El-Waylly of Strange Delight has signed on to create a Pumpkin Spice Coconut-Roll Cake, as the diner’s featured fall treat. 24 Hours A Day When talking about reverting the diner back to its 24 hour model, which it did just two months after Carnesi took the reins, it was not a difficult decision. With a team of over 100 employees in place--150 during the busiest seasons-- they rotate three different shifts and have a real system in place. It’s a machine that works. “We have an amazing team,” Carnesi said. “And they’ve done this a number of times.” (That’s owner, restaurateur Louis Skibar, who has several restaurants, three of which are diners, with Coppelia also running 24 hours a day.) A sneak peak at some of Chef Carnesi's additions, like Poblano Peppers, Queso and Fried Chicken and Biscuit. Carissa Diaz Is running a 24 hour restaurant sustainable? “Like any restaurant, a [24 model] is sustainable if you stay busy,” Carnesi said. “The fact that there are very few 24-hour diners in New York left makes it better for us, of course.” Carnesi, and mom of a seven-year old son, says she often splits up her time so she can come in a bit during each service. “It has given me a lot of opportunity to have more of a regular schedule with two days off a week,” Carnesi said. "But, I still work dinner most days so I can check in with everybody. According to NYC Department of Health, there are approximately 150 diners in Brooklyn; and only ten diners amongst all of New York City, are open for 24 hours. What’s Next? In addition to plumping up and cheffing up the menu, gauging flow, interest, and standout dishes, Carnesi says she’s looking forward to this next year at Kellogg’s. From more collaborations with other chefs to more creatively using the diner space. For example--although there’s no official timeline as of yet--diners can expect the diner, to soon expand to the roof, add a smoker, and allow Chef Carnesi bring even more Texas to Brooklyn. Kellogg's Diner not only has the quintessential cakes and pies case but Chef Carnesi as started a regular collaboration with New York pastry chefs who add their spin on classic treats. Seen here is the diner's Coconut Cream Pie. Carissa Diaz For the Kellogg’s one-year anniversary of its latest iteration, they are celebrating with a party on November 9 where they’ll debut a variety of new menu items, including The Kitchen Sink Salad; a Roasted Half Chicken; Buffalo Wings; Broccoli Rabe Melt; Pumpkin Spice Pancakes; and a Peanut Butter Chocolate Cheesecake. There will also be anniversary party merchandise, drink specials, and fun decor. This Thanksgiving, Kellogg’s Dinner will be offer Thanksgiving dinners and desserts to go, as well as a variety of specials throughout the holiday weekend. The to-go package serves four people and includes roasted turkey, brown gravy, cranberry sauce, mashed potatoes, classic green bean casserole, chipotle maple glazed carrots and mushroom sage stuffing with add-ons like Cadillac mac + cheese and crispy brussel sprouts. Desserts to-go include the diner’s popular Strawberry Pretzel Salad, Maple pecan pie, Pumpkin pie and Apple Crumble pie. 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