Denny’s, Fall River’s newest restaurant, is open for business 24 hours a day, 7 days a week, and 365 days a year. And that’s good news for those who like breakfast later in the day or a hearty meal in the morning.
“The entire menu is available all day,” said District Manager Phil Zavist. “You can sleep in and still have breakfast.”
The new Denny’s in Fall River, in a brand-new building at 243 William S. Canning Blvd., (next to the CVS) seats 149 with counter seating for 11.
As 70 new employees in training role-played greeting customers and took turns placing orders and playing diners last week, Zavitz said the franchise group found the city an appealing place to locate, especially with the new SouthCoast Marketplace across the street and the Twin Rivers Casino currently under construction just across the state line in Tiverton, Rhode Island.
“The city seems to be turning around,” added Zavitz.
Part of the national Denny’s brand, the site in Fall River is one of 19 Denny’s owned by the Connecticut-based C&L Management Group of Denny’s franchises.
A Denny’s on Milliken Boulevard in Fall River’s downtown closed more than 15 years ago.
Though Denny’s may be better known for its breakfasts, the menu offers an array of options from burgers and sandwiches (clubs and melts) to sizzling skillet meals and classic dinners such as T-bone steak and shrimp; country fried steak; slow-cooked pot roast; chicken strips; and Brooklyn spaghetti and meatballs. Prices for those meals start at just over $10 and top off at $18.29 for the T-bone and shrimp, making it a value dinner for anyone – families or seniors on a budget, said Zavist.
Skillet meals, served in a sizzling cast iron skillet, are all priced at less than $12. The selection includes Bourbon Chicken Skillet; Smoky Gouda Chicken and Broccoli; Wild Alaska Salmon, Steak Skewer and Eggs; Santa Fe; and a Crazy Spicy Skillet with chourizo sausage, veggies and potatoes topped with a grilled chicken breast and cheese.
The menu is updated about three times a year to keep up with current food trends, said Zavitz. Some of the recent additions are in the pancake realm where the creative and mouth-watering new additions include Peanut Butter Cream Pancakes; Salted Caramel and Banana Cream; and Dulce de Leche Crunch Pancakes, a buttermilk pancake topped with a cinnamon crunch served with a dulce de leche-inspired caramel sauce.
The Grand Slam breakfasts comes in a variety of combos: All American (eggs, bacon, sausage, hash browns and bread); Lumberjack (buttermilk pancakes, grilled ham, bacon, sausage, eggs, hash browns and bread); Fit Slam (with egg whites) and build-it-yourself options.
In addition to the Grand Slams, Zavitz said some of the other customer favorites include the Moons Over My Hammy, a ham and scrambled egg sandwich; the Bourbon Bacon Burger; and The Super Bird sandwich with turkey, bacon, Swiss cheese and tomato on grilled sourdough.