Circle M Diner celebrates 50 years of feeding people in the Wantagh restaurant run by brothers Nick and John Tsotsos

Nikolas "Nick" Tsotsos remembers the first day he and his brother opened Circle M Diner in Wantagh.

"It was May 1, 1975 " said Nick Tsotsos, 79, of Merrick. 

After immigrating to the United States in 1968, Nick and his brother John Tsotsos worked for another brother, George Tsotsos, at his restaurant in Baldwin for seven years. Then the pair were ready to start their own business.

Decades later, Circle M Diner will celebrate its 50th anniversary on Wednesday with a special menu, charging just $5 for a curated menu of breakfast, lunch and dinner.

"Thank God, after 50 years, I’m still here," said John Tsotsos, 85, of Merrick.

After the pandemic, many decades-old Long Island diners, most family-run and once a staple of their communities, have shut down, the victims of increasing prices.

In 2019, Newsday reported there were about 100 diners left in Nassau and Suffolk counties, one of the largest concentrations in the country.

For a diner to celebrate 50 years of business is one feat, said Anthony Paolano, the owner of the Circle M building. But for the same two people to run the business for its entire existence deserves special recognition, he said.

Walk into the Circle M Diner at 1132 Wantagh Ave. and you will be immediately greeted with a smile from a host, member of the wait staff — or Nick and John themselves, who are there most days from 7 a.m. to 9 p.m.

"Every time I've ever gone in there, either brother has always been there," said Paolano, who has worked with them for 40 years.

The diner’s 110-person occupancy allows a feeling of closeness, server Denise Rosenthal said. The staff of about 10 people can easily wait tables while customers seated at reddish-brown booths or the counter can see their food being made in the kitchen.

'Good food'

John credits the diner’s success to the food.

"First of all, we have good food," he said. "Our products are top quality."

Over its 50 years, the menu has rarely changed and remains simple, Rosenthal said. Options include breakfast items like egg platters, omelets, French toast, waffles and pancakes. For lunch and dinner, the diner offers burgers, sandwiches, soups, meat and fish entrees and roasts.

Its most popular menu item is the Mykonos salad — a garden salad with lettuce, tomatoes, cucumbers, pita bread, and feta cheese topped with chicken breast and served with its famous house dressing.

People love the dressing so much they joke they "get drunk" on it and ask to buy it in bulk, said server Lynn Babchak, 72.

John said post-pandemic, like many small businesses, they had to increase prices to keep up with rising costs.

But unlike other restaurants, Circle M does not offer delivery or work with food delivery apps. All food is served dine-in or pickup.

Longtime staff

The consistency and loyalty of the employees add to the diner experience.

Rene Hernandez, the head chef, has been at the diner for more than 30 years. Babchak, who has worked at Circle M for about 16 years, said the longtime staff worked well together, and customers saw their positive energy.

"We all help one another," Babchak said of the staff. "We're all family."

Customers sometimes request their favorite server and know the staff by name, she said.

Rosenthal, 54, of Bellmore, who has worked at the diner for more than 10 years, said she was introduced to the diner when she moved from Brooklyn to Long Island in 1996.

Many other customers have similar stories, she said.

One woman who grew up coming to the diner with her late parents now brings her own children.

"She wants them to experience Circle M Diner," Rosenthal said. "And then John and Nick will bring them always a little ice cream in a to-go cup. ... It's just so nice. The kids love it."

John's wife, Kelly, and Nick’s wife, Kathy, are also involved and decorate the restaurant for holidays like Christmas and Easter.

On Monday morning, vases of fresh flowers still lingered on the countertops from Mother’s Day.

John said that since his children and grandchildren have their own successful careers, he hoped to one day sell the diner so it could continue to be a community resource.

"I see babies growing up, going to school, high school, college, and they come back with their own little babies," he said. "I thank most of [all] my helpers, my employees and most of all my customers. Without them, I wouldn’t be in business."