In recent years, Boston has come to be known as a hot spot when it comes to culinary creations. With “name” chefs like Emeril, Todd, Barbara and Ming, people flock to Boston’s many fine eateries from all over the region and the world to see what is new and hot.

But where do the chefs go after they have spent the night slaving over a hot stove in their continued effort to innovate and impress?
A lot of them head to The South Street Diner in Boston’s Leather District (www.southstreetdiner.com).

As one of the few 240hour eateries in Boston and simply as one of the best places to get honest, simple, delicious food no matter what you may be hankering for, the Diner has become a bastion for late-night revelers, regular locals and visiting celebs alike and has been seen in such films as “Hiding Out” with John Cryer, “Second Sight” with John Laroquette, “House Guest” with Steve Martin and  “21” with Kevin Spacey.

While the hours and location make the Diner the perfect spot for anything anytime, the real magic comes from owner Solomon “Sol” Sidell.

While any day (or night) is a great time to drop by the Diner, Sunday, September 22 will be extra special because this year, Sol has chosen that day to be his official Customer Appreciation Day. From 2 to 6 p.m, Sol will not only personally serve his guests their regular favorites, but he will also offer a family-friendly DJ, an ice cream truck, face painters, cartoonists and even pony rides down Kneeland Street!

Though Sol is not the only one to have made it big in Boston since the city was founded in the mid-17^th century, he maintains an appreciation for his community that is reflected in every egg, every cup of coffee and every smile he gives to each guest that comes through his door, whether it is at 8 in the morning or 2 the next morning.

Having originally been brought to Boston as part of a family that traces its Hub roots to 1920, when Sol’s great-great-uncle came over from Eastern Europe to participate in the fur trade, landing in the then heavily-Jewish West End, Sol is the first restaurateur in his family, but not the first to work hard to make his way here.

“My family was not into restaurants,” he explains, “but in my Jewish

family, all social occasions revolved around food. We were (and still

are) always into eating!”

When asked where his food-selling roots may come from, Sidell recalls that his grandfather started a pushcart business in the West End that eventually became a full grocery store in Brookline called The Green Bag.

Adding to his colorful history is the history of what was originally called The Blue Diner. Having opened in 1943, the venue was purchased by Sidell in 1997 simply because, as he puts it, “I wanted to be part of the community.”

When asked why he kept the place open all hours, Sidell says that was the way it had been and, as with so many elements of Jewish life, tradition played a major role.

As far as what he has tried to do with the place, Sidell says that he hopes that he has been able to provide a place where people “feel as though they are a regular from the first time they come in.” By focusing on the main tents of quality, price, service and cleanliness, Sidell says he always aims to “beat your expectations.”

Five years ago, Sidell’s customers returned the favor.

“The customers ago rallied to maintain the 24-hour license of the Diner,” Sidell recalls, calling his customers “true friends.”
“When they told City Hall what the Diner and I meant to them it was very touching,” he says. “I wanted to say thank you and rejoice with them as we able to stay open.”

Thus was Customer Appreciation Day born.

“It gives the customers and staff an opportunity to come together and reminisce about the past year and their experiences [and] to look forward to the new year,” Sidell explains, perhaps giving a hint as to why the Day seems to fall around the High Holidays.
For Sidell, however, every day at the Diner is a blessed day.

“The Diner is a blessing,” he says. “It  is my personal dream [and] with blood, sweat, tears and cheers it has grown…and continued to grow.”
Counting his own blessings every day, Sidell continues to do all he can to bring a little blessing to everyone who come sin.

“We have become successful in many ways,” he says, noting how many regulars often drop by a few times a day to say hello and grab a nosh.  “The food is delicious, the staff makes me proud daily, and we never forget where and how we got here and continue learn to get better and grow.”