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September 19, 2019 | 7:49am
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Downtown restaurant prepares for opening

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FERNDALE, Wash. — Al Holub is no stranger to running restaurants. He made a name for himself with the popular Big Al’s Diner in Blaine, which he started and ran for several years, selling it in 2017. Now he is going to treat Ferndale with Al’s Downtown Diner.

Located at 2012 Main Street, Al’s Downtown Diner is nearly ready to open after months of remodeling and renovations that extend from the floors to the roof of the building.

The new exterior sign is up at the soon to be open location of Al's Downtown Diner at 2012 Main Street. Photo: My Ferndale News
The new exterior sign is up at the soon to be open location of Al’s Downtown Diner at 2012 Main Street. Photo: My Ferndale News

Once the doors open, guests will be treated to a menu featuring breakfast and lunch entrees. Breakfast offerings will include classic egg and hash brown plates, omelettes, biscuits and gravy, pancakes and breakfast sandwiches. Lunch offerings will include burgers, sandwiches, soups and salads.

Holub said they will be open early morning to mid-afternoon every day of the week.

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Holub and his son Kyle are making the final touches to the restaurant and scheduling the necessary inspections prior to opening. Holub said he was not willing to commit to an opening date yet. “It’s been 12 years since I opened a restaurant and a lot has changed.”

In April, Holub said the space had been cleared back to the framing and he was installing new flooring, walls and ceiling. All new appliances and shelving has been installed in the kitchen area and the seating area is finished. The 2012 Main Street space will serve as the restaurant’s seating and kitchen areas while next door the Tony’s Black Hawk Building space at 2014 Main Street space will be used for storage.

“Maybe 1 to 2 weeks” was the best estimate Holub could give for those awaiting the opening of Al’s Downtown Diner.


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3 COMMENTS

  1. I’ve eaten in your last restaurant in Blaine. I LOVE sausage and gravy over hash browns, but for some reason NO restaurant makes it the way I like it. Tastes to me like they don’t cook out the flour long enough, and you gotta add some bouillon of some kind, in my opinion. I really think restaurants use a package gravy mix and that is so sad! It really doesn’t take that much longer to make it from scratch. Therefore, I’ll make it at home. Your other omelets and sammies are good, though! P.S. I’m a retired baker, I did baking for The Steak House at Silver Reef, and their Bisto as well. Looking forward to a new lunch place in Ferndale. . .Good Luck!

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