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Maybe the right kind of diner doesn't sweat a price difference like that.
If you're the kind of diner who likes to eat in the newest spots, insist on restaurants that just opened -- in 1957.
When people pull into an American diner - as if there were any other kind of diner - they automatically receive two complimentary side dishes.
And the elite who now fill these dining rooms are a particular kind of diner, the big-game hunters out to bag as many trophy restaurants as they can.
Lest all the artifice of breed descriptions, chemistry-set jargon and ingredient rebranding in the posher kind of restaurant make a certain kind of diner suspicious, a parallel recent trend is the reassuring adjective "proper".
There are a few heavy hitters for the kind of diner who simply must drink a $300 Bordeaux, but they are far outnumbered by wines like a $44 St.-Chinian Cuvée des Sigillaires from Moulinier, or even a $25 Chinon from Gasnier.
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In terms of cool restaurant signifiers, it's not doing that bad a job – factory lampshades, leatherette booths, that whole kind-of-diner ethic – but the menu lollops all over the place: pizza, pasta, pies, burgers, fish'n'chips, chicken tikka masala, "famous" rotisserie chicken.
And so began her odd experiment of dining in disguise, passing herself off as a series of old ladies or visiting midwesterners, the kind of diners who are generally stuck at a table next to the gents' and find it impossible to attract the waiter's attention.
In the first place, well, it's in Monterey, a lovely town that is swamped by short-term tourists – the kinds of diners who will eat at a restaurant once and never go back again.
"I'm kind of a diner girl," she said.
With Dias, the Upper West Side gets a no-frills, respectable estiatorio, the kind of place diners can slip into like a comfortable shoe.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com