When I was a kid my father and I would go to what started out as a Hull Dobbs and later became a Toddle House on Chapel Street in New Haven. My father’s order was always the same — a steak and hash browns with onions. The steaks were wrapped with a rasher of bacon and cooked on the flattop and the hash browns (chunks, not shreds) were done in a skillet. I’d almost always get an omelet and hash browns with onions. Today Waffle House calls their omelets Toddle House omelets. I guess that’s because one of the founders of Waffle House, Joe Rogers, had worked for Toddle House. But while Waffle House puts it’s eggs for omelets on a mixer, at Hull Dobbs/Toddle House they just beat them with a fork to get air into them.