Columbia, MO
Serving Columbia with Classic Diner Fare
For decades, Broadway Diner has been a cornerstone of Columbia, MO, serving up classic diner food made with fresh, local ingredients. Our commitment to quality and community shines through in every meal we prepare.
A Rich History in Columbia, MO
Local Ingredients, Local Roots
Broadway Diner has been serving classic diner food to Columbia for decades, using local quality ingredients from our own garden and local farms like Patchwork Farms for bacon and sausage, and Stanton Brothers Farms for eggs.
Our Story
75 Years on the Corner
The Minute Inn opened at Broadway and Third Streets. This tiny, 10-stool diner quickly became a local favorite for its quick service and hot coffee.
Rex Freemyer purchased the Minute Inn from Hubert Blakemore. The diner was known for its mobility, moving to several locations around Columbia.
The Minute Inn was targeted for Columbia's first protest against segregation by the Committee on Racial Equality (CORE), as it served Black customers only through a side window.
Rex Freemyer bought the current "Dyne-Quik" building from Dyna-co, marking the establishment of the diner at its new location on East Broadway.
Gordon and Fran Meredith bought the diner and renamed it Fran's Diner, adding their personal touch and charm to the establishment.
Ed Johnson acquired the business, rebranding it as the Broadway Diner and making significant renovations, including new booths, floor tiles, and a rooftop sign.
The diner moved to its current location on Fourth Street to make way for new developments, preserving the original structure while adding a rear extension.
The Broadway Diner was designated as a notable historic property by the Historic Preservation Commission, recognizing its enduring legacy and cultural significance.
Our Iconic Dishes
Learn the Tales Behind Our Classics
The Story of The Stretch
By Kathy Folsom Hauswirth
"Stretch", a nickname given to me by my father. In the summer of '72 I dated a law student from Mizzou and after a night of partying we would go to the Minute Inn. It was there that I was first introduced to the dish that would become the Stretch. At the time it was served separately - a bowl of chili, two eggs over easy, hashbrowns, and toast - we mixed it all together on our own plate. It always made me feel better than I knew I should the next day!
In the spring semester of '73 I became a Little sister to Phi Kappa Psi, which involved many nights of partying with my "brothers". I took them to the Diner and ordered the same dish, I drank the juice from the chili and mixed it all up on my plate. Soon all of the guys I was with started saying, "I'll have what Stretch is having." I suppose the name stuck...
The Story of Matt's Dilemma
By Matt Arndt
I was introduced to the Broadway Diner, and therefore The Stretch, early in my freshman year at Mizzou in 2002. While delicious, it just wasn't exactly for me, so I began to experiment.
First, off came the veggies. (I don't like green peppers, and onions were just guilty by association.) Still not perfect. Next I tried gravy instead of chili, and my dilemma began to rise. I went on for a while switching back and forth between gravy and chili, until early one morning Diner visit.
I still maintain that I ordered a Stretch with gravy and no chili, but was fate would have it, out came my Stretch with both. A few months and many early morning meals later, I asked Dave to add an order of sausage to the top.
My meal was born... a Stretch minus the veggies, adding gravy beside the chili, and sausage. Perfection had been attained, and my dilemma finally solved, even though Dave still likes to add those veggies. Now if I could only get my own parking spot.
Come See Us
Breakfast and lunch served all day, from scratch, the way it's been done for decades.