For the last two decades, the chefs at The Grandview Grill have been adding their own touch to classic diner fare. They’ve spiced up breakfast staples to mimic the flavors of other popular dishes, creating options such as pineapple-upside-down-cake pancakes, topped with a dollop of vanilla crème and cinnamon butter, and the caprese benedict piled with tomato and fresh mozzarella and smothered in a basil-pesto hollandaise. As the clock moves toward the lunch hour, chefs begin creating sandwiches with the same level of inventiveness, filling grilled-cheese sandwiches with three styles of cheese and topping veggie burgers with garden ingredients. Like any good diner, The Grandview Grill crowns meals with shakes, malts, and ice-cream sundaes blended with candy, fruit, and cookies. When it comes to environmental responsibility, however, the diner shuns tradition: it only serves coffee that’s organic, fair trade, and flown directly from Brazil, and it strives to recycle as many of its materials as possible.