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This June, the village diner will be operating for three years since opening shortly after the closure of two beloved Skaneateles restaurants, Johnny Angel's Heavenly Burgers and the Hilltop.

What created those expectations was the fact that Clover's opened in the 22 Jordan St. space where Johnny Angels stood for about 25 years — and with most of the Hilltop's staff after the 30-year-old West Genesee Street Road restaurant was purchased by Syracuse developer Woodbine Hospitality Group. It's turning that space into a new restaurant, hotel and recreation center.

Among the familiar faces at the Hilltop were Skaneateles entrepreneur Adam Weitsman and his family. His daughter, Clover, particularly liked it there. When they came during the post-church rush one Sunday in November 2021, shortly after Woodbine's purchase was announced, he asked the entire staff if they wanted to work for him. They had until the end of the shift to decide. 

The majority was on board — and that's how the Hilltop's roots were replanted and grew into Clover's.

The diner's general manager, Nicole Schug, has been part of the local restaurant industry for more than two decades. One thing she's noticed is that people don't like change.

"You throw a wrench into their pot, and they don’t know what to do," she told Ë®¹ûÅÉAV on Wednesday in the diner's olive green dining room.

But even with all those expectations, Clover's stands tall three years later, a new community hub for breakfast and lunch in the heart of Skaneateles. 

"People are starting to understand," Schug said. "We’re here. The same faces, the same great personalities. It’s just a little different."

The community of Clover's

Weitsman, who also owns and operates restaurants The Krebs, Elephant and the Dove and Hidden Fish in the village, took care of the Hilltop staff by paying them while Clover's was under construction.

"It created a family bond," Schug said. "Even if you’re not family, you’re family after working with somebody for so long."

Three of the diner's four kitchen staff had been with the Hilltop for several years. Schug, a Skaneateles native, had been working there since she was a teenager.

As part of that "family bond," her daughter now helps out at the diner, along with the children of some other staff. 

But that bond extends beyond the walls of Clover's to the Skaneateles community. Weitsman donates the restaurant's proceeds to women-owned nonprofits, and it hosts gatherings by local children's sports teams as well as events like Coffee With a Cop, where local officers get to know the people they serve over a cup or two. 

"If 45 minutes here makes their day better," Schug said, "that’s what we’re here for."

'It's the charm'

When it comes to the menu of Clover's, toddler Max Masoud believes the blueberry pancakes are the best. 

He and his parents, Zak and Kendra Masoud, were enjoying breakfast at the diner on Wednesday.

The couple, who both opt for veggie omelets to go, find joy in frequenting the village spot. It's a convenient walking distance from their home.

"They're such awesome people," Zak said of the diner's staff. "It's the charm."

The Masouds are also familiar with the food culture in Skaneateles. Zak worked at the Hilltop in high school, and was curious what would succeed Johnny Angels on Jordan Street.

Schug said many others were similarly curious about the diner and its food, making for a busy first year.

While part of Weitsman's eclectic family of modern restaurants, Clover's is more focused on the Hilltop mission of serving traditional American breakfast and lunch fare at affordable prices. Its best seller is called The Basic Breakfast, and consists of two eggs, home fries, toast and a choice of bacon, sausage or ham.

There are also special items like the Hash Benedict, which features over-easy eggs on roast beef hash, topped with toast and hollandaise sauce.

For lunch, there are wraps and sandwiches made with fresh proteins, like turkey breast, instead of deli meat.

Clover's also takes pride in its burgers, which are made with ground beef or Impossible plant-based substitutes. Schug said the diner is making more changes to the menu to accommodate different diets, such as vegan and gluten-free. The staff has not only the capacity to not cross-contaminate, but the creative freedom as well.

"We have anything you're looking for," Schug said, "and we'd love to serve you."