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s our communities expand, so does the variety of culinary treats avail-able here. Newer restaurants offer menu items from around the world. But sometimes you just want a good old meal from way back when — and there are more than a few family restaurants and hot spots still doing it just like they did years ago, serving tasty food with good old-fashioned service.

Tom’s Pancake House on Canyon Road is a Beaverton favorite. Entering the restaurant on any given day owner Greg White may escort you to a table himself. White and his brother Paul purchased the restaurant in 1995. Breakfast is the big draw, featuring crepes, waffles and, of course, pancakes.

“Omelettes are signature items for us,” says White, adding that the Santa Fe omelet has many admirers. At other times of the day, a great choice for comfort food is chicken fried steak. “We are a ‘scratch’ house — just about everything here is made from scratch,” says White. If you think White is busy these days, you’d be right. He also owns Davidson’s Casual Dining in Tigard, another old-school establishment. Davidson’s started as Frostop in 1972. The drive-up eatery, a favorite after-school stop for youngsters, was famous for its root beer. Years later, an expansion and remodeling project pro-vided sit-down dining, and Davidson’s Casual Dining was born. The Whites bought the restaurant from Greg Davidson in August 1996. You can find lightly bat-tered halibut on the menu at Davidson’s, as well as a selection of Mexican dishes. White says his restaurants are known for quality, scratch preparations. The food is served by “attentive and friendly staff, in clean, comfortable surroundings, all at a reasonable price,” adds White. “One visit by a new guest, and I know they’ll return.”

For those more inclined to order take-out, Giovanni’s, located in downtown Beaverton, offers Italian favorites, from the house special pizza (with salami, Canadian bacon, beef, pepperoni and Italian sausage) to chicken parmigiana and baked tortellini.

Nick Cortese, who owns the restaurant with his parents, knows the business from the ground up. He spent his youth per-forming nearly every task at the restau-rant. “I would be folding pizza boxes . . . but as I got into junior high school and high school, I was washing dishes and helping out, here and there,” says Cortese,

who bought into the restaurant in July 2007.

“We try to offer good value, a good quality product and nice atmosphere,” says Cortese, who mentions that while the restaurant has undergone some remodel-ing in the last year, traditional meals remain on the menu. “We updated the look and the feel of the restaurant.” While Giovanni’s offers a sit-down family dining experience, all menu items are available for takeout. During the lunch rush, popular items include the 10-inch pizza, lasagna, ravioli and chicken fettuc-cini alfredo. Lunch is popular with both business folks and regular customers; takeout pizza is a hit at the dinner hour. According to Cortese, takeout is great for families on the go, and pasta dishes are

always a good choice.

“Valentine’s Day is always one of our busiest days of the year,” says Cortese. “We really can’t even have enough people on staff for Valentine’s Day. That one is just a crazy day. But it’s great. It’s a fun day for everybody.”

Cortese notices a new generation of customers at Giovanni’s. “I’ve been here all my life; I’ve seen kids that were com-ing in with their families. Now, all of a sudden, they’re coming in and they have families. It kind of makes me feel old.” A short stroll from Giovanni’s, in the heart of Beaverton, is a sandwich shop that specializes in the takeout experience. Beaverton Sub Station is owned by Chuck Wilson, a man who enjoys building a corned beef sub as much as he enjoys get-

ting involved in Beaverton community events. The die-hard Chicago Cubs fan bought the eatery in March 1981. If you’re not in a hurry, order a sub and sit down at a table. If you love trains, you may forget to gobble down your sand-wich. The walls are lined with photos and paintings of trains. It’s a theme you’ll notice throughout the Sub Station, which recently celebrated its 30th anniversary. Part of Wilson’s wall contains fan mail; notice some Chicago Cubs memorabilia. If you have a question about a particular memento, just ask Wilson.

The menu will give you the feeling you’re on the other coast. “It’s kind of like an East Coast-style sub, where they come with oil, vinegar and oregano,” says Wilson. “But we will make them any way you want.” Sub rolls come from the Beaverton Bakery.

If your stomach capacity is not an issue, Wilson suggests the No. 20 Six Car, with six kinds of meat, including roast beef, ham and pastrami. The Clancy is a big favorite, featuring your choice of roast beef, turkey, ham or vegetables. Avocado, provolone cheese, cheddar cheese, toma-toes, green peppers, onions, lettuce and spices round out this delicious creation. Flat bread sandwiches, large chef ’s salads and ice cream treats are also on the impressive menu.

The Beaverton Sub Station delivers to the local area. “We do sack lunches for business meetings,” says Wilson, adding that he likes to do catering.

Adrenaline keeps Wilson hopping, especially during the crucial lunch hour. “It’s called the thrill of the rush. It’s fun. We like it when it’s busy and smooth,” says Wilson, noting that he wants to pro-vide good value and a good price for “the average guy.”