It's located on Avenida Arturo Soria. Does anyone have the email address? I had it, forgot to bookmark it, and lost it (of course). Has anybody ever been there? I'm headed for Madrid on July 12.

Sorry Ted, does not look good for Woody. The website that used to be at www.woodysdiner.es is no longer visible on the www, get a typical "404 Not Found" error. I called them (Tel.: 91 368 14 11) but an answering machine picked up and it seemed like that of a private residence rather than a Diner. Also, it has been months since I have seen an ad of theirs in the tourist guides here, they used to advertise all the time. So, all seems to indicate that Woody's hash slingin days have come to an end. If anyone else has news about Woody's Diner, please let us know.

I do know of a decent Hamburger joint that I found near Moncloa (Calle Donoso Cort�s corner of Hilarion Eslave) the other day in case you are interested.

Saludos,
jer...

p.s. I think that Woody would have lasted a lot longer if he were closer to the center of Madrid, either that or in Long Beach California
I really doubt that the tourists ever ventured over to Arturo Soria and since it is an expensive area, the Spaniards that live there have money and are used to a higher class of "grub" and not necessarily impressed by an American Diner dropped into the middle of their neighborhood. Heck, I would'nt be surprised if the natives burned it down!

Too bad about Woody's. I remember that during my college days at the Complutense, we'd go to the HOLLYWOOD, c/Magallanes, 1, near Glorieta Quevedo, when we got a hankering for a burger. But, I much prefer "patatas bravas" when in Madrid. The best place in the world, as far as I'm concerned, is the Bar Docamar (Metro Quintana). If you like salsa picante, ask for it "bien cargada".

Hey there!!
Talking about diners...
Has anybody tried the one that is on the corner of Velazquez and Maria de Molina?? It looks great from the outside but I have not been able to try it. I hope it is not one of those diners opened by VIPS like the one on Juan Bravo!!!! (visualize me sticking my finger down my throat!! )

Richard,

I like your description of VIPS. It brings tears to my eyes, remembering a few sliders I had at White Castle. One ounce of beef, three ounces of grease, and onions that have been soaked in blubber for at least a week, to add flavor. Top it off by a bun the size of a postage stamp, and you have a culinary delight that is guaranteed to clog anyone's arteries if they haven't already started that journey.

But, as an American, I know the key to a successful diner is having a fat cook, with a cigarette dangling out of his mouth, a dirty apron, and gorilla hair plastered all over his arm working at the grill. Of course his latest waitress snaps her gum and calls everyone "honey" when she cleans her ears with her pencil and wipes it on her smock, and takes their order.

Isn't that a familiar picture from the past here in the States?

JP (Whose tastes in food has gotten better as he's gotten older. But still likes Wisconsin beer cheese soup.)