Looking for America? At Cindi’s restaurant and New York Deli, you’ll find an honest-to-goodness melting pot, an incredibly wide variety of food choices and an encouraging reminder that yes, we still live in the land of opportunity.

One look at the menu, and you’ll understand. It offers a little bit of everything, including deli items, southern cooking, Jewish meals and French desserts.

Breakfast items are served all day, from a long list of omelettes, pancakes, waffles and traditional egg dishes. And Cindi’s is known for its bagels, which have been voted the best in town.

For lunch and dinner, the deli offers soups, salads and sandwiches, as well as blue-plate-style specials on weekdays. That’s where the Southern cooking comes in. Chicken fried steak is on the list three days a week. Then again, quiche is always popular – and always a daily special. The wide variety of offerings makes Cindi’s a perfect place to bring the family for dinner – there’s something for everyone. And the majority of dishes cost less than $8.

The eclectic nature of the place doesn’t stop with the food. Cindi’s is owned and operated by Ahn Tran, who came to America from Vietnam in the late ’70s with her husband, infant daughter and very little else. The staff is made up of long-time employees from all over the world. There’s a hostess from Korea, a cook from France, a waitress from the Philippines. In other words, it’s utterly American.

The secret to success at Cindi’s, Tran says, is quality food offered at reasonable prices. She says that’s why they have so many repeat customers.

Another reason they go back, we suspect, is that they just feel at home there. The restaurant’s interior is decidedly homey and comfortable, with orange booths and dark wood brightened by large floral paintings on the walls. The regulars have their favorite booths and enjoy talking not only with the staff but also with each other. “They see their friends here and get to talk to each other,” Tran says. “It’s nice.”

No wonder so many customers feel like it’s “their place.” Tran, who insists she’s very shy, makes a point to get to know just about all of them.

“We really do care about our customers here,” she says. “Some tell me they think about opening their own business, because they see I’ve done it. I tell them they can do it. I’m nothing special, and I did it. I’m a woman, a mother of four. I took one step at a time, gradually learned how to be in business and gained confidence in myself.

“Find what you love, believe in yourself, and you can do anything.”

That’s Cindi’s for you. Serving Southern, French, Jewish, Tex-Mex and deli food. With a little inspiration on the side.

CINDI’S RESTAURANT AND NEW YORK DELI

11111 N. Central Expressway (at Northaven)

214-739-0918

Open 6 a.m.-9 p.m. every day

Cindi’s Creamy Clam Soup

(Serves 6)

36 pieces of fresh new clams

4 oz. butter

1 cup onions, diced

1 cup celery, diced

1 cup carrots, diced

3 cups potatoes, diced

2 garlic cloves (mashed)

½ cup green onions, finely sliced

½ cup sweet red pimentos, finely sliced

½ tsp. black pepper & ½ tsp. white pepper

2 tbsp. kosher salt

3 bay leaves & 1 tsp. thyme

6 clam shells

Steam clams with 1 pint of water in a 4-quart saucepan for about 10 minutes. Separate the clam meat from its broth and place into a separate container. Save broth. In a 6-quart saucepan, combine butter, oil, onions and garlic over medium heat. Cover and cook for about 10 minutes or until the onions are soft. Add celery, carrots, potatoes and broth. The vegetables should be immersed into the clam broth. Add water if necessary. Bring to a boil and reduce heat. Simmer for 10 minutes or until carrots are soft, stirring occasionally.

Add salt, black pepper, white peppers, bay leaves and thyme. Stir and let simmer about five minutes.

Divide the soup into six servings. Warm the clam meat, green onions, red pimentos and distribute on top of the soup. Place clam shells on top for decoration.