Jane & Michael Stern

"Jigger’s is the best place we know to eat West Bay—style Rhode Island johnnycakes. The West Bay cakes that Jigger’s makes are chubby little rounds, scarcely two inches wide and at least two fork tines thick, with a crunchy brown surface sandwiching the moist, steamy meal within. Their sandy texture and unalloyed corn taste are deliciously anachronous; to eat them is to savor the most fundamental American foodstuff."

Hollister "Holly" Moore

"Jigger's Diner is most famous for their Johnny Cakes. Justifiably so. Made from white cornmeal, close to fried grits, they're great for sopping up egg yolk or drenched in maple syrup."

Karen Greco

"Must Try Dish: Johnny Cake."

Food Lover Girl

"I tried it with just butter so that I can get its natural flavor. Crispy outside with soft inside. The inside of the cake was fluffy and kind of whipped-type texture. Interesting and tasty!"

Grace Lentini

"Come to Jigger’s Diner for a slice of Americana and stay for the johnny cakes. If you’ve never had a johnny cake, get your butt down to East Greenwich, plop yourself down at the counter and order a stack. Using Kenyon’s Mill cornmeal, which has four centuries of RI culinary history, these flat cakes perfectly sop up as much real maple syrup as you can pour on it."

Kaitlyn Murray

"Start your meal off with an order of the famous johnny cakes."

Jennifer Geoghan

"Jigger’s Johnny Cakes were very good. They were crispy on the outside and runny on the inside. I loved them!"