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🐊English Stand Up Comedy!
📍Amsterdam - Oud West
📆 Wednesday, June 3
🕰️ Doors 21:15, Show 21:30
🎟️ €8 , ticket link in bio

💕Stand up at @stacksdiner 💕

Stacks Stand Up is BACK for our *Spring Edition*. On Wednesday June 3rd join us for a night of joy, laughter and friendship, featuring 4 of the hottest comedians on the scene. Hosted by 🦀@aprettybigmouth🦀 and sponsored by 🌺✨@sokolvodka ✨🌺.

Featuring:
@gene.freidenfelds
@otterleemoy
@kristinajak.art
@takos_concomedy
& more

Come early to enjoy a delicious meal 🍗🥓🥗

#amsterdamcomedy #amsterdamcomedyclub #amsterdamevening #stacksdiner #amsterdamtodo

Our hashbrowns begin their lives at the deli, mixing together shredded potato, egg, and flour. They’re served at both brunch and dinner, so we’re doing this process round the clock. Then we fry them to order until golden so they’re crispy on the outside and soft inside. And for that perfect bite, we recommend dragging them through some sour cream with a little roe on top.

Our hashbrowns begin their lives at the deli, mixing together shredded potato, egg, and flour. They’re served at both brunch and dinner, so we’re doing this process round the clock. Then we fry them to order until golden so they’re crispy on the outside and soft inside. And for that perfect bite, we recommend dragging them through some sour cream with a little roe on top.

Our hashbrowns begin their lives at the deli, mixing together shredded potato, egg, and flour. They’re served at both brunch and dinner, so we’re doing this process round the clock. Then we fry them to order until golden so they’re crispy on the outside and soft inside. And for that perfect bite, we recommend dragging them through some sour cream with a little roe on top.

Our hashbrowns begin their lives at the deli, mixing together shredded potato, egg, and flour. They’re served at both brunch and dinner, so we’re doing this process round the clock. Then we fry them to order until golden so they’re crispy on the outside and soft inside. And for that perfect bite, we recommend dragging them through some sour cream with a little roe on top.

Our hashbrowns begin their lives at the deli, mixing together shredded potato, egg, and flour. They’re served at both brunch and dinner, so we’re doing this process round the clock. Then we fry them to order until golden so they’re crispy on the outside and soft inside. And for that perfect bite, we recommend dragging them through some sour cream with a little roe on top.

Our hashbrowns begin their lives at the deli, mixing together shredded potato, egg, and flour. They’re served at both brunch and dinner, so we’re doing this process round the clock. Then we fry them to order until golden so they’re crispy on the outside and soft inside. And for that perfect bite, we recommend dragging them through some sour cream with a little roe on top.

Brunch by day, dinner by night. Book your table at stacksdiner.com or swing by for a walk-in soon.

MOTHER’S DAY BRUNCH: This Sunday we're toasting all the moms out there. And because my mom (pictured above with my sis in 1974) can’t make it, we’ll make up for it with a glass of prosecco on the house for all the moms in attendance. You’ve done enough putting up with our shit all these years, so it’s the least we could do. We’ll also have some nice special dishes and cocktails to suit. Looking forward to seeing you there. Doors open from 10 am. Reservations available from the site.

THE DINER BURGER: Dry-aged beef, aged gouda, roasted green chili sauce, raw onion, and plenty of homemade pickles. It started as a way to use the trim from our steaks and has now become a crowd favorite and a weeknight menu staple. Known by @honeyhole as the poor man’s dry-aged steak. Come grab yours on Wednesdays, Thursdays, or Fridays.

PEANUT BUTTER PIE: Graham cracker crust, chocolate ganache and peanut butter filling. Inspired by a pie from @shannon_spain home in Richmond, Virginia. It’s classic, nostalgic, and absolutely delicious. Available by the slice at the deli or the diner, or pre-order a whole one for pickup.

MAIN MENU: Crunchy Veggie Salad. Fennel, turnip, sea lettuce and sunflower seeds in a classic mustard vinaigrette. Grab a glass of white to go with it, and you have the start to your Friday night spring dinner. Doors open at 5 pm.

MAIN MENU: Crunchy Veggie Salad. Fennel, turnip, sea lettuce and sunflower seeds in a classic mustard vinaigrette. Grab a glass of white to go with it, and you have the start to your Friday night spring dinner. Doors open at 5 pm.

MAIN MENU: Crunchy Veggie Salad. Fennel, turnip, sea lettuce and sunflower seeds in a classic mustard vinaigrette. Grab a glass of white to go with it, and you have the start to your Friday night spring dinner. Doors open at 5 pm.

EASTER BRUNCH: This Sunday, we’re celebrating Easter at the diner with some festive specials like roast lamb and pastrami frittatas, alongside all of our brunch classics. Whether you’re celebrating or just coming by for your Sunday brunch fix, we’ve got you covered. Book a table or just pop by, doors open at 10 AM.

BOMBAY DINER: Every Thursday night the Diner specials will take a trip to the West coast of India, home to our sous chef @learamaswamy. We've already featured bites from this region, like our bright pink sol kadhi served with trout , or our okra bhaji biscuit. Now, we let Lea and Bombay do what they do best. Taking classics and making them louder, spicier, unapologetic. Think saag with cornbread, curry leaf fried chicken, sasoon dock fish and chips, and hot ghee rice to bring it all together.

BOMBAY DINER: Every Thursday night the Diner specials will take a trip to the West coast of India, home to our sous chef @learamaswamy. We've already featured bites from this region, like our bright pink sol kadhi served with trout , or our okra bhaji biscuit. Now, we let Lea and Bombay do what they do best. Taking classics and making them louder, spicier, unapologetic. Think saag with cornbread, curry leaf fried chicken, sasoon dock fish and chips, and hot ghee rice to bring it all together.

BOMBAY DINER: Every Thursday night the Diner specials will take a trip to the West coast of India, home to our sous chef @learamaswamy. We've already featured bites from this region, like our bright pink sol kadhi served with trout , or our okra bhaji biscuit. Now, we let Lea and Bombay do what they do best. Taking classics and making them louder, spicier, unapologetic. Think saag with cornbread, curry leaf fried chicken, sasoon dock fish and chips, and hot ghee rice to bring it all together.

GOODBYE DRINKS: Saturday, March 28th from 10 pm. The day has come! Remdog has his last day at Stacks this weekend. He's taking some well-deserved time off and visiting the motherland (australia) for a lil R&R. But he'll be back to visit us in no time. Thank you for your hard work & all that you've done for Stacks. We'll miss your ability to make us and every customer laugh during each shift. Big love, Rem. See you Saturday.

GOODBYE DRINKS: Saturday, March 28th from 10 pm. The day has come! Remdog has his last day at Stacks this weekend. He's taking some well-deserved time off and visiting the motherland (australia) for a lil R&R. But he'll be back to visit us in no time. Thank you for your hard work & all that you've done for Stacks. We'll miss your ability to make us and every customer laugh during each shift. Big love, Rem. See you Saturday.

GOODBYE DRINKS: Saturday, March 28th from 10 pm. The day has come! Remdog has his last day at Stacks this weekend. He's taking some well-deserved time off and visiting the motherland (australia) for a lil R&R. But he'll be back to visit us in no time. Thank you for your hard work & all that you've done for Stacks. We'll miss your ability to make us and every customer laugh during each shift. Big love, Rem. See you Saturday.

GOODBYE DRINKS: Saturday, March 28th from 10 pm. The day has come! Remdog has his last day at Stacks this weekend. He's taking some well-deserved time off and visiting the motherland (australia) for a lil R&R. But he'll be back to visit us in no time. Thank you for your hard work & all that you've done for Stacks. We'll miss your ability to make us and every customer laugh during each shift. Big love, Rem. See you Saturday.

WEEKNIGHT MENU: Dry-aged diner burger w/ hand-cut, triple-cooked fries. The perfect mid-week meal. Doors open at 5 pm, see y'all in a bit.

WEEKNIGHT MENU: Dry-aged diner burger w/ hand-cut, triple-cooked fries. The perfect mid-week meal. Doors open at 5 pm, see y'all in a bit.

WEEKNIGHT MENU: Dry-aged diner burger w/ hand-cut, triple-cooked fries. The perfect mid-week meal. Doors open at 5 pm, see y'all in a bit.

WEEKNIGHT MENU: Dry-aged diner burger w/ hand-cut, triple-cooked fries. The perfect mid-week meal. Doors open at 5 pm, see y'all in a bit.

WEEKNIGHT MENU: Dry-aged diner burger w/ hand-cut, triple-cooked fries. The perfect mid-week meal. Doors open at 5 pm, see y'all in a bit.

WEEKNIGHT MENU: Dry-aged diner burger w/ hand-cut, triple-cooked fries. The perfect mid-week meal. Doors open at 5 pm, see y'all in a bit.

WEEKNIGHT SPECIAL: COCONUT TAMARIND FISH. Grilled, butterflied Dorade w/ charred lime, coriander and chili lime dressing. The process starts with a hard roasted coconut and tamarind marinade, pulling from South Indian coconut chutneys w/ mustard seeds and curry leaves and a touch of caribbean influence w/ thyme, all spice, and madame jeanette. The same marinade is then cooked in ghee and pulled into a sauce with coconut milk.

WEEKNIGHT SPECIAL: COCONUT TAMARIND FISH. Grilled, butterflied Dorade w/ charred lime, coriander and chili lime dressing. The process starts with a hard roasted coconut and tamarind marinade, pulling from South Indian coconut chutneys w/ mustard seeds and curry leaves and a touch of caribbean influence w/ thyme, all spice, and madame jeanette. The same marinade is then cooked in ghee and pulled into a sauce with coconut milk.

WEEKNIGHT SPECIAL: COCONUT TAMARIND FISH. Grilled, butterflied Dorade w/ charred lime, coriander and chili lime dressing. The process starts with a hard roasted coconut and tamarind marinade, pulling from South Indian coconut chutneys w/ mustard seeds and curry leaves and a touch of caribbean influence w/ thyme, all spice, and madame jeanette. The same marinade is then cooked in ghee and pulled into a sauce with coconut milk.

WEEKNIGHT SPECIAL: COCONUT TAMARIND FISH. Grilled, butterflied Dorade w/ charred lime, coriander and chili lime dressing. The process starts with a hard roasted coconut and tamarind marinade, pulling from South Indian coconut chutneys w/ mustard seeds and curry leaves and a touch of caribbean influence w/ thyme, all spice, and madame jeanette. The same marinade is then cooked in ghee and pulled into a sauce with coconut milk.

WEEKNIGHT SPECIAL: COCONUT TAMARIND FISH. Grilled, butterflied Dorade w/ charred lime, coriander and chili lime dressing. The process starts with a hard roasted coconut and tamarind marinade, pulling from South Indian coconut chutneys w/ mustard seeds and curry leaves and a touch of caribbean influence w/ thyme, all spice, and madame jeanette. The same marinade is then cooked in ghee and pulled into a sauce with coconut milk.