Toddle House

The precursor to Toddle House was started in the late 1920s, by J. C. Stedman, a lumberman from Houston, Texas, seeking to use leftover building supplies.

In January 1988, Carson Pirie Scott sold Steak 'n Egg Kitchen and Toddle House to Diversified Hospitality Group of Milford, Connecticut.

[5][6] As of April 2024, the company operates one Steak 'N Egg Diner in Washington, D.C.. Each outlet was built to the same plan, having the appearance of a small brick cottage, painted white with a blue roof.

The menu still featured breakfast along with old standbys of burgers and black bottom pie, but was modestly updated, adding pork chops and country-fried steak and fajitas.

Many defunct Toddle House locations lived on for decades as other quick service restaurants, such as hot dog stands and other short-order formats.