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A bell dings sharply from inside the kitchen, signaling the next order is ready. Tracy Wessel walks quickly into the kitchen, asking “What have you got?” and emerges a moment later with plates of hot food balanced up to her elbows. It’s Saturday afternoon on Nov. 16, and On the Fly is nearly full with customers enjoying a late brunch.

As synthy ‘80s music blasts from a speaker in the corner, guests chit-chat over their meals, clinking silverware and stirring sugar into their coffee. Tracy flits from table to table, refilling mugs, taking orders and checking on customers. In the kitchen, her son, Gray Wessel, is busy whipping up each order from scratch.

Every once in a while, Gray pops out of the kitchen to greet customers. Though he recognizes a few as regulars, he and Tracy treat each customer like a longtime friend.

On the Fly is a Cajun-inspired diner that opened its doors in Syracuse’s Lyncourt neighborhood in late July. The Wessels, originally from Seattle, came to Syracuse a few years ago looking to open a restaurant. The Wessels’ said their goal is to make people feel at home and provide comfort with their elevated diner food.

“We’re big comfort food people,” Tracy said. “We like comfort, and we’d like to share that with everybody, because I think everybody needs some comfort right now, especially, in the world.”

In the few months it’s been open, On the Fly has attracted its fair share of regulars and carved out its spot in the community. On the Fly’s name speaks to its informal, scratch-made nature, as Gray said it’s “kitchen jargon” for needing something stat. Their top priority for their food is freshness and consistency.

“If you come in here and you decide you love the shrimp and grits, I want to make sure that every time you come in, you get the same shrimp and grits,” Gray said.

Gray has spearheaded the diner with the support of his parents,........

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