Not only is Patsy Cline's 1962 hit "Crazy" among the choices on the little jukeboxes perched on the wall at the Bel-Loc Diner's booths, the country singer with the smooth, sultry voice once ate there.

So have singer Brenda Lee and comedian Redd Foxx. The Baltimore Colts legendary quarterback Johnny Unitas was known to drop in as well, and Orioles "Iron Man" Cal Ripken Jr. once graciously signed autographs during a meal.

"He (Ripken) tipped pretty well," waitress Rachel Fisher recalled.

But celebrity spotting is not what the Bel-Loc is about. Customers come for the omelets and blueberry pancakes, but also to see friends, neighbors and relatives.

In fact, "family" is the word most often used by staff and customers to explain the vibe at the eatery that has been an enduring presence at the northeast corner of Loch Raven Boulevard and Joppa Road for 49 years.

"I have seen three or four generations of a family come in," owner Bill Doxanas said.

Changes have happened over the years — the hard-to-keep-clean Tiffany chandeliers are long gone while the original terrazzo floors and vast expanse of windows remain.

An even bigger change began at the turn of the century when the 24-hour operation ended, and the diner went to a 6 a.m.-to-11 p.m. schedule. A few months ago, that was reduced to 6:30 a.m. to 3 p.m.

"It's just easier to operate one shift," Doxanas said.

At age 62, the owner has begun to think of retirement and working on his golf game. When it happens, it will be the end of an era because Doxanas has been involved with the Bel-Loc since the beginning.

The Bel-Loc was the fourth of four diners built and operated by Thomas Doxanas, Bill's father, and his partners. The first three were Baltimore's original Double-T Diners, but the one that opened in 1964, soon after the Beltway interchange was built just to the north, became Bel-Loc from a combination of "Beltway" and "Loch Raven."

Doxanas helped build it when he was just 14.

"My brother and I were just laborers, lifting the cinder blocks," he said.

After it opened, he and his brother, Marcos Doxanas, worked as bus boys.

Did he enjoy doing that?

"No," he said.

After graduating from Roanoke College in 1972, Bill Doxanas spent time in Ocean City as a bartender, but returned to work at the Bel-Loc a few years before his father retired. Bill has been there ever since.

Lessons learned over the years, he said, were not only what to offer customers, but also not to get too ambitious. The Bel-Loc has never had a liquor license or a television set. It has a thriving carryout business, but no drive-through. Seating and parking (37 spaces) are limited, so large parties are a problem.

The key is quality control and a taking labor-intensive approach. The hands-on Doxanas cuts his own pork chops, roasts turkey breasts and makes home fries out of whole Idaho potatoes he boils, peels and cooks.

By applying the hours of labor necessary to cook from scratch, he keeps quality up and expenses down, he said. This, he added, gives him the edge he needs to compete with many chains in his market.