Diana’s Cafe
Walking into Diana’s Cafe is at once cozy and inviting—much like walking into the house of a friend you haven’t seen in awhile. Except this friend makes stacks of pancakes covered in fresh strawberries and whipped cream, and always has homemade cookies and baked goods on hand..
WE LOVE
When Diana and Jim Hall-Yurasits opened Diana’s Cafe 20 years ago, they wanted a place where people could find delicious, reasonably-priced food in a comfortable setting. Since then, Diana’s has become a staple in Center Valley, serving up comfort food like sausage gravy over homemade buttermilk biscuits, house-made corned beef hash, and of course, mugs of hot, fresh coffee (more on that later).
INSIDER’S TIP
If you’re looking to spoil Mom on Mother’s Day weekend, a trip to Diana’s Cafe is definitely in order—just make a reservation first. The cafe is closed Sundays, but takes reservations for groups of 5 or more on Saturdays. Don’t forget to pre-order Mom’s favorite dessert to pick up while you’re there.
A FRESH CUP
When you visit Diana’s, the coffee is just about as fresh as you can get. That’s because a year ago Diana and her husband launched Red Door Coffee Roasters, their own on-site, small-batch roasting room.
AN IDEA BREWING
Hall-Yurasits says they’d always entertained the thought of opening a coffee shop, and started roasting coffee beans as a hobby. Since then it’s become a sister company. Her husband uses a custom roaster to make 20-pound batches of coffee, with beans sourced from all over the world.
FLAVORS TO TRY
The Jazzy Java and the Naturally-Processed Decaf are by far the most requested, but customers can also sip on Chocolate Amaretto, Maple Bacon, Chocolate Mint or Chocolate Raspberry. Flavors are always rotating, so ask your server what’s brewing that day or pick up a bag on your way out ($12 for 12-ounces).
WATCH THE PROCESS
Glass windows in the roasting room afford a prime view of the roasting process. Want to get a better look? Red Door Coffee Roasters hosts group events and lunch n’ learns, by appointment.
Q&A
WHAT’S THE VIBE?
“We want you to feel welcomed and well fed,” Hall-Yurasits says of the 50-seat restaurant. Her husband renovated every inch of the former house, turning the rooms into cozy dining spots and the front porch into a bright and vibrant enclosed eating area.
WHAT’S THE CULINARY STYLE?
Diana’s menu has favorites that keep the lines out the door on the weekends—the Andouille Sausage Scramble drizzled with Chipotle Hollandaise, homemade soups, and the Crab Bisque her customers rave about. But the menu also reflects seasonal flavors, with new lunch specials popping up weekly.
Breakfast is served all day with options like Belgian waffles, house-made quiche, or the Bacon Orange Marmalade Omelet. Diners can also order gluten-free pancakes or fresh fruit parfaits.
For lunch, guests can start with Caramel Sweet Potato Fries or Chicken Cordon Bleu Bites. Then enjoy salads, burgers, entreées such as crab cakes or steaks, or sandwiches like Guinness Beef Brisket on a Brioche roll.
The dessert case is stocked with Diana’s favorite family recipes—buttermilk cakes, homemade cookies, fruit pies, and cobblers. If you didn’t save room for dessert, there are grab n’ go options, including 4-inch double-layer cakes starting at $6.50. Celebrating a special occasion? Diana’s offers 9-, 10-, or 12-inch round cakes or ¼, ½, or full sheets.
ANYTHING NEW?
In addition to a bustling cafe and a packed catering schedule, Diana’s is launching a new dinner option. Every four weeks on a Saturday night, fans can enjoy a prix fixe dinner at Diana’s. ($50 per person, reservations only, call or go to the website for details).
Blackberry Scallops
INGREDIENTS
1 Tablespoon olive oil
1 Tablespoon butter
2 Tablespoons honey
2 cups heavy cream
1 cup blackberries – reserve ¼ cup
Pinch of salt and pepper
12 sea scallops
White or brown rice, made to directions
DIRECTIONS
Add butter and oil to pan. When the butter melts, add the scallops and brown on both sides. Remove from pan and let rest. To the pan, then add heavy cream, blackberries, honey, salt and pepper. Let reduce by boiling until almost thick. Add scallops back into mixture and reheat. Arrange rice in a shallow bowl—place scallops on top with sauce. Garnish with extra blackberries.
Serves 2–3
Coffee Rub for Steak
1 Tablespoon, plus 1 teaspoon chili powder
1 Teaspoon black pepper
2 Teaspoons salt
2 Teaspoons granulated garlic
¼ Cup Red Door coarse ground coffee
Directions:
Place all ingredients together in a bowl and mix well. Rub a choice steak with a thick coating and grill to desired temp. Serve on a bed of fresh greens.
DIANA’S CAFÉ
4907 Route 309
Center Valley
610.797.2525
dianascafe.com
