Nostalgia on the Menu at Daddio’s Diner

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Daddio's Diner

Scott Beltran spent more than 30 years working as an executive chef in hotels and restaurants, dreaming of one day owning his own American diner. That dream came true in 2007 when Scott and his wife, Terry, bought a long-standing Batavia eatery, Kathy’s Diner, and turned it into Daddio’s, a ’50s- and ’60s-themed restaurant.

“We’re a hometown diner – we know 80 percent of the people who come in by name,” says Beltran, whose daughters, Kristi and Tess, also work at Daddio’s. In fact, the restaurant got its name from Kristi, who has always called her father “Daddio.”

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Location: 134 W. Wilson St, Batavia
Hours: Monday 6 a.m. to 2 p.m.; Tuesday through Thursday 6 a.m. to 7:30 p.m.; Friday 6 a.m. to 2 p.m., and reopens at 7:30 for the fish fry; Saturday 6:30 a.m. to 2 p.m.; and Sunday 6:30 a.m. to 1 p.m.
Phone: (630) 879-5299
DaddiosDiner.biz

Locals have considered the location a Batavia icon since the 1960s, and Daddio’s still possesses that old-fashioned charm.

“It definitely feels like Mayberry,” Beltran says. “We make our own cherry and vanilla Cokes, and our shakes and malts are made with hand-scooped ice cream.”

Music from a bygone era entertains diners, who flock to the restaurant for its “record-size” pancakes, omelets, french toast, Belgian waffles, eggs Benedict and the La Bomba Skillet, which consists of diced potatoes, ham, onions, peppers, jalapenos, chorizo, cilantro, eggs and melted cheese. And that’s just breakfast.

Daddio's Diner

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Come lunchtime, the kitchen turns out a variety of burgers, patty melts, salads, deluxe sandwiches (try the Swiss pot roast panini), soups and to-die-for desserts.

“We have a lot of Mexican specials because we love Mexican food, and some of our cooks are of Mexican descent, so they enjoy making this stuff,” Beltran says. “On weekends, we do a breakfast special called the ‘No Way, Jose,’ and people come just for that – it’s something only we do.”

Friday nights bring a fish fry with hand-fried haddock, lake perch, cod, walleye, shrimp, clams and homemade coleslaw. Terry’s made-from-scratch chocolate chip pecan cookies remain a big hit among dessert lovers.

“They’re like Toll House cookies on steroids,” Beltran says. “People order them by the dozens.”

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