Breakfast at Diana's

Breakfast at Diana’s delivers classic American diner flavors in a warm, red-white-and-blue setting.

Patrons praise perfectly cooked eggs, crispy bacon and well-seasoned home fries that often steal the show.

The pace is brisk: food comes out quickly and staff are noted for upbeat, attentive service.

Regulars appreciate big portions, housemade corned beef hash and a menu that includes stuffed French toast and diner staples prepared with obvious care.

Reviews emphasize consistent bakes and a welcoming, nostalgic room.

Value is solid for shareable pies and grinders.

The kitchen leans into comfort-restaurant cooking: large, fluffy pancakes, stuffed French toast and generous slices of toast that reviewers say are perfectly browned.

Housemade corned beef hash and the home fries attract repeated praise for texture and seasoning.

Eggs are commonly described as cooked just right, bacon comes out crisp, and diners note a range of classic plates from biscuits and gravy to a farmer’s omelet.

Coffee is a steady companion to every meal.

Breakfast has come a long way from its humble beginnings. Once simply a meal to break the overnight fast, it evolved significantly over centuries. In colonial America, breakfast often included hearty options like porridge and cider, reflecting the agricultural lifestyle of the time. As the nation grew and industrialized in the 19th century, the concept of breakfast shifted dramatically. Wealthy Americans began to mimic the lavish full English breakfasts, filling their tables with bacon, eggs, and more. This transformation marked the start of breakfast as not just nourishment but a social and cultural ritual.

Tucked just off the Norwich–New London Turnpike, Breakfast at Diana’s has become a reliable stop for locals and visitors seeking hearty, made-in-house breakfast plates.

The restaurant’s patriotic decor and small, bustling dining room set the stage for large portions and diner-style favorites.

Reviewers point to standout elements like well-seasoned home fries, thick pancakes and a housemade corned beef hash that keeps customers coming back.

Service is a frequent highlight: staff move quickly through busy shifts and many reviewers single out servers by name.

One diner wrote, "I have to say this was the very best breakfast I've ever had," attributing the memory to perfectly cooked eggs and crispy bacon (J H).

Another reviewer summed up the kitchen’s appeal simply: "Her housemade corn beef hash is to die for" (Zachary DeNovellis).

Customers also note gluten-free pancake and toast options, widening the menu’s appeal.

With steady crowds and consistently praised comfort food, the spot reads like a modern take on a classic American diner where care in small details—seasoning, toast texture, the timing of plates—turns everyday breakfast into a repeatable treat.

Connecticut has its own unique breakfast traditions that reflect its rich history and cultural influences. For many, a morning staple might include a simple yet satisfying combination of eggs and toast, reminiscent of the colonial era when farmers needed a hearty meal to start their day. Over time, as the state embraced more diverse culinary influences, breakfast began to incorporate ingredients from various immigrant cultures. Today, you might find a range of dishes on breakfast tables, showcasing everything from Italian frittatas to classic New England blueberry pancakes. Each dish tells a story of the state's evolving palate.