One of the first things you’ll notice about DiAnoia’s Eatery is the décor. From the stylized bar cart by one of the entrances, to the blue- and green-bottle chandeliers, the colorful details in this Strip District space pop against a mostly white backdrop.
“Our influence came from Murano Venetian glass,” says owner Dave Anoia. “It’s very colorful.”
And those Italian influences aren’t just in the interior stylings. DiAnoia’s marries three dining concepts: a café serving breakfast and coffee; a deli with sandwiches, cold salads and more; and fine dining Italian for dinner. There’s also a full bar program for morning, noon and night.
“My wife’s from Long Island, so we wanted to bring a little New York-style deli to the equation,” says Anoia. “I think it’s a cool little niche that could be filled.”
For breakfast, Anoia recommends an egg sandwich on a kaiser roll, a staple of most New York City delis. For lunch, his favorites are the veal scallopini (with pork-neck gravy and pecorino) and the porchetta panini (with rapini, provolone cheese and cherry pepper relish). For vegetarians, he suggests the fried polenta (mixed with mushrooms, cherry pepper relish and pecorino).
“There’s something for everyone,” says Anoia, the former chef de cuisine at Spoon. “We have a diverse clientele.”
The coffee and tea selection at DiAnoia’s is a draw as well. Specialties include the Calabrian Mocha — a double shot of espresso and local Brunton chocolate milk, infused with Calabrian chili pepper. And if you’re looking for a more adult beverage, DiAnoia’s also offers alcohol-infused coffee drinks.