The Crow's Nest Diner in North Canton continues family tradition with mom's recipes
Heather Crow’s voice weakened and she sounded like she might begin crying when speaking of the bond she has with the customers of The Crow’s Nest Diner.
She mentioned the customer who waits in the parking lot for the eatery to open for breakfast. And the customer who moved to Perry Township, but still visits the restaurant regularly. Others drive from Louisville or Green.
Those are just a few of the examples Crow gave of the customers whom she treasures and appreciates.
“When I think about it, it makes me choke up,” she admitted. “These people, that’s the whole reason I fight every day. This diner is a family community where everybody knows everybody. They always want to know about my girls; they want to know about the other waitress’ families.
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“I have a smile on my face and I’m ready to go because of what they do for us.”
Known for its breakfast casseroles, homemade meatloaf sandwich and other menu items, The Crow’s Nest Diner also carries on a family tradition in the restaurant business.
Crow’s parents, Rick and Melinda Haas, formerly owned and operated Susanna’s at the same location at 707 S Main Street in North Canton.
“They actually wanted to retire, so my husband (Joshua) and I bought the restaurant,” Crow said.
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“Thank God for them,” the daughter said. “I wouldn’t have survived (the pandemic) without them. They’ve helped me with so many things. My parents are here Tuesday through Friday, every morning. They get me through my days.”
During a fun, lively phone interview, Crow expounded on her love for her customers and why her mom’s recipes are so popular and tasty.
Q. How early do you arrive at the restaurant to prepare for breakfast?
A. “We’re usually here by a quarter till 5 in the morning getting everything up and ready to go. We open at 7, one cook and me opening the front of house and the back, too.”
Q. How challenging was it to open the restaurant two years ago just before the COVID-19 pandemic started?
A. “We got 10 weeks in and then COVID hit, so a lot of people didn’t actually know we were here. So it was actually a rough start.
“But then we have realized what an awesome community we have. Our community has made sure we were taken care of. We have customers who will not miss a day. Even rain or shine, just to make sure we are taken care of.”
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Q. Who helps you run the restaurant?
A. “My mom and dad, they are here with me. Ever since the pandemic, my family has come in (including my sister and uncle).”
“We call my dad the socializer. All the guys who come in and sit at the counter, they love to talk to my dad. They wait for my dad in the morning, and my dad comes out and talks with them.
“All the cooks and the servers, they are what make this place thrive. If it wasn’t for their food and everything going out of here, it wouldn’t stay open. I tell them all the time how much I appreciate them.
“It really takes the whole place to make it run good. ... We have mom. She does all the recipes. She helps me with recipes in the morning. Every single waitress we have here, they’re so friendly. They just make people happy and want to come back.”
Q. Tell me about the food.
A. “We have buckwheat pancakes. My mom, she has the best recipes. She makes these casseroles (that sell out on the weekends). We have quadrupled the batches, but they still sell out by 9:30 or 10 a.m. They’re to die for.
“French toast casseroles. We have different ones every week. Everyone loves the blueberry lemon one; it has a cinnamon streusel topping on it. It’s like a lemon meringue all through it. She’s done apple; she’s done peach ones.”
“And then we have good items like our meatloaf sandwich. (Customers) tell me there’s no meatloaf they’ve tasted like my mom’s. She has a special thing that she adds to her meatloaf that I’ve never seen anywhere else. ... People say it’s mouthwatering when they smell it in the kitchen.
“Everyone comes in for her soups, too. She makes the best soups (including cheeseburger and lasagna soups). And she makes chicken noodle. It’s the flavor and the seasonings she puts in. My mom is one who doesn’t measure; she tries it out, and it’s how she likes it to taste.”
Q. Do you change up the menu or feature specials?
A. “We mostly are like comfort diner food. During the week, the crowd comes in and they know what they want ... but we have a younger crowd that comes in on the weekends, and they’re more willing to try out different recipes that we make.”
This article originally appeared on The Repository: North Canton Crow's Nest Diner serves up mom's recipe, hospitality
