Step inside Scotts Diner in Merced, and you will instantly feel right at home.
It is the kind of classic, hometown spot where local families gather to enjoy a hearty meal and catch up on the neighborhood news. The walls are proudly lined with Americana and military memorabilia, making the whole place look like a scene straight out of a classic movie.
Customers rave about the coffee — a custom roaster’s blend. They love the Eggs Benedict, both traditional and the Cali-style dish. And they dig the Double Western Bacon Cheeseburger, one of the best in town, with a great value price in a combo meal with house fries.
“I always get positive feedback from people,” says the owner, Scott Martin. “People will say things like the hash browns actually taste like potatoes. The kids love the food. They clear their plate, and the parents love that. And kids don’t lie about food. They’ll tell you exactly how it is.”
Quick and polite customer service is another key ingredient in the success of the diner, Martin points out.
There might be a wait to be seated on weekend mornings, but once you’re seated it doesn’t take long at all to be surrounded by friendly attention. Within minutes, delicious food will begin to arrive.
Martin is a native Mercedian and a longtime restaurant manager who knows very well the ins and outs of the industry and career. Many residents may remember him from his days with Marie Callender’s Restaurant and Bakery on the corner of V Street and Auto Center Drive, or later at the Black Bear Diner that opened in the same location.
“I worked 20 years on that corner, from 1998 to 2018,” Martin says. “And then I went to Turlock. And I opened up another Black Bear Diner up there, and I was the general manager there for three years.
“And then, after Covid, that’s when I decided it’s time to try something new, because if I didn’t do it, I knew I would regret it down the line.”
Trying something new for Martin meant owning and operating his own family restaurant, along with his wife, Sherene Higgins, and four kids: Jordan, Owen, Erica and Cameron.
The idea started in July, exactly five years ago.
“I figured it was time,” Martin recalls. “I was turning 50, and I wanted to do something that I wasn’t sure if I could do. But I wanted to try. I wanted to try something different for myself.”
Scotts Diner (Yes it’s spelled without the apostrophe) opened four months later in November.
Martin was lucky enough to find the perfect, vacant location — an old Mexican restaurant at 2015 E. Childs Avenue, near Golden Valley High School, a few hotels, some gas stations, and several fast food spots.
“We didn’t want to do anything fancy here,” Martin explains. “It’s just a small, simple diner. It’s straightforward. You are going to get great quality, and you are going to get it at a great value. And you’re going to get some fast, friendly service as well.
“We serve breakfast, lunch and dinner all day,” Martin continues. “From burgers and steaks, to salmon and fish and chips. We have a ton of specials throughout the week.
“Basically, I wanted to have a diner where families could gather at a reasonable price. … And since we’ve opened, we haven’t raised the kids menu. Since Day 1. That’s pretty much unheard of in the industry. We have stayed at that price for the past five years.”
Martin says he is also proud to display his love of country at the restaurant during this patriotic 250th Birthday of the United States of America.
“I have always loved my country, and I’ve always loved my flag,” he says. “I was raised with the flag flying outside the front door. I have family members who have served in the military. I wasn’t able to enlist myself, but I do respect all of the military veterans who have served.
“Anyone is welcome to bring memorabilia to put on display if they would like, and if there is space. We do have my grandfather Frank’s World War II helmet on display. … My father also served in the Navy during the Vietnam War. My grandfather’s twin brother died in the Battle of Tarawa. He didn’t make it back.”
Scott Martin says the past five years have been full of hard work, but it’s paid off, and the restaurant is both popular and successful.
“Business is definitely good,” he says with a smile. “We would like to thank the community and our longtime customers for their support. We have a great customer base, and I just want to thank everybody.”