This 1950s-Themed Arizona Diner Serves Some Of The State’s Best Milkshakes
Tucked away in the Arizona desert, Nana Dee’s Diner in Mesa feels less like a restaurant and more like a step back in time.
With its checkerboard floors, chrome trim, and bold red booths, it captures the spirit of the 1950s in every detail.
The food is hearty and nostalgic, but it’s the milkshakes—rich, hand-spun, and impossibly creamy—that have cemented this retro spot as a true local legend.
Step Back In Time: A True 1950s Diner Experience
The moment my sneakers hit that black-and-white checkered floor, I felt transported into a classic movie scene. Vintage Coca-Cola signs and framed photos of Elvis and Marilyn Monroe line the walls, adding to the nostalgic atmosphere.
Servers in retro-style uniforms zip between booths, greeting everyone with genuine Arizona warmth. Even the register is styled like an antique, ringing with an old-fashioned ding after each order.
What sets this diner apart is that it isn’t just themed décor – the entire space feels immersive. The jukebox isn’t for show; drop in a quarter and you’ll hear Buddy Holly or the Everly Brothers while waiting for your plate. It’s the kind of spot where you can’t resist snapping a few photos.
Why Nana Dee’s Milkshakes Are A Desert Survival Tool
July in Arizona is no joke – I was practically melting on the sidewalk when I spotted the neon “Milkshakes” sign glowing in the window. Little did I know it would become my weekly ritual during the scorching summer months.
Each milkshake is hand-spun on a vintage mixer the old-fashioned way. The secret is simple: real ice cream, real milk, and plenty of flavor. They’re served so thick that your straw nearly stands on its own.
My current favorite is the Prickly Pear shake – a bright pink treat that balances sweetness with a hint of tartness, made from fruit sourced locally in Arizona. Seasonal flavors rotate through the year, keeping the menu fresh and exciting.
Comfort Food Classics That Taste Like Grandma’s Kitchen
Beyond the shakes, Nana Dee’s has built a reputation on comfort food that feels like home. Their meatloaf sandwich is the kind of stick-to-your-ribs meal that can turn a rough day around.
The macaroni and cheese arrives bubbling in a skillet, made with a blend of cheeses that creates the perfect pull with each forkful. Their chicken-fried steak has that golden crust you dream about, tender inside without being greasy.
Breakfast is served all day, which means you can order their famous cinnamon roll pancakes late at night – and you’ll want to. These oversized beauties come topped with a swirl of cream cheese frosting that makes them impossible to resist.
Retro Vibes: Chrome, Vinyl Booths, And Jukebox Tunes
Last Saturday, I brought my teenage niece here, worried she’d dismiss it as “old-fashioned.” By the end of our visit, she was dropping quarters in the jukebox and asking if we could come back the next weekend.
Every booth squeaks just right when you slide in, and the red vinyl feels authentically vintage. Black-and-white photos of Phoenix in the 1950s hang along the walls, offering a glimpse into the city’s past.
My favorite spot is the counter lined with spinning stools, where you can watch short-order cooks flipping burgers and plating up stacks of pancakes. On some weekends, they even host small local music acts, adding to the lively retro vibe.
The Shakes That Made Nana Dee’s a Local Legend
“Care for a shake to go?” the owner asked me one evening – and that’s how I discovered my all-time favorite: the banana split shake. Imagine all the flavors of a classic sundae blended into a frosty treat, complete with whipped cream and a cherry on top.
The menu offers plenty of choice – from timeless classics like chocolate and vanilla to creative specialties with fun twists. A local favorite is The Elvis, made with peanut butter and banana (yes, sometimes even bacon for the adventurous). In fall you’ll find pumpkin spice, and during the holidays, a rich eggnog version.
Each shake is served in a frosted glass with the extra portion left in the mixing tin, along with both a straw and a long spoon – because you’ll want to savor every last drop.