Oak and almond logs smolder in the funky old smoke pit at this 1957 diner, where career waitresses call you honey and the cooks slam out your order so fast you think it must belong to a different table. The ham and eggs are even better than the nostalgia: a thick slice of house-smoked ham with a sweet campfire perfume, and American-style scrambled eggs with big, fluffy curds. The smoked pork sandwich is good, too ask for both barbecue sauces and mix em together.
Hours: 6:00 a.m.-9:45 p.m. Sun.-Thu.; 6:00 a.m.-10:45 p.m. Fri.-Sat.
Payment Type: MasterCard, Visa, cash, ATM/Debit