This fresh take on the classic American diner always seems to pack its coveted 40 seats. The draw: one of the city's tastiest versions of mac and cheese (topped with onion rings), and fried chicken with red-eye gravy. Other "fine diner" dishes—among them seasonal salads and pan-roasted rock cod—further reveal chef-owner Chris Beerman's experience in upscale restaurants. The vibe is very SoMa, with an edgy and eclectic crowd that can match the rock-and-roll playing
(sometimes loudly) on the stereo or at the club next door, but the well-chosen wine list keeps things elevated. The restaurant shares restrooms with the rock club next door.