Russell Siu was the first of the local-boy fine dining chefs to open a place of the sort he enjoys when he's off-duty, serving high-quality plate lunches (he uses house-made sauce instead of from-a-mix brown gravy, for example). Here you can get a crab-and-avocado salad sandwich and honey-soy sauce pork chops with two scoops of either brown or white rice, and green salad instead of the usual macaroni salad. Breakfast is especially good, with combos like corned-beef hash
and eggs, as well as exceptional baked goods. You order at the counter (be prepared to stand in line if you go right at noon), stake out a table, and wait for the food to come.