Pike Street Fish Fry

Chef Monica Dimas works the fryers in the open kitchen, charring tender octopus tentacles on the grill ($7) and frying up tempura-style asparagus spears, which I dipped into the incredible lemon aioli ($5). Lemons also appear as paper-thin, fried treats; served with every fried fish order, they’re a serendipitous touch. Do note: Fish Fry’s got just one booth, leaving the rest of us to lean on long, tall communal eating bars or take our fish to go.