Just down the road from the perennially popular Tom's Home Cookin', you'll find the five-month-old Frank's Kitchen [2]. Aside from catering after-service meals for their church, this is Frank and Dina Berta's first foray into the food industry. Dina works the counter and offers her favorites (banh mi [3], hojo grilled chicken sandwich, and the jerk chicken plate), while Frank cooks in the back. Orders are communicated with an over-the-shoulder, "Hey, Frank, we need a cheeseburger." These are no-frills, down-home eats—and I can't wait to go back.

The chicken banh mi (pictured), though not traditional, tasted fresh, crunchy, and punched through with five-spice and fiery jalapeños. The filling smoked brisket sandwich was robust even without an extra dousing of sweet, house-made barbecue sauce. With both, the side of vinaigrette slaw refreshed and was blissfully mayo-less. A "boat" of crispy fries—half sweet potato, half regular—rounded out lunch. Frank's food is nothing fancy, but it's deeply satisfying in a home-cooked kind of way.

Tip: Stop by on a Friday for Frank's $8.50 fish fry special: cornmeal-breaded cod or tilapia, fries, slaw, and a slice of Italian bread. Splurge on a hazelnut milkshake.

2600 High St., 303-296-3838