This green-and-gold-flecked Southeast stalwart has undergone a subtle revamping over the past few years, adding locally farmed, organic produce, tofu and meats to dishes like the chorizo- and green-chili-filled Texan scramble ($8.50) and the hallowed Greek potatoes ($7), with feta, spinach, garlic and tomatoes. Vegans and carnivores alike happily cozy up in the old vinyl booths and dig in (after the requisite weekend wait, of course).
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