Emmons Palace

Char-grilled with your choice of American, mozzarella or cheddar — lettuce, tomato and a paper cone of seasoned fries

Crab, cucumber and tobiko, dressed cool, bright and clean

Six golden-fried pockets of cheese and mushroom, crisp at the edges, with marinara to dip

Sticky, glossy and charred at the edges, with ranch to dip — eight to a plate, or fourteen. Also blue cheese or fire-hot

The whole fish, fried crisp and finished with garlic sauce and a squeeze of lemon — served with a crepe