Phoenix chef Aaron May is the culinary talent behind this Southern-minded eatery, where you can order a stiff drink with your collard greens and fried chicken and enjoy an upscale-ish atmosphere. The food is in the diner vein, but the options are far more creative than your usual: sandwiches of barbecue-pinneapple chicken and a shrimp po-boy, waffle-batter-dipped hot dogs, sides of broasted sweet potatoes and fried okra, and the tot-chos—tator tots doused in cheese with jalapeños, pulled chicken and more.