In an industrial space that seems like home for the production folks who frequent it, this bakery and cafe seems a bit on the expensive side until the sizable order arrives. Somehow the waitstaff handles delivery without any sort of crane or dolly.

Doughboys would be a low-key, come-as-you-are bakery and cafe if it weren't always so bustling. Some wondered why the owners would open a second outpost so close to the original, but it seems to have found a niche as a sort of anti-Ammo, the mainstay across the street that's just as Industry but frequented more by execs than grips. Breakfast is served all day; sandwiches, pizzas, pot pies, salads and sweets can be ordered from a booth, from the counter, from the sidewalk tables, or to take home. The Doughboys mantra seems to go something like, "Why just have pancakes when we can make banana pecan butterscotch pancakes?" Or maybe it's, "Why just have a sandwich when you can have The Monster, a hot, obscenely oversized open-face concoction of roast beef, emmenthal cheese, onions and mushrooms on focaccia?" Dessert—who has room, we have no idea—tempts from behind the counter, no matter where you sit. —Lonny Pugh