Cafe Habana

A corner space that used to be a Dominican diner became this Cuban-Mexican cafe in 1998, and the room still carries some of that feel — small tables, nothing dressed up. The grilled corn, charred and rolled in cotija, mayo and chili powder, is the reason most people are there, alongside a Cubano on a toasted roll and a chorizo-and-eggs plate that shows up on both the brunch and dinner menus at once. Thirty-eight seats fill fast, day or night.