With its Anglophile name, somewhat Americanized menu and florescent atmosphere leaning more toward 1950s Georgia than present-day Guatemala City, Ravenswood Restaurant seems an unlikely representative of Mexico's southern neighbor. But if you hang out at this BYOB eatery for even a short while, signs of its Guatemalan heritage shine through its ample menu.

The best part of that menu is the breakfast side. The omelets are three-egg giants, flanked by breakfast potatoes and toast. Skillets are an equally attractive option, particularly Abel's skillet, which consists of hash browns mixed with onions, chorizo, American cheese and two eggs. Sweet tooths can look to French toast, blintzes, crepes or waffles. Almost everything checks in at under $7, and the attentive staff ensures that your coffee will never be less than half-full.

The seemingly endless dinner options, though less memorable the breakfast meals, include anything and everything a sandwich eater could ever want. Turkey club? Got it. Philly steak? Check. Burger? However you like, from bloody to crispy. The entree list is similarly long and varied. It's impossible to pare down such a menu to two favorites. But that said, here they are: the Spanish parrillada (steak, chicken, pork chop, "lonsaniza" ribs, beans and plantains) and the spinach pie with rice.

Centerstage Reviewer: Patrick Corcoran