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Southern folks looking for a taste of home will find it in an unlikely spot: the industrial park that Chef Tanya Holland calls "Sweet West Oakland." In her Brown Sugar Kitchen, the French-trained chef whips local, organic ingredients into down-home goodness—think buttermilk fried chicken atop cornmeal waffles with brown sugar butter and apple cider syrup. Grab a counter seat overlooking the kitchen and let the hunger seep in. Soulful breakfasts include cheddar grits with poached eggs, while lunches offer fried oyster Po'boys or baby back ribs glazed with brown sugar and pineapple. Wash it all down with a glass of wine from one of their many African-American producers. Don't miss the dessert counter brimming with snickerdoodle cookies and red velvet cake.