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A young, student crowd of vegetarians looking to satisfy comfort-food cravings—or just for a dining option that their carnivorous friends won't balk at—flock to Kate's for delicious, and convincing, mock-meat dishes. Diner favorites, like meatloaf, hot dogs, pizza, and pasta dishes, are prepared with familiar sauces and dressings, like BBQ, marinara, and ranch. If you're here in search of beetroot carpaccio or wheatgrass reductions, look elsewhere. Entrées, mostly made with tofu, include favorites like the southern fried unchicken cutlets in hearty brown gravy, and the un-Philly cheesesteak, smothered in onions and peppers, with creamy mashed potatoes on the side. A burrito stuffed with vegetables and topped with spicy chili, can be made dairy or non dairy (like most menu items). Veggie-burgers come in a variety of styles—pizza, chili, ranch, and the McKate—done up just like the Golden Arches version. Appetizer standouts include the beefless Jamaican patty, empanada-like with a salsa topping, and mock popcorn shrimp, with a honey-mustard dipping sauce—and both go perfectly with the $2 Pabst Blue Ribbon. The furnishings are no-frills verging on grungy. But unpretentious food doesn't need a fancy digs, so dig in. — Simon Spelling

Most dishes can be made vegan upon request.

Southern fried unchicken cutlets, $11.95; unturkey club, $8.95; McKate vegi-burger, $10.95