Eating at the old-style family diner in Houston feels like an Edward Hopper dream with a Deep South spirit on the side. The same soulful bunch of ladies in the back kitchen have been at the Inn for ages, and five days a week they fry yardbirds to order. It’s a solid 25-minute wait for the good stuff, but you can trust these cooks. Their single-dip, light-dusting secrets, like passed-down heirloom recipes, make barbecue the last thing locals order in the North Houston landmark. Plates come packed with thick-cut fries, and in the classic, more-meat-is-better leaning, you can order up fried shrimp as a side item. Call it Texas surf and turf.