As sleek as a Thunderbird convertible, the exterior of this nouvelle diner glitters with neon tubing and chrome, and the posh interior conjures up images of the Orient Express. It's almost always crowded, so be prepared to wait at prime time; it's usually worth it--full of hustle and bustle and lots of fun.

Previously found cooking up Southwestern delights at Nava, Kevin Rathbun is now executive chef of the Diner. Main courses are a mix of Mom and modern, some quite heavy on the calories (but who's counting?). Long-time favorites include the veal and wild mushroom meatloaf with celery mashed potatoes, and the thick BLT made with grilled salmon. There's something for everybody, from the Portobello mushroom melt on tomato-onion focaccia to the pan-roasted duck steak with baby bok choy. Many low-priced snacks, such as spicy shrimp dumplings or Dungeness crab cakes, make for fun grazing. If you order nothing else, be sure to get the homemade potato chips slathered with melted Maytag blue cheese--they're big enough for the table to share. You will not be too embarrassed to lick the plate. Desserts are great, ranging from peach bread pudding with Southern Comfort-flavored cream to a to-die-for chocolate-chip crème brûlée. All the breads are baked fresh daily at the Buckhead Bread Company.