"Just-falls-apart corned beef." That's what Guy Fieri called a forkful of one of Hob Nob Hill's signature dishes—corned beef with cabbage and mustard. On Fieri's visit for Diners, Drive-Ins, and Dives, he didn't just eat, though—first, he saw how the corned beef was made, starting with raw slabs of brisket. The prep process is thorough: the meat spends seven days curing in tubs with brine, spices, and brown sugar, just like travelers do on truly relaxing vacations.

Since the 1940s, the corned beef–making process has transpired in-house, as has the creation of all of the eatery's classic American dishes. These range from crab benedict for breakfast to burgers for lunch and plates of slow-roasted prime rib for dinner. Diners can wash any meal down with almost-bottomless mimosas, too ("almost" because they're capped at six bubbly flutes per person). The drinks represent one of the rare instances where the eatery bucks tradition—the team serves them all day.