Since 1889, this to-the-point and now-institutional fish restaurant has served fillet after fillet to a clientele of regulars and hungry patrons who are looking to get good grub, not sit around pontificating. No time for that—Sweetings is only open five days a week, and for a mere three and a half hours each work day.

How do they get away with it? Sweetings turns out the dishes with efficient business—for example, purposefully not serving coffee to avoid lingering tables. The menu has changed little over the past century, making Sweetings a traditional constant. School chums are usually found dotted around the dining room, while seasoned servers greet the older generations with personal familiarity. A very London locale with a loyal following, Sweetings also makes good on its namesake by featuring classic English puddings.