South Africans call them just "pies," their fast-food equivalent of the American hamburger. But there's nothing plain about the meat and vegetable pastries served by Rod and Tracey Wiggill, the SoAf ex-pats who run this storefront charmer. Service is deli-style, but two cozy tables await if you want to eat in. The pies, most under $4, are thick, bingo-card-sized delights, the kind of layered decadence crabby nutritionists campaign against. Stuffed inside are blends of meat, veggies, and gravies. The most popular among South Africans is the bobotie, which is crammed with Cape Malay curried ground beef and raisins. The Wiggills have modified one traditional favorite, chicken and mushroom, by tossing out the 'shrooms and adding peas and carrots. "It's more like the chicken pot pies everyone's used to here," the missus says. Not into meat? Try the spinach and feta cheese or the vegetable thai. The Wiggills also offer frozen pies, which you can bake yourself for a hot-pastry meal in about 20 minutes. South African groceries are also available.