Serving breakfast, lunch, and dinner out of his home’s kitchen, Belizean-by-way-of-Chicago chef Maurice Moore has built a reputation for serving excellent fare in a relaxed open-air yard. Tables are long picnic-style affairs that you’ll often have to share with others. There’s no set menu, but it is always built around the freshest ingredients available, simply grilled, or served with an Asian-fusion flare. Conch may come stir-fried in a teriyaki sauce, or in more traditional Belizean-style fritters. And while there are set opening hours, these may be reduced if Maurice’s mood or stamina flag. No credit cards accepted.