"Have a little patience. Good things come to he who waits," says Terry McCray, whose father started the legendary Dave's years ago. Waiting is a fundamental part of the Dave's experience, which allows customers to mix and mingle. Formerly located in a building that was famously disheveled, the new place is tidy and very tiny, a two-table street-corner eatery specializing in the fine art of deep-frying. Every meal comes in a takeaway clamshell container. Terry is the one and only staff member on duty, and on a busy evening, he'll have a few dozen orders going at a time. As he cooks, he takes more orders at the counter, as well as by phone, never writing anything down. Each piece of fish, each shrimp, is first dipped in a wash of eggs, milk, and water, then dredged in flour seasoned with garlic salt, pepper, and other spices known only to the McCrays.