James Beard award-winning chef Isaac Becker operates three top-performing spots. This North Loop destination specializes in pasta, and plenty of it, although the late-night dish of choice is bruschetta topped with creamy scrambled eggs and plenty of poached lobster. Kitchen open to midnight Monday through Saturday, 10 p.m. Sunday. Becker’s eclectic and excellent 112 Eatery keeps the same late-night hours (the sweet-and-sour crab salad, lamb scottadito and butterscotch budino are not to be missed, and his first-rate Burch Steak & Pizza Bar cooks to midnight Friday and Saturday.

Downtown’s only we-never-close restaurant offers exactly the kind of short-order mentality that’s associated with the word “diner.” All the basics are here, at prices that rarely creep above the low teens: chicken and waffles, biscuits and gravy, eggs Benedict, build-your-own omelets, well-packed skillet options, an over-the-top French toast made with croissants, a long list of burgers and sandwiches and every delicacy (hello, cheese curds) that comes hot out of the deep fryer. The malt machine stays busy all day long, and yes, there’s booze available to 1 a.m. daily. Take a seat at the long counter, or slip into a booth. Kitchen open 24 hours.

Chef Carrie McCabe-Johnston spent years working with and learning from James Beard award-winning chef Alex Roberts at his Restaurant Alma and Brasa, and has channeled that into a menu that draws folks to her amiable and affordable restaurant. Her menu starts with small snacks and well-topped bruschettas and works its way up to grilled octopus and cinnamon-scented lamb meatballs to one of the city’s better dry-aged hanger steaks. Co-owner (and McCabe-Johnston’s spouse) Jasha Johnston is the talent behind the bar, mixing a long list of well composed $10 cocktails. Great service, too. Kitchen open to 1 a.m. daily.

For more than 25 years, this is where downtowners go, post-last call, to carb-load. The pizza is the real thing, with chewy, substantial crusts and a parade of well-chosen toppings. There’s a by-the-slice option, too. The menu also features hoagies, pastas, salads and a long list of brewpub-like appetizers, including artichoke dip with house-baked focaccia, garlicky cheese toast, bruschetta and a half-dozen takes on chicken wings. Desserts include carrot cake and a well-appointed brownie sundae. Those following gluten-free and vegan diets will not be disappointed. Kitchen open to 2:30 a.m. Sunday through Thursday and 3:30 a.m. Friday and Saturday.