As soon as you walk-in, the bar and high boy tables smack you in the face. The bar is long and square with a couple of flat screens behind it showing the latest shows. In front of the bar you will find high boy tables for two and one which is a small community table. There's a large warehouse enclosed patio on the side of the restaurant with rows of four top tables. I love this concept of order at the cashier and take a seat (casual). I ordered the grilled chicken taco with a lime-jalapeno mayo and lettuce and tomato and a trio of salsa which was a tomatillo, ancho chile and one classic with tortilla chips. Each salsa had its own personality and character, they married exceptionally well with the crisp, flavorful tortilla chips. I must say the chips were brilliant; crispy, flavorful without the greasiness of some other lesser Taquerias. Besides the scrumptious food, the speed of light service of the food was extraordinary. I literally sat down and my food was sat down in front of me; amazingly fast, fresh and flavorful.I highly recommend this Taqueria!

A historical restaurant on a historical street in a historical neighborhood, these are the first thoughts that come to my mind when entering the establishment that has had it's doors open since 1947; Busy Bee Cafe. Upon entering the restaurant, you immediately hear the hustle and frantic movements of the service staff and kitchen; the place is jammed back with customers and those waiting for their turn to enter into nostalgia. The cash register is directly in front of the entrance with a waiting bench on the left, a sit-up bar area after the cashier area and along the wall there are banquettes and three to four tables in front of those; a small place that packs a punch. While waiting to be sat or sitting down you begin to get lost in the amount of famous people that adorn the restaurant walls everyone from Evander "Real Deal" Holyfield to James "The Godfather of Soul" Brown. Now let's get to the food and service. Busy Bee is a classic southern-soulfood restaurant with various staples of entrees like fried fish, oxtails, pork chops and chitlins a few sides namely mac n cheese, white rice with gravy and collard greens and of course various delicious, fruit desserts like banana pudding, peach and blackberry cobbler. Our server was pleasant, prompt and very engaging. I decided to order the fried whiting with mac n cheese, white rice with gravy, cornbread and the Busy Bee sweet tea. The cornbread was served first in a small muffin shape with pre-made butter similar to the ones you receive at other establishments. The cornbread had great flavor and texture but the butter was a gigantic let down. Cornbread and butter go together like ketchup and mustard but if one is of a different standard it begins to separate like oil and water. Busy Bee, whip your own butter. The entrees arrived (pictured below) and I couldn't wait to dive into my filets of whiting with a couple dashes of hot sauce. The fish filets were enveloped in a delicious flour, cornmeal breading each bite was a crunchy, delicate piece of heaven. The mac n cheese was pretty good but I was expecting much more hence a little let down; a little more creaminess and possibly a crispy breadcrumb topping would enhance the dish. The disappointment without a doubt was the white rice and a beige liquid that resembled gravy but certainly didn't taste like one; what a bland dish; please go back and tweak the recipe.

Overall, Busy Bee was a nice, nostalgic, historic restaurant that has been serving customers on MLK Blvd. for decades and doesn't look to be slowing down anytime soon.

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I have an affinity for this particular Noche due to the customer service. I arrived at the restaurant fifteen minutes before opening and they were gracious enough to let me enter, set-up my computer until they opened; great hospitality is what aids in a memorable experience.

I ordered two delicious tacos, one shrimp taco with black bean and corn salsa with a creamy, spicy chipotle aioli and a succulent, grilled chicken taco with guacamole, fajita peppers and onions. The tacos were on flour tortillas which were warmed just right. I enjoyed the combination of flavors and textures on both tacos and I felt the filling was just enough for both as to not over fill them. One downer was the lemonade. I feel a place with delicious, dynamic food should offer a higher end lemonade or if not make your own; a dynamic chef who created this well balanced, delicious menu can certainly make a standard lemonade recipe. Your beverages must be an equal to the food served.

Sidenote: the service was phenomenal and extremely attentive but not overbearing; great job!