Rise and Dine in Chula Vista's Third Avenue Village serves a dedicated breakfast and brunch menu at 333 Third Avenue, offering pancakes, omelets, chilaquiles, and chicken fried steak from a diner-style kitchen. The restaurant occupies a ground-floor storefront on the same Third Avenue block as Caffe Tazza, though Rise and Dine leans toward full-plate, protein-heavy morning meals rather than espresso-and-pastry grab-and-go. The flat-top griddle runs a dual-format kitchen: one station for American diner standards — hash browns, biscuits and gravy, Belgian waffles — and another for Mexican-style morning plates including huevos rancheros, machaca con huevos, and chorizo scrambles. A health inspection score of 92 out of 100 from San Diego County confirms operational compliance in a kitchen that turns high morning volume through a compact cook line. That morning start positions Rise and Dine as Third Avenue's first meal of the day, anchoring a dining corridor where Zappy Pizza picks up the evening crowd with coal-fired pies — a breakfast-to-dinner pipeline that keeps foot traffic on the avenue through multiple dayparts. The chicken fried steak arrives as a hand-breaded cutlet smothered in house-made country gravy, served alongside two eggs and a choice of hash browns or home fries on an oval diner platter.