Roughly a quarter of Last Chance’s menu comes straight from the fryer, like Jalapeno Poppers, Fried Calamari, Shrimp, or Scallops and Fries. Fish and Fries are two pieces of cod, fried golden and crisp, served with a small paper cup of tartar sauce that’s thick enough to stand one of your many ruffle-edged fries in ($5.99). Filet O’Fish sandwich is much the same as Fish and Fries, only the fish is served on a steak roll ($5.99).

Then there are the grilled entrees. Choose your bun (grilled sesame seed or steak roll), and your meat (burger, steak, chicken, or dog). A neglected side table of rather tired-looking condiments stands ready to adorn your entrée. Teriyaki Steak Sandwich comprises a rib-eye steak large enough to overhang the roll that cradles it ($6.99). The steak’s sweet teriyaki gloss and melted Swiss cheese make this sandwich pleasant company. The gristly bits are bothersome, but that’s what the plastic knives are for.

Deli items (e.g., Hot Pastrami Sandwich, Chef Salad), and eight combo pizzas round out Last Chance’s offerings. Last Chance proclaims their pizzas to be "The Best Around." Crust here is about as thick as your thumb and somewhat doughy; upgrade to "sesame seed crust" for $.95 for if you like the nutty flavor of sesame. Pesto Pesto! with Italian sausage, artichokes, green olives, mushrooms, and tomatoes, is something different for those bored with tomato-sauced pizza ($14.99 for 12"; $16.99 for 14"). So is Garlic Chicken, with creamy garlic sauce, chicken breast, peppers, onions, and cilantro ($14.99, $16.99). Those with cubicles should think twice about ordering this one; heavy garlic and barely cooked onions may have your coworkers pulling out their gas masks for the war against odor. The pizza is hot, cheesy, and dare I say it, greasier than Elvis’ hair floating on the Exxon Valdez spill. Tissue-paper thin napkins, though abundant here, do nothing to help you manage the mess. Bring wet naps or wear absorbent sleeves -- whoever you brought is not likely to care anyway.