Food & Drink

The kitchen takes pub food seriously without making a fuss about it. Twice-fried chicken thighs. A beef shin and ale pie that earns its place on any menu. Moules that arrive the way they should — proper bread, proper butter, no apologies. The ribeye is grass-fed, the seafood linguine comes in a lobster bisque that reminds you exactly where you are, and the specials board shifts with whatever's good that week. Sundays bring a roast worth building the day around. Come hungry, leave happy. That's always been the idea.