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Clean Plate Charlie

Bobby Gordash Leaves Holy Mackerel

By David Minsky
Clean Plate Charlie

First Look: Amatsu Sushi & Sake

By Sara Ventiera
Clean Plate Charlie

Boca Raton's The Mexican To Reopen As 101 Cantina

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Clean Plate Charlie

Free Fondue for Graduates at the Melting Pot

By Sara Ventiera
Clean Plate Charlie

Chef Walks Out at 3rd & 3rd

By Sara Ventiera
Clean Plate Charlie

S3 Restaurant to "Pop" Open This Month

By Sara Ventiera
Clean Plate Charlie

Help Benihana Support St. Jude

By Rebecca Dittmar
Clean Plate Charlie

Poland Bans Frankenfoods: Florida Activists, Reps Move Forward

By Sara Ventiera

Best Pub Fare

The Blue Anchor

A A A Comments (0) Thursday, May 13 2004

Why do the Brits fare so well with pub grub when they strike out so often with the rest of culinariana? (Bubbles and squeak? Boiled parsnips?) But here's one place where the Limeys can fly as many Union Jacks as they want. The building's 19th-century façade, including eight-foot-high English-oak front doors and stained-glass windows, was on London's historic Chancery Lane and was shipped across the pond in 1996. On nights when the Brit rock band Mad Cow is shivering the timbers of this Atlantic Avenue English pub-with-a-pedigree, you might find it hard to concentrate on the top-flight fish and chips in front of you. But persevere. Take a bite of just-right filet, get up and move to the beat, and then get back to your booth and try one of the homemade meat pies (suggestion: steak and mushroom) or Scottish fish cakes or even bangers and mash. Take a sip of one of the dozen imported beers (suggestion: Newcastle Brown Ale). Booty-shake a little more. Then finish with one of the fine fruit crumbles or a sherry trifle, followed by a glass of port and a hearty wedge of aged English Blue Stilton. There now. Life isn't so bad after all. And not one boiled parsnip in sight.