The kitchen leans toward UK and Irish comfort cooking, expect traditional preparations of steak and ale pie, fish and chips bangers with mash, executed without innovation but with the straightforward competence that defines the format. The space functions as a dual-purpose room: a stand-up bar for after-work drinks and a sit-down eatery for those ordering food, which means the dining experience tracks closer to gastropub than nightlife venue. The steak and ale pie is the calling card, a slow-braised beef and Guinness filling in a butter crust, the kind of dish that anchors a public house menu and rarely appears elsewhere in the city. · No website yet.