Cuisine:

• Irish
• Brew, Pubs, Microbreweries
• Pub

Wilfie & Nell Description:
Ditching Irish pub tropes for something more stylish, the black leather booths and brick walls approximate the vibe in a raucous townhouse. Late into the evening, the dining room fills with locals washing down the gastropub fare with microbrews. Consulting chef Joaquin Baca, on loan from the Momofukus, keeps things simple. Still, what tasty simplicity: Berkshire pork sliders are slapped on a buttered bun with pickles near at hand, if you deem a condiment to be necessary. The Scotch eggs, a hard-boiled egg fried to a crisp after it's breaded and wrapped in sausage, is quartered, all the better for snacking. Many of the ingredients are sourced from notable local purveyors, including a Gruyère grilled cheese with cheese from Murray's on Pullman bread from the Blue Ribbon Bakery. Other dishes include split pea and ham soup with croutons and bacon crisps; the Ploughmans cheese plate, which offers a selection of cheese with seasonal fruit and chutney; and a lively plate of McClure's pickles. Dishes like the shepherd's pie come off as unfocused and overambitious, but given the short menu, the misfires are kept to a minimum.


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