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Dingles Public House
British
The Scotch egg here has a jammy yolk and a proper panko crust, which is more than most British pubs stateside can say. Dingles is tucked into the back of a Hayes Valley hotel and pulls off the thing that sounds easy but usually isn't: a genuine pub with draught beer, simple cocktails, and kitchen food worth eating. Fish and chips, Welsh rarebit, sticky toffee pudding. The room is handsome; the menu is short and unsurprising, in the right way.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Beer-battered fish and chips
“Beer-battered fish and chips, paired with classic mushy peas and curry sauce, hits its mark”
Michelin Guide -
Scotch egg
“as does a spot-on Scotch egg, with its jammy yolk and crunchy, panko-crusted exterior”
Michelin Guide -
Welsh rarebit
“Welsh rarebit makes a concession to the States with Jasper Hill Farm cheddar from Vermont”
Michelin Guide -
Sticky toffee pudding
“Sticky toffee pudding with stout caramel and brown butter ice cream is no slouch, either.”
Michelin Guide
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