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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.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Beer-battered fish and chips Michelin Guide
- Scotch egg Michelin Guide
- Welsh rarebit Michelin Guide
- Sticky toffee pudding Michelin Guide
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