Dingles Public House

Transport Yourself to England Via Hayes Valley Pub Gem Dingles Public House | Eater SF

"An ode to British pub life from chef George Dingle and his wife, Anissa, opened in November 2025, this spruced-up pub feels like a proper English local, with British racing-green walls and deep maroon booths perfect for a pint or cocktail and alehouse snacking. Much could be said about the Scotch egg with its just-runny-enough yolk and the Welsh rarebit with its sharp cheddar and touch of mustard, but the standout snack is the sausage roll: tender sausage in beautifully flaky pastry with a tangy brown sauce. Fish and chips fans won’t be disappointed—the flaky cod is well cooked with the right proportion of beer batter to fish, the chips are proper and chubby, and a trio of tartare sauce, curry sauce, and mushy peas keeps things lively. The beef and Guinness pie is heftier but worth a mention, punched up by a decadent side of bone marrow, with mashed potatoes to soak up all the sauces. For dessert, sticky toffee pudding is a must-order, an excellent take pulled together by brown butter ice cream, while a raspberry sorbet with cucumber granita and chile-lime salt serves as a palate-cleansing moment. Try to grab the table in front of the fireplace for cozy ambiance and bonus views of the kitchen and bar, though beautiful leather banquettes line the walls for comfy, posh-looking seating throughout. Anglophiles should plan for the Sunday Roast, which may rotate weekly; don’t miss must-have sides like the Yorkshire pudding." - Dianne de Guzman