Nosh and Bevvy
Pub · Fireside Loop ·
British pub classics like fish & chips & bangers & mash
British pub classics like fish & chips & bangers & mash
"Even a cursory glance will tell you that these aren’t the fish and chips found at most pubs. The fish is smaller, the batter is thin, and the chips are subbed for waffle fries. But what they lack in textbook proportions, they make up for in balance. The lighter batter keeps things crunchy, and the fries are good for catching stray crispy bits. As long as you don’t get too caught up on whether or not it looks like the plate you had in London, Nosh and Bevvy gets the job done swimmingly." - nicolai mccrary
"The North Shoal Creek restaurant is all about British foods and drinks served up until 2 a.m. daily for indoor dine-in services." - Nadia Chaudhury
"Located in a strip mall on Burnet, the North Shoal Creek restaurant has all the trappings you’d expect of an English pub: dartboards, British signage, art ranging from the Queen to quintessential bands, and a red telephone box at the entrance. Even though it is a sports bar, the framed jersey of UT quarterback Vince Young feels oddly out of place. Here, you can find your curries and other traditional English dishes, including shepherd’s pie, bangers and mash, and fish and chips. The huge portion of fish is prepared crispy on the outside, hot and flaky on the inside. There are indoor dine-in services." - Sarah Thurmond
"Tucked away in a fairly nondescript strip mall off Burnet Road, Nosh and Bevvy is a pretty classic British pub that feels like it could blend in perfectly in any small English town—red phone booths and all. Grab an order of fish and chips to see just how crispy fried fish can get, or try one of the many Indian curries offered nightly. Then, get comfortable in one of the many seating areas. This is very much a neighborhood bar that you’ll want to relax and unwind for a bit. photo credit: Nicolai McCrary" - Nicolai McCrary
"One of the city's go-to British dining rooms, offering a polished take on British fare and an elevated, provenance-driven restaurant experience." - Nadia Chaudhury