Local food groupies are all a-chatter about Chef Johnny Mac's sophisticated UK-inspired fare—the "white fish roll mops" on the bar snacks menu are pickled bits of pollack tossed with dilled sour cream and diced apples atop little toasts. The flaky fish in his "fish and chips" is coated with beer batter and served with crispy fries on a generous mound of vivid green, buttered mushy peas. But people flock to the energetic (and noisy) restaubar to unwind with friends
after a long day as much as they do for the food. In what used to be a dive bar, Pub is an unpretentious, attractive hangout with hardwood floors, exposed brick walls, tables fashioned from reclaimed floor joists, and familiar rock music playing from the speakers.