On Sunday, I had an early dinner at Dingles Public House, a new British-style pub from sommelier Anissa Dingle and chef George Dingle that opened last November. It’s in the Club Wyndham Inn at the Opera hotel in Hayes Valley in a space which once housed the Scandinavian restaurant Pläj. There aren’t too many upscale British-style pubs in SF. I can only think of The Cavalier in SoMa as another example.
The interior is very green.
My dining companion.
The menu. Sunday menus feature several Sunday roasts.
I had a Guinness Zero to drink. It’s from a can with a nitro doohickey and tastes just like the real one.
Scotch Egg, Pork Sausage, English Mustard Mayo ($15)
To start, I had the Scotch Egg, which was delicious. It was split in two, exposing the runny soft-boiled egg center. The sausage encasing the egg was nicely spiced, and the outside breading of the sausage was nice and crispy. There was a slightly sharp mustard mayo underneath the egg.
Roast Strip of Beef, Served with Yorkshire Pudding, Roast Potatoes, Honey Glazed Carrots, Braised Red Cabbage, Red Wine Gravy and Horseradish Cream ($58)
For a main, I had the roast beef, which was very good. The beef was on the rarer side of medium-rare and uniformly pink throughout. It was cut into medium slices and was quite tender and beefy. There was a beautiful Yorkshire pudding that was eggy and light and a little crisp on the edges. Other sides were some red cabbage that I think had some bacon in it, some very nice roast potatoes that had a crispy exterior and a fluffy interior, and some roasted carrots that were tender but not too tender.
Yorkshire pudding closeup.
There was some gravy that came in a metal gravy boat which was excellent. It was a little thick, like a demi-glace, and was beefy and rich. I wanted to pour it over everything.
And also some light whipped horseradish cream that was nice with the beef.
Sticky Toffee Pudding, Stout Caramel, Brown Butter Ice Cream ($16)
For dessert, I had the sticky toffee pudding, a classic British dessert. The pudding is made with Guinness IIRC and I think there were raisins in it. It was treacly and dark and delicious, moist and soaked with the caramel sauce. It was topped by a scoop of “brown butter” ice cream that tasted like buttery vanilla ice cream. This was great! I inhaled it.
Proper stodge. I will be back to try the meat pie.
