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For his version of haggis, Chef Brian Ventura cooks lamb liver and heart, as well as the soft meat picked from a slow-simmered lamb’s head, into a loose scramble, then spreads the organ-y mixture over toast and tops it all off with a fried egg. As far as haggis goes, it’s pretty darn sexy. The dish speaks to the kind of restaurant that owners Shelley and Seamus Mulhall have sought to create — a “gastropub” in the British sense, serving upscale versions of pub dishes such as bangers and mash, Yorkshire pudding, and savory meat pies that are meant to be better, and more sustainably sourced, than the originals. Prices tend to be high, and consistency is an issue, but the haggis, takeout-only picnic pork pie, and (not particularly British) duck confit are undeniably tasty. Plus, this being California, the restaurant’s seasonal salads are some of the very best dishes.

— Luke Tsai

Hours: Tue.-Sat. 5-10 p.m., Sun. 11 a.m.-8 p.m.

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Price: $$$-$$$$

Payment Type: Cash, all major credit cards

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