The memorable name of this handsome establishment, tucked away in the back of a boutique Hayes Valley hotel, comes from owners Anissa and George Dingle—natch. She manages the well-edited beverage program, from the expected draughts to wine and pleasingly simple cocktails, while he has the run of the kitchen, serving up classic, unfussy British pub fare with an edge of refinement. Beer-battered fish and chips, paired with classic mushy peas and curry sauce, hits its mark, as does a spot-on Scotch egg, with its jammy yolk and crunchy, panko-crusted exterior, and Welsh rarebit makes a concession to the States with Jasper Hill Farm cheddar from Vermont. Sticky toffee pudding with stout caramel and brown butter ice cream is no slouch, either.