18 Vendue Range. Downtown
If this French Quarter tavern is gonna tag itself as an English-style pub, it better damn well serve some decent fish and chips. Unlike some bars around town, this local “chippy” actually gets it right. Two generous pieces of cod are lightly breaded, perfectly fried, and served over a bed of thick, salty fries. Although they don’t hand it over wrapped in the Daily Telegraph or the Evening Standard, they do pile it up in a basket with a side of fresh tartar sauce and a tall bottle of malt vinegar (ask for a big lemon wedge). Purists might order a pint of Bass or another British pale ale to wash things down, but a sudsy glass of Lagunitas IPA goes quite well with this salty dish.