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The New York Times
nytimes.com
did:plc:eclio37ymobqex2ncko63h4r
To describe Dean’s as a British pub is to invite dispute. The Britishness is certain, but the pub part is where things get tricky. The New York restaurant nails the fish and chips and other standards — including scotch eggs, bubble and squeak and two-part, two-minute pours of Guinness.
https://nyti.ms/4gulWBp
2026-07-09T20:07:07.428Z