A New Ode to British Pubs Takes NYC By Storm

"Dean's serves standout British dishes like stargazy pie, a pot pie with a whole fish head gazing up from crust, as well as classics like crispy fish and chips. And, of course, there's plenty of Guinness being poured, not only in pints but also in shot glasses as an oyster chaser."

"With the original fall 2025 opening date pushed back to spring 2026, Shadbolt also gave birth about seven weeks before the opening. She jokingly calls her son a "restaurant baby." Now open, Dean's is already a popular spot for dinner. For the stargazy pie, Shadbolt uses Spanish and Boston mackerels."

"The Spanish variety are confit in olive oil, herbs, and spices before being flaked through the filling and the Boston ones become the playful head and tail sticking out of the top. The filling also includes some leftover trim from the hake and cod used in the fish and chips. The bechamel sauce filling includes leeks, carrots, and corn, plus that flaky confit mackerel. After being topped off with the iconic fish parts, the pie bakes for 25 minutes before serving."

"Next, airy, grilled-to-order crumpets are made in house with plenty of yeast and fermentation time to make them the perfect texture, like a griddle cake. The crumpet batter is carefully poured into ring molds, turning golden on a vintage AGA stovetop. The crumpets are then topped off with a light crab salad and sorrel leaves before being whisked into the dining room."

Dean's opened next door to King after a full rebuild and a delayed opening timeline. Chef and owner Jess Shadbolt and co-owner Annie Shi prepared the space to keep the pub operating for the next ten to fifteen years. The menu features British classics including stargazy pie, crispy fish and chips, and grilled-to-order crumpets made in house with yeast and fermentation for a griddle-cake texture. Stargazy pie uses Spanish and Boston mackerels, with Spanish mackerel confit in olive oil, herbs, and spices, and Boston mackerel forming the visible head and tail. The filling includes bechamel with leeks, carrots, corn, and leftover fish trim. Crumpets are cooked in ring molds on a vintage AGA and topped with crab salad and sorrel leaves. Guinness is served in pints and shot glasses, including oyster chasers.

Read at Eater