Natives of County Clare, Ireland run this pub, and you'll know it once you've had one bite of their fish 'n chips. Fresh cod delivered daily gets a dunk in a simple batter of milk, butter, flour, salt and pepper, and then is fried to order in vegetable oil and wrapped snug in the Cambridge Chronicle, a free local paper. Served with pickle-studded homemade tartar sauce, fat lemon wedges, and a clutch of housemade French fries, it is divine. Manager John Blake swears the traditional newspaper wrapping "keeps the flavor together before it seeps out," and it's tough to argue.
Seen an error? Report This Listing