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.