Chefs Tom Harris and Jon Rotheram, who trained under Fergus Henderson at St. John, are turning out classic British fare in this 150-year-old Victorian pub Hackney Road in East London. The pub’s original mahogany bar is stocked with Vieille Prune, Fernet-Branca, Martini Rosso and more. Diners can choose between a seat at the private dining table in the basement kitchen and the more modern dining room upstairs. The menu, chockful of curries, oysters, buns and braises, includes a blend of classic and modern pub fare. Traditionalists rave about the barley buns, hearty parcels of toasted barley, onions, pickled walnuts and minced beef encased in a bun that is baked, steamed and served with horseradish cream. Modernists recommend the goat curry with fermented potato sourdough bread, tomato chutney and fried potatoes. An all-day brunch is offered Saturdays in the pub while Sundays feature a set roast menu in the upstairs dining room. Pre-order the brown butter and honey tart for dessert, and don't even think about sharing.