Pleasant House Pub

"Steak and Ale Pie During a recent 40 degree day, we decided to order food from Pleasant House, a British pub in Bridgeport. We got a steak and ale pie - a.k.a. a “royal pie” - which is what they’re known for. And despite the 20-minute car ride home, the pie’s beef stew filling stayed hot, and the pastry flaky, with no soggy bottom in sight. We also learned that a scotch egg travels better than it has any right to. The bread crumb coating was crispy and the medium egg was still perfect by the time we cut into it." - adrian kane

"The bar counter and sunny window seats at Pleasant House are good for many things. One is eating a fantastic savory royal pie. Another is drinking a Pimm’s Cup on tap. And another is reading that battered Penguin Classic you’ve been carrying around the past two weeks. This British pub is in a less trafficked area on the edge of Pilsen, which means you’ll be able to read and drink an imported ale in relative peace, even on a Saturday night. " - veda kilaru, adrian kane, john ringor

"Pleasant House in Pilsen has a whole section of its menu devoted to its Royal Pies, which come with traditional fillings like steak and ale, and less traditional ones like vegan squash and sweet potato. Order them with a topping of mashed potato, or grab a few frozen pies to eat at home. The spinach and kale should be enjoyed be all, even meat-mad diners." - Ashok Selvam, Naomi Waxman, Eater Staff

"British-style chips at Pilsen savory pie specialist Pleasant House read more like ultra-crispy breakfast potatoes with a creamy interior. They’re triple-fried and can come topped with gravy and cheddar or curry to add another layer to an already perfect potato." - Ashok Selvam, Naomi Waxman

"Pleasant House continues to serve its Friday-only fish fry after relocating to Pilsen in 2016. Staff use Lake Superior whitefish and beer in the batter. An underrated aspect of the restaurant is its sauces: the lemon-caper tartar sauce is a terrific complement to the fish. Carryout and delivery orders can be placed here." - Ashok Selvam, Naomi Waxman, Eater Staff