OK, I'll try not to call it a "gastropub." But a lot of those dishes resemble something a hip insurance agent might have ordered in an nice suburban restaurant circa 1975. And spaetzle that chews like gnocchi? Sounds like spaetzle that chews like spaetzle (nothing wrong with that), because potato gnocchi should chew like air. Get Marcella Hazan's first book and learn how to do it. Or charge into Ortica on your OC Weekly stallion and command them to add the great Italian dumpling to their menu. (You might as well mention pesto while you've got the horse out.)
Now where was I? Oh, yeah, St. Roy. You've made some of their unstylish food sound appealing, but, unfortunately, I don't go to gastropubs.