We've seen its ilk before—new restaurants that huff and puff their locally grown produce, but end up a little limp on the delivery. Not Crow Bar and Kitchen. Heck, you won't even care where it sources its grub or that it's labeled a "gastropub." Everything is cooked so well, with precision befitting the best of Napa and New York. The bangers and mash ($19), with potatoes so smooth they can double for créme fraiche, would be the envy of Buckingham Palace. The sausage-covered, deep-fried Scotch quail eggs ($9) served with coarse brown mustard are cleverly conceived—and addictive. And there's just something inherently naughty about chasing their homemade Ding Dongs with a pint of microbrew.