Baby Gem salad with radishes, snap peas and prosciutto is one of the salads made with produce fresh from local farmers markets. (Katie Falkenberg / For the Los Angeles Times)
Decor in the bar area is in keeping with the pub atmosphere. (Katie Falkenberg / For the Los Angeles Times)
Chef Ralph Johnson, who comes from the Spotted Pig, makes a dish with pig’s ear that’s sliced into thick batons, fried with bacon-crisps and tossed with a kale salad dressed with a mustardy vinaigrette. (Katie Falkenberg / For the Los Angeles Times)
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Fish and chips is served with a version of Heston Blumenthal’s famous triple-fried potatoes. (Katie Falkenberg / For the Los Angeles Times)
High-backed booths add to the traditional pub feeling. (Katie Falkenberg / For the Los Angeles Times)
Bottles of water stay cool in ice. (Katie Falkenberg / For The Times)
Welsh rarebit is listed on the bar snacks menu. (Katie Falkenberg / For the Los Angeles Times)
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At the bar, there are only three beers on tap, and some nights the most popular drink is the Coach & Horses: a shot of Ancient Age and a tallboy of Pabst. (Katie Falkenberg / For the Los Angeles Times)
Waitress Allie Smith chats with patrons at the Pikey, which takes pub grub to new levels. (Katie Falkenberg / For the Los Angeles Times)
The char-grilled beef burger with bandaged cheddar is served with “thrice-cooked chips.” (Katie Falkenberg / For the Los Angeles Times)
