ribeye over filet for flavor, check the special if it's a hanger or skirt cut

ask if it's house-made, the answer tells you whether to bother

sausages should snap when you cut them, mash should be lumpy not pureed, gravy generous

usually the best value and reflects what the kitchen is most proud of

beer-battered, flaky white fish — mushy peas if you're feeling traditional, malt vinegar required