Everything about Yorkville’s British gastropub is cozy, toasty and quietly aristocratic. And, like any good British kitchen, the place turns out a wealth of sauce-soaked meats and deep-fried savoury bites. Pudgy croquettes, stuffed with salty mushrooms and stinky stilton, are surprisingly subtle and compulsively snackable. Gamey lamb shoulder is slow-roasted for four hours, then cubed and tossed in a smoky navarin with parsnips, carrot, potatoes and beans. The cocktail list features twists on Pimm’s cups and manhattans, but the best boozy bets are the cask-conditioned ales.