It has been said that I am something of an Anglophile.
Which is probably unsurprising given that I grew up in Singapore, a former British colony that still prizes its high teas and bangers and mash despite having developed its own formidable — and unique — cuisine in the centuries since the Brits first landed.
So when I was dragged to the new Jones Wood Foundry on the Upper East Side recently — a little reluctantly, I have to admit, given its distance from where I live — things started looked better the moment menus appeared. Haddock and chips, hearty pork pie, steak and kidney pie and, of course, bangers and mash — this gastropub had it all.
A round of drinks was immediately ordered. Dinner was suddenly in the cards …