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Spike Hill, named after a farm in Galway, Ireland, makes a strong showing among the city's 21st-century pubs. The dim, dark-wood interior sports a long bar and a number of high-walled booths, or snugs, which provide great private nooks for the Williamsburg groups that fill the place nightly. The pub is known for its  sophisticated renditions of Irish-British cuisine. The fried fish is an extra-crisp, panko-crusted black cod, balanced by creamy cumin coleslaw, and the cumin-crusted pork chops boast a buttery cut of meat served with creamy mashed potatoes heavy on the roasted garlic. Diners can pair their meals with one of the dozen beers on tap, or tipple from the extensive selection of single malt scotch. — Art Janik

Irish fry-up, $9.75; fish and chips, $11.75; pork chop, $14.75