After a minor blip when the site morphed into a meatball-themed eatery, The Quality Chop House is rallying once again and ‘settling into a style’ under new ownership. Of course, things have changed since the late 1800s, when diners could feast on food and ale for pennies, but this ‘characterful place’ still knows how to keep customers happy today. Delve into the wine list for keenly priced quaffs of every stripe to go with plates of lamb ribs and mint, Longhorn mince on dripping toast, or stone bass with Acquerello rice in the ground-floor bar/wine shop; otherwise, head for one of the famously uncomfortable, ‘sin-repenting’ church pews in the dining room for a proper spread (four fixed-price courses in the evening). The ‘sensitive cooking’ veers between ‘simple and fancy’, but it’s usually flavoursome and always ‘decently priced’.
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