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1843 Monroe St.
It’s difficult not to appreciate a good fry when you’re eating it with a full wall of Irish whiskeys looming nearby. Even if you don’t manage to arrive early enough to score a coveted spot in a cozy snug, Brocach’s Monroe Street location nails the intimate neighborhood vibe.
Recently hired chef Chris Swenson knows that haddock is traditional Scottish dinner fare, and his take on the fry gives it all the historical due it deserves. For starters, your appetite doesn’t remain unwhetted for long: Well before the fish hits the table, you’re presented with a rectangular plate crowded with sweet pickles, a tower of rye bread slices and a bowl of cider coleslaw. A few scant minutes later, you’re staring down the barrel of twelve sizable ounces of fried haddock, four enormous pieces surrounded by fries, mashed potatoes or German potato salad. The key to the experience is in the batter, made with a hoppy English pale ale homebrewed and sold on-site by Brocach’s barmaster.
If fried isn’t your thing, Brocach’s baked cod is a delish alternative. Just know it’s not going to match its fried brethren’s mouthwatering visual impact. “It’s not a fair fight,” admits Swenson.