The venue formerly known as Ye Coach and Horses is divey no longer, thanks to a respectful redo by restaurateurs Jared Meisler and Sean MacPherson. The booths: spotless. The bric-a-brac: not original (the previous owner took it all with him) but appropriately Olde English. The music: played at just the right level. The food: above-average renditions of pub classics mixed with nouveau pub dishes. You'll find fish-and-chips and Welsh rarebit but also oxtail pappardelle and kale salad with pig's ear. Get your scotch fix here with 20 varieties of Highland, Speyside, Islay, and Lowland.