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  • Hole in the wall. Speciality is, in fact, fish and chips. They use haddock for the fish, and the chips are more properly the richly brown, square-cut, sweetish Québec fries one finds in poutine shacks than the archetypal blond British chips one imagines fitba' hooligans and coal-heavers eating out of a rolled-up newspaper overseas. Doesn't matter. They do a good job on both. There are a dozen-odd seats in the place, and a clean, usable restoom, but the bulk of their supper trade does seem to be pickup takeout. Have some Guinness or an English ale waiting at home if you drive up to take away the fish specials; either is perfect with it. And a bag of their fries, vinegared, salted, and eaten still-steaming while strolling along the riverside a block away on a cold October afternoon...well, there are many worse things.
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