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A British pub in San Francisco? Meet Dingles Public House, the creation of Michelin-star Chef George Dingle (previously of 3-Michelin-star Benu in San Francisco and 2-Michelin-star British pub The Hand & Flowers) opened in November 2025, and dinner reservations remain a hot ticket, especially on Wednesdays, the only day Dingles serves Beef Wellington.
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Dingles Public House Location, Hours, and Reservations
Dingles Public House is located at 333 Fulton Street in Hayes Valley, inside a hotel. The location is ideal for dinner before or after the symphony or opera, since it's a 2-minute walk to the War Memorial Opera House, and a 4-minute walk to Davies Symphony Hall.
The restaurant is open exclusively for dinner Wednesdays-Sundays from 5pm, except on Sundays, when it also serves Sunday lunch from 12:30-2pm.
You'll want to make a reservation in advance if you want a table via Tock, and reservations open one month out. A credit card is taken at time of booking, and if you cancel within 1 day prior to the reservation or no show, the card is charged $35 per person.
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Dingles Public House Menu and Food
Dingles Public House serves British Pub classics such as Sausage Roll, Scotch Egg, Welsh Rarebit, Fish & Chips, and other hearty fare.
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We decided to start off with bread from Bernal Bakery, served with malt butter. I just wished the bread could have been served warm.
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To complement the rich dishes, we shared a Radicchio and Gem Salad with Sherry Vinaigrette. Fresh and good, but perhaps a bit overpriced at $16 for a fairly small salad.
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I ordered the Scotch Egg, which is an appetizer, as my main, since I planned to sample my family's main courses. The egg yolk is just slightly runny, surrounded by sausage, and then deep fried, with a wonderfully crunchy crust.
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As an additional vegetable, we ordered the Roasted Arrowhead Cabbage with Miso Vinaigrette. None of us are huge cabbage eaters, but the miso added some nice umami, and the sprinkle of toasted hazelnuts elevated the dish.
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My husband ordered the Beer Battered Cod and Chips, which came with ramekins of Tartar Sauce, Mushy Peas, and Curry Sauce (ketchup for the chips is available on request). It was textbook perfect, with moist, very fresh fish in a thin crunchy crust. It also turned out to be a quite popular dish, judging by the other plates we saw being delivered to other diners.
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Since we dined on Wednesday, the most popular dish, however, was Beef Wellington. Our teen adored this, especially as it was in another class compared to the version we've made at home. I especially enjoyed the flavorful mushrooms (porcini?) that surrounded the filet mignon.
I saw another diner take about half of his Beef Wellington to go, but that wasn't the case for our son, who, apart from my tax bite, polished off the entire slice, together with the accompanying mashed potatoes and rich gravy served on the side. Note that, due to the filet mignon cut and the amount of labor involved, this dish was $78 when we dined.
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We were belatedly celebrating a family birthday, so the team's addition of a candle to the Sticky Toffee Pudding that we ordered was a lovely touch. I'd thought that since I'd only ordered an appetizer as my main that my husband and teen would be full and wouldn't be much competition for the dessert. I thought wrong. Let's just say we probably should have ordered two of these. The Stout Caramel and Brown Butter Ice Cream make this such a satisfying dessert.
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The Verdict
British cuisine has been the source of many jokes, but it's also the source of fantastic dishes that are classics for a reason. If you have a craving for Beef Wellington, Dingles along with Maison Nico are the two places in San Francisco we'd recommend (and Maison Nico is for takeaway Beef Wellington, since the limited cafe-style seating isn't a real restaurant). We also enjoyed the Scotch Egg, the Fish and Chips, and Sticky Toffee Pudding, but the MVP was definitely the Beef Wellington. By the same token, Dingles is most definitely not for vegetarians: there was just one vegetarian main course, one salad, and one vegetable side option when we dined.
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