Along with Tom Bergin’s, Tam O’Shanter is one of those pubs that have been around forever (more than 90 years, in fact), and with good reason. Representing the Scottish tier of L.A.’s British pub scene, the Tam is the real deal, from the red phone booth outside to the grumpy old men drinking at the bar. The fish and chips are made with local lingcod and served in a bucket lined with newsprint parchment paper—a cute nod to the newspaper-wrapped fish typical in UK chip chops—alongside chips, traditional mushy peas, and not-so-traditional peanut coleslaw. Knock back a few pints of Belhaven Scottish Ale, and by the end of the meal, you’ll be seeing tartan and reciting Robert Burns.
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