A decade after opening beloved Soho bistro King, chef and owner Jess Shadbolt and co-owner Annie Shi just opened a classic British pub right next door. Dean’s serves standout British dishes like stargazy pie, a pot pie with a whole fish head gazing up from crust, as well as classics like crispy fish and chips. And, of course, there’s plenty of Guinness being poured, not only in pints but also in shot glasses as an oyster chaser.
Two and a half weeks out from opening night though, the casual spot, which needed to be fully rebuilt inside, was still very much a work in progress. “Well, what do they say: good things come to those who wait,” Shadbolt remarks as they discuss how they had to prep the space to make a pub they could keep open for the next ten to 15 years. With the original fall 2025 opening date pushed back to spring 2026, Shadbolt also gave birth about seven weeks before the opening. She jokingly calls her son a “restaurant baby.”
Now open, Dean’s is already a popular spot for dinner. For the stargazy pie, Shadbolt uses Spanish and Boston mackerels. The Spanish variety are confit in olive oil, herbs, and spices before being flaked through the filling and the Boston ones become the playful head and tail sticking out of the top. The filling also includes some leftover trim from the hake and cod used in the fish and chips. The bechamel sauce filling includes leeks, carrots, and corn, plus that flaky confit mackerel. After being topped off with the iconic fish parts, the pie bakes for 25 minutes before serving.
Next, airy, grilled-to-order crumpets are made in house with plenty of yeast and fermentation time to make them the perfect texture, like a griddle cake. The crumpet batter is carefully poured into ring molds, turning golden on a vintage AGA stovetop. The crumpets are then topped off with a light crab salad and sorrel leaves before being whisked into the dining room.
Pan-seared bay scallops are another signature dish from the new pub, with incredibly fresh scallops gently removed from their shells every morning for prep. They are seared with a vinegar sauce before being plopped down on a salsify (a heirloom root vegetable) sauce on the scallop shells and topped off with bacon lardons.
“It has been a real journey, but to be able to open your doors on the first night feels like a real achievement,” Shadbolt remarks.
