Paddy Flaherty’s Irish Pub

A menu that runs from beer-battered haddock to ahi tuna poke and Korean-glazed wagyu gyoza could easily lose its centre. Paddy Flaherty's doesn't. The Sarnia waterfront pub keeps pulling back to one Irish anchor: a Guinness steak and mushroom stew baked under a buttery crust, and four Yorkshire pudding bowls filled with pub-made shepherd's-pie meat and melted cheese. Wander as far as the menu does, and the reference points are still haddock, Guinness, and Yorkshire pudding — the backbone of an Irish pub rather than the wing-and-screen formula of a sports bar.

The clearest first order is the Famous Fish & Chips: beer-battered haddock with pub-style fries, cabbage slaw, lemon, and the house Dungloe sauce that also rides alongside the hand-cut Crispy Calamari. From there the menu widens, and it widens a long way. Famous Wings come marinated in a blend of beer and spices, breaded or naked, finished with a sauce or a dry rub. The Crispy Wagyu Gyoza arrive tossed in Korean ginger barbecue with hot honey; the tacos run from beer-battered haddock to ahi tuna poke. There are butter chicken bowls with grilled naan, a chicken schnitzel under spiced garlic cream, baby back ribs glazed in Jameson barbecue, and a Steak Yorkshire Wrap that folds the pub's Yorkshire-pudding habit into a handheld. Vegetarians are not an afterthought, with a Celtic Harvest salad of roasted beets, strawberries, and goat cheese, tempura cauliflower wings, and Fionn's Garden Burger on a plant-based patty. The reach is wide, but the Guinness pie, its matching stew, the Traditional Shepherd's Pie, and the wings are the plates doing the identifying.