My previous visit to this popular bar outside the Expo Center in San Mateo, known for this British snack, inspired the thread linked below. We had stopped there AFTER dinner, and while the idea of deep-fried pickles was utterly fascinating, I had to skip it.
Last night, our group of girlfriends met here for a drink BEFORE dinner, a move finagled by me to finally appease my curiosity. On this warm evening, the patio seating was very pleasant. I noticed that nearly every other party outside also had a basket of wallys.
An order of wallys, $3, includes six battered and deep-fried dill pickle spears and some ranch dressing for dipping. Cooking makes the skin of the pickles rubbery, creating an interesting textural contrast of the crackly and crisp brown batter, then rubbery and tough skin, ending with the moistly crunchy center as you bite through them. When hot, the warm juices run and drip from ends exposed when you take a bite. Comments ranged from interesting to weird but good. I thought the combination of mouth-watering sourness combined with salty/oiliness made them an ideal bar food.
The Prince of Wales is famous for its habanero burger but also serves other pub grub. There are eight taps. Last night I tried the Newcastle brown ale that had a salty funkiness that didnt sit well with me.