Kermit's hideaway

(Credit: Rhonda Vanover)

First impression: A bright red front door leads to a cozy room that will transport you to Great Britain.

Ambience: A great pub feel with some age on it, be sure to check out the here, there and everywhere frog collection. Owners Martin and Monica Churchill sneak in their keen sense of humor on a menu that commands: "Don't even think about ordering frog legs!"

Starters: Scotch eggs ($7.95), hard boiled eggs encased in seasoned ground pork sausage until tennis ball size, are fried and cut in quarters and set atop a sizable green salad dotted with fresh mushrooms. Also good are grilled chicken apple sausages ($9.95) with apple and herbs and draped in caramelized onions. They're partnered with pickled onions, fried pita triangles, curry sauce and Branston Pickle—assorted diced veggies, tomatoes, apples, dates and spices cooked in a vinegar-based sauce until thick, brown and sticky with a chutney-like consistency.

Entree excellence: The best fish and chips I've tasted ($8.95-$12.95) are made with massive hunks of beer-battered, snow white cod fried up virtually grease-free. Equally delicious is shrimp and chips ($13.95) with chubby crustaceans cooked textbook-perfect in the same beer batter. Can't decide? Have both. Fish, shrimp and chips is $16.95 and worth every penny. If you're craving curries (veggie, beef, chicken, lamb and shrimp over rice, $10.95-$15.95), they can be ordered mild, medium or hot. Also on the large menu are sarnies (sandwiches), bangers and mash, and steak and mushroom pie with beef stewed in Guinness and a puff pastry top hat over flavorful gravy.

Side issues: Minted or mushy peas ($2) or imported Heinz baked beans ($2), a national phenomena in the U.K. where devotees eat them on lightly buttered toast.

Sweet!: Few would expect a pub to have homemade desserts, but this one turns out cinnamony apple-cranberry pie ($6) and a somewhat dry lemon pound cake with lush lemon frosting ($6).

Service: This staff makes you feel like family even on a first visit. Look to them for guidance for what's on tap and if you need help understanding menu items.

Liquid assets: On draft is Bass Ale, Newcastle Brown Ale, Boddingtons Pub Ale, Harp Lager and Smithwick's as well as Strongbow Cider and the sweeter Woodpecker Cider. A small selection of wine rounds out the roster.

Insider tip: The kitchen serves until around 10:30 on weeknights, usually later on weekends. Ask to sit at a table on the other side of the main dining area if it's a live music night (Fridays) and you don't like noise with your mushy peas. If you plan on coming on a Wednesday night, good luck. It's live Trivia Night and the place is packed with advanced reservations.

The Frog and Toad
5782 Powerline Road, Fort Lauderdale; 954-491-3697
thefrogandtoadpub.com
Cuisine: English
Cost: inexpensive
Hours: lunch weekdays, dinner daily
Reservations: accepted
Credit cards: AE, D, MC, V
Bar: beer, wine
Sound level: noisy when there's live music on Friday nights
Wheelchair accessible: yes

Judith Stocks is a freelance writer for the Sun Sentinel.

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