Chef Jess Shadbolt has introduced British cuisine to New York City with the opening of Dean’s, a predominantly seafood-focused establishment styled after a traditional British pub. Launched in March 2026, Dean’s is located adjacent to Shadbolt’s other ventures, King and Jupiter, which are well-regarded fixtures on recent lists of the city’s top restaurants.

Shadbolt, who grew up in Aldeburgh, Suffolk, named the new restaurant after a local fisherman from her hometown. While King draws inspiration from the south of France and regional Italian dishes and Jupiter emphasizes classic Italian fare, Dean’s represents her effort to reconnect with British culinary traditions after a decade in New York. She acknowledged the longstanding reputation of British food as unappealing to some but expressed a desire to highlight the subtlety and refinement within traditional preparations.

The menu features hallmark dishes such as fish and chips, served here with battered hake, a lemon wedge, and tartare sauce, which Shadbolt notes is the restaurant’s most popular offering. Another notable item is stargazy pie, a more adventurous choice that incorporates fish heads and tails protruding from the crust. To accommodate local diners who may be less familiar with certain British flavors or presentation styles, the kitchen has adjusted some recipes—for example, confit-ing mackerel in the Cornish pie for a milder taste and serving prawns without heads.

Looking ahead to the autumn season, Dean’s plans to introduce Sunday lunches, a traditional British dining experience. The establishment maintains a more relaxed, casual atmosphere than its neighboring fine dining counterparts, aiming to evoke the convivial environment of a neighborhood pub.

Despite New York’s vibrant bar scene, Shadbolt noted that patrons generally do not consume alcohol at British levels but expressed surprise at the enthusiasm for certain offerings, including pork scratchings, scotch eggs, and well-poured pints of Guinness. “It surprises me how many people are excited to have a great pint,” she said with a smile, while acknowledging that no one rivals the British in their drinking culture.

Dean’s opening adds a distinctive British dimension to the city’s diverse culinary landscape, blending traditional elements with local tastes to introduce New Yorkers to a less commonly represented cuisine.