It is called a GASTROPUB, a British term for a public house (pub) which specializes in high-quality food, steps above the more basic “pub grub”. The name is a combination of pub and gastronomy and was coined in 1991 when David Eyre and Mike Belben opened a pub called ‘The Eagle’ in London. Gastropubs typically have an atmosphere which is relaxed and a focus on offering cuisine prepared as well as it is in the best of restaurants. Staying true to the format requires a menu that complements the assortment of beers and wines the gastropub offers. Some describe gastropubs as the Anglo-equivalent of the French brasserie, Italian trattoria or the Japanese izakaya.