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Union Public House Restaurant Review: Yes, the food is pub fare, but chef Jack Tate likes to spin the ordinary into something special. Soft pretzel sticks are served hot from the oven with two dipping sauces (one cheesy, one mustardy) and make a great start. Or try the house-brined pickles and vegetables served in a mason jar. Nor can you beat the fish ‘n’ chips, although it’s the savory chicken and waffles, crowned with a bacon-infused maple syrup, which most often bring us back. The waffles are pelted with corn and aromatic with sage, while the boneless chicken is dipped in a buttermilk batter and fried golden; the hot sauce on the side is the perfect accompaniment. Mussels, a house favorite, are simmered in chorizo, Pinot Grigio, garlic and lemon. Cocktails are king, and you’ll always find something special at the bar, including one of the biggest sellers: the Moscow Mule poured into a copper mug.