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Vaughan's Public House Restaurant Review: Whether we're describing the crowd or the cuisine at Vaughan's, the words that immediately spring to mind are "hearty,” "beer-infused" and, of course, "Irish." We like to share a creamy wheel of baked Brie drizzled with black cherry preserves or the rich and Parmesan-y broiled oysters before turning our attention to a basket of beer-battered fish 'n' chips made with flaky, moist Atlantic cod. On blustery days, nothing chases the chills like thick and savory Guinness lamb stew---except maybe the Mixed Grille, a generous assortment of Irish sausages, rashers, puddings and champs sure to satisfy even the staunchest of carnivores. Granted, we've been disappointed by the roast beef---it's sliced too thick and lacks the punch its condiments (shaved red onion and tomato-horseradish aïoli) promise---but never by dessert. The warm Guinness brownie à la mode will alter your assumption that beer and sweets don't mix; and while the decadence of Bernie's Famous Cheesecake may not evoke the Emerald Isle, it's offered all the same, so why not enjoy it? Of course, amid all these pluses is one major minus: Vaughan's popularity means there's often a long wait for service, even at the bar.