The chefs at Devil's Advocate are obsessed with meatballs. Beyond beef, they mold the balls out of buffalo chicken, pork, Old Bay–seasoned crab, and falafel. Their crowning meatball creation, the Holy Grail sandwich, is made with pork meatballs covered in mushroom and gravy. Although meatballs dominated the menu during the restaurant's early days, Devil's Advocate has since grown beyond its spherical beginnings. Today, the chefs cook everything from burgers covered in a signature Devil's Sauce to crab bisque. Weekends bring even more options, when the kitchen turns its attention to sticky toffee french toast and other brunch dishes.

Yet whatever the chosen meal, there's only one place to look for a drink. Forty taps line the exposed brick behind the bar, where bartenders pour the likes of McNeill's Dark Angel Imperial Stout or Fuller’s London Porter, delivered to the pub in a double-decker bus. They might even pour a glass of wine or, if the time is right, a brunch cocktail.