An iconic dish of the British countryside has gone upscale at The Gallows. A hickory board comes to the table laden with house-made pork-fennel sausage, panko-fried rabbit rillettes, and chicken liver pate; a piece of artisanal cheese from a rotating selection; pickled fennel, carrots, and parsnips; and green tomato chutney and mustard. It’s served only at dinner in this loud and lively South End spot, filled with reclaimed wood and genuine warmth.   — Rachel Travers  

THE GALLOWS1395 Washington Street, Boston, 617-425-0200, thegallowsboston.com