Well I have used PF about half a dozen times. At one time the Maitre d's even recognised me as I walked in. As a foodie it beats the pants off the offerings in the CCR and certainly GF.

But it's not Michelin *: as the OP stated it's gastropub level.

One thing about ice cream: a proper vanilla ice cream, full of pods, is in general a very safe and versatile dessert (or snack should I say!) with dessert wine. Only pan fried foie gras, Roquefort and tarte tatin beat vanilla ice cream when knocking back the Ch. d'Yquem ^^^

Sorry to say, but occasionally if I cannot see a dessert I like on a menu, even M* menus, I'll have vanilla ice cream thank you.

Cheers, H