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A Steak and Guinness Mushroom Pie next to a Chicken Tikka Masala is the order that explains Squires Gastro Pub fastest. The Fairview Street pub keeps British comfort plates and Indian curries on the same menu, then makes room for burgers, tacos, pizza, and a weekend brunch built around steak and eggs. The cross-cuisine reach is not improvisation — it is the working premise of the kitchen and the reason a Burlington table that cannot agree on cuisine can still order from one menu without sending half the group elsewhere.
The two anchors are clear enough that the rest of the menu organizes around them. The eight-ounce haddock Fish and Chips arrives with house-cut fries, tartar sauce, slaw, and a grilled lemon. The Famous Chicken Wings come naked or breaded with sauces that travel — barbecue and buffalo, mango habanero, jerk, butter chicken, sriracha lime. Steak and Guinness Mushroom Pie holds the British comfort centre after that, beef and mushrooms braised in Guinness gravy under golden pastry, served with mashed potatoes. Bangers and Mash, Shepherd's Pie and Gravy, Yorkshire Sliders, and a full Beef Wellington sit in the same pub-comfort lane. The Indian side runs from a New Delhi Butter Chicken and Lamb Rogan Josh to the Avocado Cranberry Chaat, a starter that lands the chaat tradition in a form the British comfort eaters can read at a glance. A Juicy Lucy Burger, a Reuben the Great Sandwich, a Margherita pizza, and a Spiced Potato Burger fill in the cross-cuisine middle.
That breadth could read as scattershot at a less practiced kitchen. Here it reads as a pub that has decided to be useful — to a group looking for pub classics, to a Burlington Indian crowd looking for curry and pints, to a brunch table on Saturday morning, to an after-work circle on Thursday with half-price wine. The mix-and-match comes with discipline on the diamond side: Fish and Chips and Famous Chicken Wings are the two dishes Squires stakes its name on, and the rest of the menu rotates around their gravity. The drinks program runs in parallel rather than as an afterthought. Cocktails, a serious beer list, sangria, mimosas, and martinis carry the bar through the same range the kitchen handles, which is what keeps Squires usable for Sunday brunch and Saturday late-night pints without rebuilding the menu in between.
Squires has held the Fairview Street address since 2007 and has built its Burlington following over those nineteen years on the same cuisine mix it leads with today. Local press attention has stayed in step — segments on elevated gastro-pub classics, the kind of coverage that gives a community pub a visible profile without turning it into a destination piece. The Brant Hills commercial strip is the right neighbourhood read: a working suburban corridor where weeknight dinners and weekend brunches do most of the work, walkable from the surrounding residential streets and a few minutes from the Tyandaga side of town.
The weekly specials calendar is the operational layer that lets regulars time their week. Monday is the British Carvery — slow-roasted beef and lamb with mini Yorkshire puddings and roast vegetables — at twenty-one ninety-five. Taco Tuesday runs two-for-one. Wednesday is wings at ninety-nine cents apiece, with a minimum order. Thursday's pour is half-price wine for dine-in. Fish and Chips Friday lands at eighteen ninety-five. Weekday lunch from eleven to three opens with specials from nine ninety-five and an optional three-course combo at eighteen ninety-five, and weekday happy hour from three to five carries deal pricing on pints and bar bites. Brunch picks up Saturday and Sunday at nine in the morning with steak and eggs and mimosas. Live music threads through certain evenings, the big screens carry the games, and the kitchen runs until one in the morning on Friday and Saturday. The shape of the week reads less like a marketing calendar than like the working schedule of a pub that knows what its neighbours come in for.
Fish and chips, wings, pies, and bangers and mash define the pub lane, while Indian plates, burgers, tacos, pizza, and brunch widen the choice set.
The current specials calendar gives guests clear timing cues for carvery, tacos, wings, wine, fish and chips, lunch, and happy hour.
Weekend brunch, beer, wine, and a real cocktail list make Squires flexible across daytime, dinner, and casual bar visits.
This is Restaurantica’s own read — synthesized from publicly available sources across diner signal and editorial research, last updated June 2026. It’s our interpretation of the evidence, not a crowd average — and placement is never for sale.
Squires is strongest in the warm pub-comfort lane: fish and chips, Guinness mushroom pie, bangers and mash, shepherd's pie, wings, burgers, and shareable starters.
Drafts, local beer flavours, cans, and bottles give the pub a drinks spine that fits wings, carvery nights, and game-day visits.
The drinks list gives real space to signature cocktails, classics, martinis, sangria, and mimosas, so the bar can carry brunch or dinner.
Weekend brunch has a real daytime presence, from steak and eggs to mimosas, with Saturday and Sunday morning service built into the rhythm.
The range works well for a group: wings, the mix platter, tacos, sandwiches, burgers, fish and chips, and weekly specials all give guests easy paths.
Restaurantica’s write-up above is synthesized from broad public signal — community reviews add the first-person layer. Share the nuances of your visit to Squires Gastro Pub in Burlington: the standout dishes, the room, the service.
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