The first time someone told me a life lived without People's Pub fried pickles was no life at all, I sneered. Pickles? Fried? Ew. How right they were. The batter is something between tempura and the overly spiced and breaded versions at other pubs. It allows the flavor of the pickles to come through, blending perfectly with the mustard aioli dipping sauce. I always wondered why Chicagoans stuck to pickles and mustard on their hotdogs, no ketchup, but I suspect the same philosophy is at work here: Keep it simple, stick to the basics. A dark Deutsch brew demands everything a $6 fried pickle provides: a little salt, with a touch of fried veggie, some garlic, and a hint of spicy mustard.—Laura Onstot