Not only is Rosie McCaffrey's the coolest Irish pub in P-town, it makes a smashing plate of Harp-battered Gadus morhua and thick frittered sticks of pommes de terre. Confused? Well, let us get down off our high horse for a moment to let you know that this august establishment crafts the best fish and chips in the PHX: two fat slabs of cod cooked a golden brown served alongside coleslaw and a pile of steak fries. The kitchen staff is careful to keep the consistency of the batter from getting too thick, thereby allowing the flaky deliciousness of the cod to shine through. Of course, it doesn't hurt to wash down the lot of it with one or two (or even three) perfectly poured pints of Guinness, and maybe a shot or two of Irish whiskey for dessert. Moreover, at Rosie's, one's lucky to be able to dine in the company of a number of legendary Irishmen, whose portraits line the walls -- everyone from Oscar Wilde to James Joyce. Thanks be to Samus McCaffrey for building the place to begin with after selling his old place downtown to barman Frank Murray. And thanks also, Samus, for a lovely platter of fish and chips. Readers' Choice: Pete's Fish and Chips