Quick Trips: Public – New York, NY

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Chef Brad Farmerie’s “free spirited fusion” cuisine was awarded the coveted 1-Michelin star in 2009 and onwards. So the expectations are high on our radar. Once you arrive at Public you are encased in a rustic, candle lit glow, dark yet cozy atmosphere. The setting is perfect for date nights.

The menu has an array of unique concoctions and all sound appetizing. I order the Grilled Scallops with Sweet Chili Sauce; Pan-Seared Foie Gras on Spiced French Toast; Snail and Oxtail Ravioli with Pickled Shiitake Mushrooms and the Szechuan Crusted Tenderloin and Roasted Belly of Berkshire Pork. That’s a mouthful, I told you the combinations are unique.

The grilled scallops are excellent and cooked to perfection.

The snail and oxtail ravioli is a bit too salty for my taste but again the idea to combine these two items was an interesting take.

The Berkshire pork was pure heaven. The subtle hint of Szechuan flavoring along with the Dashi broth is bold combination of Chinese and Japanese taste. All worked well together in the end.

So how do we feel about Public? Well… why don’t you give your taste buds a day off from your usual fare and check out Public’s “free spirited fusion” cuisine, you will not be disappointed.

Public – 210 Elizabeth Street, New York City – Ph. 212-343-7011


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