Visit date: November 11, 13
I’ve had my eye on Chef Farmerie since his debut on The Next Iron Chef, season 2. He’s spent time all over – Europe, North Africa, the Middle East, Southeast Asia, and the Antipodes – with a menu to match. I thought it was the most exciting of all the chefs that season. Unfortunately, he only made it through half the challenges before being eliminated. But no matter because Public was awarded its first Michelin star for the 2011 guide. Congrats!
With all the other eateries on my list during the first NYC go-around in October, Public had to wait. So on this second trip, we went twice (dinner and brunch) – there were a lot of yummy dishes to try! It sounds excessive but I did some research and Public’s brunch was well written about. I have a weak spot for pancakes and French toast.
I admit I was a bit of a pain in the ass with all my questions during dinner. Fortunately for us, our waiter was incredibly helpful and never snippy about being our liaison to the kitchen. The chef even allowed us a half portion of the entrée-sized beet gnudi. Much appreciated and definitely Michelin star quality.
Brunch gave us a good laugh...
The table next to us ordered lamingtons (last picture below). When Steve asked what they were, he heard "lemon tits". Basically, they were square sponge cakes with filling in the middle, then covered with a thin shell of chocolate and dusted with coconut flakes. Some sort of specialty from Australia and New Zealand.
Overall, the restaurant had a beautiful setting, food was tasty and the menu well structured and inspired. Favorites included beet gnudi, mushroom ceviche and snail/oxtail ravioli.
Some other options offered at Public:
- Sunday Supper – experimentations for new dishes not offered on the main menu
- Monday Room – 60 wines offered by tasting, glass or half bottle
- Wine Mailbox Program – via membership, monthly wines placed into your mailbox at Public
Bon appetite!
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this is just half the restaurant which used to be a loading dock (copied from website) |
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sweet roll and a dense focaccia bread |
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beet gnudi with whipped lemon ricotta and a smoked almond and celery leaf pesto |
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mushroom ceviche with miso aubergines (aka eggplant) and ginger ponzu sauce |
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grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish |
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snail and oxtail ravioli with pickled shiitake mushrooms, oven dried tomatoes, pea shoots and smoked paprika oil |
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new zealand venison loin, Cabrales dumplings, oyster mushrooms and salsa verde |
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hokey pokey ice cream (vanilla ice cream laced with honeycomb) with passionfruit caramel sauce and a ginger snap |
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assorted sorbet - coconut (white), guava ginger (orange), passionfruit (yellow), concord grape (purple) |
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| Turkish eggs – two poached eggs on Greek yogurt with kirmizi biber butter |
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| tropical fruit salad with rosewater and sweet tahini yogurt |
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| ginger spiced lychee French toast with lemongrass dark palm carame and pomegranate mascarpone |
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| quinoa hashbrowns |
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| lamingtons a.k.a “lemon tits” filled with strawberries and cream |
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