Restaurant:

Public


Dining Info for Public
 
Disregarding traditional regional boundaries, PUBLIC’s unique menu invites diners to explore exciting new culinary terrain. Head Chef Brad Farmerie’s goal is to consistently present his diners with new ingredients and undiscovered wines. His cooking style blends traditional dishes from around the world into boldly-spiced, artistically crafted cuisine. PUBLIC’s eclectic global palette features favorites such as Grilled scallops with sweet chili sauce, creme fraiche and green plantain crisps, and Roast lamb sirloin on crispy goats cheese polenta with saffron braised baby vegetables and minted yogurt. Feature desserts include Fenugreek panna cotta with a Meyer lemon poppyseed jelly and coriander biscuits.
 


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Ratings for Public

Overall Recommendation:Avoid it! Don't miss it!
Cost:Cheap Expensive
Quality of Food:Poor Excellent
Quality of Service:Poor Excellent
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