|
At the entrance of Public House you’ll encounter "The Wall of Beer," a display of the more than 200 beers served inside. The massive selection is overseen by Russell Gardner, Nevada’s first-and-only certified beer cicerone. Walnut tables and plush chairs and booths contribute to a relaxed and refined ambience in the main dining room, while the lounge is outfitted with book-lined shelves and comfortable couches. Executive chef Anthony Meidenbauer has designed an upscale traditional pub menu, which includes several selections prepared with beer, such as Welsh rarebit topped with a cheddar-beer sauce utilizing locally brewed Tenaya Creek IPA; or the 48-hour short rib braised with Black Butte Porter and served with mashed butternut squash. We also like the buttermilk-fried quail with bacon-braised kale and a maple glaze. Pastry chef Rebecca Bills presents artistry in presentation and flavor with a chocolate stout layer cake that incorporates two dark beers: Lost Coast 8-Ball Stout and locally brewed Joseph James Red Fox Imperial Stout. Further after-dinner options await in a climate-controlled backroom, where you can sample 60 bourbons, Cognacs, single malts, dessert wines and ports.
|
Send to Phone 
Public House Restaurant is one of our 2012
| Top 10 Las Vegas New & Notable Restaurants
| Top 10 Las Vegas Value Restaurants
|
