Public Kitchen

Public Kitchen Restaurant Review:

About the restaurant & décor: Public Kitchen, housed in Ian Schrager's PUBLIC hotel on the Lower East Side, belongs to Jean-Georges Vongerichten’s restaurant empire. The New American-eclectic menu, meant to be universally appealing, draws from culinary elements found in the world's cuisines. In this respect, it represents the "cuisine of New York City." Plush cadmium yellow banquettes, tan leather and wood seats, brown tones, low hanging filament lamps and a white marble-counter open kitchen revealing a smoker and a wood-burning oven and grill describe the refined but warm space. Glass doors open out to a verdant garden patio.

Likes: Shrimp toast with water chestnuts, pear jam and mustard; grilled black bass with cauliflower tabbouleh and lemon yogurt.
Dislikes: Service was spotty and distracted at times.

Food & Drinks: Appetizers include smoked salmon over potato latkes that recall Jewish food traditions, while shrimp toast with water chestnuts, pear jam and mustard is reminiscent of a Cantonese dim sum with modern twists. Manhattan clam chowder and chili oil add spice to a grilled salmon entrée, and couscous brings fresh citrus and cool mint notes to seared black bass. Meanwhile, grilled lamb chops with goat cheese, cucumber, black olive and mint are decidedly Mediterranean in character. Add a side of whole roasted cauliflower seasoned with mustard sauce and herbs. The Old World and New World wine list is designed to complement the menu.