THIS RESTAURANT IS CLOSED Public Awards

THIS RESTAURANT IS CLOSED Public Restaurant Review:

Public’s menu is ever-evolving with chef Brad Farmerie (also of The Monday Room) seeking out unique ingredients to create original taste combinations. You won't find chicken or steak. You will find kangaroo, wild boar, Tasmanian sea trout and Kobe beef tongue, and unusual preparations that combine unexpected neighbors from land and sea. Even though Farmerie looks to new horizons, his risk-taking is not for the pure thrill; there's thought behind it. Wine director Ruben Sanz Ramiro explores broad boundaries with wines from Lebanon and Greece. If the food doesn’t provoke conversation, then certainly you'll find the energy-filled industrial-designed space stimulating. The weekend brunch fills up quick, so be sure not to show up sans reservations.