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210 Elizabeth St., nr. Prince St. (Nolita)
New York, NY
(1) 212-343-7011 | www.public-nyc.com
HOURSMon.-Thurs.: 6:00pm-11:00pm; Fri.: 6:00pm-12:00am; Sat.: 10:30am-3:30pm, 6:00pm-12:00am; Sun.: 10:30am-3:30pm, 6:00pm-10:30pm; Bar: Sun.-Thurs.:6:00pm-1:00am; Fri.-Sat.: 6:00pm-2:00am
BEST FORBrunch; dinner
BARYes - long bar
PRICE (BRUNCH; APPETIZER; MAIN; FIVE-COURSE SUNDAY SUPPER)USD 6-22; USD 10.50-19.50; USD 21-30; USD 50
FAMOUS PLATESGrilled scallops; coconut pancakes; foie gras terrine; kangaroo
DRINKS AND WINEWine; cocktails; beer; sake; full bar
# OF SEATS120
PRIVATE ROOM AVAILABLE?Yes
SUBWAYPrince St. (N, R); Spring St. (6)
Innovation is inspiration at this Michelin-starred industrial-chic restaurant. The ethnic cuisine, shaped by executive chef Brad Farmerie, who takes inspiration from his travels throughout the eastern world, can best be described as Australasian: a blend of flavors from Asia, Australia, and New Zealand. Expect spiced dishes like kangaroo on crisp falafel and pan-seared Tasmanian sea trout. The chic crowds complement the AvroKO-designed polished glass-and-wood space, complete with details like menus delivered on industrial clipboards.
Fashionable and well-heeled Manhattanites, particularly well-traveled gourmands and the trendy Nolita set.
WHAT WE WOULD WEAR
Downtown casual; try a tunic with leggings, ankle boots, and a designer handbag.
GO HERE WITH
Friends; significant other; a date; foodies
WHY WE LIKE IT
We like how it’s casual yet still retains that something special that’s perfect for date nights. Given unusual combinations of ingredients, the cuisine always provides food for conversation.
WHAT WE WOULD CHANGE
The mains don’t quite stack up against the stellar appetizers.
GOOD TO KNOW
Besides being Michelin-starred, Public was named Best Brunch by Time Out New York. The weekend brunch is great, with signature dishes like Turkish eggs. (Definitely arrive early to minimize waits if you’re coming for brunch.) The Sunday Supper is highly recommended for foodies and gung-ho fans of the Australasian cuisine. Brad Farmerie was a former chef of London restaurants Providores and Tapa Room, and he was named “Prince of Porc” by Cochon 555 for 2011.
Tapa Room (London)
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