Went to Public on Elizabeth St , based on CH recommendation, and Im so happy I did.
Went with the GF, and this place was perfectly styled for her tastes.(and mine) Very modern New York, not stuffy , but very stylish with an understated elegance. Hip.
We arrived early, as i was told they make great cocktails, and sat at the bar. we ordered cocktails off their menu - GF had Clear Ginger Cosmopolitan (Ginger infused Stoli Vodka shaken with Cointreau, white cranberry and lime juice) and I had Bitter Grapefruit )Vodka, Aperol, sweet vermouth, grapefruit juice and grapefruit zest) - both were very yummy... full of flavor, beautifully poured, all in all top notch cocktails. We had reserved via opentable, and i requested (as i usually do) a romantic table - a request that is usually ignored, but when i went to the hostess as we were almost done w/ the cocktails to say we were ready anytime she was she said they had a special table in mind, as per my request, and it would be cleared shortly. yay. so we sat a little while longer and she sat us at a corner table right by the big open window. perfect really.
While the menu wasn't big, there were certainly enough choices to make choosing difficult.
we opted for Marinated white anchovies on quinoa croquettes with spicy saffron aioli and Fried Barron Point oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce as appetizers.
The anchovies were light and delicious as were the croquettes but the oysters were a real revelation to me. I tend to avoid deep fried seafood in general, and fried oysters have always turned me off. These were AMAZING. not heavy and greasy in any way.. picking one up in the shiso leaf and dipping it in this sweet wasabi and citrus dipping sauce , i would get all these different flavors that refused to meld, but didn't clash with each other either. The best non-raw oysters i ever had hands down.
For main courses She ordered Pan-seared New Zealand snapper on wasabi-boniato mash with poached conch, pickled ginger, and yao choy. I know many of u think wasabi mashed are becoming overdone and boring, but if they were all made like these i would never grow tired of them.
I had Pan-seared New Zealand venison, purple potato hash, minted pea puree, Yorkshire pudding, and espresso hollandaise. The venison itself was excellent, though ever-so slightly undersalted to my taste , but then, i like salt. The sauces was really good, as was the pea puree under the mini yorkshire pudding. The only thing i wold question was the use of yorkshire pudding in this dish, as it was not a very saucy or juicy dish, and thus the YP served no purpose to my mind... it was good, but it needed some jus to soak up.
She had a glass of Pinot Noir
Mt. Difficulty "Roaring Meg", 2006
(Central Otago, New Zealand)
and i had Counoise
Domaine Monpertuis, 2004
(Southern Rhone, France)
a grape i dont think i ever had before. it was a nice wine not too big, but not thin or flabby either - im not sure how it would be alone, but alongside food it was perfect.
for dessert we ordered a Sticky toffee pudding with Armagnac ice cream and hot caramel sauce and Chocolate fudge cake, salted peanut brittle and Guinness ice cream. The waiter also comped us a Chèvre cheesecake with ginger-pecan crust and roasted beet sorbet because jessica mentioned how she loves cheescake to him. All were excellent...
teh cheesecake was almost savory in its goatiness, adn could as easily serve as an appetizer as a dessert. Had a glass of 10 yr old tawny to finish.
I surely want to explore their menu further, and on the way out the hostess showed us their back room, where they have small plates and the like - a completey different menu.
I will be back.
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