210 Elizabeth St # 1A
(Bet. Prince and Spring)
New York, NY. 10012
10:30am – 3:30pm Saturday & Sunday
6:00pm – 11:00pm Monday – Thursday
6:00pm – 12:00am Friday & Saturday
6:00pm – 10:30pm Sunday
With its exposed brick walls, oil lamps, postal boxes, a wooden library, high ceilings and a room hidden by white drapes, Public gives an overall industrial feeling while still feeling friendly. Situated in a former muffin factory, Public was designed by the Avroko group, who were awarded ‘Best Restaurant Design’ and ‘Best Restaurant Graphics’ by the James Beard Foundation for this striking restaurant with its polished rawness.
Public has earned one Michelin star for what may be the most creative brunch in New York; offering truly global fusion cuisine. The serving staff is usually quite friendly, but the hostesses can be off putting. They are usually a bit young and seem to be hired for looks over experience, but that is nitpicking. The real star is the wonderful food, which always has us coming back.
The perennial go to dish is the Turkish eggs. Which I believe is one of the top two egg dishes in New York. (the other being the Truffle Egg Toast at ‘Ino). Two perfectly poached eggs resting in pure Greek yogurt surround with a spicy melted butter, infused with kirmizi biber (Turkish red pepper flakes). Accompanied with a soft in the middle, crispy on the crust grilled sourdough, the only issue with this dish is the addiction it creates and the lengths you will go to for satisfaction.
Each plate is its own entity, with a menu designed as carefully as the space. From the Lentil and avocado salad with with pomegranate molasses to the Coconut Pancakes with Fresh Ricotta, Mango Salad and Ginger-Lime Syrup nothing is amiss.
Another item definitely worth a try is one of the top best Virgin Mary’s. With just the right amount of spice and a deep tomato flavor and cilantro. It certainly helps that they make their own vegetable juice and use a mix of salt with fresh black pepper to rim the glass.
(above photo © Tina Wong)
Coconut Pancakes with Fresh Ricotta, Mango Salad and Ginger-Lime Syrup