The NYC Foodie had a little tasting at the restaurant Public last week, and it was quite fabulous. Public comes to us from the restaurant design and concept firm AvroKO. If you haven't been to Public yet, it definitely is worth a trip. The space is awesome. With multiple large rooms, it's a true pleasure to dine in. Chef Brad Farmerie's global cuisine, which I'd call Australian fusion, is great too.
The fresh bread is really good, I loved my focaccia. Then we started with a trio of seafood which included a grilled scallop with sweet chili sauce, crème fraiche and a green plantain crisp, a fried Hama Hama oyster with shiso, sansho pepper, and wasabi-yuzu dipping sauce, and a marinated white anchovy on quinoa croquette with spicy saffron aioli. I loved all three of these babies, for they all had great flavor and texture. It was a true joy to eat.
Pig's head and foie gras terrine with a salad of frisee, mirin glazed pecans, pear, pomegranate and truffle dressing was excellent. A terrine that made me smile.
New Zealand venison loin, with Cabrales dumplings, oyster mushrooms and salsa verde was superb. I rarely eat venison, and I doubt many New Yorkers do, but if you are going to do it, this should be your go to venison dish. The meat is delicately tender and juicy, and that Cabrales dumpling is unique and addictively delicious.
Sticky toffee pudding with Armagnac ice cream and hot caramel sauce was sticky sweet goodness. A sexy ending to a great meal.