September 30, 2012

Chef's Tasting Menu at PUBLIC

We know it's been a while since we started posting our New York food adventures and we're finally coming to an's kind of a bittersweet feeling.  After we finish these sets of posts, we could share our more recent eatings (aka. Taiwan!)  But on the other hand, we won't have a link to New York any longer.  Honestly, we become very nostalgic writing these posts...but for now, let's go back!


Public interior

PUBLIC has dim lighting, candles at each table and the whole works.  Perfect for a romantic date  (with us two girls harharhar).  The restaurant has a lively feel and there was no designated smoking area so people were smoking at the tables next to us.  Not in a bad way, but more in a hip way we guess.  With the loud chatter and the casualness, it kind of felt like we were dining outdoors!

We've also noticed higher end restaurants have their tables placed very close to each other.  The waiters have to help move the tables for you slide in.  PUBLIC pushed it up a notch and had a long continuous table (like a family dining table) for different parties.  They were elbow to elbow,  but we guess it's a great way to meet new friends!

Dining Table
Chef's Tasting Menu

Mushroom ceviche
Mushroom ceviche with miso aubergines and ginger ponzu sauce

The mushroom ceviche had a distinct Asian fusion tang to it, which was the perfect way to open up your palate before the meal.  The mushrooms had a slightly tender crunch while the ceviche was thin and crispy.  The contrasting texture made it an interesting and fun dish to eat!

Seafood trio
Seafood trio

We weren't sure what to expect of the Seafood Trio, since neither of us are big fans of seafood.  But it was on Public's Tasting Menu, so we had high hopes!  The oyster was the best piece of seafood we ever had.  We were like, "WHAT, this is SEAFOOD?"  Definitely made us think twice about all the yummy seafood we've been missing out on.  The wasabi-yuzu sauce was UH-MAY-ZING!  Added all the spice and kick that little oyster needed.

Seafood Trio
Grilled scallop with sweet chili sauce, crème fraîche, and a green plantain crisp
Fried Hama Hama oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce
Marinated white anchovy on quinoa croquette with spicy saffron aioli

Funny story.  Take a quick look at the oyster photo above (middle).  It's sitting on a nice lush white something.  Cathy, oh-smart-Cathy, thought it was completely edible...turned out it was a bed of sea salt (HAHA)!  Story ends with a lot gagging from Cathy and giggles from Jocelyn.

Cured wild boar
Cured wild boar with garrotxa cheese, marinated olives, caper berries, and crostini

New Zealand vension loin
New Zealand vension loin with Cabrales dumplings, oyster mushrooms, and salsa verde

The cured wild boar dish was like a intensified cheese and cracker dish.  The boar was very flavorful, but tad bit salty. 

The loin was perfectly cooked.  Super tender and the knife sliced right through the meat!  The dumpling had a slightly sweet taste with a starchy potato texture.  The presentation of this dish was wonderful!  It just keeps stacking toward the sky like a New York high-rise building. 

New Zealand vension loin

Sticky toffee pudding
Sticky toffee pudding with Armagnac ice cream and hot caramel sauce

To be honest, we were kind of sad about the dessert.  It wasn't as special as the dishes we just ate.  It was a warm cake topped with a scoop of ice cream and caramel sauce.  Although, the candied lemon slice was pretty spiffy!

Eaten by Jocelyn and Cathy.

PUBLIC Restaurant
210 Elizabeth Street
New York, NY 10012

Public on Urbanspoon