Public

A nice space that draws from library settings, with card catalogs (filled with Public business cards), and shelves stocked with books (from cooking to medical). The bathrooms are lovely and have a scent of licorice and citrus.
The menu seems to be filled with contrasts. The sweet fennel, paired with salty olives; the sweet miso-glazed aubergine on top of a sliver of mushroom, paired with a soy sauce vinaigrette—each on it’s own is too sweet or too salty but when eaten together provide a nice balance of flavors. The tender slices of lamb were paired with a crispy polenta cake, providing a nice contrast of textures. The trout was a contrast in itself—being from New Zealand, it looked and tasted more like a salmon filet than the typical trout one sees in America. For dessert, we ordered a pumpkin panna cotta, served with candied spaghetti squash and sage ice cream—other than the fact that the ice cream tasted more like vanilla than sage, the dessert was nice—although, again, tasted best when all components of the dessert were eaten together.
The infused vodkas are worth trying—the pumpkin spice one in particular was yummy. The earl gray, elderflower bellini, on the other hand, didn’t taste very much of earl gray—although the elderflower was quite evident.
The service was friendly and accommodating though the pacing of the meal could be worked on—a little more time in between courses I think. It’s a fun space and all the young, hip patrons keep it a lively one to boot.