210 Elizabeth St., New York, NY, 10012
nr. Prince St.
By itasteslikechicken on 12/18/2011
The food wasn't anything special. I expected much better based on their prices. But the service was horrible. We made a reservation, and when we arrived (on time), we still had to wait 20 minutes, even though half the place was empty. The hostess first ignored us when we arrived, then after getting her to talk to us, she told us to wait in the bar. After 5 minutes, we asked them again whether we could be seated, since there were so many tables available. They told us no, and that they'll call us when our table was ready. After 15 minutes had passed, we asked again, and this time we pointed out at least 8 or 9 separate tables were empty since we came in, and they said "Oh, um, those are reserved". I replied that I had made a reservation also. They ignored me and just kept chatting with each other... How Rude!!! After debating with my friends for a few minutes about which restaurant to change to, they finally came over and seated us. After all that, we had to subject ourselves to rude waiters also. It just seems like they don't want any business, and that they're tired of their jobs. I don't know how this place remains in business.
By jodyc on 9/28/2011
This place is michelin starred and proving it. I have been twice in the last month and both times had a great experience. The food has been a delight. I almost always order fish and they do that soooo well here. Also get the scallops with a beautiful chili jam sauce...unlike anything I have ever had. My husband orders the herby lentil salad too. Both delicious and unique. The sapce rocks and is incredibly welcoming. Highly recommend this place.
By Petronis on 8/19/2011
We had a dinner for five. Very disappointing experience. Lamb was basically raw, Tasmanian trout (basic salmon) undercooked. The duck was on the verge of pink and chewy. Appetizers were slightly better, but not above average budget bistro. The bill was 250, and this is just with two cocktails and no other liquor. The vibe was not even there. Just snobbish chick at the door, the waiter was pretending to be my buddy... Not worth it at all.
By nylife33 on 11/24/2010
I saw the reviews for this restaurant and lived nearby hoping to find a nice place for a date. The food was mediocre, the staff was very rude from the desk to the wait staff, to the very smug chef/owner. Also they did not honor our appointment, as we waited for 20 minutes with several empty tables in clear view. Not worth it-not even to try.
By akirstine on 11/16/2010
Good food, but the service left much to be desired and ended up ruining what was meant to be a great dining experience. The order was messed up. Each dish was served in unsatisfying 30 min. intervals (too long when you're having five). None of the five wines we had were served at the right temperature. We found a hair in one of the dishes (which the waiter handled in a very poor way, insinuating that the hair did not come from the kitchen - it was black and frizzy, I am blond) and later a large nutshell, that could have broken a tooth, in another. How a restaurant can have a Michelin star and mess up so many things at one table is beyond me. This was far below the standard we have found at Michelin rated restaurants in other countries.
By christinah on 12/31/2008
Went with a few of my girlfriends for Sunday brunch, we each ordered something different but all loved it
By fleabaguette on 12/23/2008
food was unmemorable, good champagne cocktail though; decor drew us in, but as place filled up was noisy and restaurant was filled with dreadful house music, not fun but annoying. waiter was a dickhead; very snobbish; bathroom decor was high point
By briminyc on 12/18/2008
We stopped in for dinner on a Friday evening with no reservation and knew it would be a long wait but finally got seated. One of the appetizers on the menu was seared foie gras, which I ordered as it is my all time favorite food. At $20, it was a splurge but I did not care. Unfortunately, the dish arrived so over salted that I could barely taste the liver and I was not about to let it go. I very politely informed our server and without blinking an eye she gave us several options: Replace the dish with the same thing, Replace the dish with something different, or not get anything to replace it and she would not charge us. We opted to get another dish. I was completely satisfied with her response, but she we completely over and above the call of duty and brought us each a complementary glass of Muscat with our dessert!! The handling of the situation was absolutely commendable and we will definitely go back. We have been to Public for brunch several times and it has always been fantastic.
By headoftheclass on 11/8/2008
being in the entertainment industry i have had more than my share of fancy restaurants all over the world, and frankly consider myself a foody snob. Public in NYC was one of the most pleasurable dining experiences I've ever had and would highly recommend to anyone for a fine dining experience. the ambiance, menu and wine list was superb (down to the Para 1947 port wine....muah!) and the service was 1st class. chef Brad Farmerie choice of entre's and apps. should make him the next Iron Chef or at least a household name and brother Adam Farmerie lit up the room as the most comforting host i've ever experienced. DO NOT BE FOOLED BY THE ENVIOUS PEOPLE'S INACCURATE REVIEWS!!! We had the chef's taster's menu with a little of everything, and the Foie Gras and the Scallop apps are to die for....thanks gentleman.
By Sctory on 4/26/2008
I know people who swear by this place, so i think my surly service the other night was an anomaly, but still worth mentioning. Our waiter acted exasperated that he had to serve my table from the moment we sat down, and was especially impatient when we asked for guidance with the largely Australian wine list. He recommended - and we ordered - a wine that was nothing like the dry white we asked for and was so sweet that it was undrinkable. He got angry when we wanted to try something else, explaining that he would deign to serve us anything "bone dry" and had assumed we'd prefer something "off-dry." what does "off-dry" even mean?? A very strange experience.