DON’T BE PRIVATE, Go Public!
I almost feel like I need a disclaimer here when I say that Jean-Georges Vongerichten is one of my all time favorite chefs. I’m so excited to be able to say that I met him a couple of times but most notably (for me) he was my doubles ping pong teammate at an afterparty at the SoBe Wine & Food Festival a couple of years ago. Yeah, I may be biased BUT I’ve also called his restaurant JoJo one of my favorite restaurants since before I was a food blogger, so take it as you will.
Needless to say, I was extremely excited to get an invite to check out Public Kitchen in the Public Hotel. I invited my friend since sixth grade—so you know what that really looks like, we became friends in band class when we were wearing the same boots. Yeah, that kinda old school friends for life kinda friendship—and my baby son (who didn’t so much get and invite as much as a schlep in tow) to be my dates. Spoiler alert, it was epic, amazing, frankly just what I expected of Jean-Georges. Company, food, wine, ambiance, that too cool downtown vibe server with the intricate piercings and glam nails—name it.
There’s no secret here, the deets that make it so special start with the menu. The menu at Public Kitchen is both sustainably and seasonally focused. Which means all of the dishes not only honor what’s freshest at that moment but they taste extra because the ingredients being used are sourced at their prime. Don’t underestimate how big of a difference this makes. This focus alone would take the most average dish to the next level. Combining it with exciting flavor combinations is what makes Public Kitchen an unmissable experience.
If you get there during truffle season you absolutely, one hundred percent, cannot miss the Truffle Pizza. Oh, my god. it’s addicting. I don’t want to focus too heavily on the specific dishes here since they are always changing, but do make sure to sit back with a glass (or two) of their fantastic perfectly curated wines and absorb the moment. And, before you leave, book a future reservation cause yeah it’s THAT good!