Public Kitchen & Bar

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Former Dakota resto revamped by Domaine Restaurants’ Tom Goddell. American brasserie without the obvious fare; spiced duck steak leg confit, cote d’Boeuf for two with marrow bones. Most menu items hitting $30 and under mark. Cured meat and cheese bar–also offering oysters, shared bites–extends from hotel lobby to dining room. Lavish decor with oversized gold chandeliers, chocolate brown library chairs. Handcrafted cocktails and 100-bottle wine list not too shabby either.