Daring dishes are the primary focus at this Nolita restaurant, where executive chef Brad Farmerie combines American recipes, Antipodean ingredients, and spices from across the globe. Housed in a former muffin factory, the industrial-chic space has whitewashed brick walls, large skylights, and custom features like a wooden library card catalogue meant to evoke public places, such as libraries and schools. In addition to unusual cocktails and hard-to-find wines, Public serves specialties like grilled kangaroo on coriander falafel with lemon tahini sauce and green pepper relish. During brunch, the coconut pancakes with ginger-lime syrup are also a must.
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From the From the May 2008 Food & Wine Go List
Last spring, chef Håkan Thor and manager Mattias Edlund—former employees of the Michelin two-starred <strong>Edsbacka Krog</strong>—opened their own place, with an understated design that's typical of Stockholm. The food will surprise guests expecting Scandinavian dishes—the menu might have jerk chicken with a mango salad one day and calves' liver <em>Anglais</em> the next—but Thor makes it all work beautifully. The wine list also ranges all over the world.
We loved: (Ibérico ham) with a terrine of melon and elderflower.
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