Public

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.