210 Elizabeth St.,
New York,
United States,

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.