A Look Inside Público, Mike Randolph's Newest Concept Featuring Latin-Inspired Cuisine

by

An arepa, a leavened corn pancake, topped with smoked Cornish hen. | Photos by Mabel Suen
  • An arepa, a leavened corn pancake, topped with smoked Cornish hen. | Photos by Mabel Suen

Público (6679 Delmar Boulevard; 314-833-5780), the latest concept from restaurateur Mike Randolph of Half & Half, opened on March 4 in the Delmar Loop just doors down from his Neapolitan-style pizza joint, the Good Pie. The self-proclaimed taberna features a Latin-American inspired menu of handcrafted cocktails and food, utilizing an oak-burning hearth to cook up spit-roasted meats and more. The concept takes nods from Randolph's former restaurants, MEDIAnoche and Little Country Gentleman, offering refined, artfully presented plates.

"It's a different thing. The wood, the ambiance sets us apart. We're not trying to become a turn-and-burn taco joint. We're trying to be someplace that people can come in and maybe get a good piece of meat, fish," he told Gut Check in an interview last year. "But if they do get tacos, they're going to get 'em roasted by hand, by wood in our custom hearth."

See also: Mike Randolph Talks Público, His New Mexican Restaurant

At the entrance, where your friendly hostess will seat you.
  • At the entrance, where your friendly hostess will seat you.

The menu begins with a few crudo options including oysters ($5-$24), and it continues with a selection of small plates. Choose from dishes including beets ($7.50) served with quinoa and white-chocolate mole; octopus ($11) with olive mojo and paprika; and lamb tartare ($10) with arbol, mint, cilantro, egg and puffed rice.

From the arepas (leavened corn "pancake") section, select from toppings including lamb-liver butter, smoked Cornish hen and shredded duck gizzard. Tacos (two for $6.50) come served on housemade corn tortillas, ground and pressed from corn imported from Uruapan, Mexico. Options include smoked white fish, pork and pineapple, lamb shoulder and grilled flank steak.

The dining room.
  • The dining room.

Entrees grilled on the hearth include prawns ($14) with smoked jalapeno and mango; a rib-eye cap ($15) with chimichurri; lamb hearts ($13) with blackberry; and half a Cornish hen ($15) with oyster mushrooms and chimichurri. A drink menu includes classic daiquiris and margaritas, Mexican-infused house cocktails, white and red wines, a selection of beer, horchata and agua frescas.

Público's current hours are Tuesday through Sunday from 5 to 10 p.m. For additional information, visit the Público website and follow it on Facebook.

Click through for more photos.

Roasted, pickled and raw beets with quinoa and white-chocolate mole.
  • Roasted, pickled and raw beets with quinoa and white-chocolate mole.
Tacos al pastor: spit-roasted pork shoulder, pineapple, guajillo, crema and charred onion salsa.
  • Tacos al pastor: spit-roasted pork shoulder, pineapple, guajillo, crema and charred onion salsa.
Design by Space Architects.
  • Design by Space Architects.
A communal dining table at the anterior of the dining room.
  • A communal dining table at the anterior of the dining room.
Chef-owner Mike Randolph expediting in the kitchen.
  • Chef-owner Mike Randolph expediting in the kitchen.
The menus.
  • The menus.
Margaritas and more available from the bar.
  • Margaritas and more available from the bar.
Records played over the restaurant's speakers.
  • Records played over the restaurant's speakers.
Now open in the Delmar Loop.
  • Now open in the Delmar Loop.

See also: - First Look: Tarahumara Mexican Restaurant - First Look: Hot Box Cookies - First Look: The Little Dipper

E-mail the author at mabel.suen@riverfronttimes.com.


comment

Tags