| rev:text
| - Chef Anthony Meidenbauer (of Holstein's and the Barrymore fame) has a real winner here with Public House. He took two things that I love: bar food and beer - and made a menu that revitalized my love for the gastropub. It's a shame that this place is not getting the love that it deserves. The unique array of food here is really out of this world.
I did not get a chance to try an entree, but I did get to sample some apps for a light lunch. And let me tell you, these so called "bar snacks" really packed a punch to my taste buds.
With bacon-wrapped dates stuffed with bleu cheese (dubbed "Devils in Horseback"), that nearly made me fall out of my chair in a daze of deliciousness, I instantly demanded another order with slivers of drool drifting off of my lip. Then came the poutine, a dish originating from the land of Canada. It comes as a bowl filled with seasoned fries, topped with cheese curds and duck confit (aka super flavorful duck meat). If that wasn't amazing enough, it came with their rendition of "gravy" to pour over it. It was so good that I nearly cried, sipped some beer, then cried some more. The pork rinds... well, they were nothing to write home about. They were ok, but reminded me too much of the packaged variety. Everything just went so awesomely with my beer though.
The service was top-notch. The beer selection: wonderful. The food? So good, I'm filling out postcards about my brief trip to bacon and poutine paradise.
See you again soon, Public House.
Your friend, and possibly new lover,
Mike H.
|