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  • You are what you eat. Chefs cook what they love to eat. Therefore, if I want a solid body like chef Irvine, I should eat what he cooks. WIN! Cheese curds, deep-fried this and that, butter milk, butter sauces, oh yeah, let the body sculpting begin! Straight up, take pub classics from around the world, enhance them by boosting up their flavor with American excess and you have Robert Irvine's Public House. Just keep in mind, sometimes messing with the classics doesn't always mean better. Starters are meant to be shared. Top props to the steak tartare. Tender, hand cut beef, traditional prepared with onions egg and capers, but improved with the addition of lemon zest which serves to bring out the metallic flavor of the beef. The crab, pancetta and mozzarella arancini, also very good. Creamy rice on the inside with the crispy breading on the outside. Crème fraîche and tarragon blend the flavors while a siracha and balsamic glaze adds an unexpected earthiness. Finally the Public House poutine. This is an example of why you should not mess with the classic. Crisp tater tots smothered in pulled pork and shiitake onion gravy, goat cheese, and sorrel. Heavy, the sweetness of the onions evident, goat cheese adding creaminess. Flabby. Greens do nothing for the flavor or health factor of the dish. For mains, great braised lamb shank. Not overcooked and stringy, this one tender and deeply flavored. Solid mussels and frites. Relatively pump mussels steamed in a creamy beer and butter sauce. Dipping the crisp fries into the cooking liquid after swallowing down a mussel, ahhh. Agreeable fish and chips, a heavily battered properly cooked piece of cod on a pile of thin cut fries is tasty enough. The curry aïoli atop the fries makes the dish. The addition of coleslaw bacon and feta is puzzling. Lastly, the shepherd's pie, no complaints. Not excessively oily, the cook ground lamb imparts just the right amount of gaminess to the rustic dish. Service is a work in progress. Still clumsy. It should improve with time Well-chosen list of beer and gastropub staples. Typical resort markup. Oh hey, I feel my belly is firmer. Maybe the start of my six pack abs? I better go back and try more. Unexpectedly solid coming from a celebrity chef.
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