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New American

Public

Raw kangaroo is on the menu here, but that’s not the most unusual thing about Public. Perhaps more exotic during this era of fleeting-restaurant madness is that Public has been consistently delighting diners since the turn of the century, with an adventurous menu and admirable hospitality. Likely this is due to the determination of its chef, Brad Farmerie, who had extensive kitchen experience abroad but who had never been in charge of a restaurant before opening this place with his brother. “We threw a bunch of ideas together, and that became Public,” he told the Village Voice, in 2014. “On paper, it was a bad idea. Here were guys who’d never built restaurants, and I’d never lived or worked here. I’d also never been a head chef.” Good thing he didn’t listen to his doubts. (210 Elizabeth St. 212-343-7011.)
Signed fine art Giclee prints on museum-quality, one-quarter-cotton 280 gsm paper with archival inks are available in two sizes:

5 x 7 for $55 (email me about this size)
9 x 12 for $95

Editions are strictly limited to 365 copies, and each annotated print is a beautiful reminder that our days are numbered.

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