A Full Belly

Dinner at Public

Two starters from a dinner at Public.
Front: Squid & seafood ceviche with young coconut, Thai herbs, crispy shallots and spicy clear coconut water. Background: Grilled scallops with sweet chili sauce, creme fraiche & green plantain crisps.

William Grimes' description of Public's foie gras is spot on:

It's daubed with ginger-lemon cream, then placed on a cookie-shaped "scone" flavored with cardamom and coffee. There are things to like about this dish — its daring, for one. The scone, spicy and aromatic, is wonderful, and the lemon-ginger cream has a thrilling zing to it. Put it all together, and it makes a mess. The scone is too sweet to let the ginger-lemon combination do its main job, which is to cut the fatty richness of the foie gras. This may be the world's first meat dessert.

Meat dessert, indeed!

Public
210 Elizabeth Street (near Prince)
212-343-7011
Reviews: Citysearch, NYMetro, NYTimes

Sunburnt Cow update

An update from reader Noeleen on the Sunburnt Cow, an Australian restaurant recently opened in the East Village (137 Avenue C):

. . . Have had some comment by Australians visiting this establishment and the resulting comments are very glowing. In particular, the Aussie Style hamburgers and of the course, the classic Pavlova (meringue base with a cream filling and topped with fruit or chocolate - classic Aussie dessert - one taste and you will be an instant convert;the above description does not do it justice.)

You will possibly find many Australians dining here in future, among Europeans and Brits.

[Prior Sunburnt Cow mention]