The Public House and Kitchen is good and good looking.
“Quality food and service in beautiful restaurants shouldn’t just be reserved for fine dining.”
Stepping inside the mod space of The Public Kitchen and Bar, leaving behind the hum of Phipps Plaza, you’ll quickly see (and taste) that the creative minds at Daniel Reed Hospitality nailed it with their new Atlanta restaurant.
The interior design is clean, with mid-century accents and lighting that doesn’t scream, but adds brightness and attitude. Seated at one of the sculptural tables or comfortable booths, you’ll feel confident that this attention to detail is also happening in the kitchen.
The extensive lunch menu offers up 17 sandwiches, seven entrees and six salads and a handful of starters to share. The bounty includes 8 oz. burgers made from 100% natural free range grass-fed ground beef sourced locally from Durrence Farm in Glennville, Georgia. That’s the kinfolk of managing partner Jamie Durrence. His parents deliver the fresh beef to The Public House Kitchen themselves!
Substantial entrees on the dinner menu include a sweet tea brined crispy chicken that reminds you how smart you are to live in the South. The Public ATL burger (lunch and dinner) is the resto’s signature burger, with bacon, cheddar, creamy coleslaw and a Coca-cola barbecue sauce that is a messy handful so grab an extra napkin and dive in. The “fries” are curiously curved discs of potato that make dipping more fun.
This fall, expect to see some new items. “Everyone always loves the autumn menu changes because cold weather always brings heavier comfort food: hearty soups and entrees to warm the soul,” says Durrence.
We will toast to the extended Durrence family and a glorious autumn with one of the craft cocktails on the menu at The Public Kitchen and Bar and invite you to do the same.