The Public House revamps its menu
The Public House has only been open since August, but it has already hired a new chef, Paul Johnson from Victory 44. Johnson has changed the entire menu, replacing bland dishes with flavorful American fare. The Public House hosted a free sampling of its revised menu for customers on Thursday evening. We stopped by the Warehouse District restaurant to find out what's new.
The first dish we sampled in the new menu tasting was a five-cheese truffle macaroni and cheese, an upscale version of an old favorite with a crunchy top layer. This dish normally runs $10, or you can add Serrano ham for an extra $2.
Next up was the shrimp cocktail, a classic appetizer that was full of flavor.
That was followed by little sandwiches of crisp bread filled with portabella mushrooms and cheese, with portabella mushroom dip. RIch and flavorful (which seems to be the new theme), this appetizer was hard not to lose in the sauce.
We also sampled pork and shepherd's pie, both well-seasoned and flavorful. In addition to the brand-new menu, the dessert menu has also changed to reflect the seasons, with ginger, pumpkin, and cinnamon abounding.
With its revamped offerings, the Public House is hoping to gain as much popularity for its flavorful dishes as it has for its extensive beer and wine selection. The new dishes are definitely a step in the right direction.
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