Public House Unleashes New Menu on Himmarshee

Jey Hospitality group’s Public House is a beacon of hope standing tall at the end of Himmarshee street. Inundated with faux Irish pubs and dirty dives, Public House offers a unique american bar/lounge feel with an extensive draft list and great cocktail menu. They have something for foodies too, as they released a mouth melting new menu that is sure to please even the pickiest of eaters. To quote Marc Falsetto of Jey Hospitality, “Our vision was to put together something eclectic, trendy and delicious while keeping to our signature style of comfort food. I think it perfectly combines new, edgy flavors with some traditional American favorites and we’re confident our guests, new and old, are really going to love it.”

To kick off your night, the new menu offers a host of delectable appetizers for carnivores and omnivores alike. The Chicken Croquetas, made with smoked chicken, creamy béchamel and black garlic aioli, as well as the Spicy Lamb ribs with Boylan root beer glaze, toasted sesame seeds and scallions were fantastic, and will satisfy the urges of any carnivore. What really stood out, however, were the Tuna Poke Wontons (pictured below), and the simple yet extremely flavorful Goat Cheese and Quesadilla, which was light enough to serve as the perfect intro to your nights meal.

 

To complement all of this is a fantastic new collaborative brew from J. Wakefield Brewery and Jey Hospitality group, the Rok N Coco, a coconut IPA made with Citra hops. The hop forward nature combined with the light Citrus flavor creates a beer that’s refreshing yet still retains the character you’d expect from an IPA. Not only that, but it pairs perfectly with the Honey Truffle Fried Chicken, which comes with some good old fashioned corn bread and red slaw for some proper southern comfort food. The final highlight of the main courses was definitely the Tomahawk Porkchop, served with a maple glaze and complimented by mashed potatoes and carrots.

Keeping with the theme of American Fair with a craft twist, the BBQ Brisket Sandwich, carefully smoked for 10 hours with a barbecue glaze and served with a creamy slaw, house pickles and bourbon jalapeños on a brioche bun was extremely savory and will wow any barbecue fans in the 954. The millionaire cheesesteak, made with shaved prime rib eye, was also a step up from a common classic that was bursting with flavor.

For those looking for something on the lighter side, the Quinoa Power Salad is an extremely balanced offering featuring kale, cherries, butternut squash, granny smith apples, almonds and a delightful citrus vinaigrette. They also offered up a new Ahi Tuna salad with an asian cuisine influence, and give you the option of adding any protein you desire to your salad of choice.

All in all, the new menu excels at giving dishes we are all familiar with a modern, and upscale twist that is a refreshing departure from the standard bar fare in Fort Lauderdale.