Public Kitchen

, Public Kitchen, AMERICAN ACADEMY OF HOSPITALITY SCIENCES

PUBLIC KITCHEN

Organic & Sustainable

The  Public Hotel’s restaurant by renowned Chef Jean-Georges Vongerichten, is the best of “New York” food “World Food” really, and all of the cultures that make up the eclectic mix and melting pot that is New York City. It features a smoker, wood-burning oven and wood-burning grill as a focal point and has a menu for all tastes and diets, including vegan.

 

, Public Kitchen, AMERICAN ACADEMY OF HOSPITALITY SCIENCES

 

Atmosphere 

The hotel’s restaurant by renowned Chef Jean-Georges Vongerichten, is driven by the market and the seasons, and inspired by Jean-Georges’ travels worldwide.

 

, Public Kitchen, AMERICAN ACADEMY OF HOSPITALITY SCIENCES

 

Menu

Public Kitchen caters to its many diverse guests. Its menu follows the central theme of “Wood-Cooking” sustainable seafood, organic poultry and grass-fed meats, as well as using the freshest organic green market fruits and vegetables.

 

, Public Kitchen, AMERICAN ACADEMY OF HOSPITALITY SCIENCES

 

Chef

Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three and four star restaurants worldwide.

 

Hours and Locations:

Located in the Public Hotel
215 Chrystie St,
New York, NY 10002
Telephone: 212.735.6000
reservations@spicemarketnewyork.com
publichotels.com/restaurants/public-kitchen

 

Breakfast: 7am-10:30am
Brunch: Sat-Sun: 11:30am-3:30pm
Dinner: Sun-Wed: 5:30pm-10:30pm
Dinner: Thurs-Sat: 5:30pm-11:30pm