Holy moly, construction at Public Kitchen & Bar within the Roosevelt hotel is moving at lightning pace. Just two-ish weeks ago when Eater toured the Studio Collective-designed space there was plywood galore, now the venue is almost complete, up above a shot of the HUGE marble-topped bar which will extend into the Roosevelt's central lounge area.
Tim Goodell, president and executive chef of Domaine Restaurants (25 Degrees), claims that his American (feel more like gastropub fusion) menu served at Public Kitchen & Bar is a reflection of his home kitchen and what he likes to serve to friends. Most menu items fall under $30 like Chicken Liver Terrine with kumquat marmalade and grilled rustic bread; Chicharrones with chili's and lime; Potato Tart with caramelized onions and pancetta; Gnudi with brown butter, chanterelles, and bacon; Crispy Oxtail Galette with poached farm egg and frisée; Spiced Duck Steak leg confit with caramelized turnips; Duroc Pork Schnitzel with arugula salad; and Cote D’Boeuf for two with marrow bones. While the restaurant invites friends and family in for a soft taste this week, the public opening hits on February 28.
·The Roosevelt's Public Kitchen & Bar Opens in February [~ELA~]
·Dakota at the Roosevelt Hotel Becoming Public Kitchen & Bar [~ELA~]