Public Kitchen & Bar Accepts Resys, Check Out The Resto

Toward the end of last week, Public Kitchen & Bar within the Hollywood Roosevelt Hotel fired up its stoves for the first time since Dakota shuttered almost a year and a half ago. The restaurant welcomed in friends and family alike for an inaugural soft run of its new American brasserie menu headed up by Domaine Restaurants (25 Degrees) Tim Goodell who, on Wednesday night, spent equal amounts of time patrolling both the kitchen and dining room making sure guests were enjoying his food.

Under oversized antique gold chandeliers guests sampled chicharrones with chili and lime, burrata layered with pesto and vine tomatoes in a glass jar, and crispy oxtail galettes served with a poached farm egg and frisee, by way of example. Entrees include the usual suspects like a burger, and a few different steak preparations, in addition to offerings from the ocean, like mussels and monkfish, and then out of left field came an entree omelette served with asparagus and morel cream.

While next door neighbor Library Bar has garnered a cult-like following for barman Matt Biancaniello's seasonal elixirs, his mentor, Vegas mixologist Gaston Martinez, created Public's beverage list, essentially modernized classics. There's a refreshing cucumber collins with a hint of heat, a daiquiri with bacon, and a pisco creation that calls for yuzu juice, raspberries, and peach bitters. Just to name a few.

Moving along to the design, Studio Collective, who also configured The Spare Room upstairs, conceived the above-pictured aesthetic reminiscent of the 1920s with glass orb sconces, tufted banquettes (the large booths were reupholstered from Dakota days), and the white marble bar. Chalkboards still need to be installed, in addition to some more art and foliage. And speaking of plants, there's even a living wall. As of yesterday Public has started to accept reservations (323-769-8888) for its grand launch on February 28.
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