When the sommelier at Public brought the bottle of The Shiner Concern to our table, he asked if we knew what it was about. He went on to say that the winemakers made 55 cases of this wine and distributed it to restaurants with a minimal description of its flavor because they believed that “the only relationship you should have with the wine is your experience with it.” I appreciated this quip and wished that other taste experiences weren’t so preceded by their reputation. That shit was good. But they don’t sell The Shiner Concern retail 🙁
We were at Public, a NoLiTa restaurant that looked like a garage from the outside but with a dark, hip, and oil-burner lit atmosphere inside. The single Michelin star drew our group in and we made reservations for a friend’s birthday. We tried the Chef’s Tasting Menu, which consisted of the dishes below.
Grilled kangaroo on a coriander falafel with lemon tahini sauce and green pepper relish.
The kangaroo appetizer was ordered on the side because we had read some good reviews about it. Kangaroo tasted like beef sirloin and it was tender atop a delicious falafel. We ordered two to split among us and were pleased with our encounter with kanga meat. Continue reading
