The Monday Room

Note: The Monday Room closed in March 2012. A cocktail lounge, The Daisy, is set to replace it.

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The Monday Room is a wine bar/small-plates room adjoined to the NoLIta restaurant Public. It has its own website and is separately reservable, but you enter through the same door as Public, and the food is prepared in the Public kitchen, by the same chef.

The space was used, at various times, as a gallery, as a retail shop, and as a private dining room. A shade over two years ago, it was converted permanently into a dining/bar room. The AvroKO décor features plush chairs, throw rugs, and dark wood paneling.

It is normally a much quieter space than Public, or so we understand. Unfortunately, a large party who’d had far too much to drink was carrying on in one of the big booths. We thought they should have been asked to leave, but it’s a tough call when a group is too loud, but hasn’t actually broken any rules yet. The staff were clearly getting annoyed, but when we left the party was still there, and had just ordered another round.

Fortunately, the food offered recompense in plenty. This comes as a surprise, as both of our visits to Public (1 2) left us underwhelmed. In fact, I will probably never eat there again, unless someone else insists. But in the Monday Room, chef Brad Farmerie hits one home run after another. If you didn’t know otherwise, you would doubt it was the same guy.

The menu, which changes frequently, consists entirely of small places ($6–19), which you’re encouraged to share. We ordered five of these, which was about right. There wasn’t a dud among them.

Sea Trout ($11.50; above left) was lovely. It came with a “three-slice pile-up” (above right), an order of bread so addictive that it ought to be served on its own.

Dashi Custerd ($9.50; above left) came topped with a salad of lobster, lime and caviar. We ordered two of these, as we were advised that it wasn’t suitable for sharing. Besides, who would want to share such a sublime dish.

Monday Meats ($15; above right) is a recent addition to the menu, including house-cured wild boar, a chicken mousse brûlée, and a chicken liver foie gras terrine, along with the usual accompaniments.

Pan-seared foie gras ($19; above left) was an excellent preparation, with french toast, maple glaze, pineapple chutney, and a slice of crisp bacon. Grilled venison mini-burgers ($7; above right) had a wonderful funky taste that wasn’t at all gamey, along with a tomato chili jam and shallot rings.

The mostly-European wine list offers ample variety by the half-glass, glass, half-bottle, or bottle. We spent $48 total on two half-bottles (one Spanish, the other Italian), enjoying a flexibility not available at most places.

Service was excellent, with fresh serving utensils brought for every course. All of the staff we interacted with were knowledgeable and enthusiastic about the food and the wine. Their ordering advice can be trusted.

We had heard that the Monday Room was better than Public, but we weren’t prepared for just how much better it is. Actually, it is remarkable.

Public (210 Elizabeth St. between Spring St. & Prince St., NoLIta)

Food: **½
Service: **
Ambiance: *½
Overall: **

Public

I first visited Public about three years ago, when it was still relatively new. My impression then was that the food didn’t quite live up to the high-concept ambiance. Last night, I decided to give it another try. My verdict remains the same: Public is more about the “scene” than it is about the food.

To be sure, it’s no mean feat to remain relevant three years later. That’s more than enough time for fickle diners to find a new favorite. Just as it always did, Public still seems to fill up, at least on weekends. We had no trouble getting a 7:15 p.m. reservation on Saturday night, but the next available was past 10:00 p.m. By the time we left, it seemed every inch of space was occupied.

Typical of restaurants in its genre, Public would not seat me until my dining companion had arrived—either a sensible strategy for managing tables in demand, or a cynical way to run up the bar tab. So I went to the bar, where I struggled to get a server’s attention. Once I did, I enjoyed both of the infused vodkas that I tried. Naturally, the tab wasn’t transferable to our table.

Public offers an Australian/New Zealand fusion menu that is really difficult to categorize.

Cured wild boar with Garrotxa cheese, marinated olives, caper berries and crostini

Cured wild boar ($13) sounded interesting, but was probably a waste of a good wild boar, as it didn’t taste particularly distinctive. With the cheese and crostini, it was at least a tasty snack. My girlfriend had the lentil salad, which was just fine, but didn’t launch any culinary fireworks.

Manuka braised lamb shank and truffled swede mash with watercress, poached pear and pickled onion salad

We both had the braised lamb shank ($25.50), which was satisfying comfort-food, though as my girlfriend pointed out, the degree of difficulty is low. It’s hard to screw up a braised meat. I thought that both the swede mash and accompanying salad were boring.

Service was inconsistent, and one server spilled wine on my shirt. The décor, a public library cum post office circa 1940s, is one of design firm AvroKO’s most stunning creations. The new-age sound track is too loud, and the exposed brick tends to amplify the sound.

You won’t eat badly at Public, but you won’t be wowed either. Perhaps the best bet is to come for a drink, admire the design, then try somewhere else for dinner.

Public (210 Elizabeth St. between Spring St. & Prince St., NoLIta)

Food: *
Service: *
Ambiance: *½
Overall: *

Public

Note: For a more recent review of Public, click here.

Public is a double James Beard award winner for both restaurant design and restaurant graphics. The motif is that of a public library circa 1964. Who knew that card catalogs and leaded glass restroom doors would be modern chic? Even the menu comes on a clipboard that looks like it’s been pulled from manilla card stock.

Unfortunately, you can’t eat décor. When it comes to food, Public’s catalog entry is: almost, but not quite. My friend’s Grilled Mayan Prawns with asparagus were very good, but she thought the chef was too parsimonious with the ingredients, especially the asparagus. My sister-in-law’s Tasmanian Sea Trout was very good, but a tad too spicy. My brother’s Roast New Zealand Venison Loin was “very good, but not great,” for reasons he didn’t specify. My Roast Lamb Chump was stringy, and in fact not as good as the accompanying vegetables.

So we had a happy evening, for which we had no regrets, but no one in our party of four felt that the food quite lived up to the design. Luckily Public is very reasonably priced for a high-concept place, with mains in the $18-25 range. However, they do clean up on the appetizers (we weren’t that hungry, and didn’t order any), which are expensive compared to the rest of the menu at $8-19. Desserts are $8.50-$11.50; we shared two between us and were satisfied without being overwhelmed.

Public (210 Elizabeth St. between Spring St. & Prince St., NoLIta)

Food: *
Service: **
Ambiance: **½
Overall: *½