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14 / 10 / 2004
Thursday morning in Sydney, I had breakfast with New York Chef Brad Farmerie and brother Adam from Public Restaurant in New York City. Both owners are currently visiting Australia sourcing new ingredients and products for their menu. Their menu already features ingredients from Australia & New Zealand which including Tasmanian salmon, New Zealand venison and kangaroo.
Public Restaurant over the past 18 months has had rave reviews from a number of publications including The New York Times, Vouge Entertaining, Wall St Journal, Glamour, Cuisine Magazine and Time Out to name a few.
If you’re in New York some time soon, check out Brad’s food at Public Restaurant.
Public Restaurant
www.public-nyc.com
210 Elizabeth St,
New York, NY, United States
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