- CHEF BIO
View Property Map (Location #30)
Sunday - Thursday:
11:00 a.m. - 11:00 p.m.
Friday - Saturday:
11:00 a.m. - 12:00 a.m.
Corporate Executive Chef Anthony Meidenbauer best describes this handsome eatery's cuisine as "fun spins on refined food." The menu includes small and large plates inspired by - what else? - beer, such as the short ribs braised with Black Butte Porter, Bouchot mussels made with Hoegaarden beer, shallots, bacon and crème fraiche, and Welsh Rarebit, made with Tenaya Creek IPA. Other specialties include Poutine, French fries served with duck confit, cheese curd and gravy, and scallops served with oxtail stew, potato cakes and mushroom jus. The menu also features incredibly fresh salads and sandwiches, steak frites, shellfish and bar snacks, as well as selections from the "Butcher Block" and "Cheese Shop."
Public House's beer cicerone, who along with the skilled bar staff, assists guests with selecting a beer from more than 200 selections, including 24 beers on tap and three seasonal cask beers from artisanal cask brewers. A climate-controlled "wine cube" stores a distinctive wine selection that pairs well with the tavern's cuisine and provides the perfect environment for the more than 40 aged whiskeys, scotches, bourbons and beers. The cocktail list includes a concentration of classic cocktails, with an emphasis on quality and handmade mixers and garnishes are prepared in house.
Public House is open daily for lunch and dinner from 11 a.m. until 11 p.m., Sunday-Thursday, and 11 a.m. until midnight on Friday and Saturday. More information and reservations are available at PublicHouseLV.com or by calling 702.407.5310.
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