Público is a Latin-inspired, wood-fire cantina restaurant, offering traditional Mexican and South American dishes with contemporary influences. Located in University City, just west of downtown St. Louis, the menu centers on the Missouri oak wood-burning hearth for spit-roasted and grilled meats, vegetables, and seafood. The beverage program offers updated takes on classic Latin cocktails such as the margarita and paloma, a selection of Spanish and Argentinian wines, craft and Mexican beers, and housemade agua frescas and horchata.
Chef and owner Mike Randolph, also of Randolfi's and Half & Half, showcases his cuisine through a menu of ceviche (raw), platos pequenos (small plates), tacos with house-pressed authentic corn tortillas, arepas (corn pancakes), a la parrilla (grilled items), and desserts.
Featured menu items include the Guacamole Arepas with guacamole, queso and salsa, Al Pastor Tacos with spit-roasted pork shoulder, pineapple, charred onion salsa, and guajillo chile crema, the shareable Whole Fish with crispy tortillas, lime and cilantro, and the whimsical MO Rice Pudding dessert with mango, lime and a shaved foie gras torchon.
Designed by SPACE Architecture + Design, the restaurant mixes rustic with industrial. A timber bar under-lit with modern geometric pattern serves as the focal center of the restaurant. Large globe lighting and a unique steel tree design flanking banquet seating creates an approachable yet dramatic ambiance for the space. The four-seat chef’s counter offers a close-up look at the wood-burning hearth and open kitchen.
Book a table online through OpenTable
call 314.833.5780 between 4-10pm.
Our hours are Tuesday-Sunday 5-10pm. We are closed on Monday.
Executive Chef and Owner
Cincinnati native. Coffee fanatic. Backyard pitmaster. Record collector. Father of 2.
STL born & bred. Chief of Staff. Cappuccino lover. Outdoor enthusiast. Proud mom.
Chef de Cuisine
Proud son of the STL. Hoarder of cookbooks. Weirdly excited about cast iron. Amateur hockey player. Sunday Ninja.
Mike Randolph Puts It All Together at Thrilling Mexican-Inspired Público
June 4, 2015