chef shuffles

Benjamin Bailly Joins Public Kitchen & Bar As Chef De Cuisine

Won't you come home, Ben Bailly?

Won't you come home, Ben Bailly?Photo: KevinEats

How's this for a round of musical kitchen chairs? Lauded French chef Benjamin Bailly (Petrossian, Fraiche) recently decamped from his position at Cliff's Edge, ceding the way for Public Bar & Kitchen chef Vartan Abgaryan to fill the executive chef shoes at this atmospheric Silver Lake restaurant. Now we learn that Bailly is, funnily enough, cooking at Hollywood's Public Kitchen & Bar as Tim Goodell's chef de cuisine, essentially reversing roles with Abgaryan. While Abgaryan has completely redesigned the menu at his new post, Bailly is currently working with Goodell to oversee some changes on Public's, with a new brunch menu to be released next Sunday. Still, the switch to a role under a famous chef like Goodell suggests Bailly may be more interested in stepping out of the limelight just to cook and work at the moment. See Public's Winter dinner menu, which bears updates from the new team, down below.

Winter Menu 2013

To Share
OYSTERS citrus mignonette / fresh horseradish / 16|28
CHICKEN LIVER PARFAIT balsamic jelly / fig chutney / 13
SMOKED TROUT RILLETTES lemon / chive / creme fraiche / 14
MUSHROOM TART onion fondue / scamorza / arugula / saba / 15
NEAPOLITAN MEATBALLS tomato sugo / pine nuts / parmesan / 11
BLACK MUSSELS apple cider / bacon / mustard / tarragon / 15
CHICHARRONES avocado / granny smith / lime / chili / 7
BURRATA roasted cherry tomatoes / bagnet vert / 14
SPUDS black truffle / gruyere / parmesan / 8

Appetizer
CAULIFLOWER SOUP chives / almonds / raisins / 11
BEETS goat cheese / lavender / orange / pistachio / 13
LETTUCE vegetables chips / apple / grapefuit vinaigrette / 12
KALE currants / pine nuts / breadcrumbs / garlic dressing / 13
HAMACHI citrus / watermelon radish / pink peppercorn / 15
CALAMARI artichokes / tomato / chorizo / romesco sauce / 15
CRAB CAKE feuille de brick / herbs / espelette aioli / 14
BEEF TARTARE bacon / horseradish cream / crispy shallots / 14
DUCK CONFIT frisee / fried egg / tarragon remoulade / 14

PARKER HOUSE ROLLS
with vermont creamery butter / 5

Entree
FROMAGE BLANC OMELETTE asparagus / tomatoes
morel cream / 16
STRIPED BASS sunchokes / brown butter / capers
meyer lemon / pine nuts / 24
KING SALMON carrot puree / braised endives
orange & saffron butter / 24
ROASTED CHICKEN white polenta / mustard greens
wild mushrooms / chicken jus / 19
LAMB BOLOGNESE strozzapreti / green olives / lemon
ricotta salata / 19
SHEPHERD’S PIE braised oxtail / sauteed swiss chard
horseradish potatoes / 23
PORK CHOP sweet potato / baby pink turnips
violet mustard sauce / 25
PUBLIC BURGER aged cheddar / bacon / bread + butter pickles
hand cut kennebec fries / 17
STEAK FRITES prime flat iron / chimichurri / kennebec fries / 25

*EVERYTHING TASTES BETTER WITH AN EGG ON IT / 2

Grill
8 OZ. PRIME FILET cipollini jus / 38
10 OZ. PRIME NEW YORK bone marrow butter / 39
COTE DE BOEUF FOR 2 marrow bones / 38 per person

side
RAINBOW CARROTS cumin / honey / ginger bread / 8
WILD MUSHROOMS balsamic glaze / hazelnut / gremolata / 9
HEIRLOOM SPINACH creme fraiche / shallots confit / nutmeg / 7
BRUSSELS SPROUTS cranberries / walnut / bacon vinaigrette / 9
FARRO RISOTTO mushrooms / pearl onion / sharp provolone / 9
HAND CUT KENNEBEC FRIES parmesan aioli / 6

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