Drawing inspiration from his travels around the world, Farmerie brings a singular brand of eclectic, global cuisine to the table. At the core of PUBLIC and Farmerie’s mission is the desire to excite and challenge patrons by introducing new flavors and ingredients to their culinary vocabulary. His ability to source hard-to-find ingredients, especially from New Zealand and Australia, and his fondness for wild game, including kangaroo, venison, and wild boar, has earned PUBLIC much respect for being one of the very few, if not only, restaurants in New York to feature such uncommon items.




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