What happens when a fine dining restaurateur decides to slow down and open a Public House, which also happens to be the equivalent of a Southern "meat and three."
Several years ago, I decided that my future in the restaurant business would most likely not remain in the realm of fine dining and gourmands, but would rather lean towards the style of restaurant that I found myself frequenting most often - places that provided consistency and quality at a price that was fair for the quality of the food and experience. Public House plays to the comforts of good, solid food, while applying the principles of premium food products to a more casual setting. You will find all the fish is delivered from Foley's in Boston, high quality steaks and a rotating selection of vegetable sides that are true to the region and season. You'll also find a really good hamburger and fish sandwich, along with fun snacks and small plates that pair well with cocktails, beer and wine.
Welcome,
Nathan Lindley

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