Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
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T he Guide what's on tap? AN UPSCALE GASTROPUB WITH VEGAS'S FIRST CERTIFIED "BEER CICERONE," PUBLIC HOUSE LIVES BY THE MOTTO, "UNITED WE STAND, PINT IN HAND." by emma trotter B lock 16 Hospitality has another hit on its hands with Public House, a bastion of brews and gourmet-meets-pub food in the space formerly occupied by David Burke. But this is not a typical burgers-and-beer joint. "While there are pubs and breweries in town, there aren't any true gastro- pubs," claims corporate executive chef Anthony Meidenbauer, referring to a high-end yet unpretentious pub that serves quality food. Public House's menu will change four times a year to focus on seasonal ingredients, and the restaurant's staggering list of beers features more than 200 selections, including lagers, pilsners, blondes, and lambics. Anxious about choosing one? That's where Public House's cer- tified beer cicerone, the first of its kind in town, comes in. "The cicerone is like a sommelier; he helps patrons with any questions on the beer menu, or pairing a beer with food," Meidenbauer says. "We also have special cask- this issue the very best of devour: ice cream relax: poolside spa treatments play: kids' activities conditioned beers. These are specially produced by brew masters, and some have been served only at Public House and the actual brewery. We have 24 beers on tap, and three casks, one of which is tapped at all times." Where there is beer, there are burgers, and Public House has plenty of meaty options. The pub burger features grass-fed beef topped with a creamy combo of bacon marmalade, Gruyère, and a Guinness aioli. Diners will also find pub staples such as Welsh rarebit, and Meidenbauer says not to miss the "best-tasting pot roast, cooked with beer." Among the seafood offerings are a shellfish platter, lump crab salad, scallops, and crispy oysters with foie gras. For dessert, Meidenbauer says one of his creations will flip a vegan over to the dark side: "Chocolate stout cake, made with a stout beer, chocolate, and bacon. That's a trifecta that wins every time." The Venetian Resort Hotel Casino, 702-407- 5310; publichouselv.com V best of vegas vegasmagazine.com 145 photography courtesy of public house