Industry Weekly

[Night Bites]

Public House at Venetian is the ideal eatery for the season

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Fall into comfort.

It has been around close to five years, but Public House remains one of the Strip’s underappreciated food and drink havens. Maybe it’s because there are so many wondrous culinary options at Venetian, or because the cozy gastropub is almost always packed with conventioneers looking for craft beer-fueled relief. But there’s no doubt that this restaurant deserves attention for its food—carefully rendered versions of hearty pub favorites with innovation to spare.

New menu items for fall reinforce chef Anthony Meidenbauer’s approach. A roasted beet salad transforms into a fresh indulgence with herb ricotta mousse, pistachios and sherry vinaigrette. Pan-seared sea bass tops crab and butternut squash risotto, a pitch-perfect seasonal specialty dressed in Hefeweizen-butter sauce; if you’re into beer-infused food, Public House is your spot. The new brown ale créme brûlée is served with beer glazed raspberries, and apple hand-pies are augmented with rye whiskey sabayon.

Of course, more than 200 beer selections—including 24 on tap and three seasonal cask beer options—are at your service at Public House all the time, ready to match up with whatever meal you order. No matter your choices, you can’t help but wonder why you haven’t already become a regular here. Public House at Venetian, 702-407-5310; daily 11 a.m.-11 p.m.

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