If beer is your passion, brace yourself for the opening of Public House on Restaurant Row at the Venetian on New Year’s Eve. The new tavern that plans to open this winter will offer more than 200 beers with 24 on tap and three seasonal cask beer selections from specialty artisanal cask brewers. A certified cicerone will help you pick out just the right brew to pair with your food.
Corporate executive chef Anthony Meidenbauer created the menu at this 8,000-square-foot tavern. And Meidenbauer makes liberal use of the beers on hand. Short ribs are braised with Black Butte Porter; Bouchot mussels are made with Hogarten beer, shallots, bacon and crème fraiche; and Welsh rarebit finds a companion with made with Tenaya Creep IPA. Other specialties include poutine, French fries served with duck confit, cheese curd and gravy and scallops served with oxtail stew, potato cakes and mushroom jus. The menu features small and large plates, salads and sandwiches, steak frites, shellfish and bar snacks, as well as selections from the “Butcher Block” and “Cheese Shop.”
A climate-controlled “wine cube” will store more than just a distinctive wine selection that pairs well with the tavern’s cuisine; it will also provide a storage environment for 40-plus aged whiskeys, scotches, bourbons and beers. The cocktail list will include a concentration of classic cocktails, with an emphasis on quality and handmade mixers and garnishes will be prepared in house. The ice used for every drink will be made from reverse osmosis and carbon filtered water and formed in a perfect square so that it doesn’t compete with the delicate flavors of the drinks.
The decor includes a model of a classic draft system accented by gold leaf that frames one side of the bar. Wandering through the space you discover hidden treasures in nooks. The lounge seats up to 60 guests along a 40-foot-long bar anchored by a DJ booth.
Public House is located at the Venetian, 3355 Las Vegas Blvd. S. For reservations, call 702-407-5310.
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