snackspot: the monday room

I was quite surprised when I walked into The Monday Room  last week. I knew it was an annex to Public , but somehow, incorrectly, I imagined it was a subterranean space underneath Public. It is not. It is behind the host stand next-door. I also thought it was a wine bar. It is not. While they do have wines, culled and proffered by wine steward Rubén Sanz Ramiro, it is much more restaurant than bar.

Most chefs have ideas, things they want to try, or things they love - sometimes contrary to popular taste. In a fancy spot, these culinary musings could be expressed as an amuse bouche, at the chef's table, or perhaps on a tasting menu. Public though, is not that fancy, hence The Monday Room, basically one big chef's table. Brad Farmerie  now has cause to gleefully spend his day doing mise-en-place for a pork check terrine with guindilla gribiche. If you eat here, he will be cooking for you.

To le vin, Rubén pours exclusively in The Monday Room. I noted that almost every selection was quite unique. I like to be surprised with good things I've never seen before. It's also worth noting he has Badoit, my favorite sparkling water from France. The bubbles are tiny, creating an unusually delicate effervescence, and it's very hard to find.

I asked for a copy of the night's repast and libations (which they say is quite common, and they're happy to oblige). A few days later, an envelope arrived in the mail with the evening's menu and a handwritten note from Ruben, which read,"Thank you very much to come and enjoy our Monday Room." Je vous en prie.

PS: I was on an official press call with the house publicist. 100% comped.