Mike Randolph is the chef owner of three St. Louis restaurants, including his latest, Publico.
Welcome
Publico’s logo and entrance sign
No cliché
Publico avoids Mexican cliché design elements with a blend of contemporary and rustic features that include a central bar and exhibition kitchen. SPACE Architects + Planners came up with the design.
Heat
Other than two induction burners, everything on the menu is cooked on the open hearth with Missouri oak wood.
Fire it up!
Publico’s open-hearth design allows magic to happen, including pinto beans cooked with lamb drippings and a customer favorite, spit-roasted al pastor tacos with pork shoulder and pineapple.
Delicate
A nice small-plate offering is this lamb tartare with arbol chile, mint and puffed rice.
From the sea
Another interesting small plate is this octopus a la parilla with Veracruz-inspired green olive puree, cilantro and chili.
Artisanal
Publico has a “tortilla master” who grinds corn by hand to make tortillas from scratch.
Earthy
A Publico favorite is lamb barbacoa tacos with spit-roasted lamb leg, mescal crema and charred onion salsa.
