Public House To Bring Contemporary Tavern To The Grand Canal Shoppes At The Venetian Las Vegas

With a vast beer selection and generous portions, the new Public House, located on Restaurant Row in The Venetian, a The Grand Canal Shoppes at The Venetian lease, has all of the makings of a traditional tavern. But what makes this contemporary adaptation stand out is the exceptional fare by corporate executive chef, Anthony Meidenbauer, hard-to-find cask beer selections, Nevada's first certified beer cicerone and, a comfortable, hip atmosphere reminiscent of a Prohibition-era speakeasy that celebrates the classic tavern through the lens of modern design.

The latest creation by Block16 Hospitality, the 8,000-square-foot contemporary tavern opens on New Year's Eve. Meidenbauer, the corporate executive chef from the company's other restaurants: Holsteins Shakes and Buns, LBS and The Barrymore, has crafted a menu of rustic American classics with a new-age spin.

The cuisine, "fun spins on refined food," as described by Meidenbauer, includes selections inspired by beer such as the short rib, braised with Black Butte Porter, Bouchot mussels, made with Hogarten beer, shallots, bacon and creme fraiche, and Welsh rarebit, 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."

Public House will be home to Nevada's first and only certified beer cicerone, who along with the skilled bar staff will assist guests with selecting a beer from more than 200 beer selections, including 24 beers on tap and three seasonal cask beer selections from specialty artisanal cask brewers. 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 hand-made 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, as not to compete with the delicate flavors of the drinks.

A model of a classic draft system will offer an artistic component to Public House that pays homage to the traditional tavern. The ornate contraption, accented by gold leaf, will frame one side of the bar. The design of Public House, on the whole, will reveal different environments through various nooks in the dining room. The lounge, which accommodates up to 60 guests, will offer a cool bar scene accentuated by a 40-foot-long bar anchored by a DJ booth.

Public House is located on Restaurant Row in The Venetian. The laid-back restaurant and bar will be open daily for lunch and dinner from 11 a.m. until 11 p.m. Sunday through Thursday and 11 a.m. until midnight on Friday and Saturday. More information and reservations are available on the company's website at www.PublicHouseLV.com or by calling 702.407.5310. Public House is on Twitter @publichouselv and on Facebook at www.facebook.com/publichouselv.

About Block16 Hospitality
Block16 Hospitality is a Las Vegas based hospitality group that was brought to life in 2006 by local hospitality entrepreneurs Billy Richardson and Anthony Meidenbauer. Richardson, a Las Vegas native, and Meidenbauer have more than 20 years of combined experience in the restaurant industry. Block16 develops, manages and operates an impressive list of venues. Their current portfolio including: Holsteins Shakes and Buns, LBS Burger, LBS Patty Wagon food truck, the Vegas outpost of Pink's Hot Dogs, The Barrymore and Public House (slated to open December 2011).

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