Chef Drew Ihrig created the Publik Endive House, which opened its doors in March of 2014, following a brick-and-mortor concept. The interior of the long brick building is assembled from a reclaimed piano and church pews, with a charming side garden to boot. Cornflake-crusted fried chicken, fried lobster tails, updated Old Fashioneds, sushi, and more are served Thursday through Saturday nights.
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