The Dish: Publico's oyster mushrooms

An artist’s palette of tomatillos, smoky speck, sourdough “ash” bread, and wood-grilled oyster mushrooms cooked in beef tallow—all served atop a canvas of snowy crema

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One reason that Público rose to the top of the Best New Restaurant charts in 2015 is owner Mike Randolph’s ability to simultaneously create a weeknight hangout, a date-night spot, and a place to take visiting gastronomes. The menu includes a mix of staples (guacamole, street tacos, adobo chicken) and celebratory items such as crispy wood-grilled red snapper and oyster mushrooms. The latter is an artist’s palette of quartered pickled tomatillos, ruddy curls of smoky speck, morsels of sourdough “ash” bread baked in Público’s hearth oven, and wood-grilled oyster mushrooms cooked in beef tallow—all served atop a canvas of snowy crema and spiked with local horseradish. The price for this savory masterpiece: $8.

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