Our favorite bacon fanatic, Laura Sohn, and two partners, have a new sustainable food endeavor. Here's what they're saying:
The Public House will be open for business beginning November 5! The bar will have a full range of domestic and craft bottled beer and a variety of beers on draft. The menu will be served till closing time featuring Blackberry Farm cheese, small plates from the Parlor, and goodies from Murray's Cheese shop located in New York City. The bar will be open from 4 to close and will be no smoking, no live music, and no televisions. There are future plans for wine and liquor.
The interior of the bar was designed by Eric Ohlgren of Heuristic Workshop. Ohlgren and Public House partner David Sneed built the bar top, stools, tables, and benches as well as building out the rest of the space. Each cocktail table features art from Knoxville artists. The bar lights were salvaged from the Arnstein building. Other salvaged materials were used when possible.
Laura Sohn, the third Public House partner, also of Mockingbird Events, has designed the menu of small plates and cured meats and cheeses with an emphasis on either regional food or products you can't get in the market at all. Sohn is excited to feature Allan Benton's prosciutto and cheese from Blackberry Farm as well as Brooklyn's McClure Brother's pickles.
The Public House partners are all very excited to be opening what they hope will become a neighborhood bar for downtown, North Knoxville, and beyond.
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For more information: Laura Sohn, laura@mockingbird-events.com
Twitter: @knoxpublichouse, www.twitter.com/knoxpublichouse
Facebook: Knoxpublichouse
www.knoxpublichouse.com
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