Público

It is with heavy hearts that we announce the closing of Público. Our last night of service will be Saturday, December 22. We have accomplished so much in this restaurant. Three James Beard semifinalist nominations, countless kind words from our local media friends, and most importantly, the support from our guests. We dared to do something different in St. Louis. We were one of the first wood-fire concepts here, and we utilize that hearth for almost everything on our menu. We... interpreted Latin cuisine in new and interesting ways, and we ARE proud of everything that goes out of the kitchen, still today. With that said, the restaurant scene is changing so it’s important to frequent the restaurants that you love. Thank you to everyone who has supported Público over the last 3 years, and we’re not going anywhere. You can still visit our Half & Half restaurants in Clayton and Webster Groves and look for more projects on the horizon. We cannot thank our talented team enough, and we are excited to see what the future holds for all of them. - Mike & Liz Randolph

Who’s ready for the weekend? #Repost @deepwithfuture Our Winter Sangria is now available in a 32oz Fish Bowl! Enough Plantation Pineapple Rum, Peach liqour, All Spice Dram and Colome Malbec for you and 5 friends! Or 3....or just........

Reward yourself after voting with . #tacotuesday

Fired up about lots of exciting menu updates! Come see us this week. by @godinez.marcos

Weekend agenda: Try our Flat Iron Steak with mole! The dish is topped with paprika that the team grinds in house and toasts in awesome olive oil before drying back out and combining with some finishing salt. @bryead loves this cut because it’s super tender even with little marbling.

Anyone else just finished lunch and you’re already craving tacos? Come by and see us tonight for dinner.

Still time to come by for our #Halloween menu inspired by ! Duck Cantina Bowl Loaded Nachos Maitake Mushroom Pizza Red Rice Tacu Tacu @ Público

In addition to our special #Halloween menu, we’ll be introducing our new cocktail menu TONIGHT with drinks like the Beer, Beets, Battlestar Galactica! @jriegerco gin, falernum, lemon, turbinado syrup, jalapeño & beet beer from @cranebrewing! by @alexklingseisen

We’re getting ready for our We're "Dressing Up" for Halloween menu tomorrow! And bonus reason to dine with us: we’ll be introducing our new cocktail menu!

Thanks to Feast Magazine - Midwest for including our We're "Dressing Up" for Halloween event as a top way to celebrate on Halloween! Don't miss our special menu for one-night only inspired by Chef Bryan's first job...

2 Pound Dry Aged Ribeye, Grilled Lettuce, Potato Mole and Housemade Tortillas

Thanks to Nicky's Coal Fired for having us last night for their #livefiretakeover series! We showcased a taste of Público to Nashville with a twist!