Billed as a “dynamic community gathering place,” serving upscale comfort food, Public Service restaurant in the new NOPSI hotel opens today at 3 p.m. in the CBD with an open kitchen, raw bar, and open-flame rotisserie. Chef Brien Dustin, formerly executive chef at now-shuttered Salú on Magazine Street, is behind the kitchen operation, while Carlos Ramirez, former general manager at Restaurant R’evolution, mans the front-of-the-house.
Located in the “Gold Building” next to the hotel, a vintage two-story glass façade marks the entrance to the new restaurant on Baronne Street. Opening menu items will include grouper crudo (grouper, citrus zest, toasted coriander, shallot, arugula, grapefruit); black bean hummus (roasted peppers, cilantro gremolata, sea salt crackers); Basque-style flatbread (white anchovies, roasted garlic, tarragon, manchego cheese, fried egg); braised pork belly (pickled jalapeno, chimichurri, cojita cheese, yuca mash).
In addition to the restaurant, the hotel features the underCURRENT Bar and Patio in the lobby of the hotel. Cocktails and snacks are served under the vaulted ceiling of the lobby or in the expansive courtyard. A rooftop bar serves cocktail next to the pool in the evening.
The restaurant is open for breakfast Monday through Friday from 6:30 a.m. to 11 a.m. and on Saturday and Sunday from 6:30 a.m. to 10 a.m. Lunch is served Monday through Friday from 11 a.m. to 3 p.m. Dinner is available on Sunday through Thursday from 5:30 p.m. to 10 p.m. and on Friday and Saturday from 5:30 p.m. to 11 p.m.
Correction: This story has been corrected to show that the NOPSI project was closer to $50 million, rather than originally posted $33 million.
Update: NOPSI has decided not to open with brunch, but will likely add it at a later date.