The Publick House

"Get the mussels at the Publick House, and get a tasty Belgian beer, too." - Valerie Li Stack, Erika Adams, Terrence Doyle

"Groundbreaking craft beer bar & resto since 2002. Cuisine a la biere, comfort food, 36 beers from draft complemented by quality Belgian, German, and American bottle selction."

"Another skillet mac, the version at the Publick House is customizable with various vegetables, sauces, cheeses, and meats, so you can make the most of everything this cheesy oasis has to offer. The caramelized onion and mushroom pairing knocks it out of the park, or for some spice, add Buffalo sauce. Wash it all down with one of the restaurant’s many, many delicious beers." - Dana Hatic

"Another skillet mac, the version at the Publick House is customizable with various vegetables, sauces, cheeses, and meats, so you can make the most of everything this cheesy oasis has to offer. The caramelized onion and mushroom pairing knocks it out of the park, or for some spice, add Buffalo sauce. Wash it all down with one of the restaurant’s many, many delicious beers." - Dana Hatic

"Stop at the Publick House first and pad the gut with some mussels (try the pot cooked with Fiddlehead IPA, which is a slightly funky American-style IPA brewed in Vermont.) Wash them down with something Belgian. The Taras Boulba is a good bet: It’s on the lighter side (4.5 percent ABV) as far as Belgian beers go, which is great because you should never go hard at the first stop on a night out." - Terrence Doyle