This little space makes great use of what was storage inside Public. We think this twenty seat bar- within- the restaurant is better suited to those who are either less knowledgeable about wine or interested in some creative food pairings (the mispronunciation of some wine names and rudimentary explanation of things such as prosecco will annoy those of you who are veteran foodies) but sommelier Rubén Sanz Ramiro flexes his creative muscle by choosing small and sometimes unknown vintners and appellations, which can be very fun. Pair those up with Public's exec chef Brad Farmerie's awesome small plates and it makes for a great evening.

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