The Library at the Public: The Feed first look

White-hot chef Andrew Carmellini opens his newest project—a love letter to old-school New York—in the landmarked, revitalized Public Theater.

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  • Photograph: Paul Wagtouicz

    Kielbasa sandwich with sauerkraut on a pretzel roll at the Library at the Public

  • Photograph: Paul Wagtouicz

    Short rib goulash with caraway cream at the Library at the Public

  • Photograph: Paul Wagtouicz

    Toasted mini crab rolls at the Library at the Public

  • Photograph: Paul Wagtouicz

    Jersey Lightning Sling cocktail at the Library at the Public

  • Photograph: Paul Wagtouicz

    Johnny the Fox cocktail at the Library at the Public

  • Photograph: Paul Wagtouicz

    Ode to Loggerhead cocktail at the Library at the Public

  • Photograph: Paul Wagtouicz

    The Library at the Public

Photograph: Paul Wagtouicz

Kielbasa sandwich with sauerkraut on a pretzel roll at the Library at the Public

Andrew Carmellini (Locanda Verde, the Dutch) unveils his newest project: a chefly love letter to old-school New York, in the same landmark building as the revitalized Public Theater. Carmellini plucked chef Michael Oliver from Locanda Verde and installed him here to dispatch reimagined standards that reference the Eastern European and Jewish traditions of the East Village and Lower East Side. Look for dishes such as short-rib goulash with caraway-infused sour cream, or a grilled-kielbasa sandwich with riesling-braised sauerkraut on a toasted pretzel roll. Pair the preshow fare with one of the craft cocktails, like the Jersey Lightning Sling, which combines Laird’s Applejack, lemon juice, house-made orgeat, maraschino liquor and club soda. The stately room, designed by architect David Rockwell, is modeled after the building’s original inhabitant—New York’s first public library—with clubby features like studded leather banquettes and industrial steel-frame bookcases. 425 Lafayette St between Astor Pl and E 4th St, mezzanine level (212-539-8777)

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