Eating on the edge

Public – helmed by NZ chefs Peter Gordon, Anna Hansen, and Brad Farmerie – has administered a welcome shock to the tastebuds of New York diners. According to New York Times  food critic, William Grimes, “[Public’s] triumvirate of New Zealand chefs practice a style of global fusion cuisine that walks the line between freewheeling and reckless […] a high-risk, high-reward dining proposition. I have a feeling that the owners want it that way. They did not come thousands of miles to bore New York. Understatement is not in the plan. Sometimes you have to slap people in the face to get their attention.”