The Brooklyn restaurant debuts a bold, plant-based menu that celebrates seasonal ingredients, innovative techniques, and shared experiences.
Brooklyn’s Public Records is striking a new chord with its culinary offerings. The Atrium, its plant-based restaurant, has appointed celebrated chef Lou Oates as Culinary Director, ushering in an exciting chapter of innovation and flavor. Oates, formerly the Executive Chef at Little Pine in Los Angeles, is redefining the space’s menu with a creative, ingredient-driven approach.
Photo by Letizia Cigliutti
A Menu That Highlights Nature’s Bounty
Under Oates’ leadership, The Atrium’s new menu puts the spotlight on plant-forward dishes crafted with meticulous care. Techniques like fermentation bring out bold, vibrant flavors, with no need for imitation ingredients. The kitchen collaborates with artisanal producers and regional farmers to source the freshest seasonal produce, ensuring each dish tells a story of its origins.
Standout dishes include the Hibachi-Grilled Tamarind Jewel Yams topped with salsa macha and pumpkin seed gremolata, and the Cantaloupe Crudo, which marries koji, shoyu, yuzu, and lacto-fermented Fresno peppers with pumpkin seeds and Thai basil. Another must-try? The Watermelon “Tuna” Tostaditas featuring soy lime pickles, avocado, and torched kewpie mayonnaise atop sobre masa tostadas.
Photo by Letizia Cigliutti
An Intentional Space for Shared Experiences
Designed for sharing, this new menu reflects the essence of Public Records—a hub for community and connection. Whether guests are savoring a meal, enjoying a technique-driven cocktail, or soaking in world-class music, the venue seamlessly integrates artistry in every aspect.
Photo by Letizia Cigliutti
With Chef Oates at the helm, The Atrium invites diners to experience plant-based dining that’s as vibrant and dynamic as Public Records itself. This next chapter promises to captivate both taste buds and hearts.
For more information, visit PublicRecords.NYC.
