I came here a while back to try out this place based on several independent recommendations. The restaurant is set is an industrial part of San Francisco in the SOMA district down the street from several dive bars and your not-so-typical clubs.

The building is an old brick building with exposed I-beams and ventilation vents. The kitchen is located right in the middle of the first floor allowing the customer to peek inside the busy happenings of the kitchen where Chef Richard is working hard to please his guests.

The food was amazing. All dishes incorporated an interesting mix of fresh vegetables, light and tasty sauces, and conventional main courses.

If you don’t want to end up smelling like your food, wear something that is washable. Since the kitchen is in the middle of the restaurant, aromas fill the air and cling to your shirts, hair, etc.

The Public has a good blend of quality food, great service, and a relaxing environment. The brick building and open loft layout reminds me of the trendy conversions in Chicago. Definitely a nice change from other SF venues.

I liked the layout of this “resto-lounge”: the first floor of this brick building has a bar and an open area with sofas for lounging and minging, and the upstairs dining area overlooks the first floor like a loft. The sofas were comfy, the waitstaff was friendly, and the food was great.

This place had a nice atmosphere. Drinks were nice, and the tapas (the salmon) were pretty good.

The minuses were that it was popular so we couldn’t get a table, but there wasn’t a line to get in. Parking was horrible because there was no parking, but that is SF.