New, Diverse Dinner Menu at Himmarshee Public House in Fort Lauderdale

Throughout a constant stint of restaurant closings and openings in Fort Lauderdale, Himmarshee Public House has been able to outlast some of the more recent eateries downtown. Formerly owned by JEY Hospitality Group, Public House is now under new ownership and in the hands of General Manager Rico Cruz + Chef Rich Stone. Public House is known to draw more of an alcohol-fueled crowd on the weekends, but with its new dinner menu, however, you might want to check it out for meal before you get your drink on!

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There is a lot more diversity in its selection, moving away from classic American dishes and adding more seafood and Asian-influences. The inside of the restaurant was mostly empty when we went, which allowed us to have a quiet dinner without a lot of shouting.

In addition to their eats, Public House has certainly upped their cocktail game. After perusing punny names like “Take the Honey & Run” and “Peach Please,” I spotted the Himmarshee Hottie and my eyes lit up. Made with Avion silver tequila infused with jalapenos, passion fruit puree, agave and fresh lime juice, it spoke to my spice-loving heart. The presentation made for a good Instagram shot.

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The Himmarshee Hottie

The drink was fruity and packed with the right tinge of heat, which made me want another, even though I resisted.

Our first foray into the new menu was the torpedo bread sticks: two mini hoagies stuffed with shaved turkey breast and Boursin cheese wrapped with pancetta with a side of Manhattan mustard dip. The bread was a little thick for my liking, but it was an interesting starter that I hadn’t seen before.

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The grilled hog wings were the star appetizer and one of my favorite dishes of the night. They had tender meat that slid right off the bone, and were coated in a sweet butternut squash barbecue sauce. For those not into spice, this would be a great addition to a meal.

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Grilled Hot Wings

We then decided to try the ramen, which we ordered with shrimp. I had never had traditional ramen, so I’m not an expert on how it should taste, but I enjoyed the broth. The shrimp had good flavor and complemented the soft-boiled egg and tender noodles nicely.

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Ramen

The most surprising and enjoyable entree of the evening had to be the crispy pork belly mwamba. It came with spiced farro, fried plantains and a zhoug drizzle, which tasted very much like a chimichurri sauce. I got strong South African “peri-peri” vibes from this dish, and it could be easily shared.

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Crispy Pork Belly Mwamba

We closed out our meal with the seasonal bread pudding, which happened to be butter pecan. At first I was unsure of how it would taste since it didn’t look like a typical bread pudding, with layers instead of chunks. However, it turned out to be pleasantly light and flavorful.

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Butter Pecan Bread Pudding

Even after I decided to take home the leftover bread pudding, I ended up eating it at our next destination.

I’m happy to see that Himmarshee Public House has spread its wings and is experimenting with different cuisines on its dinner menu. Before the crowds start to come in around 11 p.m., make sure to stop in for a good, no frills meal in a relaxed environment.

Himmarshee Public House is open Tuesday and Wednesday from 4 p.m. – 12 a.m., Thursday from 4 p.m. – 2 a.m., Friday from 4 p.m. – 4 a.m., Saturday from 10 a.m. – 4 a.m. and Sunday from 10 a.m. – 11 p.m. Closed Monday. 201 SW 2nd St., Fort Lauderdale; 954-616-5275; publichouseftl.com.

Feldman-2827 Olivia Feldman is a contributor for The South Florida Sage. Her favorite foods are anything that involves pasta and her mom’s cooking. When she’s not eating and drinking her way through South Florida, you can find her going to concerts, planning her next travel destination, and hosting her biweekly music show, “Back in Our Minds,” on Jolt Radio. You also can find her on Instagram and Twitter at @oliviafelds All images appearing in this post photographed by Olivia Feldman.

Disclosure: I received a complimentary tasting at Public House. All opinions are my own.

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