Publick House is Greene’s new community restaurant and pub
GREENE – The manager of Nathanael Greene’s Publick House, Eric Sculley, has saved a comment card that he is particularly proud of.
“A great addition to the downtown business district and will become an anchor for what Greene is, and a sign of growth for the whole community and the surrounding area,” the card states. Sculley plans to have it framed.
The Genesee Street restaurant and pub will have its grand opening today and Sculley said the business has already gotten rave reviews. The manager said the food, decor and social atmosphere is very much a product of the owners, Enzo and Irene Olivieri, being good listeners.
“They listened to the community and this is something the community said they needed very much. They decided to go ahead with the concept and the creation,” Sculley said. The result is a downtown establishment that offers a traditional menu of Americana fare, along with a pub that serves an extensive top shelf selection of liquor, wine and beer.
After entering the etched glass front doors, patrons are greeted by a mural of a Greene of yesteryear on the west dinning room wall. The pub is capped with a 40 hole oak wine rack that hangs cognac, martini, daiquiri and wine glasses. Those atop a stool tonight can sip a Beach Bum Blonde Ale and a family at a booth could enjoy a jumbo shrimp green salad.
The menu offers a traditional fare of steak, ribs and ocean fare along with a little experimentation. An obscure peanut butter chicken wing dish adapted from an Asian recipe is offered with the wings’ cousins from Buffalo. “They have gotten pretty mixed reviews,” Chef Ryan Titchen said. “You’ll either love them or hate them.”
Dark wood paneling wraps much of the cozy Publick House atmosphere, and in the week that the establishment has been in business, it has already become a social hub. Sculley said the after dinner crowd has lined the bar up to five deep and tables have been full many nights. The pub, he said, is becoming a local option for many who once traveled to Binghamton for a classy atmosphere.
To finish any dinner, Titchen suggests trying something from his dessert menu. Holding his hands about 4 inches apart, he said “the cheesecake stands this high.” Like the rest of the establishment, the chef said he wants the dinner finishers to be something of quality.
“A great addition to the downtown business district and will become an anchor for what Greene is, and a sign of growth for the whole community and the surrounding area,” the card states. Sculley plans to have it framed.
The Genesee Street restaurant and pub will have its grand opening today and Sculley said the business has already gotten rave reviews. The manager said the food, decor and social atmosphere is very much a product of the owners, Enzo and Irene Olivieri, being good listeners.
“They listened to the community and this is something the community said they needed very much. They decided to go ahead with the concept and the creation,” Sculley said. The result is a downtown establishment that offers a traditional menu of Americana fare, along with a pub that serves an extensive top shelf selection of liquor, wine and beer.
After entering the etched glass front doors, patrons are greeted by a mural of a Greene of yesteryear on the west dinning room wall. The pub is capped with a 40 hole oak wine rack that hangs cognac, martini, daiquiri and wine glasses. Those atop a stool tonight can sip a Beach Bum Blonde Ale and a family at a booth could enjoy a jumbo shrimp green salad.
The menu offers a traditional fare of steak, ribs and ocean fare along with a little experimentation. An obscure peanut butter chicken wing dish adapted from an Asian recipe is offered with the wings’ cousins from Buffalo. “They have gotten pretty mixed reviews,” Chef Ryan Titchen said. “You’ll either love them or hate them.”
Dark wood paneling wraps much of the cozy Publick House atmosphere, and in the week that the establishment has been in business, it has already become a social hub. Sculley said the after dinner crowd has lined the bar up to five deep and tables have been full many nights. The pub, he said, is becoming a local option for many who once traveled to Binghamton for a classy atmosphere.
To finish any dinner, Titchen suggests trying something from his dessert menu. Holding his hands about 4 inches apart, he said “the cheesecake stands this high.” Like the rest of the establishment, the chef said he wants the dinner finishers to be something of quality.
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