Brooklyn’s Public Records is generating new interest with its culinary offerings. Plant-based restaurant Atrium has appointed renowned chef Lou Oates as Culinary Director, ushering in an exciting chapter of innovation and taste. Oates was the former Executive Chef of Little Pine. Los Angelesredefines the venue’s menu with a creative, content-oriented approach.

Photo: Letizia Cigliutti

A Menu Highlighting the Generosity of Nature

Under Oates’ leadership, The Atrium’s new menu highlights meticulously prepared, plant-focused dishes. Techniques like fermentation bring out bold, vibrant flavors without the need for imitation ingredients. The kitchen collaborates with artisan producers and regional farmers to source the freshest seasonal produce, ensuring each dish tells a story of its origins.

Standout dishes include Hibachi Grilled Tamarind Jewel Yams garnished with salsa macha and pumpkin seed gremolata, and Melon Crudo, which combines koji, shoyu, yuzu and lacto-fermented Fresno peppers with pumpkin seeds and Thai basil. Anything else that’s a must try? Watermelon “Tuna” Tostaditas with soy lime chutney, avocado, and roasted kewpie mayonnaise on sobre masa tostadas.

Photo: Letizia Cigliutti

An Intentional Space for Shared Experiences

Designed for sharing, this new menu captures the essence of Public Records, a hub for community and connection. Whether guests are enjoying a meal, savoring a tech-driven cocktail, or enjoying world-class music, the venue seamlessly integrates the arts in every aspect.

Photo: Letizia Cigliutti

Under the direction of Chef Oates, The Atrium invites diners to experience plant-based dining as vibrant and dynamic as Public Records. The next chapter promises to fascinate both your taste buds and your hearts.

For more information, visit: PublicRecords.NYC.