The huge new restaurant inside of the former Washington High School, Buckman Public House is settling in with a menu of elevated pub fare. Executive chef Jeff Emerson (Tucci, Cafe Castagna) and chef de cuisine Ian Wilson (Fenrir) deliver things like crunchy masa-fried oysters and a “griddle burger” with house-made cheese sauce, along with more daring daily specials, like a recent beef-tongue-two-ways with blackberry compote and compressed cucumber.
And starting tonight, July 28, Buckman Public House is rolling out late-night (see the opening-night menus below). Late night runs Tuesday through Sunday, from 10 p.m. to close.
Buckman Public House isn’t holding back. There’s a grilled steak and loaded potato for $22, as well as $2 oysters and a plate of wings for $5. You can even order bone marrow ($10) with an optional sherry luge for $3, for one of the world’s top culinary pleasures: Hollow out the bone; put your lips to that sucker; and have sherry poured down it straight into your mouth (the sherry actually picks up bits of decadently rich marrow fat along the way).
Also beginning this weekend is brunch, served Saturdays and Sundays, from 10 a.m. to 3 p.m. Dishes include chicken-fried porchetta and a breakfast sandwich featuring Tails & Trotters ham. There’s also a long list of cocktails, like the “Broken Heel,” a blend of Bols Genever, Meletti 1870, lime, grapefruit, and Green Chartruese spray, which is named after bar manager Beau Raymond’s grandmother, who just so happened to attend Washington High School and one day break her heel on the steps that still stand adjacent to the restaurant today.
Here are the late-night and brunch menus kicking off at Buckman Public House this weekend: