Culinary Advice on Opening Day

Apr. 8, 2010

URBAN ARCHIVEGIANTS PAGE

The Giants home opener Friday will be exciting for many reasons,including the optimism generated by the season-opening road sweep and the factthat day games flat-out knock the snot out of night games on every possiblevisceral level.Also exciting, from where I sitstandblogopine, is that Friday marksthe true opening of The Restaurant Formerly Known As ACME Chophouse.Same place, just inside AT&TPark on Willie Mays Plaza, complemented by asweet outdoor patio. Same management, fronted by GM John Epperheimer, who expertly straddlesthe line between consummate classy professional and I-want-to-hang-with-this-catcomedian. Different name, though, and a decidedly different vibe. Its beenopen for a couple of weeks now, and good luck finding anyone who doesntrave about the sweeping changes.Its now called the Public House, which serves high-end bar food(without the high-end price tags), and theres a connected sisterrestaurant -- world-class chef Traci Des Jardin is the creative culinary geniusbehind both operations -- called Mijita, a taqueria thats simply insanein terms of quality and value.When the place was called the Chop House, Epperheimer was known asJohnny Chop. Now hes Juan Taco, andhes running the show at a place thats exactly what the areaaround the ballpark has needed for some time: A low-key but slightly upscalesports bar at which you can hang year-round and check out every one of yourfavorite teams.With massive flat-screen TVs all over, excellent service, quality gruband prices that wont drain your wallet with a couple of rounds and someappetizers, the Public House should be your first stop on your way into theyard for the home opener and every game.Especially on weekends, when Ill be broadcasting live threehours before the first pitch. Stop on by and well toast with fish tacos.--Mychael Urban