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Public Espresso + Coffee brings Pastries In-House | Readies to introduce Alcohol Program

Public Espresso + Coffee is a true hometown favorite that downtown Buffalo is very lucky to call its own.  Since its inception in 2013, Public has grown to become one of the areas most unique coffee roasteries, cafés, and espresso bars.  And recently, they have became a bit more unrivaled in their approach. 

Now it is not uncommon for restaurants and cafés to tout all of the items that are scratch-made, or every component of a dish being made in-house.  In fact that usually is the goal for most devoted to their culinary craft.  However, to be able to also offer house roasted beans, roasted on a daily basis, constantly sourced from all over the world based on the season, location, strain, and characteristics is true dedication.  For example, Public is currently offering brews from Bali, Burundi, and El Salvador at their flagship location in the historic Hotel @ The Lafayette.

On top of that, to be able to offer incomparable coffee and espresso, paired with an amazing bite or plate of equally stunning food? That is a true winning combination.  Seven days a week one can count on stopping in to Public Espresso + Coffee, and whether it’s an english muffin, piece of cake, macaroon, or donut, all pastries are now being made in-house.

Photo courtesy Public

Headed by pastry chef Luci Levere, Public is also turning out what was recently voted by Buffalo Spree readers as the best donut within city limits.  And if that wasn’t enough, as of the end of October, their yeasted donuts are now exclusively vegan, substituting the typical shortening with oat milk.  These donuts are made in limited quantities, but with combinations like peanut butter and jelly, lemon lavender and cinnamon sugar, apple cider and maple pecan, and even a take on cinnamon toast crunch, it is easy to see how quickly they tend to sell.

Public touts themselves as an All-Day Café, so one can come in for any of their delicious breakfast and brunch offerings anytime during their hours of business, which run 7am to 7pm during the week, and 8am to 3pm on weekends.  One can expect to find daily specials as varied as birthday cake macaroons, beer battered vegan french toast, or peaches and cream brioche, as they are always switching it up.

Their standard menu featuring favorites with a twist.  Several creative takes on the classic/obligatory egg sandwich, complete with that house made english muffin, referenced above.  One can also find a pork belly BLT, grilled cheese for the kids, vegetable breakfast bowls and an array of salads, sandwiches and daily soups offerings.  It is safe to say that this is one exciting spot which should be a must add to your current brunch list, as their coffee and espresso bar, kitchen, and bakery do pride themselves on a totally satisfying and indulgent, true culinary program.

Finally, there are two more exciting developments to note.  First, an alcohol program which will be a first of its kind for the city, featuring their freshly brewed coffees and espressos, alongside tea-focused cocktails and a curated selection of wine to round the future menu out.

Seneca Street location – photo courtesy Public

Also, construction is well underway at their future Seneca Street location, in the Shea’s Seneca Building in South Buffalo.  Schneider Development is currently restoring the massive space and alongside Public, will feature an event space, taqueria, and craft beer store.

Public Espresso + Coffee | 391 Washington Street | Buffalo, New York 14203 | (716) 367-9971 | Facebook

Lead image: Buffalo artist Jaime Schmidt painted the mural schematic at the 391 Washington Street location

Written by Amelia Nussbaumer

Amelia Nussbaumer

Amelia began her initial professional career in LA, when she opened up a successful clothing boutique. But she found her true calling with cooking when she returned back to her chosen hometown of Buffalo (she's originally from NYC). Amelia has cooked at some of the top restaurants in Buffalo, and continues to exercise her culinary know-how by writing for Buffalo Rising - the magazine that prompted her to move back home.

View All Articles by Amelia Nussbaumer
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