A century ago, our hotel was the headquarters of the city’s former utility and transportation provider. Today, we’re putting a modern-day spin on the notion of public service by partnering with some of the Gulf Coast’s hardest-working fishermen and farmers to serve impeccable dishes with a sense of place. Featuring a modern raw bar and open-flame rotisserie, the open kitchen turns out an impressive selection of quick bites and creative plates.
Casual yet lively, Public Service pays tribute to the Gulf Coast’s hardworking fishermen and farmers. Our menu, designed by Executive Chef Adam Korbel, features seasonal dishes that spotlight fresh, locally-sourced seafood and other ingredients.