Public at the Brickyard

Present your room key and receive:

50% off wings OR complimentary dessert

Our Story
Public has been featured on Travel Channel and visited by Alton Brown, offering a unique dining experience in a turn-of-the-century Old Town warehouse and has been named one of the top restaurants in the state by multiple online travel websites. Public at the Brickyard was established in 2012 by Travis Russell, Drew Thompson and Brooke Russell in a warehouse adjacent to The Brickyard, Wichita’s largest outdoor music venue. The trio’s mission: serve local ingredients by connecting with regional vendors, pour the best craft beers that Kansas offers and concoct fine cocktails with house-made syrups.
Public works with over 40 local vendors to bring regional ingredients to your table. All of our proteins are raised and butchered in the state of Kansas. Our eggs are farm fresh— including the eggs that we use to make our desserts. Our breads are baked by three of Wichita’s finest bakeries. Many of our cheeses are produced by diary farms right outside of Wichita. Kansas farmers bring fresh produce to our restaurant multiple times a week. Our coffee is roasted by Reverie Roasters on Douglas Avenue. Over the last three years our restaurant has grown tremendously and we work hard to pass along that growth to local producers.
What We Offer
Our restaurant sources the finest Kansas ingredients to create local-centric menu items like its Prairie Sliders (made with ground beef and bison), Papa Bear’s Brisket tacos while also serving fresh pizzas until midnight on Fridays & Saturdays. Nightly specials include Yoder petit filet with smoked new potatoes & Brussels sprout hash, chicken with waffles and cardamom cream, smoked spareribs with jicama cole slaw and salmon over turnip fries. Sunday brunch specials include corned beef hash, bananas foster pancakes, and salmon Benedict.
We take pride in offering a full-service scratch kitchen in the heart of an entertainment district. Everything down to our sauces, pickles, pizza doughs, seasoning mixes, marinades are made each day from scratch. This ensures that you are being served fresh food made with care in the Public kitchen.