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New vegan offerings at Public House

Ferndale’s Public House has teamed up with culinary consultant Meghan Shaw to put a new spin on the restaurant’s vegan offerings, with an updated vegan dinner and brunch menus. The fried “chikn” sammie comes in spicy or traditional, and is a vegan version of the classic crispy chicken with pickles and sauce on brioche, but with juicier and tastier protein than most traditional fast-food versions. Fish & chips also returns to the menu, this time on the vegan side using marinated, beer-battered tofu and served with perfect fries, coleslaw and malt vinegar aioli. The Public House garden burger has been replaced with an Impossible “bacon” cheeseburger, topped with vegan tempeh bacon, steak sauce aioli and crispy fried onions. New vegan brunch plates include chickn’ & waffles; a tempeh-bacon Monte Cristo; crispy shrimp and grits; a “crab” cake bene; and wet breakfast burrito. Shaw is a veteran of metro Detroit’s restaurant industry, including the kitchen at Public House’s sister restaurant One-Eyed Betty’s, and was the co-founder of the vegan pop-up restaurant Street Beet. 241 W. 9 Mile Road, Ferndale


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