NOW HIRING
Public Woodstock is now hiring for all positions. To apply, please click the button below.
ABOUT PUBLIC
‘PUBLIC’ Woodstock, located on the corner of Main St. / Mill St. in the heart of Downtown Woodstock, is your “one stop shop” for all your food / beverage / household needs. One part fast casual restaurant to-go and one part boutique farmer’s market meets modern day general store, PUBLIC is the perfect place to grab a quick and delicious bite for breakfast, lunch or dinner! Then, the other half of the business is a fully stocked, prepared foods market with plenty of fresh baked goods, craft beers, household provisions, etc. – all perfect for a picnic, or for hosting an amazing meal to enjoy at home with family and friends. Grab a bottle of wine and something “Hot & Fresh” on your way home, and you’re off to a great start. Regardless of the occasion – WE GOT YOU! Catering and hyper local delivery services coming soon!
*All of our menus will rotate seasonally and will feature as much locally and regionally sourced goods as possible. Furthermore, we won’t be selling any “garbage” products, filled with weird chemicals, artificial colorings, preservatives, etc. (same applies to beverages)
**Please stay tuned for future announcements regarding our full-service, ADULTS ONLY upstairs concept ‘Lucky Cat’ (Supper Club & Bar)… 😊
***PLEASE keep the rumor mill churning regarding plans for the basement – will it be a speakeasy? petting zoo? gun range? daycare? car wash? (here’s a hint: it’s none of these.. haha)
Justin Balmes
Chef | Owner
‘PUBLIC’ Woodstock is a dream that’s been a long time in the making. Chef and Owner, Justin Balmes, is a Georgia native, a family man and a Woodstock resident with 20+ years in the culinary/hospitality industry. From top Atlanta restaurant kitchens, to Whole Foods Market, teaching at The Art Institute of Atlanta and multiple appearances on The Food Network – Balmes is thrilled to be putting down permanent roots and serving his community something new.
“The landscape of the restaurant and hospitality industries are constantly evolving, and I feel lucky to have been able to pivot our business model during a very strange time in our great nation’s history. Our concept is different from what I had originally imagined, but my goal is still the same: “to serve the Woodstock community with food from my soul that is good, honest and true to all of my roots”
Jamal Prospere
Executive Sous Chef
Jamal grew up on St. Croix and spent several years in the military before pursuing his passion for cooking. After meeting Balmes at The Art Institute and working together in Atlanta restaurants, Jamal is looking forward to serving as the Sous Chef at Main & Mill Public. He plans on bringing his calm, cool, creative vibe to a busy and productive kitchen.
“What I love the most about food and cooking is that it’s tied to memories. Food can take you back to your Mother or Grandmother’s house on a Sunday for family dinner. Or maybe you took a trip and can’t remember anything about it but you will always remember the food.”
Landon Waters
General Manager
With over 13 years in the hospitatlity and service industries, Landon knows how to take care of people. His passion for excellence and good food brought him to Main & Mill Public, and he’s excited to head up our front of house operations. (That means you’re likely to see Landon’s face when you walk through our door.)
Landon loves to travel, and enjoys the thrill of getting to know new places and cultures – often tracking down local street art from each destination.
“My son and I have a fun tradition called #trynewthings, where we’ll taste something new or work on a project together. It’s a small, but impactful way of creating memories and showing him that it’s important to have an adventurous, curious spirit.”
Justin Balmes
Chef | Owner
‘PUBLIC’ Woodstock is a dream that’s been a long time in the making. Chef and Owner, Justin Balmes, is a Georgia native, a family man and a Woodstock resident with 20+ years in the culinary/hospitality industry. From top Atlanta restaurant kitchens, to Whole Foods Market, teaching at The Art Institute of Atlanta and multiple appearances on The Food Network – Balmes is thrilled to be putting down permanent roots and serving his community something new.
“The landscape of the restaurant and hospitality industries are constantly evolving, and I feel lucky to have been able to pivot our business model during a very strange time in our great nation’s history. Our concept is different from what I had originally imagined, but my goal is still the same: “to serve the Woodstock community with food from my soul that is good, honest and true to all of my roots”
Jamal Prospere
Executive Sous Chef
Jamal grew up on St. Croix and spent several years in the military before pursuing his passion for cooking. After meeting Balmes at The Art Institute and working together in Atlanta restaurants, Jamal is looking forward to serving as the Sous Chef at Main & Mill Public. He plans on bringing his calm, cool, creative vibe to a busy and productive kitchen.
“What I love the most about food and cooking is that it’s tied to memories. Food can take you back to your Mother or Grandmother’s house on a Sunday for family dinner. Or maybe you took a trip and can’t remember anything about it but you will always remember the food.”
Landon Waters
General Manager
With over 13 years in the hospitatlity and service industries, Landon knows how to take care of people. His passion for excellence and good food brought him to Main & Mill Public, and he’s excited to head up our front of house operations. (That means you’re likely to see Landon’s face when you walk through our door.)
Landon loves to travel, and enjoys the thrill of getting to know new places and cultures – often tracking down local street art from each destination.
“My son and I have a fun tradition called #trynewthings, where we’ll taste something new or work on a project together. It’s a small, but impactful way of creating memories and showing him that it’s important to have an adventurous, curious spirit.”
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