Chicago IL 60607
The James Beard design award-winning restaurant The Publican shows you what restaurant design can be: The cavernous, high-ceilinged affair, filled with communal seats and warm hanging globes, simultaneously makes you feel like you’ve stepped into a contemporary fine dining establishment and a restaurant in a Charles Dickens novel. But this self-described beer-focused restaurant in the West Loop, under chefs Paul Kahan and Brian Huston, is much more than ambiance and suds. Yes, there are potted rillettes, aged hams, beef heart tartare, boudin blanc, and porchetta, but there are also fresh oysters, halibut crudo, cured meats, and daily pickles. You sit (preferably at the 100-seat communal table), you drink, you eavesdrop on the people next to you, and on no account do you skip ordering the amazing spicy pork rinds. — Jess Kapadia
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- tdmstaff "It's hard to choose between the rillettes, rinds, and in-house charcuterie at this organic, sustainably-minded pork and craft beer holy grail, but the pork belly will knock your socks off -- and comes from a local farm."
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Beer directors from Big Star and the Publican introduce Zephyr, a pre-prohibition–style lager, to Chicago—via California's Lagunitas Brewing.
Excellent Belgian Beer selection here.
Once you taste the housemade ricotta and the thick slabs of “Publican bacon” (not the strips that come with the omelette but the top-shelf stuff), you'll be back for brunch every Sunday.
Paul Kahan blends lambic with white beer, candy sugar and spices (such as cardamom and microhops, or juniper and rosemary) in kegs once a week, and serves lambic doux in the shared jugs.
Begin your Sunday with the housemade ricotta and the thick slabs of “Publican bacon” (not the strips that come with the omelette but the top-shelf stuff). Or try the fig-pistachio scones.
Diners come here for three things: to sample the massive list of brews, to taste impeccable charcuterie and oysters or to begin their Sundays with arguably the best brunch in town.
Marvelous beer-focused restaurant. Eclectic menu with hearty farmhouse fare specializing in pork and seafood dishes - a lot of the prepared meats are cured in-house! Great communal seating too.
Here piggy, piggy, piggy. High octane food with high octave conversation make for a porcine dream. The superlative selection of beers fuel a communal vibe. - Inspector
Three years in, Paul Kahan's temple to pork and shellfish remains strong, especially with chef Brian Huston overseeing the kitchen. [Eater 38 Member]
Shelf under chair for purse #awesome
Pork rinds... Awesome
Hard-to-find beers, impeccable charcuterie, and mussels the size of your head.
The pork rinds are like gas station pork rinds with powder cheese on top. Overhyped.
The Publican’s winey boudin blanc; garlicky kielbasa; apple-studded, fennel-kissed pork breakfast sausage; and chunky, sweet spiced headcheese will fulfill your wildest dry-&-wet-cured porcine dreams.
This self-avowed "beer focused restaurant" combines European beer-hall decor with fresh farmhouse fare. Their small plates are a must, from hearty pork rillettes to juicy yellow beets.
Nothing sucked. Suckling pig was the best.
beyond amazing brunch. crowded, get resos. red wine poached eggs. beer mimosas. can't go wrong!
I can't suggest the pork rinds enough.
The farm chicken is awesome if you aren't in the mood for pork!
Head over Sunday nights for a $45-per-person family-style four-course dinner.
have the pork rinds.