“Beer, Pork and Oysters”
Featuring pork and fish/seafood preparations, the menu is best described by Kahan and Huston as “pristine product, simply prepared,” an approach to food Kahan has long espoused in all of his kitchens. The Publican boasts the simplest cuisine of all three properties, each dish stripped of adornment and containing only essential ingredients. The menu is presented in sections: Fish, Meat and Vegetables, each laid out from lightest to heaviest fare. An homage to beer, pork and oysters, The Publican is located at 837 W. Fulton Market in Chicago. Executive Chef Paul Kahan and Chef de Cuisine Brian Huston crafted an eclectic menu inspired by simple farmhouse fare in a space evocative of a European beer hall. Designed by James Beard Award-Winner Thomas Schlesser, The Publican features the same simple lines and strong design elements that made the architect’s long-time partnership with Design Project Manager/Partner Donnie Madia so successful. A partnership between Executive Chef Paul Kahan, Donnie Madia, Terry Alexander and Eduard Seitan, The Publican anchors the burgeoning Fulton Market District. Featured on Bizarre Foods America.
This Fulton Market standby is known for its meat, but we love it for its creative seafood and vegetable dishes--not to mention the superb beer and oyster selection. If you're feeling carnivorous, the charcuterie program is the city's most ambitious and expansive.
Thanks to a massive communal table at the heart of the dining room, Paul Kahan's meat-focused destination is prime for a party. Come thirsty, as dishes like boudin blanc ($17), country ribs ($25) and ham chop "in hay" ($35 per pound) go best with beers plucked from the restaurant's thorough list.
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- Fri, Sat: 3:30 pm - 11:30 pm
- Mon - Thu: 3:30 pm - 10:30 pm
- Sun: 5:00 pm - 10:00 pm
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