The Publican
837 W. Fulton St.Chicago, IL 60607
West Loop/Fulton Market
312-733-9555
thepublicanrestaurant.com
Hours: Dinner: seven days
Saturday & Sunday brunch
Open late: Friday & Saturday till 11:30
Our Review
On a busy night diners can wait upwards of an hour to knock elbows with their neighbors at communal tables at this shrine to pork, oysters, and beer. But the food, under executive chef Paul Kahan and chef de cuisine Cosmo Goss, is pretty great. The menu changes daily but stays relentlessly on its snout-to-tail message. Rillettes were a rich jam of concentrated pork fat and flavor; frites topped with a poached organic egg would’ve made a decadent breakfast. A briny Penn Cove oyster, one of six varieties on the menu that day, was silkenly sublime. And the pork rinds—gussied up bar bites—were revelatory, lighter than air yet still chewy, hit with an invigorating splash of malt vinegar.
Price: $$$
Payment Type: American Express, MasterCard, Visa
Bar Details
Related Stories
-
Make Dana Cree's donut ice cream
The Publican pastry chef's Hello, My Name Is Ice Cream is an alluring volume on the frozen dairy arts.
- Apr 13, 2017
-
A Publican bartender uses banana ketchup to cross cultural divides
Challenged to create a cocktail with the Filipino condiment banana ketchup, Andy Rivera combines it with tequila and mezcal.
- May 18, 2015
-
The Publican's chef makes aioli with 'fish goo'
Challenged to create a dish with lutefisk, Cosmo Goss of the Publican prepares a variation on vitello tonnato.
- Dec 12, 2014
-
Key Ingredient: Leigh Omilinsky of Cafe des Architectes makes a superfood unhealthy
Challenged with chia seeds, the pastry chef uses them five ways in a dessert.
- Jan 3, 2014
-
Key Ingredient: Anna Shovers of the Publican turns chicory root Vietnamese
The pastry chef makes a coffee substitute into ice cream inspired by iced coffee.
- Dec 12, 2013
- More...
Reviews/comments (2)
Showing 1-2 of 2
Past Events
-
April Bloomfield
- Thu 4/23, 5:30 PM
-
The Publican
- Thu., Jan. 1 2015
-
The Publican
- Wed 12/31
