The Publican

The Publican's eclectic menu is inspired by simple farmhouse fare and served in a space reminiscent of a European beer hall. Chef-Partner Paul Kahan has built a network of purveyors to provide the restaurant with hand-selected, sustainably raised fish, seafood, and pork. The menu features exceptional ingredients prepared to highlight the bounty of farmers and fishermen. The daily rotating menu reflects the best seasonal and local ingredients available, ranging from classic Belgian-style mussels and seafood stew to housemade terrines and charcuterie. Other standouts include beef heart tartare, country ribs, and The Publican's signature Farm Chicken, as well as a thoughtful selection of fresh and pickled vegetables.

The menu's rustic dishes are complemented by an extensive international beer list curated by partners Donnie Madia, Eduard Seitan, and Terry Alexander. The beer and spirit list has been carefully curated and includes a wide range of modern and historical beer styles, brewery collaborations, and a focused cider selection. A thoughtfully curated list of house-made, seasonal cocktails and a wine list centered on Northern Italy, Alsace, and the Germanic and Balkan regions and grape varietals round out the dining experience.

The restaurant’s expansive layout, designed by Thomas Schlesser, incorporates strong architectural lines and rustic décor, reflective of The Publican’s hearty fare. Its spacious interior is dominated by a large walnut communal table designed to recall 16th Century European banquets. Set up in racetrack fashion, the banquet table seats upwards of 100 people with views of the partially open kitchen.

Google Rating: 4.5/5.0

Address: 837 W Fulton MarketChicago60607

Contact: 312-733-9555

Website: thepublicanrestaurant.com