Interior view of a restaurant with wooden chairs and hanging globe lights

Joni Kat Andersson
Chicago

The Publican

  • American Midwestern
  • Farm To Table
  • Brunch

The Publican was made for lovers of meat and beer. Opened in 2008, Paul Kahan’s West Loop restaurant helped pave the way for the neighborhood to become one of the most competitive dining districts in the Chicago. The Publican was built on the simple premise of providing premium cuts of pork, fresh oysters, and locally raised chicken. With the arrival of chef Rob Levitt, dishes centering seasonal produce and seafood also share the spotlight. For fans of European beer halls, the space will seem familiar with its rows of tables, wood finishes, and high-backed chairs, but the overall effect is welcoming and modern (and garnered a James Beard Award for best design). The drinks menu is full of local, regional, national, and international brews; craft cocktails; NA libations; and a well-curated selection of natural wines. Some of Chicago’s top chefs got their start in the kitchen of The Publican, and its legacy can be felt across the city in nose-to-tail menus and exceptional bread.

The whole idea of The Publican was to serve food without much manipulation. Let’s just get a great product, prepare it really simply, and serve it.
Chef Paul Kahan
Paul Kahan

Paul's Perfect Order

Plate of oysters on ice with lemon wedges and a dipping sauce container in the center

Aysegul D. Sanford

Tumblecan

Served cold and super fresh, Tumblecans, from Duxbury, Massachusetts, are a proprietary oyster developed for The Publican.

Chicken

A half chicken from Slagel Family Farm gets marinated with Basque Country pepper, Mexican oregano, lemon juice, olive oil, and garlic, served over a bed of crispy fries.

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