The Publican

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admin, 7-15-2016

When to Go: Every day but Sunday, the restaurant serves an edited menu of oysters (as in plump, salty and smoky Hog Islands from California) and ham-based dishes (think pork rinds) from 3:30pm to 5pm prior to dinner service.

Where to Sit: Those looking for a bit more privacy should grab one of the booths with swinging doors. If you're in a hanging-out kind of mood, score one of the stand-up tables at the front of the restaurant.

Chicagoans love their meat and here, now, are Eater Chicago's 18 Iconic Meat Dishes for day one of The Five Days of Meat. These city favorites are must-trys for any carnivore and there's plenty to like as the list emcompasses all different types of foods, from steak and meatballs to fried chicken and corned beef. So check it out, make plans and start preparing for the meat-induced comas to follow.

The Publican is a project from the group --- Paul Kahan, Donnie Madia, Eduard Seitan and Terry Alexander --- behind Blackbird, avec, Big Star and a few other ventures. From its large selection of oysters, to its grand, three-tiered seafood tower and aged ham with goat butter and peasant bread, there’s munching of all kinds. The menu changes daily based on seasonality and the availability of...

James Beard Foundation representatives revealed the 2014 James Beard Award finalists in front of a packed house at The Publican this morning. Mayor Rahm Emanuel and One Off Hospitality partner Donnie Madia also spoke at the event at One Off Hospitality's Fulton Market home turf.

Donnie Madia (One Off Hospitality), Spiaggia, David Posey (Blackbird) and Jimmy Bannos Jr. (The Purple Pig) were...

The Publican chef de cuisine Brian Huston's replacement is coming from the same kitchen. Cosmo Goss, the opening head butcher at Publican Quality Meats, will take the mantle on Monday when Huston leaves to prep his first restaurant, Boltwood, the Tribune reports. Goss recently served as executive sous chef at both Publican and PQM.

Goss's promotion is another example of One Off Hospitality's...

Vetri: "It's just one of the most exciting restaurants around. They are always taking things to the limit, but in a beautiful, respectful way."