Tuna Speck with Cara Cara Vinaigrette and Orange Segments
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Tuna Speck with Cara Cara Vinaigrette and Orange Segments
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Charcuterie Plate: Pork Pie, Head Cheese, Pork Liver Terrine, House-Cured Finocchiona, Pickled Pork Tongue, and Mustards
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Charcuterie Plate: Pork Pie, Head Cheese, Pork Liver Terrine, House-Cured Finocchiona, Pickled Pork Tongue, and Mustards
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Charcuterie Plate: Pork Pie, Head Cheese, Pork Liver Terrine, House-Cured Finocchiona, Pickled Pork Tongue, and Mustards
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Dogfish Head - Chateau Jiahu
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Calf's Brain with Giardiniera and Aioli
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Dungeness Crab with Potato and Romesco
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Dungeness Crab with Potato and Romesco
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Bollito Misto: Cotechino Sausage, Smoked Turkey, and Pork Shoulder
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Bollito Misto: Cotechino Sausage, Smoked Turkey, and Pork Shoulder
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Bollito Misto: Cotechino Sausage, Smoked Turkey, and Pork Shoulder
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Bollito Misto: Cotechino Sausage, Smoked Turkey, and Pork Shoulder
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Waffle with Stawberry-Rhubarb Preserve & Honey Butter
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Sous Chef Erling Wu-Bower of The Publican - Chicago, IL
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Beer Sommelier Michael McAvena of The Publican - Chicago, IL
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The construction of The Publican back in 2008
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The construction of The Publican back in 2008
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The construction of The Publican back in 2008
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Chef de Cuisine Brian Huston of The Publican - Chicago, IL
Photo: Antoinette Bruno | February 2010
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