The Publican


Chef de Cuisine Brian Huston of The Publican - Chicago, IL

837 West Fulton Market
Chicago, IL 60607
(312) 733-9555
Hours: Mon-Thurs 3:30 pm-10:30pm; Fri-Sat 3:30pm-11:30pm; Sun 10am-2pm, 5pm-10pm

At The Publican, Chef Paul Kahan and Chef de Cuisine Brian Huston have crafted a menu inspired by simple farmhouse fare for a space that recalls a European beer hall. The design comes courtesy of Thomas Schlesser, who has so far drawn up plans for all the houses that Kahan built. Though you can dine on fish and seafood dishes (oysters are a don’t-miss), the stars are charcuterie and beer. Huston's charcuterie plate features some of the best meaty bites we've tasted and all components are made in house, down to the celery root pickles and mustards—be they whipped, sweet and creamy, or bright and bold with spice and acidity. Certified Cicerone (one of only a handful of such beer experts in the country) and 2011 Chicago Rising Star Sommelier Michael McAvena has a vast library of labels at his disposal, and he lets beer knowledge flow, along with easy hospitality.

Recommended Dishes:
  • Oysters and Beer
  • Charcuterie Plate: Pork Pie, Head Cheese, Pork Liver Terrine, House-cured Finocchiona, Pickled Pork Tongue, and Mustards

  • + Click image to enlarge