James Beard Award winning Executive Chef Paul Kahan and Head Chef Chris Kuziemko have crafted a menu that utilizes house made artisan meats as well as local, seasonal produce and products. The artisan butcher shop’s family style menu features The Publican’s cuisine in an intimate setting. Complete privacy for corporate meetings or social events is ensured as PUBLICAN QUALITY MEATS is closed to the public during evening hours. The floor to ceiling tile creates a warm and inviting atmosphere for unique seated dinners or standing receptions.
Menu packages available include receptions with stationary hors d’oeuvres, three or four course family style dinners, and whole animal feasts designed personally by the chef for your party.
The Publican is available for luncheons Monday – Friday, and evening Buyouts.
- The Restaurant Writes...
From the team behind Blackbird and avec comes this homage to beer, pork, and fish. Executive Chef Paul Kahan and Chef de Cuisine Brian Huston have developed a network of proveyors to supply the restaurant with hand-selected, sustainably-harvested fish and seafood as well as sustainably-raised heirloom pork to anchor a rustic menu of simple, eclectic fare. The extensive international beer list, developed by partners Eduard Seitan and Terry Alexander, features 100 or so ales, lagers, stouts and ciders by the bottle, 12 of those available on tap. Like Blackbird and avec, The Publican is a design partnership from the James Beard Award-winning team of Thomas Schlesser and partner Donnie Madia.
- Contact Deanna DeVries at (312) 496-0012