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The Publican

New American Restaurant, Gastropub, and Breakfast Spot$$$$
Fulton Market, Chicago
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9.3/10
1,096
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344 Tips and reviews
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  • pork
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  • brunch food
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  • Serious Eats
    Serious EatsApril 7, 2016
    The Publican is known for serving the best ceviche in the city! Their sliced raw fish is lightly sprinkled with citrus juice and olive oil then arranged with pieces of grapefruit, avocado, and chile. Read more
  • Ghostly International
    Ghostly InternationalAugust 8, 2011
    Nearly impossible to go wrong with the Red Wine Poached Egg (with sides of Prosciutto and Arugula) and a Mint Julep. We'd venture to say this is travel-from-another-state-worthy.
    Upvoted 3 weeks ago
  • Mary A.
    Mary AlesandriniMay 30, 2016
    9.5/8 - Explosion of flavors. An attack on your senses. Come with a group to try all of the different types of pork, served family style. Well priced for trendy dining.
  • Colin R.
    Colin ReynoldsFebruary 14, 2016
    Ah. May. Zing. Came for brunch and left with a smile on my face. Spicy house made Bloody Mary was legit! Had the crab scramble, sirloin and pork shoulder. Absolutely exquisite. Reservations preferred.
  • TripExpert
    TripExpertMay 15, 2015
    "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." -Gayot, one of our featured reviewers Read more
  • Ariana V.
    Ariana VoyerApril 30
    Unpretentious yet high quality food/flavor. Loved the fried broccolini with a light tempura batter & fried cheese. The soft shell crab and cuttlefish ink pasta were 👍🏻. Can't go wrong w/ anything!
  • Eater
    EaterOctober 31, 2013
    Start with some fresh oysters from the east coast, then try the maple sausage corn dog, rock crab scramble, or duck confit. And as always, don’t forget the popular syrup-braised pub bacon.
  • ✞CONSTANTINE ✞
    ✞CONSTANTINE ✞March 27, 2014
    I ate at this restaurant with three friends on Saturday night. The food was outstanding from start to finish. The charcuterie plate was incredible, as was the porchetta.. Don't miss the BBQ carrots...
  • Renaissance Hotels
    Renaissance HotelsOctober 16, 2012
    Platters of gleaming, fresh oysters, piles of juicy porchetta and a ribeye steak dry-aged for 60 days are extraordinary, and even better paired with beers from Publican’s world-class beer list. Read more
  • Jeff W.
    Jeff WeinsteinApril 11, 2013
    Great oysters, pork belly, steak, and other meats. Beer list and service are top notch. Can be loud and crowded. Sneak a drink in at aviary before or after.
  • Suli C.
    Suli ChongApril 15, 2013
    Great brunch place although waits are understandably long. Had the braised lamb which was excellent but hands down, the best thing on the menu was their maple syrup-braised bacon!
  • Travel + Leisure
    Travel + LeisureFebruary 21, 2014
    For the city’s best oysters and aged charcuterie, head to Paul Kahan’s buzzy restaurant, the Publican. Across the street, his just-opened butcher shop serves a killer barbecued veal brisket sandwich.
  • Suzanne E.
    Suzanne EL-MoursiOctober 19, 2014
    Been here 5+ times
    Every single visit confirms to me why this place has won a few James Beard Awards! Deliciousness all around! The scrambles and alone poached egg dishes are excellent. Brioche French Toast is to die 4
  • Adam S.
    Adam StevensJune 1, 2014
    Had the oysters, pork rinds, ham sampler, pork belly, porchetta, half chicken and pain perdu. Memorable by far was the pork "crunchtastic" rinds, pork belly is incredible and the porchetta is unreal.
  • Mark B.
    Mark BMarch 9, 2013
    Decadent and so tasty, the chicken liver pate is a must! Recommend the farm chicken with fries (soaked in chicken fat) and the perfectly cooked pork belly. This place is a must for any meat lover!
  • Carolyn S.
    Carolyn SApril 12, 2016
    WOW. Really great food and impeccable service. We got the taste of 3 hams which was phenomenal as was the brussel sprout salad. The pork belly was great, a little sweet. Semi-small entree portions
  • Holly M.
    Holly MooreDecember 17, 2013
    With clients last night and had a fun time sharing lots of amazing dishes. Big hits were the pate with lovely berry jam and amazing bread, the country rib - incredibly tender, and the suckling pig!
  • Eater
    EaterMarch 16, 2016
    The Publican — the crowning achievement of Paul Kahan’s One Off Hospitality Group — is one affirming interpretation of the percolating cuisine of late. Read more
  • s p.
    s pJune 13, 2012
    Been here 5+ times
    one of the best chicken dishes in the city. country ribs (more like pork chop), daily pickles, fried eggs & fries, brussel sprout salad. outstanding beer/wine selections. house made yogurt at brunch.
  • Chicago Tribune
    Chicago TribuneDecember 22, 2014
    With a focus on seafood and pork this gastropub won't disappoint. Make sure to try their charcuterie, farm chicken, or any of the seafood offerings. Read more
  • Kate L.
    Kate LeeJanuary 4, 2013
    Try different beers: they have good ones on draft. The half charcuterie plate and pork rillettes are great appetizers. The menu changes seasonally. Prepare to share plates. Save room for dessert.
  • Nick H.
    Nick HorkOctober 12, 2013
    Stay for dinner, or stand near the bar area for a drink and snacks. Both are amazing, but keep an eye on the beer prices. Their curation of gems from far and wide can warrant hefty bills.
  • Tasting Table
    Tasting TableAugust 5, 2014
    An equal-opportunity bivalve supporter, as evidenced by its diverse bicoastal selection of oysters ($3 each; $15 for a half-dozen, $30 for a dozen) and briny clams on the half-shell ($2 each). Read more
  • Mitty C.
    Mitty ChangSeptember 29, 2014
    Great for large groups or small parties. Just make sure to make reservations, or else get here early. There is also standing tables in the bar area. Great food. Great service.
  • Time Out Chicago
    Time Out ChicagoFebruary 28, 2012
    Paul Kahan blends lambic with white beer, candy sugar and spices (such as cardamom and microhops, or juniper and rosemary) in kegs once a week, and serves lambic doux in the shared jugs. Read more
  • David G.
    David GeorgeSeptember 30, 2013
    The food was beyond good...I was slightly skeptical at first but once the waiter gave a recommendation I was more open. The duck and beef were phenomenal! Slightly pricey, but worth ever penny!
  • Time Out Chicago
    Time Out ChicagoNovember 2, 2011
    Diners come here for three things: to sample the massive list of brews, to taste impeccable charcuterie and oysters or to begin their Sundays with arguably the best brunch in town. Read more
  • Sabina B.
    Sabina B.October 5, 2013
    This place is a beer enthusiast's dream come true - the Devil's Reign is a sweet local brew. Go family style & share the Scrapple, Blood Sausage, & Country Pork Pate for drunch.
  • Christina
    ChristinaMay 21, 2016
    Amazing food! Get the meat dishes they are delicious and farm to table. Sirloin dish is super tender. Breads are also great and they are freshly made from their own bakery
  • Eater
    EaterAugust 30, 2016
    Dishes constantly change but you can expect to find fresh oysters from the coast and items like crab scramble and chili-glazed pork shoulder. Read more
  • Christina B.
    Christina BowersJune 8, 2012
    Oysters are some of the best I've ever had - super fresh. Farmhouse chicken was tender and amazing - we got the half portion and the serving size was still very generous for the two of us.
  • GourmetLive
    GourmetLiveAugust 15, 2011
    A mammoth communal harvest table, packed with a crowd downing mugs of Belgian craft brews and eating blue–ribbon pig sourced from local farms, served nose–to–tail (try the slab of woody pork ribs)
  • amy m.
    amy millerMay 28, 2014
    Omg!! The bacon (pork belly) is AMAZING!! In also had the fries with egg and pecan roll. Everything was delicious! My bloody Mary was a.little too spicy for my liking.
  • PJ S.
    PJ SchultzJuly 12, 2011
    Do NOT be quick to brush off the frites. The fries are cooked just right and seasoned perfectly with great salty flavor. The aioli is a perfect aioli. Put them together - I feel like I'm in Amsterdam.
  • Veronica H.
    Veronica HMarch 30, 2013
    Pork rinds and the rillettes with peach jam are a must to start. Suckling pig has an amazing North African flavor with cumin, pomegranate seeds, and yellow beets.
  • The Quest For Zest
    The Quest For ZestJune 14, 2012
    This small town Hoosier boy had his mind blown. We will return with larger appetites. Hard to give a recommendation as the menu changes by season. Go with an open mind and make bold decisions. Read more
  • InterContinental Chicago
    InterContinental ChicagoSeptember 7, 2011
    Marvelous beer-focused restaurant. Eclectic menu with hearty farmhouse fare specializing in pork and seafood dishes - a lot of the prepared meats are cured in-house! Great communal seating too.
  • Eater
    EaterJanuary 24
    Paul Kahan defines the twenty-first century beer hall, serving a raucous excess of craft brews, oysters, and pork. Read more
  • Glenn D.
    Glenn DJune 9, 2013
    Try the Spicy Pork Rinds - Sorry for the shot, bag got moved as I snapped. Not spicy, more cheesy,like a dusting of flavoring from a dorito, but no one cared. They were awesome.
  • Time Out Chicago
    Time Out ChicagoOctober 19, 2011
    Diners come here for three things: to sample the massive list of brews, to taste impeccable charcuterie and oysters or to begin their Sundays with arguably the best brunch in town.
  • Chicagoist
    ChicagoistAugust 1, 2014
    The ingredients change around but the ingredients are always top notch. The fresh pasta is cooked perfectly, coated with whatever delicious meaty concoction of the moment. Read more
  • Redeye Chicago
    Redeye ChicagoAugust 3, 2014
    PQM will offer two burgers each month on Tuesdays: a standard Publican Burger ($10), as well as a rotating special burger that, in the future, may be conceived by guest chefs, I am told. Read more
  • Michelle S.
    Michelle ShafferJune 22, 2014
    Bloody Mary's are fantastic and come with a beer sidecar, but their coffee is wonderful, too... We can't come here for brunch and just get one beverage!
  • Open Air P.
    Open Air PublishingApril 16, 2012
    The Maple-Braised Bacon is so delicious. Want to find out the secrets behind this dish? The recipe is featured in "The Better Bacon Book" for iPads. http://bit.ly/foursq_bacon
  • Pedro F.
    Pedro FernandezMarch 27, 2011
    I know the Publican. I love the Publican. The Publican & I take long walks along the beach. But, stay away from pork rinds. They're good, but you can get better at Mex grocers & Don Pedro's in Pilsen
  • Open Air Publishing
    Open Air PublishingApril 24, 2012
    The maple-braised bacon is so delicious. Want to find out the secrets behind this dish? The recipe is featured in "The Better Bacon Book" for iPads. http://oapub.co/9a4d0f5d
  • Andre M.
    Andre MikaOctober 28, 2011
    Go for the fresh fried pork skins... and enjoy it all. Maybe the best roast chicken I've had in my life. Match you meal with artisan beers from around the country.
  • Heather M.
    Sunday brunch is ridiculously good. Had the waffle, red wine poached eggs And pork shoulder. Drink prices are crazy good. Best bloody mary Ive had outside of Louisiana.
  • Deandra T.
    Deandra TanMay 26, 2015
    Come with a group for maximum sampling of beers and plates alike. Pork rinds, grilled carrots, steak tartar, and falafel were all very, very tasty.
  • Time Out Chicago
    Time Out ChicagoNovember 2, 2011
    Begin your Sunday with the housemade ricotta and the thick slabs of “Publican bacon” (not the strips that come with the omelette but the top-shelf stuff). Or try the fig-pistachio scones. Read more
  • Time Out Chicago
    Time Out ChicagoSeptember 20, 2010
    The Publican’s winey boudin blanc; garlicky kielbasa; apple-studded, fennel-kissed pork breakfast sausage; and chunky, sweet spiced headcheese will fulfill your wildest dry-&-wet-cured porcine dreams. Read more
  • Eater
    EaterMay 6, 2016
    A few years in, Paul Kahan's temple to pork and shellfish remains strong, with chef Cosmo Goss taking over for Brian Huston in the kitchen. Read more
  • Ramsey M.
    Ramsey MohsenJanuary 21, 2014
    Pretty amazing place for meats. I never thought I'd have a thing for 'raw meat', but it's amazing. The charcuterie plate is the way to go.
  • Michelin Travel & Lifestyle
    Here piggy, piggy, piggy. High octane food with high octave conversation make for a porcine dream. The superlative selection of beers fuel a communal vibe. - Inspector
  • Lisa W.
    Lisa WMay 13, 2012
    Been here 5+ times
    Get the roasted chicken and split with a friend. It's huge, and some of the best around. Then go family style on charcuterie plates and pork rinds.
  • The Feast
    The FeastJune 9, 2011
    The Publican manages to stand out from sister restaurants Blackbird and Avec by paving the way for the rise of gastropubs with housemade charcuterie and a killer beer selection.
  • Superb
    SuperbJuly 17, 2013
    The Red Wine Poached Eggs is a perfect representation of the dining experience at The Publican: unique, unpretentious, and undeniably satisfying.
  • GourmetLive
    GourmetLiveFebruary 10, 2011
    “When I went to Belgium I saw places that were all about pork, beer, and oysters. That became our tagline,” says part owner and chef, Paul Kahan, of this Chicago beer hall.
  • Epicurious
    EpicuriousAugust 23, 2010
    This self-avowed "beer focused restaurant" combines European beer-hall decor with fresh farmhouse fare. Their small plates are a must, from hearty pork rillettes to juicy yellow beets.
  • Glenn D.
    Glenn DJune 9, 2013
    Try the Halibut Crudo - Like sashimi but not, raw yes but cut & served differently. Basil & lime & chile oil made an amazing drizzle.
  • The Daily Meal
    The Daily MealJune 19, 2011
    A minimalist interior with wooden accents lets diners focus on the impressive food and drink menus (think oysters and charcuterie with microbrews and rye whiskey). Read more
  • Cyndi B.
    Cyndi BerzowFebruary 11, 2013
    Great place for dinner or brunch. The suckling pig, halibut crudo & goat bolognese won at our table. Stay away from the crab, it's messy and not worth it.
  • Rachel R.
    Rachel RubesJuly 22, 2013
    The bacon here is no joke, it's a must-try! The oysters tasted so clean and fresh, some of the best I've ever had.
  • Taylor K.
    Taylor KonigsederMarch 18, 2015
    Tough place as a gluten and dairy free diner, but their atmosphere is fun. They were also super accommodating with food substitutes.
  • Sarah R.
    Sarah RiveraJuly 1, 2013
    Don't pass up the porchetta as a main course and the potted pork with cherries as an appetizer. Pure pork perfection!
  • David H.
    David HeiserAugust 2, 2015
    Fantastic brunch. Get the boudin noir with the green chili sauce.
  • Erika D.
    Erika DavisSeptember 12, 2015
    Menu changes often. I wasn't a huge fan of sourdough pancakes, but loved the gumbo. Description sounds like a lot but amount is good for 1. I waited a lot for the food to come out, though.
  • Stephen S.
    Stephen SchmidtJune 27, 2011
    I hope you like pig in all of it's forms. Because Publican EXCELS at every aspect. Also - try the truffle fries with an egg on top. Top Marks. Read more
  • Liz E.
    Liz EvansSeptember 29, 2015
    Did the tasting menu and they just kept bringing delicious food until we said stop! Great atmosphere and amazing food.
  • Matt K.
    Matt KardelOctober 15, 2013
    This might be the best meal I've ever had. Order the chicken and ham chops - unreal. You won't regret it.
  • Jason
    JasonJune 22, 2015
    I liked the red wine poached eggs. Prosciutto and greens on the side.
  • Belle
    BelleMarch 29, 2010
    There's no better Sunday brunch than a bloody mary and absolutely anything off the menu with a side of Publican bacon. Go the extra mile and ask for a booth - it's worth it for the elbow room.
  • Paul F.
    Paul FarrellApril 17, 2015
    Wonderful experience. Quality of ingredients elevate this place, throw in great staff and you are in a winner
  • Ryan
    RyanOctober 1, 2015
    Get the chef's tasting menu! Basically unlimited food - they will keep brining out more until you tell them to stop
  • Lucretia
    LucretiaJanuary 19, 2013
    Skip the pork rinds... Tasteless, powdery and weird. But get the mussels, and get the farm chicken.... Cooked and seasoned to perfection!
  • Carrie B.
    Carrie BoothMarch 19, 2013
    Having an appetizer of both oysters and the spicy pork rind is an excellent way to kick off your meal.
  • Amanda N.
    Amanda NatividadOctober 18, 2011
    Spicy pork rinds are just ok. Nothing compared to Filipino chicharon. Loved the charcuterie plate & the dover sole; the former is a salty assorted meat platter and the latter is expertly filleted.
  • Serious Eats
    Serious EatsAugust 12, 2013
    Paul Kahan's temple to pork and oysters still serves some of the best food in the city.
  • Sharon T.
    Sharon TsaoNovember 23, 2015
    Very good brunch menu. The quail is surprisingly good, and the pork grinds.... tastes like spicy cheetos!
  • Larisa S.
    Larisa SeitanNovember 15, 2011
    Been here 25+ times
    For those who don't worship pork: divine oysters, amazing chicken, glorious veggies, extraordinary waffles... and the beer!
  • Matt D.
    Matt Dicker1 week ago
    Phenomenally good restaurant. Get the ham platter...but you really can't go wrong with anything.
  • Simon T.
    Simon TaMarch 4, 2014
    Blood sausage and any fish stew. Also try "Axe Man Cometh" if you're into craft brews with a hint of pucker!
  • The Daily Meal
    The Daily MealFebruary 22, 2011
    Sit at the bar for a glimpse into the extremely busy kitchen and if you're feeling offally adventurous (!) the duck hearts can't be beat! Read more
  • Patrick M.
    Patrick McDonaghApril 10, 2016
    Brunch was incredible. Red wine poached eggs were delicious. Get the rinds to snack on.
  • Meg E.
    Meg ElzeaMarch 5, 2011
    Been here 5+ times
    Don't overlook the mussels bc of the pork focus of the menu-- they are fantastic. Monks cafe is a great sour cherry beer they serve.
  • Sumit B.
    Sumit BhagchandaniDecember 2, 2013
    Leg.of. vennison is awsome, brussel sprouts good too, three hams and charcuterie a must have.
  • Jessica T.
    Jessica ToliuszisJanuary 22, 2016
    Awesome atmosphere. Charcuterie is fabulous. Go early
  • Paige K.
    Paige KaliskiMay 26, 2016
    fantastic brunch. we had the red wine poached eggs and the pork shoulder, both were amazing
  • Mike T.
    Mike T.February 28, 2015
    The single best meal of my life. And very well made drinks, with craft quality spirits.
  • Kristina S.
    Kristina SarićMarch 10, 2012
    French fries: awesome, French fries with egg?: super awesome, muscles a definite & oysters a super definite!!!
  • Fadia K.
    Fadia KaderNovember 13, 2013
    Amazing meats , sandwiches and try the Ribollita soup and the Lamb meatball sandwich
  • Jonathan L.
    Jonathan LiangDecember 11, 2013
    The Pork Belly dish is like braises candied bacon. Sweet and savory. A must have!
  • Pranav A.
    Pranav AminJune 23, 2013
    Put the menu away. Get the suckling pig and farmhouse chicken and the vacherin for dessert. You're welcome
  • Brian M.
    Brian MacQueenMarch 12, 2015
    Tons of great beer and food. The chicken and summer sausage is a menu standout.
  • Carol F.
    Carol FowlerJune 21, 2015
    Brunch is really good with dishes that are beyond ordinary.
  • Carlos J.
    Carlos Jimenez MayaOctober 5, 2014
    Well, fair food and great oysters and tomato salad. But that's about it! Other great places around!!
  • Sarah K.
    Sarah K.August 7, 2014
    Beer, meat, fish, veg, really anything. Great all-around place for visitors!
  • Kirstjen L.
    Kirstjen LorenzMarch 14, 2015
    For brunch, the arctic char & spaetzle is really good. The bacon is still tasty, but a bit dry.
  • Miguel H.
    Miguel HernandezJuly 22, 2013
    Amazing service and food... The place has a familiarity and easiness to it... Greatly recommended
  • Gary D.
    Gary DeGregorioNovember 26, 2011
    Get the chicken, sausage, and frites. Be sure get an egg for the fries! Have a waffle for dessert.
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