The Publican

“The Publican calls itself an homage to beer, pork, and oysters, which is the kind of mission statement that tells you exactly what you're walking into and also somehow undersells it. The space is built like a European beer hall, long communal tables down the center, high-backed wooden booths along the walls, pendant lights overhead, and a general sense of warmth and noise that makes the whole room feel like a celebration that started slightly before you arrived. It's been in Fulton Market for over seventeen years and shows no signs of slowing down. The oysters are the opening move and they're pristine, properly cold and briny with a good selection depending on what's coming in from the coasts that week. The maple-braised Publican bacon is the thing that confuses people who order it expecting something familiar and then receive a thick slab of pork belly glazed with maple syrup and cooked until the fat is properly rendered. It's its own thing and it's excellent. The fried oyster toast is another highlight: thick-cut brioche, tomato chili remoulade, smoked sausage, and fennel under a few golden fried oysters, a combination that sounds like it might be too much going on and instead lands perfectly. We also had the duck and pork rillettes with blueberry compote, which is the kind of charcuterie dish that makes you slow down and pay attention, rich and smooth with that tart fruit component doing exactly the work you'd want it to. The craft beer list is one of the best in the city, heavy on Belgian and farmhouse styles and featuring exclusive collaborations with local Chicago brewers. Whatever you're eating, something on that list will pair with it. Weekend brunch draws its own crowd and has its own energy, a little more relaxed and a little lighter on the menu. Patio seating out front is first come, first served and fills up fast on nice days.”

“Came here on a whim, and this place for brunch was amazing. Started with the sourdough bread and rye with pimento cheese and jam and whipped butter which was so good and fresh. The lemon blueberry pop tart was so good, the almond Dulce de leche danish was INCREDIBLE and the chocolate pistachio bun was good as well. Didn’t get photos of those because they were gone so quick. I got the Jerry’s steak sandwich without the egg and it was very good as well, cheesy and the steak was soft and flavorful. So good, I need to come back for the dinner menu.”

“So, a group of my restaurant friends and I decided to visit this establishment. We couldnt find the door at first, but once we did, we were welcomed by Sofia, a manager with the widest smile imaginable! We were seated and our server, Savanna had an even wider smile and service that complimented the place. The bus service was prompt and equally matched to our server. The coordination beyween the two was superb. The food here is fresh, the ham and cheese sandwich, fresh ham with a wonderfully balanced Gruyere cheese was marvelous. The coffee was hot for 12oclock lunch. This place reviews discuss the food, but as the food we tasted was very good, the staff deserves a place of honor and acknowledgement. Sofia, Savanna, Todd, and the bartender, thank you for a WONDERFUL experience. When you come to Chicago folks, please pay the Publican a visit... there's also a Publican meat market directly across the street for some fine cuts of meat.”

“We usually have dinner here, so brunch this weekend was a treat! We had the bread and spreads to start. The Pimento Cheese was spot on and the salmon spread didn’t disappoint. We had the omelette, stake sandwich, pork belly hash and so much more. All were delicious and the homemade sausage was drizzled with maple syrup. Yum! A nice cozy place to enjoy good food and good people. Great service is the cherry on top!”

“The Publican is a self-proclaimed homage to European beer halls and every part of the experience commits to that idea. The space felt lively and communal, with long thick wooden tables and high ceiling. Casual and energetic, it's the ideal place for dinner and some drinks with your friends. The food followed suit: no frills, no smoke and mirrors, just generous portions of satisfying, well-executed dishes. Their farm-to-table menu is ever-changing with a few staples, all of which are approachable and comforting. We’ve worked our way through a lot of their offerings, and everything consistently ranges from solid to great. We can never skip the oysters or the pork rinds and the chicken entrée is always so tough to pass up. A night out at The Publican always feels like a throwback to simpler times: casual, unfussy, and all about good company.”