Accolades

  • Outstanding Chef
    James Beard Foundation
  • One Star (Blackbird)
    Michelin Guide
  • Best Chef: Midwest
    James Beard Foundation
  • Best New Chef
    Food & Wine
  • The Most Important Restaurants in America (avec)
    Bon Appétit
  • Who's Who of Food & Beverage in America
    James Beard Foundation
  • Nominee for Best New Restaurant (Nico Osteria)
    James Beard Foundation
  • Bib Gourmand (avec, The Publican)
    Michelin Guide
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

Where I Eat

Behind the Scenes

Chef Paul Kahan reviews  at post.venue.name
"Ashley longshore gallery diner in NOLA"
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Chef Paul Kahan reviews  at post.venue.name
"3 hour slow cooked french chicken.."
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Chef Paul Kahan reviews  at post.venue.name
"Chefs feed peeps at PQM!"

From My Menu

Chef Michael Kornick reviews Little gem salad w/ crispy pig ears at The Publican
$$$ | Breakfast/Brunch | Modern | American
Fulton Market District
"If you think artistic renderings of heirloom hogs are sexy, you belong at the Publican, the restaurant that revolutionized the fried pork rind. Sure, you can order a cone for your table, but this seemingly simple Boston lettuce salad just does it for me. Tangy, creamy, a hint of sweetness, and then wham! Bits of salty, expertly spiced ears."
Chef Paul Virant reviews Entire menu at Avec
$$$ | Breakfast/Brunch | French/Belgian | Wine Bar
Near West Side
"I can’t pick just one dish here because everything on the menu is great. It’s a solid tour of Mediterranean food and wine. Koren [Grieveson] rocks it. It’s always worth the wait."
Chef Heather Terhune reviews Sweetbreads at The Publican
$$$ | Breakfast/Brunch | Modern | American
Fulton Market District
"Crisp on the outside, creamy on the inside, these sweetbreads are a true indulgence. I loved the sweet potato accompanying it in fall. But spring's snap peas and Meyer lemon aioli aren't bad, either."
Chef Matthias Merges reviews Farm chicken at The Publican
$$$ | Breakfast/Brunch | Modern | American
Fulton Market District
"This could be the best roasted chicken I've ever had, period. Paul Kahan has total control of the bold flavors of the marinade. It's awesome with a cold glass of cider."
Chef Matthew Kirkley reviews Brandade at Avec
$$$ | Breakfast/Brunch | French/Belgian | Wine Bar
Near West Side
"I’ve written about this restaurant’s tremendous influence before, and I will try to briefly synopsize. No restaurant has had a greater impact and influence on the city of Chicago than Avec. This restaurant’s importance is difficult to overinflate: a casual, yet slick space; small plates; fine dining cooking in a decidedly anti-fine dining environment; food that chefs like as menu ideology. It all started here. The brandade has been a staple dish since day one and it's always satisfying."