The Publican

$$$Breakfast/Brunch, Modern, AmericanFulton Market District
Medium ed292734 b4bd 4ef0 b562 d3c814db8efa
Mon 3:30 pm - 10:30 pm
Tue 3:30 pm - 10:30 pm
Wed 3:30 pm - 10:30 pm
Thu 3:30 pm - 10:30 pm
Fri 10:00 am - 11:30 pm
Sat 10:00 am - 9:00 pm
Sun 10:00 am - 9:00 pm
837 W Fulton Market
Chicago, IL60607
Call: 312.733.9555
Book via opentableVisit Website

Dishes

Reviews & Posts

Chef  reviews Little gem salad w/ crispy pig ears at post.venue.name
Little gem salad w/ crispy pig ears
"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  reviews Country rib at post.venue.name
Country rib
"The Publican does an amazing job at everything. They do so much volume but keep the quality level so high. One of the things I like the most is their country rib. It’s not actually a rib, but rather a very tender cut from the pork shoulder. They marinate it in some sort of white soy and miso concoction, and it’s just so perfect; they literally found the perfect marinade for the perfect cut of meat. I think someone told me it’s Paul’s neighbor’s recipe, but I could be wrong."
Chef  reviews Country ham schnitzel at post.venue.name
Country ham schnitzel
"It might not be available during brunch right now since The Publican changes its menu all the time, but this is the best breakfast dish I've ever had. I only got to go out to brunch once last year, but I chose well. This is a piece of country ham and an egg with little else. It's all perfectly simple, bright, lemony, juicy and briny—and totally crunchy on the outside."
Chef  reviews Farm chicken at post.venue.name
Farm chicken
"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  reviews Whole fish at post.venue.name
Whole fish
"What can I say? I’m a sucker for a good fish fry (thank you, Wisconsin), and no one does it better than chef Paul Kahan. He always has a whole fish on the menu, but make sure to order it if it comes fried."
Chef  reviews Sweetbreads at post.venue.name
Sweetbreads
"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."