The Publican

$$$Breakfast/Brunch, Modern, AmericanFulton Market District
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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 Jason Hammel reviews Country ham schnitzel at
"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 Matthias Merges reviews Farm chicken at
"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 Johnny Anderes reviews Whole fish at
"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 Heather Terhune reviews Sweetbreads at
"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 Mark Steuer reviews Weiswurst at
"I love everything about The Publican’s brunch menu. Weiswurst with briny oysters, beer, and pretzels for breakfast? Yes, please."
Chef Charlie McKenna reviews Potted rillettes at
"The Publican achieves the ideal ratio of salt to fat. This dish is seasoned perfectly. The cooks temper it for the perfect amount of time so it’s easily spreadable."
Chef Mark Mendez reviews Burton's maple-braised bacon at
"You start with quality bacon, and when you add great maple syrup like Tim Burton's, it’s a special thing. It's a great dish from an inspired Sunday brunch menu."
Chef Michael Kornick reviews Little gem salad w/ crispy pig ears at
"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 Jason Vincent reviews Country rib at
"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."