The main man behind the Publican is Chef Paul Kahan who is most well known for his critically acclaimed Chicago restaurants, Blackbird and Avec. For his third incarnation, Kahan designed the Publican as a casual Belgian-style beer hall. The cavernous dining room is dominated by a huge u-shaped walnut table that seats around 100 diners in communal fashion. Towards the back is a semi-open kitchen buzzing with activity, and flanking along the wall is a bar lined with around a dozen beer taps. There are also smaller, cosy booths that seat four with waist-high barn door style gates. An array of luminous orbs hangs from the ceiling and huge porcine artwork adorns the walls. It's loud and raucous inside, and you sit cheek by jowl next to other diners, perfect for ogling the dishes others have ordered.
The communal nature of the place also extends to the menu, where dishes are arranged in order of size, with seafood listed on the left side and meat on the right. The idea is to pick two or three smaller plates and one or two larger dishes to share between two. And what a menu it is! Naturally, given the decor, the menu is very pork-heavy and the restaurant takes weekly deliveries of whole pigs from Becker Lane Organic Farm in Iowa, which are then butchered in-house. The problem here is that every dish is the sort of thing you actually want to eat. It's simple, hearty food that is devoid of foams or encapsulations, and choosing what to order can be a real challenge. The beer menu is also amazing, with well over 50 (mostly European) bottled beers, including the fantastic beer from Nøgne Ø in Norway (heia Norge!), and with 12 different beers on tap.
To start us off, Mrs. Nibbler and I ordered a plate of fresh radishes and some spicy pork rinds. The radishes hailed from Kinnikinnick Farm in Caledonia, Illinois. They were cool, crisp, and spicy and we ate them leaves and all (a trick we learnt at Noma) with a smear of plain butter and a sprinkling of sea salt.
Kinnikinnick Farm Radishes with Butter & Sea Salt |
Spicy Pork Rinds |
Pork Cheeks, Shiso Plums & Marinated Aubergine |
Provençal Fish Stew |
White Peach Sorbet with Basil and Blueberries |
"Here’s to the Swine
That Animal Divine
who through Mud and Slime
Grit and Grime
Gorges over Time
Into Meats Sublime"
- the Publican
(UPDATE 10.11.2010: In Michelin's inaugural guide to Chicago, The Publican was awarded a Bib Gourmand, which signifies a restaurant offering "good food at moderate prices.")
Food: 8 / 10
Service: 7 / 10
Ambiance: 8 / 10
837 W. Fulton Market
Chicago, IL 60607
Tel: +1 312-733-9555
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