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The Publican



837 W Fulton Market
Chicago, IL 60607

View more Chicago restaurants

(312) 733-9555

Hours

  • Sunday: 10:00 am - 2:00 pm, 5:00 pm - 10:00 pm
  • Monday: 3:30 pm - 10:30 pm
  • Tuesday: 3:30 pm - 10:30 pm
  • Wednesday: 3:30 pm - 10:30 pm
  • Thursday: 3:30 pm - 10:30 pm
  • Friday: 3:30 pm - 11:30 pm
  • Saturday: 3:30 pm - 11:30 pm

Cuisine: American Restaurants, Bars, Breakfast and Brunch

View more restaurants at exit 51b on I-94.


4.7 of 5.0 from 246 reviews


price range:$26 to $50

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The Publican in Chicago, IL
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  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL
  • The Publican in Chicago, IL

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The Publican Reviews

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  • 布鲁诺Stopped by for Sunday brunch and The Publican did not disappoint me. Good food and cocktails in a great atmosphere. Loved the communal table!

    55555 by 布鲁诺


  • Matt N.Go for the BBQ carrots and the hake.

    33333 by Matt N.


  • Gabriel rFarm to table, ambiente nada chato.

    55555 by Gabriel r


  • EaterDishes constantly change but you can expect to find fresh oysters from the coast and items like crab scramble and chili-glazed pork shoulder.

    55555 by Eater


  • Cyndie C.Wasn't impressed. Slow service over priced. $7 for 2 tiny little pieces of not tasty bacon! Way to long to get a drink & mimosa wasn't even filled to the top of the glass.

    22222 by Cyndie C.


  • Ben BThe squash and carrots were excellent.

    55555 by Ben B


  • Barry H.Save room for the incredible dessert

    55555 by Barry H.


  • Mary E9.5/8 - Explosion of flavors. An attack on your senses. Come with a group to try all of the different types of pork, served family style. Well priced for trendy dining.

    55555 by Mary E


  • Christina MAmazing food! Get the meat dishes they are delicious and farm to table. Sirloin dish is super tender. Breads are also great and they are freshly made from their own bakery

    55555 by Christina M


  • AmandaBest Higher End Dining according to radicalpossibility.com

    55555 by Amanda


  • MarkTry the maple bacon!

    55555 by Mark


  • EaterA few years in, Paul Kahan's temple to pork and shellfish remains strong, with chef Cosmo Goss taking over for Brian Huston in the kitchen.

    55555 by Eater


  • peter r.The communal tables are awesome. Don't be afraid to talk to your neighbors!

    55555 by peter r.


  • Vicky A.the publican bacon did not disappoint

    55555 by Vicky A.


  • Carolyn SWOW. Really great food and impeccable service. We got the taste of 3 hams which was phenomenal as was the brussel sprout salad. The pork belly was great, a little sweet. Semi-small entree portions

    55555 by Carolyn S


  • Patrick M.Brunch was incredible. Red wine poached eggs were delicious. Get the rinds to snack on.

    55555 by Patrick M.


  • Diego ReynosoDelicious food especially the charcuterie and do not forget the pork belly.

    55555 by Diego Reynoso


  • Serious EatsThe Publican is known for serving the best ceviche in the city! Their sliced raw fish is lightly sprinkled with citrus juice and olive oil then arranged with pieces of grapefruit, avocado, and chile.

    55555 by Serious Eats


  • Christine DRotating menu. Great brunch. Unique ambience like a modern barn. 🍳

    55555 by Christine D


  • Natalieyummmmm serrano ham!

    55555 by Natalie


  • Colin R.Ah. May. Zing. Came for brunch and left with a smile on my face. Spicy house made Bloody Mary was legit! Had the crab scramble, sirloin and pork shoulder. Absolutely exquisite. Reservations preferred.

    55555 by Colin R.


  • flying felizTry the Soup - #delicious #chicago #OTChefsTable (via @Foodspotting)

    55555 by flying feliz


  • flying felizTry the Sandwich - #delicious #chicago #OTChefsTable (via @Foodspotting)

    55555 by flying feliz


  • flying felizTry the Meats - #chicago #delicious (via @Foodspotting)

    55555 by flying feliz


  • Liz E.Did the tasting menu and they just kept bringing delicious food until we said stop! Great atmosphere and amazing food.

    55555 by Liz E.


  • Brian H.Pork pork pork

    55555 by Brian H.


  • feliciamenu changes but food is amazing!! highly recommend it!

    55555 by felicia


  • David H.Fantastic brunch. Get the boudin noir with the green chili sauce.

    55555 by David H.


  • Kathleen CorlessThe plums, the sweetbreads, the chicken, the desserts rock

    55555 by Kathleen Corless


  • Connie C.Guava beer! Great service.

    55555 by Connie C.


  • Charnele M.Must try the fried cauliflower and bread pudding !!

    55555 by Charnele M.


  • Matthew S.Get the skate wing. Do it.

    55555 by Matthew S.


  • Jarucha CMackerel with strawberry and cucumber.

    55555 by Jarucha C


  • Carol F.Brunch is really good with dishes that are beyond ordinary.

    55555 by Carol F.


  • John E.For lunch, get the skate sandwich. Amazingly well done

    55555 by John E.


  • Deandra TanCome with a group for maximum sampling of beers and plates alike. Pork rinds, grilled carrots, steak tartar, and falafel were all very, very tasty.

    55555 by Deandra Tan


  • Paul FarrellWonderful experience. Quality of ingredients elevate this place, throw in great staff and you are in a winner

    55555 by Paul Farrell


  • Victor M.The bacon with maple syrup is awesome

    55555 by Victor M.


  • Taylor K.Tough place as a gluten and dairy free diner, but their atmosphere is fun. They were also super accommodating with food substitutes.

    55555 by Taylor K.


  • Kirstjen L.For brunch, the arctic char & spaetzle is really good. The bacon is still tasty, but a bit dry.

    55555 by Kirstjen L.


  • Mike T.The single best meal of my life. And very well made drinks, with craft quality spirits.

    55555 by Mike T.


  • DanPork and shellfish dishes are great. They also have a solid beer list.

    55555 by Dan


  • John NHey The Publican, join Freebie!

    55555 by John N


  • John NI absolutely love you The Publican! Check out Freebie today!

    55555 by John N


  • John NHey The Publican, you should join Freebie! The benefits are amazing for both you and me.

    55555 by John N


  • Filip WolskiIf I have a heart attack because of eating their bacon, it was worth it

    55555 by Filip Wolski


  • Julia P.By far one of my very few favorite restaurants in Chicago!!!! Porkbelly

    55555 by Julia P.


  • Tim C.This place is amazing.

    55555 by Tim C.


  • Chicago TribuneWith a focus on seafood and pork this gastropub won't disappoint. Make sure to try their charcuterie, farm chicken, or any of the seafood offerings.

    55555 by Chicago Tribune


  • Michael L.Heavy food but delicious.

    55555 by Michael L.


  • Jeff C.Some of the best food night in and night out in Chicago

    55555 by Jeff C.


  • Suzanne E.Every single visit confirms to me why this place has won a few James Beard Awards! Deliciousness all around! The scrambles and alone poached egg dishes are excellent. Brioche French Toast is to die 4

    55555 by Suzanne E.


  • Kelly P.Brunch: Bottomless intelligentsia coffee. Lobster scrambled eggs with grilled toast. Be full until dinner!

    55555 by Kelly P.


  • Mitty C.Great for large groups or small parties. Just make sure to make reservations, or else get here early. There is also standing tables in the bar area. Great food. Great service.

    55555 by Mitty C.


  • Olivia S.pre-order the seafood tower!

    55555 by Olivia S.


  • Jedidiah TOysters, clams, mackerel

    55555 by Jedidiah T


  • Justin O.The purple eggs and ham is delicious.

    55555 by Justin O.


  • Kyle OAll of the sausage is awesome

    55555 by Kyle O


  • Sarah K.Beer, meat, fish, veg, really anything. Great all-around place for visitors!

    55555 by Sarah K.


  • Redeye ChicagoPQM will offer two burgers each month on Tuesdays: a standard Publican Burger ($10), as well as a rotating special burger that, in the future, may be conceived by guest chefs, I am told.

    55555 by Redeye Chicago


  • ChicagoistThe ingredients change around but the ingredients are always top notch. The fresh pasta is cooked perfectly, coated with whatever delicious meaty concoction of the moment.

    55555 by Chicagoist


  • Steve T.Best meal I've ever had in my life.

    55555 by Steve T.


  • Amy F.Bacon. Bloodys. Rinds. Frites w/ eggs. Get it all, girl.

    55555 by Amy F.


  • Daniel E.Don't miss the barbecued carrots.

    55555 by Daniel E.


  • Sandeep C.Portions are small, be prepared,to spend some money, but the food is good...get several plates of pork belly

    55555 by Sandeep C.


  • Adam S.Had the oysters, pork rinds, ham sampler, pork belly, porchetta, half chicken and pain perdu. Memorable by far was the pork "crunchtastic" rinds, pork belly is incredible and the porchetta is unreal.

    55555 by Adam S.


  • amy m.Omg!! The bacon (pork belly) is AMAZING!! In also had the fries with egg and pecan roll. Everything was delicious! My bloody Mary was a.little too spicy for my liking.

    55555 by amy m.


  • Pete B.Great spot for drinks, cheese and charcuterie. And oysters.

    55555 by Pete B.


  • Diddo SThey makeover of the best cakes.

    55555 by Diddo S


  • BrentGet bacon. Duh

    33333 by Brent


  • Thomas TReally good

    55555 by Thomas T


  • Travel + LeisureFor the city’s best oysters and aged charcuterie, head to Paul Kahan’s buzzy restaurant, the Publican. Across the street, his just-opened butcher shop serves a killer barbecued veal brisket sandwich.

    55555 by Travel + Leisure


  • Steve C.Porcetta is must order

    55555 by Steve C.


  • Ramsey M.Pretty amazing place for meats. I never thought I'd have a thing for 'raw meat', but it's amazing. The charcuterie plate is the way to go.

    55555 by Ramsey M.


  • Brady D.If you don't get the spice pork rinds, why the hell bother coming?! Deliciousness.

    33333 by Brady D.


  • Holly M.With clients last night and had a fun time sharing lots of amazing dishes. Big hits were the pate with lovely berry jam and amazing bread, the country rib - incredibly tender, and the suckling pig!

    55555 by Holly M.


  • Jonathan L.The Pork Belly dish is like braises candied bacon. Sweet and savory. A must have!

    55555 by Jonathan L.


  • Brad M.Try the Feijoada (via @Foodspotting)

    55555 by Brad M.


  • Sumit B.Leg.of. vennison is awsome, brussel sprouts good too, three hams and charcuterie a must have.

    55555 by Sumit B.


  • john a.Good food but as a San Franciscan I feel this place is overrated. Get the crab pasta. They also cure their own meat in a nearby butcher shop.

    55555 by john a.


  • Rosemary M.Best lox I've ever had. Pork rinds, sirloin steak, pumpkin cheesecake.

    55555 by Rosemary M.


  • Victor M.Bacon with maple syrup is amazing

    55555 by Victor M.


  • Nicole E.Bloody Mary's are great. Love the pickles!

    55555 by Nicole E.


  • Fadia K.Amazing meats , sandwiches and try the Ribollita soup and the Lamb meatball sandwich

    55555 by Fadia K.


  • Joe S.Duck hearts were amazing!

    55555 by Joe S.


  • EaterStart with some fresh oysters from the east coast, then try the maple sausage corn dog, rock crab scramble, or duck confit. And as always, don’t forget the popular syrup-braised pub bacon.

    55555 by Eater


  • Sean G.What amazingly awful service...waited 25 mins when we had a reservation, and then our waitress checked in with us once during a five course meal. Not worth it.

    22222 by Sean G.


  • Matt K.This might be the best meal I've ever had. Order the chicken and ham chops - unreal. You won't regret it.

    55555 by Matt K.


  • Nick H.Stay for dinner, or stand near the bar area for a drink and snacks. Both are amazing, but keep an eye on the beer prices. Their curation of gems from far and wide can warrant hefty bills.

    55555 by Nick H.


  • Tim J.Try the "Taste of Three Hams"

    55555 by Tim J.


  • Sabina B.This place is a beer enthusiast's dream come true - the Devil's Reign is a sweet local brew. Go family style & share the Scrapple, Blood Sausage, & Country Pork Pate for drunch.

    55555 by Sabina B.


  • David G.The food was beyond good...I was slightly skeptical at first but once the waiter gave a recommendation I was more open. The duck and beef were phenomenal! Slightly pricey, but worth ever penny!

    55555 by David G.


  • Ashley H.The brunch was definitely over rated

    33333 by Ashley H.


  • Rafael R.Pricy but worth it!

    55555 by Rafael R.


  • Rudy M.Opt for the side of hash browns. They are magically delish.

    55555 by Rudy M.


  • Oz O.Wine poached eggs are where it's at

    55555 by Oz O.


  • Héctor G.Fantastic bloody Mary!

    55555 by Héctor G.


  • Efe S.Finally I found a place where I can say "well, there is too much meat in my sandwich"! Love it!

    55555 by Efe S.


  • ConnieThe bathroom is amazing

    55555 by Connie


  • Jennie C.Spicy pork rinds.

    55555 by Jennie C.


  • Jennie C.MUSSELS. Get the mussels. Charcuterie plate is ok. Opens at 3:30pm.

    33333 by Jennie C.


  • Dan D.The best fries I've ever had in my life. No BS.

    55555 by Dan D.


  • Mandy B.Being your earplugs for brunch - they attempt to drown out the already loud room with even louder music. Cannot even hear my server. Fail.

    33333 by Mandy B.


  • Serious EatsPaul Kahan's temple to pork and oysters still serves some of the best food in the city.

    55555 by Serious Eats


  • Kent R.Get the bacon.

    33333 by Kent R.


  • Michael H.Brunch was excellent.

    55555 by Michael H.


  • Diego P."Publican": Person in charge of a Pub.

    22222 by Diego P.


  • Rachel R.The bacon here is no joke, it's a must-try! The oysters tasted so clean and fresh, some of the best I've ever had.

    55555 by Rachel R.


  • Miguel H.Amazing service and food... The place has a familiarity and easiness to it... Greatly recommended

    55555 by Miguel H.


  • MichaelTry the Brisket, Egg And Cheese Breakfast Taco (via @Foodspotting)

    55555 by Michael


  • MichaelTry the French Toast With Ham And Pechay With Mustard Vinaigrette (via @Foodspotting)

    55555 by Michael


  • MichaelTry the Maple Bacon (via @Foodspotting)

    55555 by Michael


  • GrubwithusThe Red Wine Poached Eggs is a perfect representation of the dining experience at The Publican: unique, unpretentious, and undeniably satisfying.

    55555 by Grubwithus


  • Sarah R.Don't pass up the porchetta as a main course and the potted pork with cherries as an appetizer. Pure pork perfection!

    55555 by Sarah R.


  • Pranav A.Put the menu away. Get the suckling pig and farmhouse chicken and the vacherin for dessert. You're welcome

    55555 by Pranav A.


  • Alex K.Play chicken.

    55555 by Alex K.


  • Glenn D.Try the Spicy Pork Rinds - Sorry for the shot, bag got moved as I snapped. Not spicy, more cheesy,like a dusting of flavoring from a dorito, but no one cared. They were awesome. (via @Foodspotting)

    33333 by Glenn D.


  • Glenn D.Try the Fried Perch - Tasty as all hell. What they call a Marie Rose sauce, I just called yummy. (via @Foodspotting)

    33333 by Glenn D.


  • Glenn D.Try the Halibut Crudo - Like sashimi but not, raw yes but cut & served differently. Basil & lime & chile oil made an amazing drizzle. (via @Foodspotting)

    55555 by Glenn D.


  • ChatChowTV G.“Charcuterie Plate” FTW

    55555 by ChatChowTV G.


  • Megan S.Leave your gingham at home. It's like wearing red to Target.

    33333 by Megan S.


  • Suzanne P.The pork rinds. Just get 'em. Oh. And some oysters. Yeah. Oysters, too.

    55555 by Suzanne P.


  • George W.They should make their items order-able from my smart phone by adding them to the app "appay biz". That way, I can order ahead using "appay"!!!!!!!!!!!!!!!!!!!!!!!!

    33333 by George W.


  • Matthew L.Flawless brunch.

    55555 by Matthew L.


  • Suli C.Great brunch place although waits are understandably long. Had the braised lamb which was excellent but hands down, the best thing on the menu was their maple syrup-braised bacon!

    55555 by Suli C.


  • Meredith M.Indoor decor is odd and unsettling, but great beer selection. Going to the toilet is an experience all its own.

    55555 by Meredith M.


  • Jeff W.Great oysters, pork belly, steak, and other meats. Beer list and service are top notch. Can be loud and crowded. Sneak a drink in at aviary before or after.

    55555 by Jeff W.


  • kiki's BFFTry the Squash Cake (via @Foodspotting)

    55555 by kiki's BFF


  • kiki's BFFTry the Blood Sausage (via @Foodspotting)

    55555 by kiki's BFF


  • kiki's BFFTry the Honeycomb Tripe (via @Foodspotting)

    55555 by kiki's BFF


  • Thomas C.The oven baked sourdough pancake was no joke. This place is goooooooood!!!

    33333 by Thomas C.


  • Veronica H.Pork rinds and the rillettes with peach jam are a must to start. Suckling pig has an amazing North African flavor with cumin, pomegranate seeds, and yellow beets.

    55555 by Veronica H.


  • Carrie VHaving an appetizer of both oysters and the spicy pork rind is an excellent way to kick off your meal.

    55555 by Carrie V


  • David G.The Striped Bass and The Ham Chop are out of this world good!

    55555 by David G.


  • Jason L.Always get the soup!

    55555 by Jason L.


  • Cyndi B.Great place for dinner or brunch. The suckling pig, halibut crudo & goat bolognese won at our table. Stay away from the crab, it's messy and not worth it.

    55555 by Cyndi B.


  • Lucretia B.Skip the pork rinds... Tasteless, powdery and weird. But get the mussels, and get the farm chicken.... Cooked and seasoned to perfection!

    55555 by Lucretia B.


  • Gloria C.frites w/ organic eggs. great dipping alternative to ketchup!

    55555 by Gloria C.


  • Katie S.Best Gimlet in town

    55555 by Katie S.


  • Becky J.Tried everything. Winners: pork belly, fish stew, and waffle for dessert. Mmmmmm.

    55555 by Becky J.


  • Nguyen D.The ham chop and beets

    33333 by Nguyen D.


  • MirandaTry the meat ;)

    55555 by Miranda


  • Renaissance HotelsPlatters of gleaming, fresh oysters, piles of juicy porchetta and a ribeye steak dry-aged for 60 days are extraordinary, and even better paired with beers from Publican’s world-class beer list.

    55555 by Renaissance Hotels


  • Morgan M.Save a horse, eat a pig. More importantly, don't forget to order a craft brew.

    55555 by Morgan M.


  • Aaron E.Try the Weisswurst & Pretzel (via @Foodspotting)

    55555 by Aaron E.


  • ziziSeriously: turn the heat on. Freezing. It's winter.

    33333 by zizi


  • Royal Flesh Tattoo and Body PiercingExcellent Belgian Beer selection here.

    55555 by Royal Flesh Tattoo and Body Piercing


  • Samay G.It's been said before, but Get The Pub Bacon.

    33333 by Samay G.


  • Katherine B.Don't miss out on the maple glazed bacon.

    55555 by Katherine B.


  • elizabeth f.Awesome restaurant! So much deliciousness.... #drool

    55555 by elizabeth f.


  • Grace C.Rice was drowning in excess oil from the pork belly bibimbap.

    22222 by Grace C.


  • UntappdAmazing beer selection, and even better brunch!

    55555 by Untappd


  • BRINK MagazineFrench fries + eggs. That's all you need to know... brinkmagonline.com

    55555 by BRINK Magazine


  • Geoff"They make really pretty food here." -Jamie

    55555 by Geoff


  • Sid D.By far the best beef sirloin, hands down!

    55555 by Sid D.


  • BRINK MagazineFrench fries + eggs. That's all you need to know... www.brinkmagonline.com

    55555 by BRINK Magazine


  • Crystal H.Be careful or you'll end up with a case of porkinsons disease.

    33333 by Crystal H.


  • Kenneth T.Publican bacon 4.75/5. Zucchini bread with ricotta 4.5/5 smoked sablefish 4.25/5 eggs jean-something 3.5/5

    55555 by Kenneth T.


  • Lynn A.Try the Broccoli Rabe - #local grown, served w burrata, breadcrumbs & salsa criolla #foodiechats. (via @Foodspotting)

    55555 by Lynn A.


  • AndreaTHERE ARE SO MANY THINGS TO LOVE!!

    55555 by Andrea


  • Dick H.amazing pork rinds!

    55555 by Dick H.


  • Baird Warner ConciergeWent here for brunch this past weekend and would absolutely recommend it. Not only was the selection very diverse, but the cocktails and bacon blew me away.

    55555 by Baird Warner Concierge


  • The Quest For ZestThis small town Hoosier boy had his mind blown. We will return with larger appetites. Hard to give a recommendation as the menu changes by season. Go with an open mind and make bold decisions.

    55555 by The Quest For Zest


  • s p.one of the best chicken dishes in the city. country ribs (more like pork chop), daily pickles, fried eggs & fries, brussel sprout salad. outstanding beer/wine selections. house made yogurt at brunch.

    55555 by s p.


  • Sarah C.Seriously overrated. Bad service. The ribs have a good flavor but are too tough and the frites are way too salty. Pork rinds are good tho. That's about it. Had to ask twice to get a refill on coke.

    22222 by Sarah C.


  • Christina B.Oysters are some of the best I've ever had - super fresh. Farmhouse chicken was tender and amazing - we got the half portion and the serving size was still very generous for the two of us.

    55555 by Christina B.


  • Jeff F.Try the anchovies and a pint of fresh draught :-)

    55555 by Jeff F.


  • Lisa W.Get the roasted chicken and split with a friend. It's huge, and some of the best around. Then go family style on charcuterie plates and pork rinds.

    55555 by Lisa W.


  • Jamie B.Get the bloody Mary. Amazing!!!!!

    55555 by Jamie B.


  • Jared S.Get the Porchetta! So good!

    55555 by Jared S.


  • Lindsey T.Rhubarb trifle with basil ice cream - absolutely genius combo of favors!

    55555 by Lindsey T.


  • Kathy T.Basil ice cream is fun

    55555 by Kathy T.


  • Open Air PublishingThe maple-braised bacon is so delicious. Want to find out the secrets behind this dish? The recipe is featured in "The Better Bacon Book" for iPads. http://oapub.co/9a4d0f5d

    55555 by Open Air Publishing


  • Open Air P.The Maple-Braised Bacon is so delicious. Want to find out the secrets behind this dish? The recipe is featured in "The Better Bacon Book" for iPads. http://bit.ly/foursq_bacon

    55555 by Open Air P.


  • Heather M.Sunday brunch is ridiculously good. Had the waffle, red wine poached eggs And pork shoulder. Drink prices are crazy good. Best bloody mary Ive had outside of Louisiana.

    55555 by Heather M.


  • Time Out ChicagoOnce you taste the housemade ricotta and the thick slabs of “Publican bacon” (not the strips that come with the omelette but the top-shelf stuff), you'll be back for brunch every Sunday.

    55555 by Time Out Chicago


  • Rob S.This place is the tits.

    33333 by Rob S.


  • Brad H.Go for the country ribs - take that tip to the bank i'm a New Yorker ;)

    33333 by Brad H.


  • David D.Great food, wonderful service, an American version of a beer hall..will definitely go back!

    55555 by David D.


  • Kristina S.French fries: awesome, French fries with egg?: super awesome, muscles a definite & oysters a super definite!!!

    55555 by Kristina S.


  • Time Out ChicagoPaul Kahan blends lambic with white beer, candy sugar and spices (such as cardamom and microhops, or juniper and rosemary) in kegs once a week, and serves lambic doux in the shared jugs.

    55555 by Time Out Chicago


  • Bradley K.Get the pecan sticky bun, fo sho.

    55555 by Bradley K.


  • Scott S.You wouldn't think it but the oysters here are excellent.

    55555 by Scott S.


  • Gina MBrunch is amazing:-)

    55555 by Gina M


  • Thompson HotelsThis charming European beer hall restaurant serves simple dishes with extraordinary flavor. Two words: pork rinds.

    55555 by Thompson Hotels


  • Larisa S.For those who don't worship pork: divine oysters, amazing chicken, glorious veggies, extraordinary waffles... and the beer!

    55555 by Larisa S.


  • Time Out ChicagoBegin your Sunday with the housemade ricotta and the thick slabs of “Publican bacon” (not the strips that come with the omelette but the top-shelf stuff). Or try the fig-pistachio scones.

    55555 by Time Out Chicago


  • Michael G.Ask for Chris Griffin behind the bar - best bartender!

    55555 by Michael G.


  • Dawn M.Bacon at brunch is the best you will ever have

    55555 by Dawn M.


  • Alex's LemonadeChef Brian Huston of The Publican will be cooking at our L.A. Loves Alex's Lemonade Event on 11/6! Join us: http://bit.ly/LALovesAlexsLem

    55555 by Alex's Lemonade


  • Michelle R.The acorn squash is Autumn.

    55555 by Michelle R.


  • Michael O.Just ask your server. Theyre amazing and will not steer you wrong.

    55555 by Michael O.


  • Jonathan E.An homage to pork, seafood, and beer. Need I say more?

    55555 by Jonathan E.


  • Sade B.Sounds weird, but the corn is to die for!! Parmesan aioli?!?...amazing.

    55555 by Sade B.


  • InterContinental ChicagoMarvelous beer-focused restaurant. Eclectic menu with hearty farmhouse fare specializing in pork and seafood dishes - a lot of the prepared meats are cured in-house! Great communal seating too.

    55555 by InterContinental Chicago


  • GourmetLiveA mammoth communal harvest table, packed with a crowd downing mugs of Belgian craft brews and eating blue–ribbon pig sourced from local farms, served nose–to–tail (try the slab of woody pork ribs)

    55555 by GourmetLive


  • Ghostly InternationalNearly impossible to go wrong with the Red Wine Poached Egg (with sides of Prosciutto and Arugula) and a Mint Julep. We'd venture to say this is travel-from-another-state-worthy.

    55555 by Ghostly International


  • Tom KJust had the worst mussels of my life. Probably won't come back. This place doesn't hold a candle to Girl and Goat.

    22222 by Tom K


  • Nguyen-Anh L.Amazing super-thick bacon for brunch!

    55555 by Nguyen-Anh L.


  • Tammy G.Loved the atmosphere - I just popped in for vino, but will be back for food.

    55555 by Tammy G.


  • Chris M.Try the Chocolate Chicken Sausage Surprise.

    55555 by Chris M.


  • Stephen S.I hope you like pig in all of it's forms. Because Publican EXCELS at every aspect. Also - try the truffle fries with an egg on top. Top Marks.

    55555 by Stephen S.


  • Nguyen-Anh L.Pork belly bacon!!!

    55555 by Nguyen-Anh L.


  • Miriam R.Shelf under chair for purse #awesome

    33333 by Miriam R.


  • The FeastThe Publican manages to stand out from sister restaurants Blackbird and Avec by paving the way for the rise of gastropubs with housemade charcuterie and a killer beer selection.

    55555 by The Feast


  • Peter B.The ribs are amazing.

    55555 by Peter B.


  • Alex MarijanGreat beers on tap. Mussels are amazing.

    55555 by Alex Marijan


  • Greyhawk68Try the Farm Chicken With Summer Sausage

    55555 by Greyhawk68


  • Greyhawk68Try the Raspberry Ice Cream With Butterscotch Sauce - Ridiculously good, and a perfect end to the meal.

    55555 by Greyhawk68


  • Greyhawk68Try the Taste Of Three Hams - The ham was magnificent!

    55555 by Greyhawk68


  • Diego R.Strange yuxtaposition between decoration and menu's high prices...

    33333 by Diego R.


  • Philippe SEach time you ask for bred, you get a different flavor. Try it!

    55555 by Philippe S


  • James DYou can't go wrong with the porkbelly

    55555 by James D


  • robert b.Best house bacon ever. Brunch Best brunch I've ever had.

    55555 by robert b.


  • robert b.Weiss beer mimosa to start the morning. Red wine poached eggs. Bacon.

    55555 by robert b.


  • Ian STry the blood sausage. So good.

    55555 by Ian S


  • JeannieGet the suckling pig, you will not regret ;-)

    55555 by Jeannie


  • GourmetLive“When I went to Belgium I saw places that were all about pork, beer, and oysters. That became our tagline,” says part owner and chef, Paul Kahan, of this Chicago beer hall.

    55555 by GourmetLive


  • Michelle R.Best ham and eggs in town!!!

    55555 by Michelle R.


  • Jayson L.Don't be a fool, order the pork belly, blood sausage and selection of 3 hams they are without equal.

    55555 by Jayson L.


  • Chris A.Pork rinds... Awesome

    55555 by Chris A.


  • DailyCandyHard-to-find beers, impeccable charcuterie, and mussels the size of your head.

    55555 by DailyCandy


  • USA TODAYThe Publican butchers organically raise animals in-house and serve up charcuterie plates of sausage, hams, pâtés and terrines.

    55555 by USA TODAY


  • bryan v.The chicken is out of this world and pork belly is delicious

    55555 by bryan v.


  • Bryan E.Wear your Hawks jersey on game nights and get a free order of pork rinds. Mmmm...

    55555 by Bryan E.


  • Fred S.The pork rinds are like gas station pork rinds with powder cheese on top. Overhyped.

    33333 by Fred S.


  • Time Out ChicagoThe Publican’s winey boudin blanc; garlicky kielbasa; apple-studded, fennel-kissed pork breakfast sausage; and chunky, sweet spiced headcheese will fulfill your wildest dry-&-wet-cured porcine dreams.

    55555 by Time Out Chicago


  • EpicuriousThis self-avowed "beer focused restaurant" combines European beer-hall decor with fresh farmhouse fare. Their small plates are a must, from hearty pork rillettes to juicy yellow beets.

    55555 by Epicurious


  • Emily fThere are no categories for the sweetbreads. Try them. Just try them before you look up what they are. Let's just say there's a reason they're called "sweetbreads."

    33333 by Emily f


  • Ross W. B.Again, keeping kosher is overrated

    22222 by Ross W. B.


  • Alexandra I.Chicago Brunch Must and the red wine poached egg is phenomenal.

    55555 by Alexandra I.


  • Marco M.Try the spicy pork rinds, Pork Belly, Fries (w/fried eggs on top) for dinner... and the sausage for Sunday Brunch!

    55555 by Marco M.


  • harper r.I can't suggest the pork rinds enough.

    33333 by harper r.


  • juan MPork belly!!!

    55555 by juan M


  • Vivien K.Sunday brunch - Take an appropriately shaped pork rind and wrap it around a piece of fried egg w/ a frite on top. Mmm...

    55555 by Vivien K.


  • Bryan E.The farm chicken is awesome if you aren't in the mood for pork!

    55555 by Bryan E.


  • Belle JThere's no better Sunday brunch than a bloody mary and absolutely anything off the menu with a side of Publican bacon. Go the extra mile and ask for a booth - it's worth it for the elbow room.

    55555 by Belle J


  • zoe Vsuper yum yum

    55555 by zoe V


  • Jeremy R.Pork rinds, pork belly, sweatbreads FTW.

    55555 by Jeremy R.


  • ZAGATHead over Sunday nights for a $45-per-person family-style four-course dinner.

    55555 by ZAGAT


  • Clay T.Checking it out soon!

    55555 by Clay T.


  • Eric SPair the pork rinds with a Sazerac manhattan.

    55555 by Eric S


  • Stephanie M.For a weekday happy hour, opt for pork belly, french fries and a strong Trappist beer

    55555 by Stephanie M.


  • Jose R.Sunday brunch- red wine poached eggs w/lamb pastrami is a winner.

    55555 by Jose R.


  • Josh C.It will almost seem sacrilege in a pork-heavy restaurant, but try an order of the half chicken with summer sausage and frites. The sausage is homemade, the frites are crispy and the chicken is cooked

    55555 by Josh C.


  • Jeff Ahave the pork rinds.

    33333 by Jeff A


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