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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.


4.6 of 5.0 from 104 reviews


price range:$26 to $50

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

The Publican Reviews

Add your review for The Publican.

  • 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.


  • 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.


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