A signature pork course that showcases the restaurant's commitment to heritage pork. The bacon is thick-cut, braised low and slow in maple, rendering the fat and concentrating flavor. The sweet maple glaze complements the savory, rich pork. This is the must-try pork course.
Tips from diners
Pair with a hefty IPA or brown ale—the hops and malt complement the maple sweetness.
A raw bar staple showcasing the kitchen's oyster sourcing. The oysters rotate based on seasonal availability, each variety bringing different flavor profiles from briny to sweet. At $22 for six, this is an excellent value for the quality. Oysters can also be ordered a la carte at $4 each.
Tips from diners
Ask your server about the oyster selection—each has a story about sourcing and flavor profile.
Pair with a light beer or crisp white wine to complement the brine and sweetness.
A lighter course that showcases the kitchen's commitment to produce quality. The vegetables are sourced seasonally and roasted until the edges caramelize, the herb oil adds aroma and richness, and the finishing salt brightens flavors. A smart choice alongside rich pork courses.
Tips from diners
The vegetable courses are thoughtfully prepared—ask your server about options.
A showcase of the kitchen's charcuterie program. The house-cured meats rotate seasonally but always feature quality pork products prepared in-house. The seasonal vegetables and bread provide balance and textural contrast. A perfect shareable course.
Tips from diners
Order the charcuterie board family-style to share and explore different preparations.
A special order course for groups (8-10 people). Requires 72 hours notice and showcases the restaurant's commitment to whole-animal use. The suckling pig is roasted until the skin crackles, served with seasonal sides. A dramatic celebration dish.
Tips from diners
Contact the restaurant 72 hours in advance to arrange the whole roasted suckling pig.
Perfect for large celebrations—the whole pig serves 8-10 and makes a statement.
The Publican opened in Chicago's Fulton Market as a celebration of oysters, pork, and beer. Executive Chef Paul Kahan and Chef de Cuisine Cosmo Goss have built a network of sustainable purveyors supplying heritage pork and hand-selected seafood. The restaurant earned a James Beard Award for Excellent Restaurant Design, featuring a space evocative of a European beer hall with long communal tables, private booths, and distinctive lighting. The extensive international beer list features 100+ ales, lagers, stouts, and ciders.
Book 30 days in advance via Tock. Weekends and brunch slots fill quickly.
Explore the beer list—100+ selections from around the world. Ask your server for recommendations.
The communal tables are part of the charm—embrace the lively, social atmosphere.
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