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Publican, The

312-733-9555  •  $$$
ADDRESS: 837 W Fulton Market, Chicago, IL 60607
CUISINE: Contemporary, Brunch, Oysters, Charcuterie, Farm to Table
FEATURES: Handicap Access, Smoke Free, Vegetarian Friendly, Full Bar
DESCRIPTION

Fresh oysters, Belgian-style mussels, seafood stew and wood-roasted whole fish top the seafood selections at Fulton Market standout The Publican. The fabulous weekend brunch menu includes dishes such as red wine poached eggs, rock crab scramble, duck confit, and maple sausage corn dog.

"The Publican is a project from the group --- Paul Kahan, Donnie Madia, Eduard Seitan and Terry Alexander --- behind Blackbird, avec, Big Star and a few other ventures. From its large selection of oysters, to its grand, three-tiered seafood tower and aged ham with goat butter and peasant bread, there’s munching of all kinds."
Gayot

"At the Publican. ... I had the rinds and oysters and mussels and, at the end of it all, a thick, sugary waffle. It's an entirely different, blunter experience of the kind that more and more chefs schooled in and accomplished at haute cuisine are fashioning."

- Frank Bruni, The New York Times, May 26, 2009

ADDITIONAL DETAILS
Full bar. Serving dinner nightly. Sat-Sun brunch 10 am-2 pm.

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OWNERS & MANAGERS

top100 icon TOP 10 RESTAURANT

bestOfIcon Best Brunch

Rating: 4.7
DESCRIPTION

Fresh oysters, Belgian-style mussels, seafood stew and wood-roasted whole fish top the seafood selections at Fulton Market standout The Publican. The fabulous weekend brunch menu includes dishes such as red wine poached eggs, rock crab scramble, duck confit, and maple sausage corn dog.

 
"The Publican is a project from the group --- Paul Kahan, Donnie Madia, Eduard Seitan and Terry Alexander --- behind Blackbird, avec, Big Star and a few other ventures. From its large selection of oysters, to its grand, three-tiered seafood tower and aged ham with goat butter and peasant bread, there’s munching of all kinds."
Gayot

"At the Publican. ... I had the rinds and oysters and mussels and, at the end of it all, a thick, sugary waffle. It's an entirely different, blunter experience of the kind that more and more chefs schooled in and accomplished at haute cuisine are fashioning."

- Frank Bruni, The New York Times, May 26, 2009

ADDITIONAL DETAILS
Full bar. Serving dinner nightly. Sat-Sun brunch 10 am-2 pm.

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