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The Publican

<p>Long before The Publican served the first sweetbread schnitzel and hay-smoked “ham chop” from a menu that reads like a map of boutique American farms, Chicagoans were in a tizzy of anticipation. Why? Because this sly tribute to Teutonic beer halls comes from the team behind the wildly popular Blackbird and Avec. Now hordes of beer geeks, oyster lovers, and pork-rind addicts crowd the wooden tables in the loud, sprawling room. The Publican's huge list of global microbrews is complimented by such devilishly clever noshes as a pair of boudin sausages accompanied by a cluster of salamander-crisped grapes. When you see this dish copied all over the world, just remember: it came from Chicago.</p>

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From Food & Wine , JUL 2011

Paul Kahan of Chicago's beer-centric The Publican, a 1999 F&W Best New Chef, teamed up with Rouben to make a beer inspired by Gouden Carolus Hopsinjoor...MORE>>

– Megan Krigbaum Goose Island Brewery: Hops-to-Table Beers

From Food & Wine , MAR 2010

n Chicago, the Publican's Paul Kahan chose spelt flour as his secret weapon (spelt is a grain that's high in protein and fiber) after watching Chris Bianco...MORE>>

– Dana Cowin Chefs, Can You Please Lighten Your Food?

From Food & Wine , JAN 2010

Paul Kahan of The Publican in Chicago serves tangy goat's-milk butter with serrano ham and...MORE>>

– Emily Kaiser Thelin 2010 Trend: Better Butter

From Food & Wine , APR 2009

Beer director Michael McAvena has a knack for pairing his brews with dishes on the pork- and seafood-dominated menu from owner Paul Kahan (an F&W Best New Chef 1999)...MORE>>

– Danny Bonvissuto Where to go Next: Gastropubs

From Food & Wine , JAN 2009

I'm serious about three things: pork, oysters and beer,” Paul Kahan says...MORE>>

– Christine Quinlan American Restaurant Trends to Watch

Last updated July 2011