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.
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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
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
From Food & Wine , JAN 2010
Paul Kahan of The Publican in Chicago serves tangy goat's-milk butter with serrano ham and...MORE
From Food & Wine , JAN 2009
I’m serious about three things: pork, oysters and beer,” Paul Kahan says...MORE
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
From the From the May 2008 Food & Wine Go List
Last spring, chef Håkan Thor and manager Mattias Edlund—former employees of the Michelin two-starred <strong>Edsbacka Krog</strong>—opened their own place, with an understated design that's typical of Stockholm. The food will surprise guests expecting Scandinavian dishes—the menu might have jerk chicken with a mango salad one day and calves' liver <em>Anglais</em> the next—but Thor makes it all work beautifully. The wine list also ranges all over the world.
We loved: (Ibérico ham) with a terrine of melon and elderflower.
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