The Publican - Chicago, IL

Executive Chef Paul Kahan and Chef de Cuisine Brian Huston crafted an eclectic menu inspired by simple farmhouse fare in a space evocative of a European beer hall.

Featuring pork and fish/seafood preparations, the menu is best described by Kahan and Huston as “pristine product, simply prepared,” an approach to food Kahan has long espoused in all of his kitchens.

Guests enter The Publican through a glass-enclosed vestibule, its 10-foot-high ceiling offering a glimpse of the restaurant’s 13.6-foot ceiling. Inside, the spacious interior is dominated by a large walnut communal table designed to recall 16th Century European banquets.

(from http://thepublicanrestaurant.com)