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TV Shows
Best Thing I Ever Ate
Episode: Totally FriedMichael Symon - Spicy Pork Rinds
Unique Eats
Episode: Gastropubs-
Nearby
Restaurants near Chicago
Shows near Chicago
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Map & Directions
845 W Fulton Mkt
Chicago , IL 60607
3127339555
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Restaurant Details
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Business Hours:
- Mon-Thu: 3:30pm-10:30pm Fri-Sat: 3:30pm-11:30pm Sun: 10am-2pm (brunch) & 5pm-10pm
Cost:
- $$$
External Links:
Blogs
It's Not Even Noon Somewhere wrote :
Michael Symon's chosen Best Thing I Ever Ate TOTALLY FRIED dish, the spicy pork rinds ... Read More
Comments & Tips
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CitySearch Tips
What to Drink
If beer's your thing, this is your place. There's 100 bottled ales, lagers, stouts and ciders, plus 10 beers on tap.
When to Go
Every day but Sunday, the restaurant serves an edited menu of oysters (as in plump, salty and smoky Hog Islands from California) and ham-based dishes (think pork rinds) from 3:30pm to 5pm prior to dinner service.
Where to Sit
Those looking for a bit more privacy should grab one of the booths with swinging doors. If you're in a hanging-out kind of mood, score one of the stand-up tables at the front of the restaurant.
FourSquare Tips
Three years in, Paul Kahan's temple to pork and shellfish remains strong, especially with chef Brian Huston overseeing the kitchen. [Eater 38 Member]
Head over Sunday nights for a $45-per-person family-style four-course dinner.
The Publican?s winey boudin blanc; garlicky kielbasa; apple-studded, fennel-kissed pork breakfast sausage; and chunky, sweet spiced headcheese will fulfill your wildest dry-&-wet-cured porcine dreams.
Begin your Sunday with the housemade ricotta and the thick slabs of ?Publican bacon? (not the strips that come with the omelette but the top-shelf stuff). Or try the fig-pistachio scones.
Diners come here for three things: to sample the massive list of brews, to taste impeccable charcuterie and oysters or to begin their Sundays with arguably the best brunch in town.
have the pork rinds.
Paul Kahan blends lambic with white beer, candy sugar and spices (such as cardamom and microhops, or juniper and rosemary) in kegs once a week, and serves lambic doux in the shared jugs.
This self-avowed "beer focused restaurant" combines European beer-hall decor with fresh farmhouse fare. Their small plates are a must, from hearty pork rillettes to juicy yellow beets.
Hard-to-find beers, impeccable charcuterie, and mussels the size of your head.
I can't suggest the pork rinds enough.