Paul Kahan and Donnie Madia’s new beer and pork place is finally given a name: the Publican. Not sure of the location exactly, but it looks like it is on West Randolph Street somewhere.
After years of speculation and anticipation, it looks as though the beer-, pork- and fish-focused restaurant by chef Paul Kahan finally has a name: The Publican.
The Publican (the name takes a little getting used to) will serve up beer-friendly foods (see the braised pork potee in the photo above), along with more than 100 brews from England, the U.S., Belgium and Brazil and more far-flung locales. The chef de cuisine is Brian Huston (pronounced like the Texas town), who worked at Blackbird years ago, went off to cook in Colorado and returned to town about a year ago to work on this project. While developing The Publican’s menu, Huston has been working at Avec and can be seen there almost nightly.
I know D won’t want to ever set foot in the place, pork and beer are not favorites. Maybe if my brother comes in town…
update: location is 845 Fulton for this nitrate central.
Blackbird Project Named and Dated
The Blackbird/Avec team has finally announced that their third sib, a culinary homage to beer, pork and fish in the West Loop, will be named the Publican (British term for pub owner). The tentative opening date has been set for Monday, August 18th. Exec chef Paul Kahan and chef de cuisine Brian Huston have developed a network of purveyors to supply the restaurant with hand-selected, sustainably harvested seafood and sustainably raised heirloom pork to anchor a rustic menu of simple, eclectic fare. And beer enthusiasts are thirsty for the more than 100 ales, lagers, stouts and ciders to be served by the bottle, with another dozen available on tap (845 W. Fulton Market).