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About The Publican
An homage to oysters, pork and beer, The Publican's eclectic menu is inspired by simple farmhouse fare in a space evocative of a European beer hall. Chef-Partner Paul Kahan, Executive Chef Cosmo Goss and Chef de Cuisine Jacob Saben have developed a network of purveyors to supply the restaurant with hand-selected and sustainably-raised fish, seafood and pork.
The menu utilizes exceptional product prepared to showcase the farmers and fishermen’s bounty. From classic Belgian-style mussels and seafood stew to housemade terrines and charcuterie, the daily rotating menu reflects the best seasonal and local ingredients available. Presented simply and free of adornment, other favorites include beef heart tartare, country ribs and The Publican's signature Farm Chicken, as well as a thoughtful selection of fresh and pickled vegetables.
The rustic dishes anchoring the menu are complemented by an extensive international beer list developed by partners Donnie Madia, Eduard Seitan and Terry Alexander. Curated and executed under the leadership of Beer Director Adam Vavrick, the list is meticulously selected and features a wide range of modern & historical beer styles, brewery collaborations, and a focused cider selection. Wine and Spirits manager Chase Bracamontes rounds out the dining experience with a thoughtfully developed list of house-made, seasonal cocktails and a wine list centered aroundNorthern Italy, Alsace and the Germanic and Balkan regions and grape varietals.
The restaurant’s expansive layout, designed by Thomas Schlesser, incorporates strong architectural lines and rustic décor, reflective of The Publican’s hearty fare. Its spacious interior is dominated by a large walnut communal table designed to recall 16th Century European banquets. Set up in racetrack fashion, the banquet table seats upwards of 100 people with views of the partially open kitchen.