The Publican

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Paul Kahan, Eduard Seitan, Donnie Madia, and Terry Alexander (who collectively have had their hands in Blackbird, Avec, The Violet Hour and Big Star) are behind this Warehouse District spot where suds (a hefty 100-plus bottled beer list, plus a dozen on tap) are paired with eclectic dishes highlighting sustainable seafood and heirloom pork. The menu changes frequently, but expect choices such as a charcuterie plate of crispy-skinned pork belly with game bird terrine, Morteau sausage and head cheese with house pickles; whole-roasted Dover sole with pan vinaigrette and cherry tomatoes; and crispy sweetbread "schnitzel" with lemon, capers and parsley. The interior, inspired by European brasseries and beer halls, features custom-designed ladderback chairs, a large communal racetrack-style table and three-tiered Euro-style tables designed for convenient stand-up snacking while you wait.