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A beer-focused restaurant with an eclectic menu inspired by simple farmhouse fare in a space evocative of a European beer hall.

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January 10, 2013

Hundred Horse Release Dinner Jan. 24th

Hundred Horse, a collaborative brew from Philadelphia’s Alla Spina Restaurant, Victory Brewing Co. and The Publican Restaurant, is a dry, rich ale made with German Kolsch yeast and Oregon chestnuts. 

“Hundred Horse” is the world’s largest and oldest known chestnut tree, situated at the base of Mt. Etna in Sicily, with an estimated age of 2000-4000 years old. We pay homage to the stoic giant and the Hundred Horse Army it once sheltered with a thirst-quenching and soul-nourishing winter ale.

Following an extraordinary launch in Philadelphia on January 7th, Hundred Horse will enter the Chicago market for a limited time beginning on Thursday, January 24th. In celebration of this highly-anticipated release, The Publican will be the Chicago headquarters for the Midwest debut. 

A four-course compilation menu from the culinary teams of Alla Spina—Marc Vetri, Michael Deganis & Jeff Michaud and The Publican—Paul Kahan & Brian Huston, will be featured. Each course will be comprised of two dishes, one created by the Alla Spina team and the other by our own talented chefs. These four courses will be paired with a different Victory Brewing Company beer, all of which will be featured for the first time ever in the Chicago market. 

 

Price of the menu and corresponding beer pairing is $65/guest, not inclusive of sales tax or gratuity. Reservations will be available every 30 minutes between 5:30pm and 10:30pm and are strongly encouraged. As this will be the only menu offered on Thursday, January 24th (The Publican a la carte menu will NOT be offered) reservations are available by telephone only 312.733.9555—Open Table reservations are not currently available.

Menu:

 

Reception beer: Victory Braumeister Pils

1st course: Victory Via Weisse

Alla Spina - escarole “wedge salad” with blue cheese and pig’s head

Publican - fried clams with artichokes and fennel pollen aioli

 

2nd course: Victory Hundred Horse

Alla Spina - “pizzoccheri” buckwheat crepe with fontina cheese and cabbage

Publican - smoked lamb and pork belly sausage with apples and brussels sprouts.

 

3rd course: Victory Novello

Alla Spina – pork loin with seafood fritto misto

Publican - guinea hen “in hay” with sunchokes, salsa verde and liver mousse

 

4th course: Victory Red Thunder

Publican Dessert TBD

 

An evening not to be missed.

 

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837 W Fulton Market
Chicago, IL 60607
312.733.9555

Dinner
Mon-Thu 3:30pm*-10:30pm
Fri & Sat 3:30pm*-11:30pm
Sun 5:00pm-10:00pm

Brunch
Sat & Sun 10:00am-2:00pm

*Limited afternoon menu
available from 3:30pm-5:30pm!

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For private events

deanna@publicanqualitymeats.com

© Publican Restaurant 2014. Site by One Design
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