Had a very enjoyable dinner at the Publican, a popular beer, oyster, and pork focused restaurant in the West Loop neighborhood. Lots of communal tables, high ceilings. Got a seat at the bar and had the chef’s choice menu ($65).
I liked this a lot. Sweet cherry(?) sauce to go with the rich pork, crunchy grilled bread.
Spicy sauce, crunchy nuts. Brussels sprouts were slightly charred which gave it some smokiness. Topped with feta cheese.
Avocado Salad with Trout Roe
Nice refreshing mix of the briny sweet trout roe, avocado, slightly sour citrusy sauce and bits of orange. Some crispy celeriac in there too.
I don’t think I’ve had hake before. It was firm, flaky and sweet. Breaded and fried so that the outside was crunchy. Light, slightly spicy broth with a few sweet clams. My server said it was his favorite dish on the menu. Really good.
Creamy and almost custardy, with a crunchy tempura fried crust. Served with cilantro and a vinegary sauce. Interesting dish but I don’t know if pig brain is my thing.
Looked like a thick slab of bacon. It was glazed with a sweet sauce and garnished with sweet crunchy sweet grapes and bitter frisee which cut through the fat a little.
Tasted kind of like a solid chunk of chocolate ganache, very rich. Salted caramel like sauce.
Great meal with tons of food.