The Publican - chef Paul Kahan and team
The Publican - chef Paul Kahan and team
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The Publican - chef Paul Kahan and team
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Post #1 - September 25th, 2008, 12:56 pmThe new (please don't call it a) gasto-pub from chef Paul Kahan and his team (Madia, Alexander & Seitan) is expected to open early next month. This has to be one of the most talked-about, highly-anticipated restaurant openings in Chicago in recent years. Their sample menu, which looks amazing, has been posted at MenuPages.com, so I wanted to provide a link:
Publican's sample menu at MenuPages.com
I'm most certainly looking forward to trying it out.
=R=
The Publican
845 W Fulton Market
Chicago, IL 60607
(phone number not yet available)
Additional background info, via Time Out ChicagoBy protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #2 - September 25th, 2008, 12:58 pmWill you be arranging a dinner, Mr. Ron?d
Feeling (south) loopy
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Post #3 - September 25th, 2008, 12:58 pmThanks!
I'm really looking forward to reading the first-night blogs and seeing how the food looks in pictures.
TFPICLast edited by mhill95149 on September 25th, 2008, 1:12 pm, edited 1 time in total.
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Post #4 - September 25th, 2008, 1:01 pmThat menu is making me a little light-headed. In a good way.
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Post #5 - September 25th, 2008, 1:10 pmdicksond wrote:Will you be arranging a dinner, Mr. Ron?
That sounds like a very good idea . . . probably after the dust settles a bit.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #6 - September 25th, 2008, 1:43 pmronnie_suburban wrote:Publican's sample menu at MenuPages.com[/url]
Oh, my...eatchicago wrote:That menu is making me a little light-headed. In a good way.
Me, too.
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Post #7 - September 25th, 2008, 2:56 pmMichael, one of our knowledegable, homebrewing. grow your own hops bartenders at The Violet Hour will be moving to the Publican when they open up. He was careful to let us know that they are hoping for a true "soft" opening so I for one will not be banging on the door the first time I see movement inside.I used to think the brain was the most important part of the body. Then I realized who was telling me that.
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Post #8 - September 25th, 2008, 3:30 pmAgree with the "sounds great" chorus. I do wonder, if others have also seen the punch-line needing a set-up with this menu itemAvalanche Organic Little Gem Lettuce with buttermilk vinaigrette 6.00
with crispy pig's ears 5.00
Although count me as one who would take the discount fer sure.Think Yiddish, Dress British - Advice of Evil Ronnie to me.
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Post #9 - September 25th, 2008, 5:34 pmGreat menu - I can't wait!
JyotiJyoti
A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
Ruhlman
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Post #10 - September 25th, 2008, 7:18 pmLa Quercia, Newsom's and Pata Negra. Wow! Hope I have room for the marinated Spanish Mackerels.
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Post #11 - September 25th, 2008, 8:44 pmIs it fair to characterize the Publican as being headed by "chef Paul Kahan?" I thought Brian Huston (of Avec) was heading the kitchen?
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Post #12 - September 25th, 2008, 9:02 pmaschie30 wrote:Is it fair to characterize the Publican as being headed by "chef Paul Kahan?" I thought Brian Huston (of Avec) was heading the kitchen?
True, but it's Kahan's brainchild and his menu to oversee. Also, Kahan is a partner and from what I know, Huston is not. So, yes, I think it's fair. That doesn't mean that Huston doesn't deserve some of the credit/blame, either. From my perspective, that makes it Kahan's joint, with Huston as part of the team.
But please, I'd rather not get caught up in the minutia. I'm just hoping that the food, which will, admittedly, be a collaborative effort, is as good as it seems like it's going to be.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #13 - September 25th, 2008, 9:07 pmronnie_suburban wrote:aschie30 wrote:Is it fair to characterize the Publican as being headed by "chef Paul Kahan?" I thought Brian Huston (of Avec) was heading the kitchen?
True, but it's Kahan's brainchild and his menu to oversee. Also, Kahan is a partner and from what I know, Huston is not. So, yes, I think it's fair. That doesn't mean that Huston doesn't deserve some of the credit/blame, either.
=R=
Fair enough, I just wanted the thread to be clear.
I understand that Donny Madia and Terry Alexander are both partners as well.
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Post #14 - September 25th, 2008, 9:10 pmaschie30 wrote:ronnie_suburban wrote:aschie30 wrote:Is it fair to characterize the Publican as being headed by "chef Paul Kahan?" I thought Brian Huston (of Avec) was heading the kitchen?
True, but it's Kahan's brainchild and his menu to oversee. Also, Kahan is a partner and from what I know, Huston is not. So, yes, I think it's fair. That doesn't mean that Huston doesn't deserve some of the credit/blame, either.
=R=
Fair enough, I just wanted the thread to be clear. I understand that Donny Madia and Terry Alexander are both partners as well.
Yes, I mentioned them, along with 4th partner Eduard Seitan, in my original post.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #15 - September 26th, 2008, 9:03 amWish I could see the beer menu!
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Post #16 - October 1st, 2008, 7:40 pmMy waiter at Blackbird this evening sez all systems go for a Monday launch. I walked by the place after dinner and the tables and chairs are in place; looks like some last minute contracting was a goin' on, but the chefs were in there doing whatever it is they do in such situations (e.g., stand around).
The restaurant does not look as big as Kahan made it out to be--or, at least, I took his words to be--but it's a lot roomier than BB or Avec, for sure. Decor is of that late 19th century Parisian brasserie aesthetic that, with a lot of money, can be so effortlessly pulled off.
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Post #17 - October 1st, 2008, 8:25 pmVital Information wrote:Agree with the "sounds great" chorus. I do wonder, if others have also seen the punch-line needing a set-up with this menu itemAvalanche Organic Little Gem Lettuce with buttermilk vinaigrette 6.00
with crispy pig's ears 5.00
Although count me as one who would take the discount fer sure.
That's got to be a supplement, not a discount
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Post #18 - October 1st, 2008, 9:11 pmaschie30 wrote:
Is it fair to characterize the Publican as being headed by "chef Paul Kahan?" I thought Brian Huston (of Avec) was heading the kitchen?
True, but it's Kahan's brainchild and his menu to oversee. Also, Kahan is a partner and from what I know, Huston is not. So, yes, I think it's fair. That doesn't mean that Huston doesn't deserve some of the credit/blame, either. From my perspective, that makes it Kahan's joint, with Huston as part of the team.
But please, I'd rather not get caught up in the minutia. I'm just hoping that the food, which will, admittedly, be a collaborative effort, is as good as it seems like it's going to be.aschie30 wrote:
Is it fair to characterize the Publican as being headed by "chef Paul Kahan?" I thought Brian Huston (of Avec) was heading the kitchen?
True, but it's Kahan's brainchild and his menu to oversee. Also, Kahan is a partner and from what I know, Huston is not. So, yes, I think it's fair. That doesn't mean that Huston doesn't deserve some of the credit/blame, either. From my perspective, that makes it Kahan's joint, with Huston as part of the team.
But please, I'd rather not get caught up in the minutia. I'm just hoping that the food, which will, admittedly, be a collaborative effort, is as good as it seems like it's going to be.
I remember an article about Huston having to go over to Kahan's place every night and everything got bounced off of him before it got on the menu. I would call this Kahan's place with a supporting cast of investors and talented chef, Huston.
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Post #19 - October 3rd, 2008, 11:54 am
Opening pushed back again: http://www.timeout.com/chicago/blog/out ... ut/?p=9731chezbrad wrote:My waiter at Blackbird this evening sez all systems go for a Monday launch.
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Post #20 - October 6th, 2008, 11:54 amWord is the opening will be on Wednesday, 10/8.
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Post #21 - October 6th, 2008, 4:10 pmYes; that's what I heard from one of the Violet Hour staff who will be going over there. Opening is set for Wednesday.
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Post #22 - October 7th, 2008, 8:52 am
I'm now hearing they'll open on the 9th.DutchMuse wrote:Yes; that's what I heard from one of the Violet Hour staff who will be going over there. Opening is set for Wednesday.
[edited to reflect new info]
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Post #23 - October 7th, 2008, 3:28 pmTOC is also reporting the 9th
"[T]he Publican (which, by the way, passed inspections today and will open this Thursday)."
http://www.timeout.com/chicago/blog/out ... ut/?p=9951
