Bio
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 has developed a network of purveyors to supply the restaurant with hand-selected and sustainably-raised fish, seafood and pork.
The menu utilizes exceptional products 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.