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. Executive Chef Paul Kahan and Chef de Cuisine Cosmo Goss have developed a network of purveyors to supply the restaurant with hand-selected, sustainably-harvested fish and seafood as well as sustainably-raised heirloom pork to anchor a rustic menu of simple, eclectic fare. The extensive international beer list, developed by partners Eduard Seitan and Terry Alexander, features 100 or so ales, lagers, stouts and ciders by the bottle, 12 of those available on tap. The Publican is a design partnership from the James Beard Award-winning team of Thomas Schlesser and partner Donnie Madia.
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A creative seafood American Restaurant.
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