Chicago based, The Publican is a European-style beer hall restaurant that sources from more than ten different farms to round out the menu. Proud of their sustainably-sourced seafoods and meats, Chef and Owner, Paul Kahan showcases the best of land and sea in a simplistic, modern way. Chefs from all backgrounds have marveled at Kahan’s ability to transform the simplest ingredient into a complex experience; like his famous Portguese-style wood-fired chicken cooked with Mexican oregano and a zesty, spicy marinade. Pair it with one of their fifty draft selections and you can’t have a bad night.