Chef Paul Kahan can sum up the inspiration for his latest restaurant in Chicago, The Publican, in very few words. Three, to be exact: Oysters, pork and beer.
“The idea stems from three things I love,” he says. “We took that holy trinity and just went from there.”
His passion for those three culinary muses evolved into what he calls a “modern American beer hall” featuring a menu of simple yet meticulously source
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