Red wine poached eggs with prosciutto, sourdough and béarnaise is just one of the interesting options that might be found on the brunch menu at The Publican, a project from Paul Kahan and the group behind Blackbird and avec in Chicago.
Read GAYOT.com's restaurant review of The Publican
Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
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