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
Sign up to receive the 2016 edition of GAYOT's Annual Restaurant Issue, which will feature the Top 40 Restaurants in the U.S. and more.
| About Us
| Site News
| Rating System
| Content Licensing