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
Find out which restaurants and chefs top the list of GAYOT's 2016 Annual Restaurant Awards.
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