We have dined at Publican a few times. Each time we sampled something different. This place is visually beautiful. Clean lines throughout the room, warm wood floors, tables and chairs with earthy brick walls. Minimal decorations.. pictures of pigs adorn the walls. The menu is "ecclectic featuring simple farmhouse fare" This quote taken from their website. Chef Paul Kahan and Chef de cuisine Brian Huston fashioned their restaurant with a European beer hall look. The food is from local farms and vendors. The vendors providing organic and sustainable products.
The list of available beers takes up a whole page on their menu. Wines available by the glass is mildly impressive, although this diner would like to see a wider selection. Chilean Sauvignon Blanc, in this writer's opinion falls very short of being what a SB should be. Let the New Zealand vinyards do it folks, they have it all sewn up.
We have taken the Publican's menu in sections. There is way to much to try. We've had their fine, fresh selection of oysters. Sampled the mussels with celery butter and garlic. Their frites are a close second to Brasserie V's.The Benton Country Ham with goat butter and peasant bread. The Market Salad and the Little Gem salad all very good. The Market Salad has tomatoes, string beans, quinoa, farro and manchego. The Little Gem salad has pig ear strings, radishes, basil dressed with a buttermilk vinaigrette. We have yet to try any major main courses. Guess we will just have to keep going back until we try them all. Oh well somebody has to do it. I recommend you do it too. We give Publican 3 triangles for beer, 2 for wine, 3 for food. Hope to see you there!
1 comment:
This is a GREAT place! Even the location is cool. I did have the ham with goat butter...there were three options. We picked the one from Tennessee and I don't know if it was the ham or the butter but it was way salty.
That is a minor complaint though. Everything else was delicious and interesting. And if you like Belgian beer, this is the place.
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