The bone-in heritage pork chop that anchored Paul Kahan's The Publican: rosemary-brined, hard-roasted, sliced off the bone, served with mustard and braised greens.

Paul Kahan and Donnie Madia opened The Publican on Fulton Market in October 2008, four blocks from the old Union Stockyards, with a menu built around pork. The bone-in heritage chop (from Becker Lane Farm in Iowa and Slagel Family Farm in Illinois) became the room's signature: brined in rosemary and sage, hard-roasted, sliced thick off the bone, served family-style with mustard and braised greens. The dish reframed Midwest fine dining around its agricultural backbone. Kahan's One Off Hospitality group spun off Avec, Big Star and Publican Quality Bread from the same block.

2 editor picks for Publican-style pork chop in Chicago, ranked by editorial score. All Chicago signature dishes · Publican-style pork chop across every city.

The Publican ★ 4.6

$$$New AmericanWest Loop

The Publican in Chicago is Paul Kahan's Fulton Market mead-hall, opened 2008, anchored by the heritage pork chop and a daily oyster list of 20 to 30.

OrderPublican-style pork chop for the table, with one of the ham flights.

TipThe walk-in counter at the bar is first-come, first-served and turns over fast. Aim for 17:30 if you cannot book.

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avec ★ 4.5

$$$MediterraneanWest Loop

avec in Chicago is the cedar-walled Mediterranean wine bar next to Blackbird's old space, with the dates-wrapped-in-bacon plate that has run since 2003.

OrderThe chorizo-stuffed bacon-wrapped dates; on the menu since opening for good reason.

TipThe communal seating means a walk-up at 17:00 usually beats waiting for a table. Bring a friend who likes elbows.

DirectionsView

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