The Publican

An homage to oysters, pork and beer, The Publican's eclectic menu is inspired by simple farmhouse fare in a space evocative of a European beer hall. Chef-Partner Paul Kahan and Chef de Cuisine Dennis Bernard have developed a network of purveyors to supply the restaurant with hand-selected and sustainably-raised fish, seafood and pork. The rustic dishes anchoring the menu are complemented by an extensive international beer list developed by partners Donnie Madia, Eduard Seitan and Terry Alexander. Curated and executed under the leadership of Beer Director Adam Vavrick, the list is meticulously selected and features a wide range of modern & historical beer styles, brewery collaborations, and a focused cider selection.