'The Publican' on Serious Eats

8 Octopus Dishes We Love in Chicago

A splendid plate of octopus takes some doing. Cook it too long, and it dries out; don't cook it long enough, and octopus can be as forgiving as the sole of a dress shoe. But restaurants are taking an array of thoughtful approaches right now to serving up the cephalopod. Some opt to cook it sous vide, then finish it on the grill to order, leaving the texture pleasantly pliant and the flavor slightly flamed-kissed; others grill it and chill it, allowing octopus's natural chewiness to come through on the plate. Check out the slideshow of eight octopus dishes we love in Chicago. More

The Vegetarian Option: The Publican

I won't go so far as to say that the Publican provides enough meatless dishes to make a big meal for the vegetarian diner. It's just not that kind of place. But I'd argue that it's worth a visit, say for a beer and a few plates, when you're hunting more for flavor than fulfillment. More

Put an Egg on It: Dishes We Love in Chicago with Eggs on Them

Put an Egg on It was born out of a very simple question: do all foods taste better with an egg on them? As far as savory courses are concerned, the answer seems to be almost a definite yes. (Very unscientific calculations were in the 99 percent range.) It doesn't matter if the egg is fried, poached, or cooked in a thousand dollar sous vide machine, that plump yolk—which should slowly erupt like molten lava—improves just about everything it touches. More

Everything But the Squeal: A Peek at Some of Chicago's New Hot Restaurants

Pretty Province Manzanita Trees at Province Randy Zweiban, formerly of Norman Van Aken’s Miami outpost Norman’s and Chicago’s Nacional 27, opened up his new spot, Province, last week. When I spoke with Zweiban recently he said he’d chosen “maybe the worst time in the last 150 years to open a restaurant.” He wasn’t worried though, saying his former mentor Van Aken always used to ask why, if the restaurant business was so hard to make money at, was there a restaurant on every corner in America? Hard to argue with that. That being said, Zweiban’s new LEED certified dining room featuring reclaimed wood, cork, a breathtaking ceiling mounted grove of petrified Manzanita trees, and mouth-watering food photography from Laurie Proffitt... More

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