An homage to beer, pork and oysters, The Publican’s eclectic menu is inspired by simple farmhouse fare in a space evocative of a European beer hall. Executive Chef 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. Rustic dishes anchor the menu along with an extensive international beer list developed by partners Donnie Madia, Eduard Seitan and Terry Alexander, featuring 100 ales, lagers, stouts and ciders. The Publican is designed by James Beard Award-winning Thomas Schlesser.
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Dinner
Brunch
Valet Parking Available
Food On-siteRestaurant
Hours of OperationMonday-Friday: 3:30pm-10:30pm; Saturday: 10am-2pm; 3:30pm-11:30pm; Sunday: 10am-2pm(brunch): 5-10pm
Family-friendly
Buy-out Max Capacity155
On-Site Catering
Max Capacity, Reception Style (Standing)175
Max Capacity, Banquet Style (Seated)130
Max Venue Capacity155
Max Restaurant Capacity133
Private Dining Available
Avg Meal Price/Person (appetizer, entrée, dessert)$$$$ = $35 and up
Michelin Rated
Zagat Rated
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