I was due to meet Danilo and Jenny in Chicago on the short weekend I had there. Thanks to Jenny we decided to have lunch at the Publican. They also invited Matt along who happened to be in town. Let me emphasise that this is a good thing. It’s a nice bustling place and one where you definitely have to book in advance. Or plan to wait for a long time.
![01_InThePit](https://i0.wp.com/www.thekua.com/doesfood/wp-content/uploads/2011/08/01_InThePit.jpg?resize=550%2C733)
Jenny and Matt below.
![02_JennyAndMatt](https://i0.wp.com/www.thekua.com/doesfood/wp-content/uploads/2011/08/02_JennyAndMatt.jpg?resize=550%2C413)
We tried far too much for a brunch, starting with one of their sticky pecan rolls. Topped with nuts, thankfully not too excessively sweet (at least compared to their Cinnabon brethren) yet surprisingly filling.
![03_PecanRoll](https://i0.wp.com/www.thekua.com/doesfood/wp-content/uploads/2011/08/03_PecanRoll.jpg?resize=550%2C413)
The pork rinds had been recommended, dusted with a slightly picante (calling it spicy is not quite fair) dusting of spices and a cone of chips that were supposed to accompany the chicken fried chicken.
![04_ChipsAndPorkRinds](https://i0.wp.com/www.thekua.com/doesfood/wp-content/uploads/2011/08/04_ChipsAndPorkRinds.jpg?resize=550%2C733)
Highlight of all the sides was the recommended maple glazed bacon. I’m not normally a fan of thick cut bacon – it turns out to be to excessively fatty to a point it dominates the smoky and salty flavours that make it a wonder to behold. And besides, if something is going to be so fatty, it’s best that it crisps up from that benefit. There’s a good reason people who like fried chicken expect a crispy crust.
![05_MapleBacon](https://i0.wp.com/www.thekua.com/doesfood/wp-content/uploads/2011/08/05_MapleBacon.jpg?resize=550%2C413)
I opted for a bit more of a twist on a classic, the eggs benedict. The eggs, poached in red wine and served with prosciutto and toasted bread. I appreciated the attempt at something different, but the red wine flavouring kind of dominated the rest of the dish.
![06_Benedict](https://i0.wp.com/www.thekua.com/doesfood/wp-content/uploads/2011/08/06_Benedict.jpg?resize=550%2C413)
The toast wasn’t quite toasted enough or maybe they really should have chosen a sourdough instead of plain bread because I think what the dish lacked was a contrast of flavours. That perfect maple glazed bacon, crispy on the outside, would have made the perfect accompaniment but instead everything seemed a little bit soft. Picture of an overcooked egg.
![07_PoorlyCookedEgg](https://i0.wp.com/www.thekua.com/doesfood/wp-content/uploads/2011/08/07_PoorlyCookedEgg.jpg?resize=550%2C413)
Other people ordered interesting dishes including a massive weisswurst (white sausage) that came poaching in a big copper pot.
![08_Weisswurst](https://i0.wp.com/www.thekua.com/doesfood/wp-content/uploads/2011/08/08_Weisswurst.jpg?resize=550%2C733)
Matt was brave enough to order the artery clogging chicken fried steak with two fried eggs.
![09_ChickenFriedChicken](https://i0.wp.com/www.thekua.com/doesfood/wp-content/uploads/2011/08/09_ChickenFriedChicken.jpg?resize=550%2C413)
And Danilo opted for a more sensibly portioned Ploughman’s platter.
![10_Plougmans](https://i0.wp.com/www.thekua.com/doesfood/wp-content/uploads/2011/08/10_Plougmans.jpg?resize=550%2C413)
Name: The Publican
Found at: 837 W. Fulton Market, Chicago, IL 60607
Website: http://thepublicanrestaurant.com/