A 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. Executive Chef Paul Kahan and Chef de Cuisine Siegar Bayer have developed a network of purveyors to supply the restaurant with hand-selected, sustainably-harvested fish and seafood as well as sustainably-raised heirloom pork to anchor a rustic menu of simple, imaginative fare. The extensive international beer list features 100 or so ales, lagers...
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