The Publican features an eclectic menu that is inspired by simple farmhouse fare in a space evocative of a European beer hall. Executive Chef Paul Kahan and Chef de Cuisine Brian Huston have developed a network of local vendors to supply the restaurant with hand-selected and sustainably-raised fish, seafood and pork.

The menu utilizes pristine product prepared to showcase the farmers and fishermen’s bounty. From classic Belgian-style mussels and seafood stew to housemade terrines and charcuterie, the daily rotating menu reflects the best seasonal and local ingredients available. Presented simply and free of adornment, other favorites include beef heart tartare, country ribs and The Publican’s signature Farm Chicken, as well as a thoughtful selection of fresh and pickled vegetables.

The restaurant’s expansive layout, strong architectural lines and rustic décor reflect The Publican’s hearty fare. Its spacious interior is dominated by a large walnut communal table designed to recall 16th Century European banquets. In fact, The Publican was nominated for The James Beard Foundation Awards 2009: Outstanding Restaurant Design.