What are the opening hours?

Monday 10am - 5pm Tuesday 10am - 5pm Wednesday 10am - 5pm Thursday 10am - 5pm Friday 10am - 5pm Saturday 9am - 5pm Sunday 9am - 5pm

Rob Levitt

Directions Website

Friendly neighborhood butcher shop

10/28/2026

Such an amazing night showcasing our Publican Quality Meats at BORGO.
jordanfrosolone and his team, both front and back welcomed us and were so enthusiastic about the products we brought and the stories behind them. And then they fed us and it was just incredible. We might need to bring the Borgo experience to Chicago…..!

10/18/2026

New dishes this week

Branzino, smoked almond salmoriglio

New dishes this week

Sweet Maia Apples, smoked quince, frisée, buckwheat, pickles mustard seeds

New dishes this week

Japanese Sweet Potatoes, red mole, sesame, candied cocoa nibs, sweet potato leaf, oxacan crema, abuelita

New dishes this week

Braised Duck Leg and Duck Heart Sausage, turnips poached in duck fat, charred pickled grapes

New dishes this week

Ham Chop, romanian beans with ham hock, charred red cabbage brined in borș

08/12/2026

The classic, iconic The Publican Ham Chop in Hay dressed up for summer in a burnt plum glaze with fresh plums, green olives and pickled tropea onions.

08/08/2026

Doesn’t get more than this. Our annual dish is made from tomatoes grown by Publican Quality Meats GM, Veronica and we make a tomato leaf oil with leaves from our bar manager’s garden. It also gets a tomato water fermented with koji a little and beautiful, little basil grown around the corner by Closed Loop Farms.

03/05/2026

TL;DR- We’re popping up in LA next weekend!
Back in September, we had the honor of hosting the legendary for an unforgettable dinner at . The biggest compliment she gave me that night was that our collaborative efforts worked so well, the dinner looked as though one person made it, not two restaurants thousands of miles apart. At the end of a fantastic night, she and the inimitable invited us to cook at and show our butchering and curing skills. .huff and I will be in LA next weekend doing a butchering and curing demo on 3/15 and a dinner on 3/16. So excited and so humbled for this opportunity.

02/15/2026

Lamb-
Racks marinated in an abundance of confit garlic and its oil, rosemary, thyme, pepper and coriander. The racks were roasted very slowly to a perfect, pink,
McKinlay-esque then finished to order by slowly rendering the fat on a cast iron griddle. A jus, made from the trim and bones, was used to glaze little . The finishing touch was a bit of a project but totally worthwhile. We pitted dates and used the roasted seeds (smell like coffee!) to make a flavored oil. The remaining seeds were ground into a powder. We tossed the dates in the oil, charred them on the grill and seasoned them with salt and the date seed powder. Served alongside was a little pot of slowly-cooked lamb shank with celery root and turnip and lots of herbs.
I wish I had a better picture of this dish, as it was both beautiful and delicious and very well received by many amorous couples last night. For those of you unfamiliar with Mo-Mi ( ) lamb, it is outrageously delicious and full of savory, lamby flavor but without the barnyardy ‘gaminess’ with which lamb is often associated.
Special thanks to for making each plate look and taste spectacular

12/18/2025

Never a dull lunch service at

Address

845 W Fulton Market
Chicago, IL

Opening Hours

Monday	10am - 5pm
Tuesday	10am - 5pm
Wednesday	10am - 5pm
Thursday	10am - 5pm
Friday	10am - 5pm
Saturday	9am - 5pm
Sunday	9am - 5pm

Website

http://www.publicanqualitymeats.com/

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