This is The Feast 14, in which we highlight the most anticipated projects of the new season. Here, what to expect from Paul Kahan's Publican Quality Meats, the most anticipated butcher shop opening since Butcher & Larder.
Nearly every concept chef Paul Kahan dreams up turns to gold. From seasonal fine dining at Blackbird to small plates and wine at Avec to grab-and-go tacos at Big Star, Kahan has a knack for discerning how Chicagoans like to eat. This fall, he's betting that the city's affection for Midwestern meats will translate into another slam dunk for him and partner Donnie Madia. The two have begun construction on Publican Quality Meats, a butcher shop and deli located just next door to Publican.
While Kahan is tight-lipped on an exact opening date, he's dropped hints that the shop could be ready as early as November. There are a few details that he has released, though. First, it will be fairly traditional. Kahan described the project a few months ago as "...a little Bohemian, a little European, but mainly it's just a butcher shop." Of course, expect some innovation and flair, like a pastry and bread program helmed by Publican pastry chef Sam Radov. The shop will also serve charcuterie, grab-and-go sausages and house-cured bacon, and will open for lunch and weekend breakfast. For now, the Fulton Market storefront is still under construction, but a Publican Quality Meats sign hangs in the front window just to taunt you. [The Feast]
