Seeing how all we ever hear about are the meat and beers at The Publican, it's easy to overlook that the restaurant even serves dessert. No more now that pastry chef Sam Radov joins the staff, taking over for Becky Broeske, who recently left to pursue other avenues in the pastry world.
Radov is a Rhode Island native, priming her pastry skills at Local 121 in Providence before coming to Chicago in 2009 and working the line at Crofton on Wells. She writes a food blog - that she hopefully updates more now with some insider pics of her work at Publican (hint, hint). Radov plans to build upon the pastry program started by Broeske by featuring seasonal-focused dishes like a berry bread pudding with Nichols Farms strawberries, red currants, saskatoons (berries) and chantilly. If you were worried about the future of house favorite, the Belgian waffle with strawberry-rhubarb compote and honey butter, breathe a sigh of relief: like Broeske, expect Radov's menu to change nightly, but the waffle stays. [Feast]
