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The Wall Street Journal Jumps on the Publican Train

Pork rinds at the Publican
Pork rinds at the Publican Photo: JoeM500/GSChi Flickr Pool

Even more New Yorkers are going to perk up their ears at the mention of The Publican: in a journalistic eating tour of Chicago in the Wall Street Journal, former Tribune writer Emily Nunn waxes rhapsodic about the joint. “A crazy, robust array of oysters, aged hams, and other organic, locally sourced haute meats from Dyersville, Iowa (pork rinds, beef heart, potted rillettes, ham in hay)-not to mention the interesting artisanal menu of Dutch, German, Belgian and local beers-will remind you of why Carl Sandberg ever thought to call Chicago ‘The City of Big Shoulders.’ ” To be egalitarian, she also drops recommendations for Hot Chocolate, the Violet Hour, Terzo Piano, and Roof. But seriously, New York, get your own damn Publican. [Wall Street Journal]

Previously: New York has Such a Crush on The Publican

The Wall Street Journal Jumps on the Publican Train