The Publican

Executive Chef Paul Kahan and Chef de Cuisine Kris Schackman steer a menu focused on sustainably raised pork, oysters, and farm-to-table seafood, paired with an extensive global beer list. Taking design cues from traditional European public houses, the room pairs a spacious interior with outdoor seating overlooking the Fulton Market area. Offerings also stretch into a popular weekend brunch, turning out house spreads like pimento cheese alongside hearty fare such as pork belly hash.