Publican Quality Meats boasts traditional items butchered in-house, breads, cheeses, a full café menu and evening private dining.

Featured News


April 28, 2016

Burger Night, Every Tuesday 6-9pm

Every Tuesday, May through October, Publican Quality Meats hosts Burger Night. The weekly series takes place Tuesday nights from 6:00pm to 9:00pm, and features two dueling burgers plus copious bourbon and beer. The menu features the PQM burger which stays on the menu from week to week, and a rotating special burger (or two). 

April 11, 2016

Calabrian Wine Dinner 5/11

All Calabrian wines are made with one grape 'Gaglioppo'. Join us May 11th to enjoy a tour through the Calabrian region of Italy and enjoy Gaglioppo four different ways!

Contact Ashley Miller at 312.496.0012 or ashley@publicanqualitymeats.com to reserve your seat. 

Menu highlights include:

CLASSICO ROSATO served with charcuterie plates

ROSSO CLASSICO SUPERIOR n'duja toast with crab, english pea, spring onion & fennel

MACALL swordfish meatballs with fava bean, basil pesto, pecorino & spagetti

CLASSICO ROSSO pork collar with crispy potato, pistachio, asparagus and peperonata


April 1, 2016

Butchering class on April 10th


This butchering class will focus on poultry, specifically The Publican’s farm chicken dish. The class will take place in Publican Quality Meat’s kitchen where you will learn how to spatchcock, marinate and prepare the popular chicken dish.  Experience hands on butchering and take home the bird for your Sunday dinner!

Leave with recipes, chicken & marinades! The class is $90 per person plus tax and grat. The course includes light snacks, selected beer and wine, as well as take home gifts. We will provide aprons and knives for you to use. Come prepared to get hands on and wear closed toe shoes. 

The class will be held on April 10th starting at 6:00pm. Contact Ashley for more information and tickets at ashley@publicanqualitymeats.com.

March 9, 2016

Baking class series at Publican Quality Bread

Join Publican Quality Bread for an series of pastry classes on April 15, May 20 and June 24. Classes offer the rare opportunity to learn directly from the pros, all with a drink (and snacks) in hand. Space is limited to 8 pupils making for a truly intimate affair. Class topics include: 

April 15, 5:30pm - Creative Cookies

May 20, 5:30pm - Rustic Fruit Desserts

June 24, 5:30pm - Ice Cream & Homemade Toppings

Tickets are $105 per person, inclusive of tax and service. Ticket price includes cheese, charcuterie, wine and beer. 

RSVP to ashley@publicanqualitymeats.com

February 23, 2016

Butchering class on March 30th

Our butchering class will begin with snacks and drinks while you learn about the breakdown of our butcher cases. Afterwards you will be directed downstairs to our kitchen where there will be 3 butchering stations; whole pig, porchetta & pork shoulder. Experience hands on butchering and rotate through each station for the duration of the class.

Leave with recipes, meat & brines! The class is $115 per person plus tax and grat. The course includes charcuterie, selected beer and wine, as well as take home gifts. We will provide aprons and knives for you to use. Come prepared to get hands on and wear closed toe shoes. 

The class will be held on March 30th starting at 6:30pm. Contact Ashley for more information and tickets at ashley@publicanqualitymeats.com.

February 1, 2016

Specials for the Big Game!

Throwing a party this Sunday? Let us make it easier and more delicious. Conact the shop to reserve your order by calling 312.445.8977.

January 8, 2016

Master Cooking Class with Chef AJ Walker

Join Publican Quality Meat's Chef de Cuisine, AJ Walker, Sunday February 21st for a Chef's Table Cooking Class. Guests will have the opportunity for a front row view of Walker's preparations that evening. All food and select wine & beer are included. Tickets are limited. Please contact Ashley at ashley@publicanqualitymeats.com or at 312.496.0012.

Date: Sunday, February 21st

Location: Publican Quality Meats

Tickets: $100 per person, not including tax or gratuity

December 21, 2015

Croatian Wine Dinner 1/13

We bet you’ve never had a Croatian wine before. Well here’s your chance, join Publican Quality Meats on Wednesday, January 13th for a four-course dinner featuring wines from Croatia’s own award-winning Zlatan Otok vineyard.

Contact Ashley Miller at 312.496.0012 or ashley@publicanqualitymeats.com to reserve your seat.

Menu highlights include: 

SPICY COPPA persimmon, chicories & mustard

GRILLED BRANZINO clams, mussels, squid, potato & pepper sofrito

LEG OF LAMB delicata squash, merguez caponata, rosemary & ricotta salata

December 4, 2015

Holiday Hours

In celebration of Christmas, we will be closed on Thursday, December 24th and on Friday, December 25th, and will open for regular business on Saturday, December 26th. 

However, our sister restaurant, Nico Osteria will be serving a special four course Feast of Seven Fishes (Christmas Eve) and a special Christmas Day menu, in addition to the regular dinner menu. 

Christmas Eve 3:00pm to 10:00pm

Christmas Day 2:00pm to 9:00pm

To make a reservation, please call 312.944.7100 or reserve online

December 2, 2015

New Year's day brunch

Let's face it, you're going to be hungover on January 1. We can't promise a speedy recorvery, but Publican Quality Meats' N'duja Scramble with pickled fennel, semolina toast and crispy shallots or Butchers Breakfast with PQM bacon, breakfast sausage, potato and country bread with two fried egs might help. Stop by 9am to 6pm.

November 8, 2015

Thanksgiving Hours

We will be closed on Thursday, November 26 in celebration of Thanksgiving, and will open again for our regular business hours on Friday, November 27. 

However, our sister restaurant, Nico Osteria will be serving a special four course fixed price Thanksgiving menu in addition to the regular dinner menu. Call 312.994.7100 to secure your spot. 

We will be open for special holiday hours for all your Thanksgiving essentials. 

Tuesday 24th 8:00am-8:00pm 

Wednesday 25th 8:00am-6:00pm

November 4, 2015

Thanksgiving Orders

It's time to get your Thanksgiving orders in! This year we have 2 turkey varieties: Slagel and Heritage. Both are available in a range of sizes. Heritage Turkeys will range from 10-15 pounds and have more dark meat than usual. The Slagel Turkeys will range from 12-18 pounds and have more breast meat. We will also have Ham, stuffing sausage, stock, avec Dates, Porchetta and Ribeye available for special order. Pick up days for all Thanksgiving orders will be Sunday 11/22 - Wednesday 11/25. 

November 2, 2015

Misericordia Wine Dinner

Join Publican Quality Meats on Sunday, November 15, for a five-course Midwest wine dinner celebrating wines from Southern Illinois’ Shawnee Hill Wine Trail. Not only will it be a festive and delectable occasion, it's also for a good cause. Part of the evening’s proceeds will go to Misericordia, an organization close to our hearts. Misericordia supports children and adults with mild to profound developmental disabilities, including General Manager Janelle Weber’s sister Andria Weber. 

Please contact Ashley Miller at 312.496.0012 or ashley@publicanqualitymeats.com to reserve your seats.


apple salad

walnut vinaigrette, pumpkin seed, endive, watercress & midnight moon

pairing: Chardonel from Starview Vineyards

smelt fry

spicy remoulade, onion rings, arugula, brioche & parmesan

pairing: Viognier from Kite Hill Vineyard

pork and duck ragu

pine nut, golden raisin & farfalle pasta

pairing: Chambourcin from Blue Sky Vineyard

venison saddle

polenta, black garlic and chicories

pairing: Cabernet Franc from Blue Sky Vineyard

bittersweet chocolate cake

strawberry preserves & whipped creme fraiche

pairing: Strawberry Port Wine from Pomona Winery

October 30, 2015

Shortened hours on 11/1

In celebration of our incredible staff, we will be closing at 3 pm on Sunday, November 1st, for our company holiday party. We apologize for any inconvenience, and will reopen for regular service on Monday, November 2nd.

October 6, 2015

The Lynn Sage Foundation In Good Taste Campaign

This October, Publican Quality Meats is excited to participate in The Lynn Sage Foundation’s In Good Taste campaign. In solidarity, and to build awareness, we will donate one dollar from the sale of every Jalapeno Cheddar Brat purchased.

All proceeds support The Lynn Sage Foundation’s Scholars Program at Northwestern University Medical Center, where the most talented leaders in research work for a breast cancer cure.

September 17, 2015

Cassoulet Dinners

Chef Paul Kahan knows a thing or two about cassoulet— the rich casserole of meat and beans from Southern France— and according to Paul, the best belongs to Chef David Campigotto of Chez David in Castelnaudary, France. When it comes to cassoulet, good enough doesn’t cut it. As such, Chef David will be flying to Chicago to join Chef Paul Kahan in the kitchen for a four night series at Publican Quality Meats November 20-23. Chef David will be bring along this year's harvest of white beans and earthenware terrines from Castelnaudary (plus a heavy metal playlist). For tickets, please visit http://j.mp/PQMCassoulet.

Date: Friday, November 20 through Monday, November 23, 7:00pm

Location: Publican Quality Meats, 825 W. Fulton 

Price: $126.50, inclusive of tax and service

September 9, 2015

Burger Night Lineup

Every Tuesday, May through October, Publican Quality Meats hosts Burger Night. The weekly series takes place Tuesday nights from 6:00pm to 9:00pm, and features two dueling burgers plus copious bourbon and beer. The menu features the PQM burger which stays on the menu from week to week, and a rotating two special burgers.

Guest Chef Lineup: 
SEPTEMBER 15th: Mitch Cavanah, GT Fish & Oyster vs. Matt Troost, Charlatan & Three Aces
SEPTEMBER 22: Janelle Weber, Publican Quality Meats vs Donnie Madia, One Off Hospitality Group
SEPTEMBER 29: Tom Van Lente, Big Star vs Hunter Moore, Parson's Chicken & Fish
OCTOBER 6: Edward Kim, Mott Street vs Joanna Stachon, Ada Street
OCTOBER 13: Ale Syndicate vs. Temperance Brewery
OCTOBER 20: Sink | Swim vs. Lost Lake
OCTOBER 27: Lorin Adolph vs. Meredith Freeburg


August 24, 2015

Labor Day Brunch

Whether you’re celebrating the creation of the labor movement, or simply looking for an excuse for brunch, we’ve got you covered.  

Publican Quality Meats' Labor Day brunch will be served from 10:00am to 3:30pm on Monday September 7. Be sure to try our Market Berry Punch with Klug Farm blackberries, lime and verjus.

August 7, 2015

Breakfast at Publican Quality Meats

Wakey, wakey eggs and bakey! Breakfast is the most important meal of the day, and there’s no better start than Publican Quality Meats. Launching Wednesday, August 12, Publican Quality Meats will serve breakfast from 8:00am to 10:00am, Monday through Friday.  Whether your breakfast style leans towards hearty Butchers Breakfast and Breakfast Burritos, or lighter fare such as house-made pastries and yogurt with granola, we’ve got you covered.

August 6, 2015

Midwest is Best Dinner

Midwest is best! That’s why we’re throwing a six-course dinner paired with wine and beer from Illinois and Michigan on Thursday, August 27 at 7:00pm. Tickets are $95 per person, plus tax and service.

Please contact Ashley Miller at 312.496.0012 or ashley@publicanqualitymeats.com to reserve your seats.

welcome wine: illinois sparkling co. "extra brut", utica, il, nv

bigwood salmon frames burnt chile, basil, dill, cippolini onion & parsley
pairing: chateau grand traverse, "lot 49" riesling, old mission peninsula, mi, 2012 

corn on the cob porcini aioli, fennel pollen, ricotta salata & chive              
pairing: grand river brewery, "small town brown", jackson, mi

grilled sturgeon red goddess & peperonata
pairing: august hill, cabernet franc, utica, il, 2012

pastrami pork shoulder charred cucumber, plum, cherry tomato & american spoon mustard
pairing: villa mari, "ultima thule", old mission peninsula, mi, 2010

slagel beef ribeye charred lemon & agro mosto
pairing: cherry creek cellars, "meritage", lake michigan shore, mi, 2012

summer apple & marigolds dessert
: cherry creek cellars, "apple wine", brooklin, mi, nv

July 28, 2015

It's Burger Night Season

The weekly series takes place Tuesday nights from 6:00pm to 9:00pm, and features two dueling burgers plus copious bourbon and beer. The menu features the PQM burger which stays on the menu from week to week, and a rotating special burger (or two). 

Guest Chef Lineup:

JULY 28- Mark Hellyar, Momotaro vs. Lee Wolen, Boka
AUGUST 4- Rodrick Markus, Rare Tea vs. David Posey
AUGUST 11- Cosmo Goss, The Publican vs. Erling Wu Bower, Nico Osteria
AUGUST 18- Five Rabbits Brewery vs. Off Color Brewing
AUGUST 25- Wade McElroy & Jeff Donahue, Sportsman’s Club vs. Stephen Cole & Austin Skiles, Lone Wolf

Plus more to come!

July 7, 2015

Patio Rosé Dinner, 7/22

Tis the season for rosé, bottles and bottles of rosé. Join Publican Quality Meats on Wednesday, July 22 at 7pm for a five-course dinner celebrating our favorite pink spirit. 

Menu Preview

Bandol Sale Tres | Tomato Salad with Charred Summer Vegetables

Cabaret Provence | Beef Tartare with Robiola Toast

Fouquette Grenache | Charred, Split Shrimp with Grapefruit and Pistachio Aillade

Lelievre Gris de Tour Loire | Country Rib with Farmer’s Cheese and Peaches

Raimat Spain | Stone Fruit 

Tickets are $95/person plus tax and service fee.

To secure a seat, please contact ashley@publicanqualitymeats.com.

July 1, 2015

4th of July Offerings

We've got your holiday weekend covered!

June 4, 2015

Publican Quality Bread Open House, 6/27

Publican Quality Bread is excited to be one of over 40 bakeries nationwide participating in The Bread Bakers Guild of America’s 5th Annual Bakery Open House on June 27 as part of Revival: What’s Old Is New.

Guests are invited to stop by Publican Quality Bread between 10:00am and 4:00pm for tours of the bakery, samples of Head Baker Greg Wade’s long fermented whole grain products, information about Spence Farm’s heritage grains and bread baking demonstrations.

Location: Publican Quality Bread, 808 West Lake, Chicago, IL 60607

No reservation necessary, open house is free of charge.

May 6, 2015

Sour Beer Cookout, 5/20

Join us on Wednesday, May 20 at 7:00pm for a sour beer cookout in celebration of the 6th Annual Chicago Craft Beer Week. The beer bonanza features exclusive sour beers from Penrose Brewing Company, Perennial Artisan Ales, Jolly Pumpkin Artisan Ales, Allagash Brewing Company and Off Color Brewing, as well as grilled poultry galore.

Please contact Ashley Miller at 312.496.0012 or ashley@publicanqualitymeats.com to reserve a spot.

April 13, 2015

Master Cooking Class with Chef Missy Corey

We have four last minute spots available for chef Missy Corey's master cooking class Sunday, April 19th at 7pm here at our Chef's Table. Missy will be preparing dishes that aren't on our current menus, demoing a beef breakdown and cuts, as well as discussing the curing and dry aging of beef. 


Cheese and Charcuterie

Spinach Salad: ramps, sunflower seeds, pepitas,endive, ricotta salata,lemon vin

Beef Tartare: slagel beef tartare, nastursium, fava, green garlic, black eyed peas

Wild Mushroom Fettunta: exotic mushroom, snap peas, sorrel, bresaola, dulse

Dry-Aged Ribeye: kale gemolata, saba, sunchoke brown butter

$175/person plus tax & gratuity (includes 5-course seated dinner and drinks). To snag a spot or four, please reach out to ashley@publicanqualitymeats.com.

March 2, 2015

Don't Fret Quality Meats 3/23

Join artist Don’t Fret and Publican Quality Meats as we unveil the Don’t Fret Quality Meats sausage. The Jitrnice sausage is a tribute to the artist’s Czech heritage and Chicago’s legacy as “hog butcher for the world.” We’re celebrating the collaboration with a charcuterie bar featuring an array of ham, sausage, cheese and cured meat, as well as the Don’t Fret Quality Meats sausage.

The artist fondly recalls a very different Fulton Market, one that involved “drunken 4:00 a.m. wheat pasting missions and the streets being sprayed clean of blood from the meat packers the same way the city sprayed some of my first pieces off the walls along Fulton. Chicago has changed and the stockyards may be closed, but I still see Chicago as a meat and potatoes town, a butcher shop town."

Monday, March 23, 6:00pm to 10:00pm

Limited edition prints and copies of “DON’T,” a collection of illustrations, photographs and short stories will available for purchase.

 No RSVP necessary! All food and beverage is a la carte.

March 2, 2015

Dine to End MS

March is MS Awareness month. In solidarity, One Off Hospitality Group is participating in "Dine to End MS" to help raise money for the National Multiple Sclerosis Society. Stop by any One Off location through the month of March to contribute. We will be donating $1 for each The Clublican (marinated espelette chicken, gem lettuce, buttermilk vinaigrette, radish, fennel, crispy summer sausage) sold.

January 20, 2015


What's better than grabbing a sandwich at PQM? Not having to leave your office. We’re now delivering via GrubHub! 

January 16, 2015


We're in favor of a love fest without all the hoopla, though we'll take any excuse to celebrate food, wine and good company. Join Publican Quality Meats on Thursday, February 12th at 7pm for a for a pre-Valentine's day five-course wine dinner. The traditional Sardinian menu will feature white, red and dessert wines from Cantina Nuovi Poderi and Cantina Oliena. 

$89 per person, plus tax and service

Please contact Ashley Miller at 312.496.0012 or ashley@publicanqualitymeats.com to reserve seats!

January 6, 2015


Join Publican Quality Meats and Off Color Brewing January 22nd, at 7pm for Big Troublesome in Little Butcher Shop. This reception-style open house will feature five Off Color brews alongside five different bites by Chef de Cuisine Missy Corey. Menu highlights include:

-Rutabaga Tart  rutabaga custard [pairing: Scurry]

-Mussels burnt orange and thai chili [pairing: Troublesome]

-Navajo Taco braised coppa, creamy cabbage and celery root on potato bread [pairing: Biere de Garde Dog]

$55 per person, plus tax and service

Please contact Ashley Miller at 312.496.0012 or ashley@publicanqualitymeats.com to reserve seats! 

November 7, 2014

2015 Master Cooking Classes

November 5, 2014

Give the Gift of PQM

Give the gift of Publican Quality Meats this holiday season, with gift baskets offering a sampling of our favorite foodstuffs including Burton’s Maple Syrup, Koeze Cream-Nut Peanut Butter Clusters and La Boîte spice blends.

Small ($75), large ($150) and custom baskets are available in-store through Christmas Eve. We encourage guests to call 312.445.8977 for special orders.

November 4, 2014

Santa Barbara Harvest Dinner with Sanguis Winery

Join us on Wednesday, November 19th at 7:00pm for a harvest wine dinner inspired by Santa Barbara’s fall bounty, and guided by winemaker Matthias Pippig of Sanguis. Explore limited production wines from the Santa Barbara-based winery alongside a four-course meal carefully paired by Chef de Cuisine Missy Corey. 

Menu highlights include: Chicken liver mousse with mushroom gravy, smoked fennel and onion marmalade; Roasted duck with stewed prunes, rutabega, turnip, and polenta; & Roasted suckling pig with charred leaves, prosciutto, rosemary roasted potatoes and fresh figs.

The Santa Barbara Harvest Dinner is $75 per person, plus tax and gratuity. Spots are limited, contact ashley@publicanqualitymeats.com to reserve a spot.

October 22, 2014

Thanksgiving Orders

It’s time to start thinking turkey, and this year we have two options for you. The first deemed the “Broad Breasted Bronze" from our friends over at Slagel Farms. These birds are a modified heritage breed, meaning they have larger breasts, and range from 12-25 lbs. We also have two varieties of heritage turkeys coming from Kyle Khurli in Iowa: Narragansette and White Holland. They have larger amounts of dark meat and range from 14-20 lbs., and as they have the ability to fly they are more costly to produce.

We also have fresh geese, boneless maple hams (pre-cooked), whole Maple Leaf ducks, turkey stock, sausage for stuffing and brine available. 

The turkeys are first-come, first-serve so we’d suggest getting your order in ASAP. Call the shop at 312.445.8977 or stop in to place your order.

Menus below–don't forget to order your Publican Quality Bread as well! 

October 6, 2014

Barbecue to Celebrate Sean Brock's HERITAGE 10/26

To celebrate the release of Sean Brock’s HERITAGE, we figured some good ol’ fashioned Southern hospitality was in order. On Sunday, October 26th at 7:00pm, Brock will join Chef Paul Kahan at Publican Quality Meats for a barbecue in honor of his first book.

In addition to being one of Paul Kahan’s best buds, Brock is the James Beard Award winning chef of McCrady’s, Husk, and Minero in Charleston, South Carolina, and Husk in Nashville, Tennessee. The menu will feature Kahan and Brock’s favorite recipes from HERITAGE, spotlighting Brock’s passion for preserving the heritage foods of the South, while reinterpreting them for a modern palate. Signed copies of HERITAGE will also be available for purchase.

Wine and beer is included in the ticket price of $65 per person, plus tax and gratuity. Please contact Ashley Miller at 312.496.0012 or ashley@publicanqualitymeats.com to reserve your seats.

October 3, 2014

Cassoulet Dinners 11/20 & 11/21

For those of you unfamiliar with cassoulet, pay attention because you won't want to miss this. Native to the South of France, cassoulet is a soul-satisfying, slow-cooked stew of meat, pork skins and white beans. While there are many renditions of this regional specialty, the best belongs to Chef David Campigotto of Chez David in France. 

When it comes to cassoulet, good enough doesn’t cut. As such, Chef David will be flying to Chicago, ingredients in tow, to join Chef Paul Kahan in the kitchen for a two night stint at Publican Quality Meats on November 20th and 21st. 

The Cassoulet Dinner includes a first course, cassoulet, dessert and wine/beer pairings and is $65 per person, plus tax and gratuity. For reservations, please contact Ashley at 312.496.0012 or Ashley@publicanqualitymeats.com.

August 22, 2014

Burgers, Bourbon and Beer

Every Tuesday, May through October, Publican Quality Meats hosts Burger, Bourbon and Beer Night. The weekly series takes place Tuesday nights from 6:00pm to 9:00pm, and features two dueling burgers: the PQM burger which stays on the menu from week to week, and a rotating special burger (or two). The updated guest chef lineup is as follows:

~August 26th- Dennis Bernard of Dove’s Luncheonette
~September 2nd- Lee Wolen of BOKA
~September 9th- Justin Large of One Off Hospitality Group
~September 16th- General Manager Janelle Weber of Publican Quality Meats
~September 23rd- Hillary Moon of Dusek’s
~September 30th- Battle of Fulton Market: John Manion of La Sirena
~Clandestina vs. Tony Anteliz of Cemitas Puebla

July 14, 2014

Burger Time!

Every Tuesday, May through October, Publican Quality Meats hosts Burger, Bourbon and Beer Night. The weekly series takes place Tuesday nights from 6:00pm to 9:00pm, and features two dueling burgers: the PQM burger which stays on the menu from week to week, and a rotating special burger (or two). The updatedguest chef lineup is as follows: 

July 15-Chef Christine Cikowski and Josh Kulp of Sunday Dinner Club
July 22- PQM Bakers Greg Wade and Amber Blalock vs. Pleasant House Bakery
July 29-Chef Jason Hammel of Lula Cafe
August 5- Pastry Chef Amanda Rockman of Nico Osteria
August 12- Publican Bar Team vs. Blackbird Bar 
August 19- Sous Chef Graham Stein of Fat Rice

June 17, 2014

Burger, Bourbon and Beer Night: Half Acre vs. Revolution Brewing

Get ready for the burger battle of the century: on Tuesday, June 24th from 6:00pm to 9:00pm local craft brewing titans Half Acre Beer Company and Revolution Brewing will be facing off to determine true burger supremacy. The outdoor seating will be plentiful, and beer will flow freely.

Neither brewery is taking this competition sitting down. Half Acre's "Beer Hates Astronauts" will be on tap, and paired with Chef Garret Conley's Admiral Tiger Eating a Cheeseburger featuring two PQM patties, giardiniera aioli, capicola, shredded lettuce, tomato, red onion and smoked cheddar. 

Revolution Brewing will be pouring their Big Star collaboration beer, Fist City, with a very special burger pairing to be announced.

Stop on by for good beer and spectacular burgers!

May 2, 2014

Burger Night Lineup

The time has finally come, Publican Quality Meats’ Burger, Bourbon & Beer Night kicks off Tuesday, May 6th with a burger battle between Matthias Merges’ protégés: John Vermigilio of A10 vs. Harold Jurado of Yusho. The weekly series takes place Tuesday nights from 6:00pm to 9:00pm, and features two dueling burgers: the PQM burger which stays on the menu from week to week, and a rotating special burger (sometimes two!). The guest chef lineup is as follows:

 May 6th-John Vermigilio of A10 vs. Harold Jurado of Yusho
May 13th- Dana Cree of Blackbird
May 20th- David Posey of Blackbird
May 27th- BellyQ vs Urban Belly
June 3rd- Cary Taylor of Big Star
June 10th- Kim Leali of Nico Osteria vs. Bar Toma
June 17th- Sieger Bayer of Leghorn
June 24th- Revolution Brewing vs. Half Acre
July 1st- Alfredo Nogueira from Analogue


April 18, 2014

Fried Chicken Dinner

Winner winner fried chicken dinner. Bad joke aside, come indulge your Southern side with a special à la carte fried chicken dinner by Chef Chris Kuziemko on Sunday, April 27th from 5:00pm to 8:00 pm. Menu highlights include:

 • Chris’ Famous Fried Chicken
• Deviled Eggs
• Biscuits    
• Grits & Morels
• Hush Puppies      
• Ramps & Romesco
• Beer & Bourbon galore

February 28, 2014


March 1st is here and with that, we will be participating in "Dine to End MS (multiple sclerosis)". Our annual participation assists in raising money for the cure of Multiple Sclerosis. Publican Quality meats has the pleasure of partnering with Mustard Girl Mustard to offer our new edition to the menu “Lucy’s Cubano” sandwich.

With each purchased Lucy, PQM will donate $1 towards the efforts to stop MS. We will participate the month of March and donations are based on Dine in and take out. We have set our goals high and look forward to sharing this amazing sandwich with all our guests- we thank you in advance for your participation. 

If you would like more information or would like to donate online please visit nationalmssociety.org/Donate

January 13, 2014

We Eat Meat

Notes on Humanely Raised, Ethically Slaughtered Heritage Breed Animals

At Publican Quality Meats, We eat meat. This means, no matter how you finesse it, there must be a moment when a living animal is killed. Before the linquica, ribeyes, 'nduja, chops, mica and harissa pate can fill our bountiful butcher cases, a death must occur. 

We choose to eat meat but acknowledge that death as respectfully as possible. We deal with farms and purveyors where animals are free range, uncaged, fed natural diets, are given no antibiotics or steroids and are slaughtered as humanely and painlessly as possible. But they ARE slaughtered. There is a death. 

This is why we do not waste a molecule of these beautiful animals. We process them into headcheese, marrow bones, cured meats, cooked meats, ham hocks, regular cuts, blood sausage. We feel this honors the life of the animal and is the right way to do this kind of work. 

The Animal Rights Activist group PETA put up a billboard (pictured) across the street from PQM and Publican. It features a picture of a suckling pig and the slogan "You can live without those ribs. I can't" and the proviso 'Try Vegan'. 

Anyone who has read this far and thinks we're going to mock or belittle PETA or their mission will have to go shopping somewhere else. We respect any serious and intelligent personal philosophy and admire PETA's knack for provocation and creative chutzpah. We are, and this might seem odd to say unless you really think about it, also people who are for the ethical treatment of animals with one gigantic difference; We do choose to eat animal flesh. We also choose not to ignore the reality of the choice. 

About a month ago PQM organized a trip for our staff to one of our farmer/purveyors. The trip entailed an overview of the whole operation but included witnessing the slaughter. Our staff, our butchers in particular, are serious about their craft and sincerly idealistic about how they execute it. They were, to a person, profoundly moved by the experience. This post was already in the works and was only slightly prompted by the appearance of the billboard; a dialogue with Cosmo, Publican Sous-Chef and PQM Butcher and D, PQM manager about that trip, our philosophy and that undeniable death. 

D: Why did we do the farm trip? 

Cos: It's important to see it. It's important not to...put it in parentheses. It's a hard job that someone does, even in the best of circumstances. 

D: Have you ever slaughtered an animal? 

Cos: Yes. Lambs. At a very small farm. It becomes...it's hard to say...ritualistic, kind of religious. You calm the animal. We actually said a prayer to each one. 

D: How did you kill it? 

Cos: We slit their throats. It's about making it as quick and painless as possible. That may not sound quick or painless but it is very quick, especially if the animal isn't being herded into a chute and can smell and hear what's happening. 

D: When I saw the billboard I thought, perversely, that we actually kinda line up with these guys in most regards...with, you know, one glaring exception. 

Cos: Yeah, what I thought was that cute suckling pig...people need to realize...that pig is older than any chicken you've ever eaten. Commodity chickens that you buy in the grocery store...they're about 9 days old, socked full of steroids and fed completely gross shit to plump them up. Ours are 21 days old at least, live on a natural light cycle, no cages...there are pens where the chickens can hide from the other chickens. In chicken terms that's Quality of Life. 

D: We did a bit about the American Livestock Conservancy a few weeks back. They're salvaging disappearing heritage breeds of animals and are addressing the seeming contradiction - if we don't eat these breeds they'll cease to exist. It's pretty much 'Eat the Pig, Save the Breed', and I thought about that when I saw the billboard too. The suckling pig petitioning to keep his ribs wouldn't exist if it wasn't produced for food. On the other hand, if it's Commodity Meat production, that's probably not a bad thing. He'd be better off not existing. 

Cos: A lot of people will just never care but if you give me Commodity Meat next to any of our farmer's meat I will know which is which 100% of the time. Ours is natural and delicious and real and the other stuff is...stuff. 

D: Why? How do you quantify and explain it to people? 

Cos: We're, pretty much, a venue for the farmers. They raise the animals the right way and we just try to get out of the way in presenting them to our guests. They do all the work. We're the forum. Some people buck at the price but I say...you buy an organic apple, it costs twice as much as a regular apple. You buy pork that's being fed organic apples...it is a choice, but it's worth it. You can Taste the Difference. 

D: I don't know if it's the timing of my commute or it's just there all the time but I frequently pass the rendering truck at the packing plant around the corner coming off the Green Line. The rendering truck does not have to visit PQM

Cos: We waste NOTHING. We use 100% of the animal. With pigs we use the skin, we make head cheese, we make stock from the bones, the tails end up in the Bolognese at Publican. We waste Nothing. That's how we honor the animal. We don't throw any of its Life away. Here's something to take away. If you go to the freezer at PQM and buy some of our packaged Publican hamburger patties...those are from ONE COW. If you get a burger at McDonald's there ismeat from over 1000 cows in it. Dramatize that in your head. 

D: Yeesh. 

Thanks for reading through this long piece. Don't make fun of PETA. Support the Livestock Conservancy.

January 8, 2014

New Winter Menu at Publican Quality Meats

A great new PQM Reuben (that will migrate back and forth between pastrami or corned beef with beef tongue), a fanciful 'Fish and Chips' (a 'whitefish melt' served open faced with cheddar and crumbled potato chips), a beautiful Squash Tartine topped by a salad dressed with housemade pomegranate vinaigrette and, just in time, a beet and beef borscht to warm the Chiberia-beleagured cockles of your heart. 

The iconic Chicken Parm 2 and Return of the Gyro carry on. Hit the menu tab for the full story. 

October 17, 2013

Final Burgers, Bourbon and Beer Night

End burger season with a bang! To cap off Publican Quality Meats’ Burgers, Bourbon and Beer night, Bill Kim will be throwing down…against himself. Join us Tuesday, October 29 from 6-9pm for the battle of the century, Belly Shack vs. Urbanbelly. 

September 17, 2013

Publican Quality Meats Burgers, Bourbon and Beer Night

To wrap up this summer's Bourbon and Beer Night series, Publican Quality Meats will be holding burger battles for the month of October. Burgers, Bourbon and Beer Night is held on Tuesdays from 6:00pm to 9:00pm.

·   October 1- Battle of the Private Dining People: Blackbird and avec's Director of Private Events Sarah Humpreys vs. The Publican and PQM's Manager of Private Events Grace Oplinger 
·  October 8- Battle of the Sous': Cosmo Goss vs. Julie Warpinski 
·  October 15-Battle of the Directors of Operations: Vice President of Operations Kimberly Galban vs. Assistant Director of Operations Katie Syracopoulos
·  October 22- Battle of Logan Square: Matthias Merges vs. Jason Hammel


August 28, 2013

Labor Day Brunch

In celebration of Labor Day, Publican Quality Meats will be serving brunch from 10:00am to 3:00pm with grills set up in the parking lot. The menu is as follows:

  • CORN AND CHEESE AREPAS breakfast sausage gravy, pickled cherry bombs and fried eggs

  • MELON SALAD feta, mint and poblano vinaigrette 

  • BREAKFAST CAZUELA black beans, marinated pork shoulder and pickled red onion with habanero salsa, corn tortillas and fried eggs

  • GRILLED TRI-TIP pinto beans and fried eggs on honey wheat

  • BOTARGA FETTUNTA straciatella, heirloom tomato salad and fried eggs on grilled honey wheat 

  • PIRI PIRI CHICKEN THIGH fennel, orange and arugula salad topped with fried eggs on foccacia

  • BANANA BREAD whipped ricotta, grilled stone fruit and basil

August 13, 2013

BBQ with The Butcher & Larder

Publican Quality Meats’ Summer BBQ series resumes Sunday, August 18 with guest chef Rob Levitt from The Butcher & Larder. Barbecue will be served from 3 pm to 9 pm, with grills set up in the parking lot.

PQM Menu Offerings:

-Grilled market vegetable "crudite" with bagna cauda 
-Spicy coppa, caramelized onion puree, tomatoes and arugula on flatbread
-Grilled California white sea bass with corn jelly, shelling beans, peppers and sorrel

The Butcher & Larder Offerings: 

-Morcilla with potato salad
-Memphis-style BBQ beef navel with slaw

August 13, 2013

Abbreviated Hours

In celebration of Labor Day, Publican Quality Meats will be open from 10:00 am to 3:00pm on Monday, September 2 and Tuesday, September 3. We apologize for any inconvenience. 

August 6, 2013

One Off Tumblr

Check out our One Off Hospitality Tumblr! Photos, recipes and more from Blackbird, avec, The Publican, The Violet Hour, Big Star, Publican Quality Meats and Nico.

July 31, 2013

Summer Updates

Summer BBQ Series- Sunday, August 18
Publican Quality Meats’ Summer BBQ series resumes Sunday, August 18 with guest chef Rob Levitt from Butcher & Larder. Barbecue will be served from 3 pm to 9 pm, with grills set up in the parking lot. Menu to follow.

Burgers, Beer & Bourbon Night
Burger, Bourbon & Beer Night takes place Tuesday nights from 6 pm to 9 pm. The weekly series features two dueling burgers: the PQM burger ($10) which stays on the menu from week to week, and a rotating special burger ($11). The updated guest chef lineup is as follows:

·        August 6- Clark Kennedy-Paesler butcher at Publican Quality Meats

·        August 13- Anna Shovers Pastry Chef of The Publican and Publican Quality Meats

·        August 20- James Lyons Sous Chef of The Publican

·        August 27- Kassie Rath Purchaser of Publican Quality Meats

·        September 3- Chris Kuziemko Chef de Cuisine of Publican Quality Meats

·        September 10- Brian Huston Chef de Cuisine of The Publican

·        September 17- Cosmo Goss Executive Sous Chef of The Publican and Publican Quality Meats

·        September 24- Perry Hendrix Chef de Cuisine of avec

July 10, 2013

Summer BBQ Series with Spiaggia

Sunday, July 14 marks the return of PQM's Summer BBQ Series! 

This month Chef Chris Marchino of Spiaggia will be joining us to serve up dishes off the grill. The menu will be served from 3-9pm. 

Publican Quality Meats Offerings:

-Eggplant dip with sesame pickled pepper and pita bread

-Grilled summer squash with arugula pesto and pumpkin seeds

-Grilled Slagel Farm tri-tip, with pico de gallo and pinto beans on a bollilo bun

Spiaggia Offerings:

-Grilled Nichols Farm Melrose peppers with sweet corn and crescenza cheese

-Charred Rhode Island calamari with heirloom radish and anchovy vinaigrette

July 2, 2013

Sunday Funday! Beer Basics Master Beverage Class on July 28

On July 28th, join us for the latest installment of our Master Beverage Class Series, "Beer ABCs: The Basics of Brews" with the Publican's Beer Director, Michael McAvena. Limited seating available.

June 28, 2013

BBQ Grilling Series: Sunday, June 30th, 2013

Sunday is the return of PQM's Grilling Series!
This month Jared Van Camp and Ray Stanis of Nellcote will be joining us to serve up dishes off the grill. Menu will be served from 3-9pm.

PQM Offerings:

grilled avocado salsa, lard fried chips, queso fresco, cilantro

grilled marinated mushroom, polenta, truffle, and vegetable jus

alaskan halibut, sungold tomatoes, spring onion, and paprika aioli

Nellcote Offerings:

grilled squash salad with goat feta, chiles, and mint

grilled mortadella, provolone hot dogs with homemade giardiniera and sweet peppers

May 18, 2013

Welcome NRA Guests and Vendors! This Weekend's Offerings Include



Menu as of May 18th, 2013



weekend specials



beef meatball, fontina and pine nut pesto, spinach and onion on baguette - $9


Duck Hash

duck confit, potatoes, spring onion, favas, poached eggs and green harissa crème fraiche – $11


Wahoo escabeche

wahoo escabeche, carrots, aioli, avocado, watercress & soft-boiled egg on ciabatta  $12


Shrimp and Grits

smoked shrimp, 3 sisters grits, icebox tomatoes, fried eggs and merguez vinagrette- $15


Pork belly

glazed pork belly, mezcal chorizo, fried egg, cotija, spring onion salsa verde – $16




       Tim’s chips - $1                                        potato salad – $2

       marinated kale – $2                                    slaw – $2




      cookies - $2.00                                    focaccia - $3.50

      molasses, peanut butter sandwich,   brioche - $4.00t

      chocolate crinkle, cowboy

      cornmeal, and oatmeal raisin


charcuterie /cheese


(3) – $13 / (5) – $19


BUTCHER’S DAILY CHEESE PLATE [1] – $6 / [3] – $16


butcher’s meal


smoked chorizo, braised beef, blood sausage, chickpeas, potatoes, cabbage, carrots and mojo picon – $22 (for two) 


Tinka’s tofu

marinated tofu, carrots, celery root, spiced peanuts, jalapeno, flax seed tahini dressing on baguette – $10


Truffle Sausage

truffle & tallegio sausage, fennel, apple, snow peas, caraway & dijon vinaigrette on baguette – $12



cappicola, liverwurst, arugula, mustard girl spicy honey mustard, aioli, pickle & balsamic - $8


parm #2

breaded chicken cutlet, basil tomato sauce, fried sage and mozzarella on franks n’ dawgs roll – $9.5


“return of the gyro”

braised pork belly, raita, escalivada, pea shoots and calabrian chili orange vinaigrette on griddled flatbread - $11


Turkey Sandwich

smoked turkey, piri piri sauce, sunflower sprouts, red onions, av0ocado on honey wheat – $1





Ribollita Soup

runner beans, cottechino, country bread and braised greens

cup $4/ bowl $6


Green Tomato Gazpacho

avocado, green garlic, cilantro and cucumbers

cup $4/ bowl $6



asparagus, english peas, arugula, olives, grilled country bread, pea tendrils, radish sprouts, lemon caper vinaigrette - $11



smoked arctic char, preserved lentils, frisee, mascarpone whipped curds, rocket, green garlic vinagrette – $12

May 3, 2013

"Find the Right Beer for your BBQ Class" is on 5/26!


Here's the incredible menu for our BEER & BBQ class on 5/26! Tickets are still available ($125 all inclusive of food, booze, tax, and gratuity), so email grace@publicanqualitymeats.com. Weather permitting, we'll be hosting this entire event on our awesome patio, grilling outside for all attendees!

May 1, 2013

Burgers, Beer and Bourbon back in action!

Join us from 6-9pm, each Tuesday, for Burgers, Beer & Bourbon… as usual we will be serving up our Publican Burger, as well as other speciality burgers, salads and side dishes created by One Off and other guest chefs.

April 24, 2013

Collaborative Beer Dinner with Solemn Oath and Vanberg & DeWulf

In Celebration of Chicago Craft Beer Week, on May 22nd, old world meets new guard as Vanberg & DeWulf and Solemn Oath Brewery team up to take over our beloved little butcher shop for a 4-course meal paired with comparative selections from both beer enterprises, showcasing a balanced lineup of S.O.B. brews and the diverse collection of V&D (representing six different breweries and twelve incomparable beers all-told!).

April 10, 2013

Champagne Dinner with Peter Wasserman on May 8th - Menu Announced!

Is champagne for special occasions, or does it become one when you open a bottle?

Join us to decide on Wednesday May 8th as we sip our way from Verzenay to Oger with five grower-producers and a meal paired by the excellent chefs of Publican Quality Meats.

April 4, 2013

Publican Quality Meats Summer BBQ Series

Publican Quality Meats is pleased to announce the following Summer BBQ series schedule with accompanying guest chef restaurants:

- Sunday, May 5th with Carriage House

- Sunday, June 30th with Nellcote

- Sunday, July 14th with Spiaggia

- Sunday, August 18th with Butcher & Larder

- Sunday, September 22nd with Yusho

Looking forward to another fantastic series this year! 

March 27, 2013

By popular demand! A second Sardinian Wine Dinner Scheduled

Our first Sardinian Wine Dinner scheduled for April 19th sold out so quickly that we have secured a second date for this 6-wine, 5-course tasting event!

Please join us on Thursday, April 25th for yet another opportunity to enjoy traditional Sardinian cuisine paired with wines from Cantina Oliena vineyard. Their U.S. importer, Fabio Pibiri, will be on hand to lead us through this experience. Tickets are $75 per person plus tax and gratuity, and again, only 32 seats are available!

Contact grace@publicanqualitymeats.com or call her at 312 496 0012 to make your reservation.

March 17, 2013

Chicago Chef Week


Chicago Chef Week 2013

March 17th-22nd/available from 10-5pm

3 course for $22


First Course (choice of)


roasted acorn squash, frisee, pecans, farmers cheese,

orange brown butter vinaigrette



Second Course (choice of)

Tinka’s tofu

marinated tofu, carrots, celery root, spiced peanuts, jalapeno, flax seed tahini dressing on a baguette


“return of the gyro”

braised pork belly, raita, escalivada, pea shoots and calabrian chili orange vinaigrette on griddled flatbread


parm #2

breaded chicken cutlet, basil tomato sauce, fried sage and mozzarella on a franks n’ dawgs roll





hazelnut creme and trufflebert farm hazelnuts



March 13, 2013

PQM to host Sardinian Wine Dinner on Friday, April 19th!

Think Spring and join us for a tasting tour of the varietals of Sardinia, the Mediterranean's paradisiacal island off Italy’s west coast known for their progressive and dynamic wine industry, prized since the times of the ancient Greeks.

March 2, 2013


DINE TO END MS has begun!! MS is short for Multiple Sclerosis, which is a chronic, often disabling disease that attacks the central nervous system. It affects millions, and still has no cure. Come in thru March 28th and order a Meatloaf Sandwich dine in or take out and PQM will donate $1 towards the efforts to end MS

February 14, 2013

Master Beverage Classes are on Eater!


Call Grace at 312.496.0012 to reserve.

February 14, 2013

Train to Tuscany has pulled back into the station

PQM is happy to see The ever so Popular Train to Tuscany has reappeared on the menu after many months of absense! 

February 6, 2013

You may have guessed it... 2013 Master Beverage Classes are here!

Join us in 2013 as we launch our Master Beverage Class Series!

In follow up to the popularity of our 2013 Master Cooking Class Series, the One Off team now brings you the perfect complement. These 2-hour gatherings, intimate and limited in size, are a unique opportunity to learn, explore and imbibe directly with the folks on the other side of the bar.

February 6, 2013

Meet Zee Brewers and Taste Zee Beers this Monday at Publican

On Monday, February 11th, the French Craft Brewers Association is doing a tap-takeover at the Publican! Join us for dinner when we will be serving up French specialty dishes along with 12 French brews on tap. To make your reservation, please call the Publican at 312-733-9555.

February 5, 2013

A Priceless Dinner with Paul Kahan

The second installment of Zagat/Mastercard's Priceless Chicago Series occurred last week at PQM. Check out Zagat's blog (including drool-worthy photos and candid shots of our culinary team) to get the blow-by-blow!


February 1, 2013

Super Bowl Sixer

Super Bowl Sixer specials

6 sausages/6 lobster rolls/6pack


·      2 Toulouse

·      2 Chicken Curry

·      2 Boudin Noir

·      6 Rhinelander Shortys


Also featuring:

Avec Dates--$1.50 p/pc

Slagel Wings--$3.50 p/lb

50Day dry-aged Slagel top sirloin--$15.99p/lb

January 17, 2013

Crain's Business features PQM catering and Karla Weis

PQM is pleased to announce Crains business speaking with Karla Weis, our catering director. We have officialy launched our catering department and look to make a dent in 2013.


January 7, 2013

PQM hosts Zagat/Mastercard for priceless evening with Paul Kahan

On December 2nd, PQM welcomed guests of Zagat and Mastercard for a "priceless" event as part of their campaign of the same name. Check out the festivities here!


January 4, 2013

Sean O’Keefe Midwest Winter Wine Dinner at PQM!

UPDATE: Only 10 seats left!

Please join us on February 5th!

Winemaker Sean O’Keefe of Chateau Grand Traverse vineyards in Michigan is teaming up with Chef de Cuisine Chris Kuziemko for a locavore 4-course, 5-wine tasting dinner at Publican Quality Meats.

December 21, 2012

Master Cooking Classes for 2013 Update

We are currently sold out of seats for the 2013 Master Cooking Class Series, though we have started waiting lists for each class. If you are interested in being added to the list for a particular class, please email Grace at grace@publicanqualitymeats.com with your phone number, the class you are interested in, and the number of seats you would like.

Happy holidays to you all!

November 20, 2012

Tuesday Burger night has ended

Hello Folks! Tuesday's burger night has ended. We look forward to seeing all of you in the Spring.

November 19, 2012

Ring in the Holiday Season!

We can not think of a better way to ring in the holiday season other than treating your office to a catered Publican Quality Meats luncheon. Check out PQM's catering menu under the menu tab on the website or call Karla at 312.445.8977

October 12, 2012

PB&L takes #5 spot in top 50 sandwiches of Chicago

We are so pleased to announce that our PB&L sandwich has taken the number 5 spot in the top 50 sandwiches of Chicago. We are so proud of this guy! Is it the delicious lamb or the pork belly? Maybe it's the Frank n'dawgs lobster roll? Please put your hands together, smack your lips and c'mon down and try one!


October 10, 2012

Publican Quality Meats: A Love Story

Publican Quality Meats was honored to host the wedding ceremony and reception for our dear friends, Shana Schneider and Andrew Miller, this past Saturday, October 6th.

Grub Street was on the scene documenting this epic event. Check out the link below to read about and see photos from this spectacular night!


October 10, 2012

PQM is now available for your catering needs!

PQM is proud to offer their services to cater your next family gathering, off-site event, or work luncheon! From small office meetings to extravagant evening affairs, PQM is thrilled to bring our award-winning cuisine to your table.

For more information, please refer to our full catering menu under the 'Menu' tab, or contact our Catering Supervisor, Karla, at 312-445-8977 or karla@publicanqualitymeats.com.

May 29, 2012

Burgers, Beer & Bourbon is Every Tuesday at PQM!

Join us each week for the ultimate burger duel between PQM chefs and a visiting guest chef each Tuesday from 6-9pm. Our patio is the perfect spot to taste the best of what Summer has to offer!

May 13, 2012

Nichols Farm 2012 CSA - Sign Up Today!

Subscribing to Nichols Farm CSA is the very best way to experience everything they grow! By joining, you are guaranteed to receive the most seasonal selection of produce available.

Vegetable Only Share
$30/wk or $660/season

Fruit/Vegetable Share
$40/wk or $880/season

Double Share
$75/wk or $1650/season

It begins the first week of June and runs until the last week in October. Pick-ups will be available every Tuesday afternoon here at PQM.

For more info, contact Todd at (815) 236-1615 or toddwnichols@hotmail.com

May 13, 2012

We now offer Sunday Brunch!

We’re now open for brunch on Sundays from 10am – 3pm. Our lunch menu opens as usual at 11am.

The brunch menu includes an egg & sausage sandwich, a special charcuterie plate, a smoked fish platter and more.

Also featuring the Butcher’s Bloody Mary and a Blood Orange Mimosa!

March 27, 2012

Phone Orders Now Accepted

Publican Quality Meats now accepting phone orders for lunch! Call 312-445-8977 to order yours today, up to 20 sandwiches maximum.

825 W. Fulton Market Street
Chicago, IL 60607

Mon-Fri: 8:00am - 6:00pm
Sat: 9:00am- 6:00pm
Sun: 9:00am - 5:00pm

Holiday Hours
December 23rd 8:00am-6:00pm
December 24th and 25th CLOSED
December 26th 9:00am-6:00pm
December 31st 8:00am- 6:00pm
January 1st 9:00am- 6:00pm

twitter instagram Gift Cards Gift Cards Gift Cards Gift Cards Gift Cards
© Publican Quality Meats Restaurant 2016. Site by One Design
Green Green Green