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

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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

DINE TO END MS

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

 

 PUBLICAN QUALITY MEATS

Menu as of May 18th, 2013

 

 

weekend specials

 

MIKE’S Meatball sANDWICH

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

 

 

sides

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

       marinated kale – $2                                    slaw – $2

 

 

desserts

      cookies - $2.00                                    focaccia - $3.50

      molasses, peanut butter sandwich,   brioche - $4.00t

      chocolate crinkle, cowboy

      cornmeal, and oatmeal raisin

 

charcuterie /cheese

              BUTCHER’S cold CHARCUTERIE PLATE

(3) – $13 / (5) – $19

BUTCHER’S hot CHARCUTERIE PLATE (3) – $15

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

 

butcher’s meal

Cocido

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

 sandwiches

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

 

LITTLE BUTCHER BOY

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

 

 

soups/salads

 

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 PANZANELLA

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

 

SMOKED FISH SALAD

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!

CHECK IT!

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)


BEET AND FARRO SALAD 

roasted acorn squash, frisee, pecans, farmers cheese,

orange brown butter vinaigrette

 

CHARCUTERIE


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

 

 

Dessert

PARIS-BREST

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

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!

http://chicago.eater.com/archives/2013/02/13/master-beverage-class-heading-to-publican-quality-meats-and-more.php

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!

http://blog.zagat.com/2013/01/photos-priceless-dinner-with-paul-kahan.html

February 1, 2013

Super Bowl Sixer

Super Bowl Sixer specials

6 sausages/6 lobster rolls/6pack

includes

·      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.

http://www.chicagobusiness.com/article/20130117/BLOGS09/130119816/publican-quality-meats-they-deliver

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!

http://www.youtube.com/watch?feature=player_embedded&v=Dnv32T2-NV4

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!

http://www.chicagomag.com/Chicago-Magazine/November-2012/Best-Sandwiches-Chicago/

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!

http://chicago.grubstreet.com/2012/10/publican_quality_meats_a_love.html

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
312.445.8977

Mon-Sat: 10:00am - 6:00pm
Tuesday 10:00am-9:00pm
Sun: 10:00am - 5:00pm
Lunch everyday starting at 10:00am

Labor Day 10:00am - 4:00pm

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For private events

deanna@publicanqualitymeats.com

 

For catering

ben@publicanqualitymeats.com

© Publican Quality Meats Restaurant 2014. Site by One Design
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