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 firstname.lastname@example.org 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 email@example.com to reserve seats!
November 7, 2014
November 5, 2014
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
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 firstname.lastname@example.org to reserve a spot.
October 22, 2014
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
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 email@example.com to reserve your seats.
October 3, 2014
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
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
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
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
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
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
• 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
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.
Thanks for reading through this long piece. Don't make fun of PETA. Support the Livestock Conservancy.
January 8, 2014
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
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
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
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
Publican Quality Meats’ Summer BBQ series resumes with guest chef Rob Levitt from The Butcher & Larder. Barbecue will be served from , 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
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
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 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
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
-Grilled Nichols Farm Melrose peppers with sweet corn and crescenza cheese
-Charred Rhode Island calamari with heirloom radish and anchovy vinaigrette
July 2, 2013
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
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.
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
grilled squash salad with goat feta, chiles, and mint
grilled mortadella, provolone hot dogs with homemade giardiniera and sweet peppers
May 18, 2013
PUBLICAN QUALITY MEATS
Menu as of May 18th, 2013
MIKE’S Meatball sANDWICH
beef meatball, fontina and pine nut pesto, spinach and onion on baguette - $9
duck confit, potatoes, spring onion, favas, poached eggs and green harissa crème fraiche – $11
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
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
BUTCHER’S cold CHARCUTERIE PLATE
(3) – $13 / (5) – $19
BUTCHER’S hot CHARCUTERIE PLATE (3) – $15
BUTCHER’S DAILY CHEESE PLATE  – $6 /  – $16
smoked chorizo, braised beef, blood sausage, chickpeas, potatoes, cabbage, carrots and mojo picon – $22 (for two)
marinated tofu, carrots, celery root, spiced peanuts, jalapeno, flax seed tahini dressing on baguette – $10
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
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
smoked turkey, piri piri sauce, sunflower sprouts, red onions, av0ocado on honey wheat – $1
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 FISH SALAD
smoked arctic char, preserved lentils, frisee, mascarpone whipped curds, rocket, green garlic vinagrette – $12
May 3, 2013
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 firstname.lastname@example.org. Weather permitting, we'll be hosting this entire event on our awesome patio, grilling outside for all attendees!
May 1, 2013
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
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
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 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
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 email@example.com or call her at 312 496 0012 to make your reservation.
March 17, 2013
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
Second Course (choice of)
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
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
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
Call Grace at 312.496.0012 to reserve.
February 14, 2013
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
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
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
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 specials
6 sausages/6 lobster rolls/6pack
· 2 Toulouse
· 2 Chicken Curry
· 2 Boudin Noir
· 6 Rhinelander Shortys
Avec Dates--$1.50 p/pc
Slagel Wings--$3.50 p/lb
50Day dry-aged Slagel top sirloin--$15.99p/lb
January 17, 2013
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
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
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
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 firstname.lastname@example.org 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
Hello Folks! Tuesday's burger night has ended. We look forward to seeing all of you in the Spring.
November 19, 2012
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
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 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 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 email@example.com.
May 29, 2012
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
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
$40/wk or $880/season
$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 firstname.lastname@example.org
May 13, 2012
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
Publican Quality Meats now accepting phone orders for lunch! Call 312-445-8977 to order yours today, up to 20 sandwiches maximum.