Evoking old-warm charm, Publican Quality Meats is a butcher shop, neighborhood café, bakery and gourmet market, aptly located in Chicago’s meatpacking district. A multi-faceted property, Publican Quality Meats acts as The Publican’s private dining room by night, as well as a fully functioning catering operation. Publican Quality Meats is the collective vision of Executive Chef Paul Kahan and restaurateurs Donnie Madia, Terry Alexander and Eduard Seitan.
The highly seasonal menu and chef-curated retail offerings include house-made charcuterie, artisanal cheeses, freshly baked breads, specialty coffee drinks and rustic soups and sandwiches developed under the care of Chef Missy Corey. In line with the butcher shop’s thoughtful fare is an eclectic and focused selection of beer and wine.
Reminiscent of Executive Chef Paul Kahan’s father’s smokehouse and delicatessen, Publican Quality Meats harkens back to the time of family run businesses and traditional whole animal butchery. Acting as a commissary kitchen, PQM provides charcuterie, fresh bread and meat to many restaurants in the One Off family.
Publican Quality Meats’ straightforward design is reflective of its neighborhood, with meat slicers and butcher cases acting as design features. The floor to ceiling tiles, rustic wooden furniture and open retail shelves create an inviting and warm interior seamlessly blending the butcher shop, market and café environments.