Now that it's been open a few weeks, The Publican -- the latest from the team behind avec, Blackbird and Violet Hour -- is getting into a groove. The crowds are steady but manageable, says Chef Brian Huston. And now that the farmers markets have closed for the season, they're getting more inventive (see new menu item Ham in Hay that was just added). If you still haven't been to the Publican, go now. Get the Boudin Blanc, the frites (w/ the egg!), the oysters, the country ribs -- just go.
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