Welcome to the Eater video feature Untouchables. In it, we highlight iconic cult dishes that are practically synonymous with the restaurants that serve them. They are dishes that persist through menu changes, that diners return to again and again, that chefs can't remove for fear of revolt.
In this installment, Eater journeys to The Publican during a blizzard to chat with chef de cuisine Brian Huston about the potted rillette, a mainstay on the thriving West Loop restaurant's menu. What would happen if they took it off the menu? "I guess (customers) would have to go somewhere else to find the rillette," he says, "but I don't know if they'd find something as good."
