Ive been high on the hog at the Publican in Chicago this week. Working in this kitchen has been AWESOME! The Publican is located in the meat packing district of the city in a turn of the century building. Walking into the place feels like your walking into a Belgium beer hall. The list of high end products going through the doors in the time that I spent was amazing. Stacks of Jamón ibérico, Onaga snapper flown in from japan, a extensive list of oysters, heritage breed pork, fresh whole hogs and suckling pigs from various local farms, in house made charcuterie(over 20 items), winter truffles, hedgehog mushrooms and smithfield country hams to name a few. Every item on the menu is made in house with the only exception being the dry aged hams. The kitchen is fast paced, loud and tiny. Doing 300+ covers a night is normal for this living carnivore. Chef du cuisine Brian Huston along with Executive Chef Paul Kahan are doing a great job and it comes as no surprise that there is a hardcore following.