From one of Chicago’s long-favored chefs comes a special twist on a classic, savory dish
The Publican {837 West Fulton Market; 312.733.9555} is a modern-day, colonial American beer hall that pays homage to some of life’s simplest pleasures, like brunch. Executive Chef/Partner Paul Kahan dishes out everything from Rum French Toast and Mushroom Scramble to Schnitzel and the crowd-pleasing Johnnycake.
We are shining a light on the latter because it combines all the best parts of an American breakfast: bacon, eggs, and buttery pancakes. Chef Kahan uses sustainably-grown heirloom cornmeal from Anson Mills to create the base of the dish, which he then pan-griddles to get a crunchy-on-the-outside meets soft-on-the-inside pancake. The plate is topped with a generous helping of locally-sourced scrambled eggs, an umami rich jam made from Wisconsin sorghum, and sizzling bacon from the restaurant’s sister concept and neighboring butcher shop across the street, Publican Quality Meats.
This revived take on a farmhouse classic is sweet, savory, and oh so satisfying. Pair it with a spirited libation, like the Publican “Mimosa” made with Belgian wheat beer or Gio’s Michelada, and you’ve hit the brunch jackpot.
- Pillowy, soft scrambled eggs from Illinois-based Slagel Farms sit atop the Johnnycake
- Sorghum jam adds a pop of color and sweetness to the plate
- The fried bacon has a perfect salty crunch
- A dusting of chopped scallions garnish the plate
The Publican serves brunch every Saturday (10am-2pm) and Sunday (9am-2pm).
The post Culinary Close-Up: The Johnnycake from The Publican appeared first on DiningOut Chicago.