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Rene G wrote:An ongoing thread over in Shopping & Cooking deals mostly with the impressive retail charcuterie and fresh meats available at Paul Kahan's new West Loop meat boutique. It might already be too late but it seems reasonable to start a new thread over here to discuss the dining options at Publican Quality Meats, located on Fulton Market right across Green Street from the Publican.
Rene G wrote:
Better Than a Gyro ($9) Braised pork belly on flatbread with orange spice vin, escalivada, raita, mint, red onions and pea shoots.
Tuna Muffaletta ($12) Poached albacore tune on tomato focaccia with tomato sauce, olive salad, shaved Brussels sprouts and soft boiled eggs.
Train to Tuscany ($9.50) Toscano salami on focaccia with ricotta, puntarella, honey and moscatel vinegar.
Turkey Sandwich ($9.50) Smoked turkey on whole wheat with avocado, lime red onions, piri piri sauce, puntarella and capers.
Mortadella Sandwich ($7.50) Mortadella on griddled rye with peach mostarda, chopped liver, arugula and marinated onions.
Lamb Meatball Sandwich ($8) Lamb meatballs on a "Franks 'n' Dawgs" lobster roll with bravas sauce, Shepherd's Hope cheese, cabbage and mint.
Rene G wrote:Ribollita ($5) was flat-out great, with perfectly cooked cannellini beans and kale in a pancetta-enriched broth thickened with torn up bread.
Plus some good olive oil, actually a lot of good olive oil. One of the best uses of five bucks I can think of especially in this chilly weather. Cocido has gotten an enthusiastic thumbs up as well. Eat PQM cocido is high on my to-do list.
Rene G wrote:I liked both sandwiches I tried but didn't love them. Ingredients are first-rate but the balance seemed slightly off (it could be that minor tweaks have already occurred). Housemade mortadella with chopped liver sounds like it could be a magical combination but somehow it didn't quite come together for me.
Rene G wrote:These early stops at Publican Quality Meats reminded me of a similar early visit to the Publican. I enjoyed most of the food but wasn't quite as wowed as I expected. Kahan and his crew, who certainly know what the hell they're doing, tweaked the food and brought it to another level. I expect the same will happen (or has already occurred) with the sandwiches at Publican Quality Meats. I was probably much more negative above than I should have been but these guys have previously set a very high standard for themselves. Publican Quality Meats is already an incredible resource for Chicago and I can hardly wait to try more sandwiches as well as that cocido.
Vitesse98 wrote:One warning is that parking can be really tough, since the neighborhood is swarming with double-parked trucks and people actually, you know, working.
Lancelac wrote:I tried the Tuna Muffaletta last week and really enjoyed it. A far cry from any tuna salad sandwich I've had recently (or ever). The quality of the tuna was really stellar, and it didn't get dried out, despite the fact that it sits on the top of the counter (you can see it on the cutting board in the picture). They use very little mayo, which is definitely the way I like it. The olive salad is SPICY, which I also love and the homemade focaccia was delicious.
I don't know whether you can select charcuterie for dining in, but they do have various sizes of sampler platters.uhockey wrote:Are they serving the charcuterie/terrines/etc to be eaten in house on a plate or board or is it all intended to be taken home?
cccpr wrote:I had the Better Than a Gyro on Friday. The pork was juicy and tender but, I too wished that the filling had been more substantial; I was still hungry when I finished and that generally doesn't happen with gyros.