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Eating at Publican Quality Meats

Eating at Publican Quality Meats
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  • Post #61 - June 9th, 2014, 2:28 pm
    Post #61 - June 9th, 2014, 2:28 pm Post #61 - June 9th, 2014, 2:28 pm
    cilantro wrote:PQM can do no wrong by me, but can anyone who's had the ribollita recently confirm that it's the same as it always was? A recent bowl was mostly liquid, much different than the thick, beany delight I've had in the past. An accident of timing?


    Their ribollita is my favorite soup in town, but the last time I had it (2 months ago?), it was off as well. Just didn't pack the regular porky punch. I'm hoping these are exceptions and not a new rule.
  • Post #62 - June 10th, 2014, 2:41 pm
    Post #62 - June 10th, 2014, 2:41 pm Post #62 - June 10th, 2014, 2:41 pm
    Maybe they've done something with their broth. I had the cocido two weeks ago, which I have had problem 5-6 times before, and the broth this time was off. It just didn't have much flavor. I was pretty disappointed.
  • Post #63 - December 7th, 2014, 5:16 pm
    Post #63 - December 7th, 2014, 5:16 pm Post #63 - December 7th, 2014, 5:16 pm
    jfibro wrote:
    cilantro wrote:PQM can do no wrong by me, but can anyone who's had the ribollita recently confirm that it's the same as it always was? A recent bowl was mostly liquid, much different than the thick, beany delight I've had in the past. An accident of timing?


    Their ribollita is my favorite soup in town, but the last time I had it (2 months ago?), it was off as well. Just didn't pack the regular porky punch. I'm hoping these are exceptions and not a new rule.

    I had it a couple weeks back and it was as great as ever, with that distinctive rich, lip-smacking broth. And at $6/bowl, a very nice value, especially given the quality of the dish . . .

    Image
    Ribollita | runner beans, cotechino, country bread and braised kale

    My friend and I also shared a tasty sandwich . . .

    Image
    The Great Escape | morcilla sausage, avocado crema, aji costeno, marinated onion and Ezra's feta on yogurt naan

    I'm also in love with one of the sausages they're making at PQM now. It's a boudin blanc with snails and brown butter solids. I'm not sure if they serve it there but it's avaiable for purchase from the butcher counter (uncooked) and it's phenomenal.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #64 - December 7th, 2014, 5:28 pm
    Post #64 - December 7th, 2014, 5:28 pm Post #64 - December 7th, 2014, 5:28 pm
    ^That morcilla sandwich has been around since the summer and it's spectacular. Another one that's been on the menu for months -- for good reason -- is the Beet LAT. On paper, it might sound like a hot mess (and it is indeed quite messy), but it's absolutely delicious. The pickled tomatoes are key, I think. Anyway, I think these are their two best sandwiches right now.

    I've bought (and enjoyed) their snail sausages, but to me they were slightly less eye-opening than the escargot/guanciale sausage at the late Hot Doug's.
  • Post #65 - March 8th, 2015, 4:35 pm
    Post #65 - March 8th, 2015, 4:35 pm Post #65 - March 8th, 2015, 4:35 pm
    I had such a typically excellent experience here on Saturday. 6 of us had lunch and I did some shopping. The Porchetta Sandwich (red onion, bread & butter pickles, aioli and American Spoon mustard on ciabatta), Gerry's Adobo Dog (adobo sausage, chimichurri, avocado, cilantro-pickled cucumber, onions and mojo rojo on a Franks N' Dawgs roll ), "Return of the Gyros" (braised pork belly, raita, escalivada, pea shoot and Calabrian chili vinaigrette on griddle flatbeard), End of Winter Salad (early Spring greens, sunchokes, red onion, pickled chard w/soft egg and bacon vinaigrette), and Carrot Avocado Salad (roasted carrots, romanesco, avocado, pickled red onion, hempseed, pecans, spinach, frisee and lime vinaigrette) were all tremendous and easily among the best things I've eaten this year.

    I also walked out of there with 2 phenomenal baguette, 2 dozen fresh farm eggs and an assorment of a dozen of some of the best sausages made in Chicago. All this, and I feel like I barely scratched the surface of what PQM has to offer -- just an incredibly special place.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #66 - April 27th, 2017, 3:18 pm
    Post #66 - April 27th, 2017, 3:18 pm Post #66 - April 27th, 2017, 3:18 pm
    I'm not the kind of person who insists certain iconic foods should cost some fixed amount. Which is to say that I'm fine with paying $14 for a banh mi, assuming the quality is commensurate with the price. Sadly, PQM's interpretation is a rare fail for them. Here's the description: "country pâté, pork tenderloin, spicy aioli, garlic yogurt, pickled vegetables and cucumbers on italian loaf".

    Where to start? The pate is in the form of tough little disks that don't really harmonize with the other ingredients the way soft banh mi pate usually does. Think supermarket salami, thickly cut, and you've got the right flavor and texture. The "pork tenderloin" turns out to basically be bacon, albeit fried to within an inch of its life. Why you need both aioli and yogurt on a sandwich is beyond me... except that I guess it makes it easier for all the pork leather to slide out of your sandwich. The pickled veggies were fine, inoffensive. (Aside: This is something fancied-up banh mi can never get right. I don't think Western-style pickles belong on a banh mi, at least if you want to keep calling it "banh mi" rather than "sandwich with pickles".) Then the final indignity: I'm sure the bread, like all their bread, is baked at Publican Quality Bread by award-winning artisan bakers. And then it must have been aged a good couple of days before being used for my sandwich. Seriously, if you told me this was an off-the-shelf Turano roll, I wouldn't have doubted you. Terrible.

    All told, not much under $20 after tax and tip, or pretty much three times what I would have paid at Ba Le for a much more enjoyable sandwich.

    Oh well, at least the kale was particularly good that day. I'm still a fanboy, but sticking with other selections in the future.
  • Post #67 - April 27th, 2017, 3:33 pm
    Post #67 - April 27th, 2017, 3:33 pm Post #67 - April 27th, 2017, 3:33 pm
    100% Correct- that sandwich is a misfire. I was delighted when I saw it on the board, and then....alas. But I give them an extra pass as that "gyro" is so damn tasty and because I don't think I have ever had a good bahn mi that was concocted for a non-asian audience. I still dream of that counter slinging $2.75 perfect sammies in the back of the jewelry store in NYC's chinatown.

    Chico
  • Post #68 - April 27th, 2017, 10:04 pm
    Post #68 - April 27th, 2017, 10:04 pm Post #68 - April 27th, 2017, 10:04 pm
    Didn't eat inside PQM, but stopped in and bought some goodies. I recommend their scrapple. Really excellent. Also loved the white sausage that was recommended to me first time I stopped in. But the scrapple was truly memorable.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #69 - April 30th, 2017, 5:09 pm
    Post #69 - April 30th, 2017, 5:09 pm Post #69 - April 30th, 2017, 5:09 pm
    Wow, interesting to hear about the banh mi, because we ate there yesterday, and my wife and visiting father-in-law both complained about the sandwich after the fact, and specifically the bread, which they thought was stale and my wife thought not becoming of PQM. That's a lot of data points adding up to the same results.
  • Post #70 - December 31st, 2017, 2:28 pm
    Post #70 - December 31st, 2017, 2:28 pm Post #70 - December 31st, 2017, 2:28 pm
    I don't make it over to PQm as often as I'd like but managed to stop in a grab a few items for NYE. Their porchetta di testa is still my favorite bit of charcuterie in the city, the rosemary/garlic/pork flavor and texture is extremely my thing. Also really enjoying the blood mortadella which again is perfectly seasoned. We're lucky to have this place.

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