Cheers to the Publican, Repast and Present:
Recipes and Ramblings from an American Beer Hall
The highly anticipated and narrative-rich cookbook by Paul Kahan and Cosmo Goss, whose destination restaurant, The Publican, is known for its incredibly delicious pork-and seafood-centric, beer-friendly cooking.
The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.
Release date: September 19, 2017. Available for sale at The Publican and all of our One Off Hospitality sister restaurants. If you're not in Chicago, you can also find the book at one of these fine online retailers: