The Publican

<em class="i">837 W. Fulton Market; 312-733-9555</em>, thepublicanrestaurant.com<br>
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Publican's new brunch (it debuted March 15) mirrors the pork-and-beer focus of its evening menu. Lots of porcine goodness on display here, including grilled sausages and maple-syrup bacon. Start with Publican's mimosa ($8), made with orange juice and a German weissbier. Pair it with an eggs Benedict ($11) that combines red wine-poached eggs, La Quercia prosciutto, grilled country bread and tarragon-heavy bearnaise sauce. Weiswurst ($10), a German breakfast sausage, is served with an organic Hannah's bretzel and sweet mustard. A few of Publican's dinner items are on the brunch menu, including superb bouchot mussels and spicy pork rinds.<br>
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<em class="i">&#8212;Phil Vettel </em>

( Tribune photo by Phil Velasquez )

837 W. Fulton Market; 312-733-9555, thepublicanrestaurant.com

Publican's new brunch (it debuted March 15) mirrors the pork-and-beer focus of its evening menu. Lots of porcine goodness on display here, including grilled sausages and maple-syrup bacon. Start with Publican's mimosa ($8), made with orange juice and a German weissbier. Pair it with an eggs Benedict ($11) that combines red wine-poached eggs, La Quercia prosciutto, grilled country bread and tarragon-heavy bearnaise sauce. Weiswurst ($10), a German breakfast sausage, is served with an organic Hannah's bretzel and sweet mustard. A few of Publican's dinner items are on the brunch menu, including superb bouchot mussels and spicy pork rinds.

—Phil Vettel

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