Travelers at Chicago O’Hare International Airport can now feast on food from Publican Tavern based on renowned Chicago eatery, The Publican. Global restaurateur HMSHost in partnership with One Off Hospitality Group and the Chicago Department of Aviation celebrated the grand opening event of this much-anticipated restaurant with a ribbon cutting and reception.
“Publican Tavern continues O’Hare International Airport’s tradition of being not only one of the world’s best airports, but a dining destination for travelers,” says Ginger S. Evans, commissioner, Chicago Department of Aviation. “We are proud to offer a delicious taste of Chicago’s world-class culinary scene in a warm and inviting space, and to introduce this unique Chicago restaurant to the airport, in partnership with HMSHost.”
Publican Tavern lends the perfect backdrop for travelers seeking a quick snack before takeoff or guests with time to enjoy a leisurely breakfast, lunch or dinner. The restaurant integrates the same pioneering philosophy and approach to creating unique dishes that have led The Publican’s original Fulton Market District location to capture the minds, mouths, and stomachs of Chicago’s in-the-know restaurant-goers. With a focus on seasonality and quality sourcing, Publican Tavern’s approachable menu offers an array of sandwiches and salads, as well as a thoughtful selection of craft beer and wine. Set in an old-world influenced yet modern space, Publican Tavern’s attention to food and beverage is matched only by its warm and welcoming hospitality.
“Chicago is a great culinary city and we are proud to bring local concepts and award-winning food and drink options to O’Hare travelers,” adds HMSHost President and CEO Steve Johnson. “It is a privilege for HMSHost to collaborate with the Chicago Department of Aviation and One Off Hospitality Group to bring O’Hare travelers this unique dining experience that showcases one of Chicago’s favorite dining locations.”
“We are honored to introduce the Publican Tavern to Chicago O’Hare International Airport. One Off Hospitality Group always strives to bring a certain uniqueness to each table with every new restaurant opening—that includes incredible food, service and hospitality,” says Donnie Madia, restaurateur and owner at One Off Hospitality Group. “To take elements of the Publican brand ethos—commitment to exceptional product prepared to showcase the farmers and fishermen’s bounty—and to translate that to an airport setting in an effort to raise the bar on airport dining is a rare opportunity and a thrilling quest that we are excited and humbled to accept.”
Travelers can savor dishes such as spicy pork rinds; avocado salad; pork shoulder chop; organic baked salmon; and the “hot” Doug Sohn made with Chicago-based Hot Dougs bratwurst, bourbon mustard, fried shallot, and Emmental cheese. For morning travelers, Publican Tavern offers breakfast delights such as a waffle with honey butter and strawberry jam; a hot smoked salmon with lemon ricotta, baby romaine, celery, and butter pickle dressing and multigrain bread; and the Publican Breakfast consisting of fried eggs, toast, breakfast potatoes, and bacon or sausage.
In true Publican fashion, travelers can also grab a side of Burton’s maple syrup-braised Publican bacon—a favorite at its Chicago West Loop location. There is also a dedicated kids menu to delight younger travelers and grab-and-go options are available for added traveler convenience.
Publican Tavern’s specially designed beverage program centers around beer, focusing on Chicago craft brewers with a nod to old world brewing traditions. The wine list compliments the beer program with heavy European influence and a selection of Midwestern offerings.
Located in O’Hare’s Terminal 3, Publican Tavern brings together old world beer hall traditions with modern contemporary design to create a space that radiates warmth and rustic elegance. Drawing influence from The Publican in the Fulton Market District, Publican Tavern features its namesake’s iconic lucent globe lights, textured brass and unglazed red brick walls. Off-white penny tiles frame the open-air kitchen with a wood-burning oven at its center surrounded by inviting walnut wood tabletops, chairs and barstools that make for the perfect dining experience for any traveler.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.