Chicagoist Food Pr0n: Brunch at the Publican

By Chuck Sudo in Food on Mar 16, 2009 7:00PM

Wood-fired egg with harissa, gouda and grilled bread.

Red wine poached eggs with bernaise, grilled bread and prosciutto.

Ham chop with Bird Mill grits and poached egg.

Pork confit with andouille and shrimp stew, and scrambled eggs

The weisswurst dish was served with a pretzel and mustard.

$The Publican Bloody Mary w/house-made bitters, balsamic vinegar, chopped celery, fresno chili, horseradish, tomato juice, Tito\'s vodka$

Alright, maybe we did tweet some of it ourselves, but bunch at the Publican lived up to the short-notice hype yesterday. Today we're pleased to present photos of some of the dishes on the menu, captured in their fresh-from-the-kitchen glory by none other than Rachelle "Chicagoist Prime" Bowden.

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