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Co-chefs Nick Balla and Cortney Burns team up with with The Publican’s Chef de Cuisine Cosmo Goss for the release of Bar Tartine: Techniques & Recipes. The à la carte menu showcases dishes from the cookbook including smoked potatoes with ramp mayonnaise, blood sausage in sauerkraut soup and more. To reserve a table call 312-733-9555. More info here.
West Loop.
Event Date
Location
The Publican
837 W. Fulton Market
Chicago, IL 60607
United States
POINT (-87.6490866 41.8865907)
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