Rob Levitt

Rob Levitt Friendly neighborhood butcher shop

TL;DR- We’re popping up in LA next weekend! Back in September, we had the honor of hosting the legendary for an unforg...
03/05/2026

TL;DR- We’re popping up in LA next weekend!
Back in September, we had the honor of hosting the legendary for an unforgettable dinner at . The biggest compliment she gave me that night was that our collaborative efforts worked so well, the dinner looked as though one person made it, not two restaurants thousands of miles apart. At the end of a fantastic night, she and the inimitable invited us to cook at and show our butchering and curing skills. .huff and I will be in LA next weekend doing a butchering and curing demo on 3/15 and a dinner on 3/16. So excited and so humbled for this opportunity.

Lamb- Racks marinated in an abundance of confit garlic and its oil, rosemary, thyme, pepper and coriander. The racks wer...
02/15/2026

Lamb-
Racks marinated in an abundance of confit garlic and its oil, rosemary, thyme, pepper and coriander. The racks were roasted very slowly to a perfect, pink,
McKinlay-esque then finished to order by slowly rendering the fat on a cast iron griddle. A jus, made from the trim and bones, was used to glaze little . The finishing touch was a bit of a project but totally worthwhile. We pitted dates and used the roasted seeds (smell like coffee!) to make a flavored oil. The remaining seeds were ground into a powder. We tossed the dates in the oil, charred them on the grill and seasoned them with salt and the date seed powder. Served alongside was a little pot of slowly-cooked lamb shank with celery root and turnip and lots of herbs.
I wish I had a better picture of this dish, as it was both beautiful and delicious and very well received by many amorous couples last night. For those of you unfamiliar with Mo-Mi ( ) lamb, it is outrageously delicious and full of savory, lamby flavor but without the barnyardy ‘gaminess’ with which lamb is often associated.
Special thanks to for making each plate look and taste spectacular

12/18/2025

Never a dull lunch service at

18 Month Pastured, Mast Finished Red Wattle Ham. Custom Made Ham Slicer Allie gave me for my first Father’s Day.
12/05/2025

18 Month Pastured, Mast Finished Red Wattle Ham.
Custom Made Ham Slicer Allie gave me for my first Father’s Day.

11/15/2025

We’re honored to be named best brunch in Chicago by Time Out Chicago! Join us every Saturday and Sunday for the full experience and select brunch items Monday-Friday, see you at The Publican!

11/14/2025

knows his Chicago food! Join him and I at the Wednesday, November 19th for dinner to celebrate a collaborative dish and cocktail with portions of each dish being donated to

Reservations can be made on open table, seats are limited, see you there!

11/12/2025

WE’RE BRINGING A MAJOR ‘W’ TO THE PUBLICAN! ⚾️🐻💙 Introducing Home Plates, a charity collaboration between two Chicago icons: Chef Rob Levitt () of The Publican () and Jameson Taillon () from the Chicago Cubs (). We’re bringing big baseball energy to one of the most acclaimed kitchens in Chicago, as these two local legends join forces to cook and raise funds for a cause that matters to this city.

Grab reservations for dinner at The Publican in Fulton Market on Wednesday, November 19th! Jameson will be in the house and jumping on the line to roll out a special collaboration dish, a Beef Tenderloin with coffee marinade, sunchoke puree, shaved sunchoke and parsley salad, crispy sunchokes & red wine jus, created alongside Chef Rob. Pair it up with the Mezcal Old Fashioned, built in tandem with The Publican bar team and Jameson exclusively for this collaboration.

The best part? A portion of proceeds for the sales of this dish & drink through the month of November will go directly to official Cubs Charities. Reservations are limited, but available now on OpenTable!

Address

845 W Fulton Market
Chicago, IL

Opening Hours

Monday 10am - 5pm
Tuesday 10am - 5pm
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 10am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm

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