CHICAGO, IL (July 14, 2025) – One Off Hospitality announces the appointment of acclaimed butcher and chef Rob Levitt as Executive Chef and Butcher at The Publican.
Known for his work at Publican Quality Meats, Levitt now steps into a larger role at the beloved Fulton Market restaurant that helped spark Chicago’s culinary transformation over the past 17 years.
Levitt will continue to oversee operations at Publican Quality Meats, while leading The Publican’s kitchen into a new, ingredient-driven era rooted in whole-animal philosophy, seasonal sourcing, and bold creativity.
A Full-Circle Moment in Chicago’s Culinary Story
Rob Levitt’s culinary reputation is deeply tied to Chicago’s whole-animal movement. He first gained national acclaim as chef and co-owner of Mado and Butcher & Larder, the city’s first sustainable whole-animal butcher shop. He joined One Off Hospitality through PQM, where his impact has grown steadily.
In 2025, he takes the reins of the very restaurant that opened within months of his first — The Publican — to craft a renewed vision for the future.
“To now be joining this kitchen nearly two decades later feels surreal in the best way,” says Levitt. “It’s like stepping into the big leagues while returning to a moment that never really left me.”
What’s New at The Publican in 2025
Levitt’s approach blends deep respect for craft with seasonal innovation:
- A vegetable-forward menu that gives as much attention to a tomato or trout as to a ribeye
- New signature dishes like Grilled Trout with charred cucumbers, cherry tomatoes, buttermilk vinaigrette, and spicy lobster oil
- English peas with mint salsa verde and pecorino over honey oat porridge bread from Publican Quality Bread
- A rotating prix fixe “market menu” featuring dishes like Badger Flame Beets with sesame and raspberry-harissa vinaigrette
- Continued happy hour offerings Monday through Friday, including $2 oysters, beef fat frites, smash burgers, and $12 martinis
This refined yet approachable vision reinforces The Publican’s role as a standard bearer in Chicago’s dining evolution.
PQM Continues Its Legacy Under Trusted Leadership
At Publican Quality Meats, Executive Sous Chef Kyle Huff steps into day-to-day leadership alongside Levitt. A 12-year veteran of PQM with six years working closely with Levitt, Huff will carry forward the butcher shop’s ethos of craftsmanship, local sourcing, and whole-animal butchery.
“Rob isn’t just a great butcher — he’s an extremely talented chef who’s fostered his own relationships with local farms and purveyors, which is our ethos at The Publican,” said Chef Paul Kahan.
As The Publican redefines its menu and deepens ties to local producers like Mick Klug Farms and Four Star Mushrooms, Levitt’s appointment signals not just a new chef — but a bold new chapter for one of Chicago’s most iconic restaurants.
