So we had dinner at a Cuisine de la biere spot last night called The Publican with one of my new favorite people Chad Yakobson (more about him later). If you are in Chicago GET TO THIS PLACE! It’s a beer and food spot designed for the workshop of all things pork. Their salt cured meat is magical…pork and beer together should be just plain illegal! First off the place is set sort of like a German beer hall with big family style tables. This is one of my favorite seating styles as if forces you to interact with the fok around you. The room was packed with beer conference goers so the company was great. What was really great though were the complementary house made Spick Pork rinds. I don’t think I’ll be able to eat a pork rind from a bag ever again…they have officially spoiled that for me. The waiters were all dressed in Kobis (Jackob) style waist coats like you would see in a pub in Koln and they swarmed around the room delivering meat and beers from the very well thought out menus. The beer menu was not exhaustive…but it was very well thought out. Round one finished!