Call it The Lessons Of Arthur Kade, call it The Great Recession’s New Humility, call it what you will, but mark our words: 2010 is going to be The Year Douchebags Broke. This year, we’ve already seen the opening shots across the bow, wherein finally, Douchebags (that umbrella social grouping that pulls together frat boys, guidos, middle management jerkoffs and so on) are self-identifying, and not altogether liking what they see. Bottle service is almost a thing of the past. Sports bars are rebranding themselves as “gastropubs.” Change is in the air. Change we can believe in. Take, for example, Public House. One look at the Logan Square megapub’s Yelp page and it’s immediately clear that, up until now at least, this place has been Douchebag Mecca. A Wailing Wall For Dudes In Affliction T-Shirts, if you will. But is Public House trying to change its ways? Could be. PH announced its new Executive Chef, Al Paris, today. Paris has done time previously at a rather mixed bag of spots: Zanzibar Blue, Marabella’s, Pomodoro’s, Rococo, City Grill, Guru, and Mantra. (And before you throw your arms up in the air and shout, “Marabella’s? Are you fucking kidding me?,” hold up, and remember: Guru totally ruled.) And with new dishes like Crab Corn & Chimay Chowder and Hong Kong Firecraker Shrimp Salad on Paris’ menu, Public House has something it may have never had before: Food you’d eat when your boss or your parents aren’t paying, hoping that you go with the chicken tenders. But can one man change a legendary douchebar? Stranger things have happened. After the jump, the freshly updated Public House menu. (Don’t worry, Dave from Accounting: The Cheesesteak Spring Rolls are still on there.)
STARTERS
CRAB CORN & CHIMAY CHOWDER
Blue Crabmeat, Potato, Peppers, Spices, Light CreamROAST CHICKEN & ORZO MINESTRONE
Mixed Vegetables, Simple Broth, HerbsFRESH FRIED MOZZARELLA
Roasted Tomato, Caper-Olive VinaigretteBUTTERMILK CHICKEN TENDERS
Public House BBQ and Honey MustardCREAMY HUMMUS PLATTER
Olive Salad, Marinated Feta, Grape Tomatoes, Grilled PitaSTEAKHOUSE CHILI
Spiced Steak, Beans, Chili Peppers, Cheddar Cheese, Jalapeño Corn BreadLOADED NACHOS
Jack & Cheddar, Jalapeños, Onions
Add Chicken $4 | Steak $5 | Shrimp $6PUBLIC HOUSE WINGS
Low & Slow Roast, Orange Jerk Toss or BuffaloSANTA FE SHRIMP & SCALLOP MARTINI
Chilled Lime, Avocado, Chili, TomatoCRISPY RHODE ISLAND CALAMARI
Jalapeños, Onions, Lemon-Herb DipTRUFFLED PARMESAN FRIES
Waffle Cut Fries, Fresh Herbs, Spicy KetchupPRINCE EDWARD ISLAND MUSSELS & CHORIZO
Garlic, Tomatoes, Leeks, IPAHOT SPINACH & ARTICHOKE DIP
Asiago Cheese, Toasted Pita BreadSALADS
STARTER SALAD
Mixed Baby Greens, Tomato, Cucumber, Balsamic Vinaigrette
Add Chicken $4 | Steak $5 | Shrimp $6 | Salmon $7CLASSIC CAESAR SALAD
Parmesan Cheese, Foccacia Croutons, Crisp Romaine, Caesar Dressing
Add Chicken $4 | Steak $5 | Shrimp $6 | Salmon $7BLT SALAD
Applewood Smoked Bacon, Vine-Ripened Tomato, Romaine, Maytag Blue Cheese, Buttermilk Ranch Dressing
Add Chicken $4 | Steak $5 | Shrimp $6 | Salmon $7UNCLE HO’S CHICKEN SALAD
Shredded Cabbage Salad, Plum-Peanut VinaigretteBLUE CRABCAKE SALAD
Whole Grain Roast Potatoes, Baby Greens, Red Pepper Jelly, Frizzled SweetsPUBLIC HOUSE STEAK SALAD
Seared Flat Iron Steak, Rough Cut Romaine, Tomato, Red Onion, Au Poivre DressingSANDWICHES
BUFFALO CHICKEN WRAP
Blue Cheese, Hot Sauce, Carrots, Celery, Lettuce, Tomato, OnionsCLASSIC RUEBEN
Corned Beef, Swiss, Russian Dressing, Sauerkraut, Marble Rye, Kettle ChipsTHE GREAT BBQ VEGGIE BURGER
Sautéed Onions, Mushrooms, Maple Mascarpone, Mixed GreensCHEF’S CHEESESTEAK SPRINGROLLS
Crispy Wonton Wrap, Smokey Ketchup, Waffle FriesBBQ PULLED PORK
Slow Roasted Pulled Pork, Public House BBQ Sauce, Crispy Onions, Cole SlawFILET MIGNON SLIDERS
Caramelized Onions, Blue Cheese Drizzle, Baby Buns, FriesGREEK STYLE CHICKEN PITA
Feta & Cheddar Blend, Roasted Peppers, Kalamata Olives, Marinated Vegetables, Served HotPUBLIC HOUSE BURGER
Half-Pound Angus Burger, Potato Bun, Lettuce, Tomato, Onion, Pickle, Fries
Choice of 2: American, Swiss, Provolone, Mozzarella, Cheddar, Blue, Mushrooms, Sautéed Onions, Crispy Onions, BaconENTREES
NORTHERN FRIED CHICKEN
Cider Cabbage, Corn-Spinach Mashers, Marzen GravyST. LOUIS BBQ RIBS
HALF RACK or FULL RACK
Root Beer Glaze, Cole Slaw, Jalapeño Corn BreadMANGO BBQ SALMON
Asparagus Raft, Ginger-Coconut Rice, Mango BBQ DrizzleTHICK-CUT GRILLED RIBEYE
Hot Garlic Butter Baste, Potato Spinach Toss, Crumbed Blue Cheese, Fried Onion RingsPUBLIC HOUSE EARTH & OCEAN
3 Petit Filet Mignon, King Shrimp, Mixed Greens, Accordion PotatoPUB-ROAST MONKFISH IN RASHERS
Chive Pounded Potato, Mustard Glaze, Snap PeasPAPPARDELLE PRIMAVERA
Asparagus, Snap Peas, Mushrooms, Peppers, Cauliflower, Grape Tomatoes, Herbs
Add Chicken $4 | Steak $5 | Shrimp $6 | Salmon $7DESSERT
COOKIE DOUGH SMASH
Half-Baked Cookie Dough, Vanilla Ice Cream, Hot Fudge SauceMAKERS CHOCOLATE CRÈME BRÛLÉE
Velvety Smooth, Sugar Crackle ToppingWARM BANANA BREAD PUDDING
Bourbon Butterscotch DrizzleGELATO TRIO
Chef’s Selection
Hey do you remember when Ladder 15 opened and the chef was from White Dog Cafe and the menu was designed by Mike Stollenwark from Little Fish? It didn’t keep the douchebags away and this menu is lamer than that one was. This guys lineage is a list of places where the food just needs to be “good enough.” Although I never went to guru.
Just because there are no longer douchebag bars, it by far does not mean no more douchebags. I hope at least some of their spots remain the same so that I don’t have to hang out near them.
Same douche different wrapper.
Well, if anyone’s up to it, Al Paris certainly is. I’ve always enjoyed his food wherever he happens to be cooking.