Page & Plate Plugs: Publican Quality Meats Edition
Two years ago for my birthday, we went to The Publican. Then, last year, we went to a cooking class at Read It & Eat that focused on Cheers to the Publican, their cookbook. So you could say I’m a little, tiny bit obsessed with Paul Kahan and all of his restaurants, including Publican Quality Meats. “WAIT A MINUTE!” you’re probably screaming. “YOU ARE AN ALLEGED VEGETARIAN!”
YES. I AM. But here’s the thing about exceptional chefs like Paul Kahan and his team, including PQM’s in-house genius Joseph Frietze: they’re always looking out for you, even if you don’t happen to enjoy eating animals. During my most recent visit, I photographed a bunch of sandwiches, including the AMAZING BGS (falafel) and broccoli crue, which rocked my vegetarian socks off. Take a peek at the shoot below, then run, don’t walk, to PQM today. Seriously. Like, right now.
Note: Publican Quality Meats and its parent company, One Off Hospitality, are generous sponsors of Page & Plate. Though they paid for this feature, the opinions expressed here are the sole opinions of Page & Plate. Delicious, yummy opinions.
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