Chef Paul Kahan’s West Loop runs the gamut from The Publican, a loud, meat-heavy, beer-hawking brasserie, to Publican Quality Meats, the Jewish deli dreams are made of, with sandwiches as big as your head and a full grocery stocked with chefs' picks, to Avec, the tiny, wooden, small-plates restaurant that serves chorizo-stuffed dates, light-as-air brandade, taleggio flatbread, and wines from around the world.

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