One Off Hospitality's restaurants, have liked them a lot, and have been to brunch a few times at The Publican, I had never been to dinner there. After my last fantastic brunch there (and the fact that a few close friends had missed it), I decided that this must be a thing so when things fell together, I scheduled it and a few of us went for dinner. I decided that if we were going to do this, we should get the full experience, so we went with the Chef's Menu, which I thought, considering the price, was going to be something like a five course meal. As I mentioned before, The Publican is modeled after a German beer hall with a high ceiling, with hanging lights and much of the seating on a large U-shaped communal table. There are also some high top tables at the front of the restaurant and some booths along one side, but we sat at the communal table. On the walls were some very large paintings of some very fat pigs which fit with the theme of the restaurant, which is Oysters, Pork, and Beer. To that end, we all started with some nice beers. Their beer list is large, international, and very German-centric. They do have some very good American craft beers on the list though and I started with a Dogfish Head Midas Touch, a beer based on a 1700 year old recipe with Honey, Saffron, and Muscat Grapes. As for the food, I will quickly say that I was mistaken about five courses, there were many more than that and at times the progression was fast and furious. It was all served family style. If there is a dish for which The Publican is famous, it is their Spicy Pork Rinds. They seem to be distributed very freely, it is where our brunch started last fall, and it is where we started our Chef's Menu. Served in a paper funnel, the pork rinds are large, and very light, but are full of flavor. They melt in your mouth and it was like eating clouds of porky goodness.