I love this House: Publik House in Peoria, Illinois

I am going to give you fair warning up front – prepare for major gushing in this recap. The meal and overall experience I had at the Publik House was by far of the best I have had in the last year and a half. If I still lived in Peoria I would be there every day and I can guarantee that anytime I make it back for a visit, any and all festivities will be held at Publik House, no question. On to the details!

Publik House is located in Peoria Heights on Prospect Avenue which appears to be an up-and-coming restaurant row. The vibe is definitely that of an English pub and the aesthetic is very masculine, warm and inviting.

On the night that I visited, I brought along my dearest cousin Lisa and planned to meet up with Leslie Seiler and her friend Amy Peterson. Leslie is the Communications and Media Relations Manager for the Peoria Area Convention and Visitors Bureau. She was an immense help to me while I was coordinating the Peoria travel piece. I hadn’t been involved in the food world in other travels back home. Those trips were more focused on visiting family and friends, which I did on this trip as well, just with some added culinary stops. I owe Leslie big for her recommendation of Publik House. I had high hopes from the way the Leslie had hyped the spot and there was not an ounce of disappointment in my heart.

Let’s start with Chef Doug Robinson. He is one of the most charming people I have met in the food world. He was very engaging, funny, passionate and more than any of those things – he was real. He had no airs about him and while he sat with us the majority of our meal, it felt right, like he was an old friend. (Come to find out, unknown to me at the time, my husband and he were friends in high school – crazy small world!) Chef Doug has a very colorful history, a former rocker who chose a steady paycheck and ended up attending Johnson & Wales in Colorado. While he may no longer play out in town, he still has that showmanship and edge, now splayed out through his food. He has traveled extensively with his career and that comes across in his food and his laid-back attitude.

Like I said earlier, I had an AMAZING meal. We started with the Smoked Salmon Tartelettes.

Smoked Salmon Tartelettes

Smoked salmon is served on a puff pastry with a creamy caper vinaigrette, herb salad and chive oil. Prior to this dinner, in my mind, there was nothing more comforting than a great bagel with lox – this simplicity and flavor contrasts were just perfect. I found something better – much better.  The puff pastry was so light and flaky, but not in an overly messy way. The creamy caper vinaigrette was presented on the plate, keeping the tartelette crispy – no soggy bites at all. Overall, an amazing teaser to dinner.

We were also treated to the Pan Seared Scallops.

Pan Seared Scallops

The incredibly delicate scallops were presented on a bed of vanilla bean infused leeks and adorned with a crispy potato nest. I am typically not a huge fan of leeks, or any member of the onion family really, but these were phenomenal. You could definitely pick out the vanilla in them, but not in a weird dessert type of way. It was really well balanced and basically, just delicious! The crispy potato nest was delightful and added to the symphony of textures. Then came the soups…the glorious soups! We were presented with a Smoked Tomato Bisque as well as Summer Corn Chowder.

Smoked Tomato Bisque

The Smoked Tomato Bisque comes adorned with fresh mozzarella, slow roasted whole cherry tomatoes and basil and balsamic drizzles. Chef Doug smokes the tomatoes for 2 hours that provides the bisque with a fantastic, natural smoky flavor.

Summer Corn Chowder

The Summer Corn Chowder was raved about for quite some time. This dish is served with a dollop of potato salad in the middle of the bowl. There was a nice poblano kick and a fabulous spice that made the dish unforgettable. Between the four of us at the table we could not figure out what that extra spice was and Chef Doug wasn’t giving us any hints! Both soups were of very generous portions. I have two things on my Christmas list this year…the recipes for those soups! (Hear that Santa? Or Doug?) I believe there was a moment at our table when someone may or may not have mentioned that they would like to bathe in the Summer Corn Chowder.

Next up – a mini version of the Publik House Salad (minus the chicken.) The salad is comprised of Artisan lettuce, blue cheese, avocado, marinated cherry tomatoes, English hothouse cucumbers and a shallot-sherry vinaigrette. I was a huge fan of the combination of blue cheese and the avocado. A really great salad option and I can only imagine how much chicken (which is standard in the salad on the menu) would add to the party!

On to the Entrees!  How about some Lemon & Tarragon Roasted Chicken?  The locally sourced bird is brined overnight and you can really taste the care and thought that went into her brine. The chicken is juicy and succulent.

Lemon & Tarragon Roasted Chicken

The large portion sits on a bed of potato foam and accompanied with an orange and fennel salad. I’m not normally one to order a chicken dish when out and about in the world, but this may have changed my mind – though I am not sure it can be topped. One of the best chicken dishes I have had, like, ever. (Sorry, Grandma!)

Next up – Steak Frites with house-made spicy ketchup and garlic aioli.

Steak Frites with house-made spicy ketchup and garlic aioli

Now, I think I have shared before that I am a Midwestern girl – like full on steak and potatoes Midwestern girl. This entree was the grown up feeling of coming home on a plate. The perfectly seasoned hanger steak was served alongside Parmesan truffle fries. The spicy ketchup was to die for, but I savored each and every bit of the garlic aioli on my plate. Both dishes were very strong entrees and I would order them again in a heartbeat!

We finished off our amazing night with a Molten Lava Chocolate Cake with candied orange and a creme anglaise.

Molten Lava Chocolate Cake

While some of my dinner mates may have wanted to bathe in the Summer Corn Chowder – I would request an iv of the creme anglaise. Many people do a molten lava cake, and many do it well. Chef Doug is no exception – this was the perfect way to end the evening.
I was not expecting the experience that I had. I was not expecting to be so enamoured by Chef Doug and the Publik House. I love this place and I adore Chef Doug. For anyone planning to travel to visit friends or family in the Peoria area, you must add this to your itinerary. Chef Doug is a rising star and you would be doing yourself a disservice by not taking an opportunity to try this amazing spot. Publik House is perfect for any occasion or no real occasion at all!

Be sure to check out their Facebook Page so you will be in the know of weekly specials as well as upcoming specialty dinners.

Read my interview with Chef Doug here.

To learn more about Publik House, visit publikhousepub.com.

*This meal was provided to us complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.