When summer finally arrives in Chicago, you’d be hard-pressed to find reasons to stay inside (icy blasts of A/C notwithstanding). It’s the season when the city comes alive with outdoor festivals, concerts, and all manners of grassy lawns prime for picnicking.
Big Star and Publican Quality Meats, two beloved Windy City restaurants available on DoorDash, feature the kinds of menus made for summer delivery anywhere — deliciously fresh Mexican fare at Big Star, and gorgeous sandwiches and salads from Publican Quality Meats composed from local, seasonal ingredients and housemade charcuterie.
They’re both operated by One Off Hospitality, the group behind some of Chicago’s most exciting restaurants, including Blackbird, avec, and Pacific Standard Time. We met up with One Off’s Kimberly Galban, VP of Operations and Partner, to talk shop at Publican Quality Meat’s airy West Loop location.
How did you get your start working with One Off group?
I started as a host at Blackbird in 1999. I was in college just looking for a “job” and a friend’s mother knew one of the partners of Blackbird. I was hired and the rest is history! I fell in love with the staff, the guests, and the industry.
Where does your passion for the restaurant industry come from?
I think what is really cool about being in the restaurant industry is that people come to see you to get satisfaction. Whether it is a celebration or a bad day or they are just hungry, you are put in a position to make people happy. Food touches people in very deep ways and the experience you can make of your time with one can really make a lifetime memory. I don’t know of any other industry where that is possible. Never a dull moment, never the same day.
What is the vision for Publican Quality Meats and the kinds of foods you’re offering?
Publican Quality Meats’ vision is to offer incredible product to our guests, whether that is naturally raised/hormone free meat from our butchers, hand-selected artisanal retail selections, raveable sandwiches/salads/soups, bread made in our bakery from organic wheats and flours, or the charcuterie and sausages made in house.
From the charcuterie to the dry goods, where do the products at PQM originate from?
We stay as local, home-grown and artisanal as possible working with Slagel Family Farm to a small honey grower. We work directly with the farmers and vendors. We do not order from a third-party vendor. We literally will talk with a farmer about a pig that was born and be updated as to how they are doing, what they are eating. It is the most beautiful and whole approach to knowing where your food is coming from.
What’s the best thing to order from Big Star and PBQ for a summer picnic in Millennium Park? Or a tailgate party at Wrigley Field?
For a Big Star summer picnic, I’d order the Big Star Ensalada, chips and guacamole and panza Tacos. For a Big Star Tailgate, tacos al pastor. A PQM summer picnic would feature kale salad, the little gem salad and our turkey sandwich, and for a PQM tailgate, I’d go with the charcuterie and cheese platter and bread from Publican Quality Bread.
How has your partnership with DoorDash changed your business?
We have been able to add another revenue stream outside our four walls. It is great to bring guests what you offer if they do not want to come to you and also market to a new customer base.
How do you translate the experience of visiting Big Star or Publican Quality Meats in person to the delivery experience?
By simply giving them exactly what they would taste in our locations. Making sure the food they would order in our location is the same look, size, price and temperature as if they were dining in.
We know Chicago is famous for deep dish pizza and hot dogs, but what are some little-known culinary gems of Chicago?
Ha ha ha…actually living in Chicago my entire life, I still don’t know how this came about? I rarely eat deep dish pizza and hot dogs, that is now what I think culinarily when I think of Chicago. I think of a migration of all different types of cuisine in Chicago, whether you’re in Little Italy getting pasta, in Vietnam Town getting pho, in Chinatown getting dumplings, or in Pilsen enjoying carnitas. We have so many little gems and I am proud of the diversity and options you can have just right down the block from where you live.
The James Beard Awards recently relocated to Chicago, and it’s host to 22 Michelin-starred restaurants. What do you think the secret to running a successful restaurant in Chicago is?
We feel the key (no secret) to running a successful restaurant is extending genuine hospitality to your staff and guests, serving a great product, and being humble in all your day to day interactions. Ego has no spot in this success.
What’s the biggest food trend in Chicago right now?
Healthy, plant based, clean food.
What are One Off Group’s plans for the coming year, and beyond?
We just opened Big Star Wrigleyville in early April and Pacific Standard Time at the end of April. The remainder of the year we will focus on enjoying our locations and the teams we have. Next year….you will have to wait and see!
DoorDash was saddened to hear about the passing of Blackbird and One Off Hospitality co-founder Rick Diarmit this past June. Our deepest condolences to his family, friends, business partners, and all the guests in Chicago who loved Mr. Diarmit’s immense contributions to the Chicago culinary world.
A Taste of Summer in Chicago was originally published in DoorDash on Medium, where people are continuing the conversation by highlighting and responding to this story.