@rob_levitt - IGDataHub

Rob Levitt

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@rob_levitt

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Head Butcher & Chef @publicanquality @publicanchicago

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chicago.eater.com/coming-attractions/160659/publican-new-chef-rob-levitt-takes-over-one-off-hospitality-paul-kahan enews.email.tribpub.com/q/QwJBtBtMptrNI1066s2TwYXYQ3-s2fl5IBdxh4bYzWErBLW7QXmBo3RzN7 www.jamesbeard.org/events/platform-oktoberfest-sausage-schnitzel-and-sips

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#chicago #restaurant #videographer #cinematic #brand #thesaltymag #roblevitt #thepublican #butchery #salumi

Recent posts

Chef Rob Levitt and his team at The Publican (a West Loop staple) are ushering in the season with new dishes and a refreshed interior. Behind the Steelhead Trout Crudo, Bavette Steak, and the famous Japanese Sweet Potato is Levitt’s creative vision, brought to life with precision and care. Of course, it’s the dedicated kitchen team -chopping, cooking, and firing every plate- that keeps the engine running and delivers an exceptional experience to everyone who walks through The Publican’s doors. #chicago #restaurant #videographer #cinematic #brand 26 Mar 2026

Salty Vol 25: "Cooking Through the Lens of a Butcher" ✍️ by Chef Rob Levitt @rob_levitt . Chef Rob Levitt, a skilled butcher, got his start in the industry as a dishwasher while studying Jazz Performance at the University of Illinois. He went on to study the culinary arts at the CIA in New York and on his return to Chicago worked his way through numerous acclaimed restaurants including Del Toro, Michelin-starred North Pond, and acclaimed Italian Eatery 312 Chicago. In 2008 he opened his first restaurant and in 2011 Chicago’s first sustainable butcher shop. In 2018 his skills caught the attention of Chef Paul Kahan, landing him the coveted role of Head Butcher and Chef of One Off Hospitality’s beloved Publican Quality Meats. In 2025 he took over as Chef of Publican, the iconic Chicago restaurant across the street. . In Chef Levitt's words: "Butchery wasn’t cool. No one in the restaurants I was into was butchering whole animals and making sausage. Looking back, I know places like Gramercy Tavern would bring in lambs and some places were working with small pigs, but restaurants weren’t prioritizing whole animals or even sustainability yet. In New York, some places would hit up the Green Market, but mostly the food we cooked was ordered at night and delivered in boxes the following morning. Had you asked me back then if I thought butchery would become, not just a major focus of my career, but the lens through which I viewed food as a whole, I would have laughed." . Digital downloads of Salty Vol 25 available at the link in our bio. #thesaltymag #roblevitt #thepublican #chicago #butchery 21 Oct 2025

As much as I want to write a long post about this new adventure, I will be posting a ton about all the fun stuff we’re working on. @shokdiesel did a fantastic job telling the story of this full circle moment so please read the piece (link in bio) I can’t thank @paulkahan, @donniemadia and everyone at @oneoffhospitality enough for the support they’ve given me and for entrusting me with this legacy of a restaurant. And I absolutely couldn’t take this on without the incredible @kyle.huff holding it down at @publicanquality, my sous chefs @realjerryg and @beefyarmman and the incredible cooks I get to adopt as my own. Please share and please come visit. I’m so excited to be cooking at @publicanchicago 10 Jul 2025

A little behind-the-scenes look at last Friday’s Pilot Light Feed Your Mind 2026 Gala! We were honored to be part of an unforgettable evening bringing together some of the most celebrated culinary talent, including multiple James Beard Award winners including @rick_bayless, @chefbeverlykim, @johnnycooks and so many more, for a one-of-a-kind dining experience. Beyond the incredible food, the evening supported @pilotlightchefs mission to bring food education into classrooms across the country, investing in the next generation through the power of food. From the setup to the final touches, we’re grateful to have played a part in such a meaningful night. Thank you, Pilot Light, for having us! 11 Nov 2026

Something fun for the tasting menu- Terrine of Smoked Ham Hock and Foie Gras, preserved plum salad, black apple mustard Last of the season’s plums lacto fermd and dressed with parsley, shallot and a dressing made from ginger-cider vinegar, honey and oil The terrine- braised hocks and mi cuit foie. The braising jus was fortified with gelatin and we threw in some chopped herbs. A little Black Apple Mustard to finish. Part of the tasting menu starting Thursday. 10 Nov 2026

Such an amazing night showcasing our @publicanquality #salumi at @borgonyc. @jordanfrosolone and his team, both front and back welcomed us and were so enthusiastic about the products we brought and the stories behind them. And then they fed us and it was just incredible. We might need to bring the Borgo experience to Chicago…..! 28 Oct 2026

Gratitude Post. I worked in New York as a young cook and it had a profound influence on me. I’ve had a lot of great meals in that incredible city, so when @platformbyjbf asked us to come cook an #oktoberfest dinner, we knew we had to bring our best, and that we did. I am so grateful to @oneoffhospitality and especially the legend @donniemadia for making this dinner happen and to @heidih2pr for putting it all together, keeping me on task, being there to support and just being one of the best people in this crazy business. To @ghp1122 (Chef Guo!) and @giules_08 for running a tight kitchen and an elegant dining room- please thank the staff for me again!! To @clarereichenbach and @beardfoundation for thinking of us and showing up to support. To all the wonderful guests that chose to spend a Friday night with us at @pier57.nyc coming from as far away as Florida! And most of all to @kyle.huff who put in a ton of time, work and energy into making this trip- from prep to travel to execution - a huge success. Every time we cook together I get better. I’m still processing what an incredible experience this was. 26 Oct 2026

CHICAGO REPRESENT!💥What a weekend with @oneoffhospitality in New York! We accompanied @rob_levitt @kyle.huff @donniemadia as they brought @publicanchicago & @publicanquality to Manhattan. FIRST STOP: @platformbyjbf for an Oktoberfest dinner featuring dishes like Leberkäseen Croûte with Potato Salad, Pickled Eggs, and Frisée, and Black Forest Ochsenbraten with Rye Dumplings and Sweet–Sour Radicchio -> scroll to check out the massive beef shanks Rob & Kyle packed in their suitcases 🤣. (From Chicago with love! 🍖♥️). THEN: the most delicious sampling of PQM salumi and more on the menu at @borgonyc all night long. Thank you Chef @jordanfrosolone and team for your incredible hospitality! 🍝🍷 Way to go, Chefs! 25 Oct 2026

@kyle.huff and I will be at @borgonyc tonight serving some @publicanquality salumi. We brought the best of the best. The stuff we are most proud of. Dinner starts at 5:15. If you’re in NYC tonight- come through! 24 Oct 2026

Our friend and amazing chef @jordanfrosolone of the superlative, @borgonyc invited us to serve out @publicanquality salumi on 10/24 from 5:15pm until it’s all gone!! NYC friends- spread the word and come see us!! 20 Oct 2026

A night we’ll never forget! We feel incredibly fortunate and humbled to have welcomed @dhmeyer to The Publican for such a special evening. His approach to hospitality has inspired so much of what we do, and it was truly an honor to share our table and have Chef @rob_levitt and his team cook for someone who has made such a lasting impact on our industry. ❤️ Our deepest thanks to @samkassdc for helping bring this evening to life, to everyone who chose The Publican as the place to gather, and to each person who joined us and made the night so meaningful. We’re reminded that hospitality is about so much more than food. It’s about the people, human connections, and the moments we get to share. We’re beyond grateful to everyone who made this evening possible - The entire Publican team 20 Oct 2026

New dishes this week Branzino, smoked almond salmoriglio New dishes this week Sweet Maia Apples, smoked quince, frisée, buckwheat, pickles mustard seeds New dishes this week Japanese Sweet Potatoes, red mole, sesame, candied cocoa nibs, sweet potato leaf, oxacan crema, abuelita New dishes this week Braised Duck Leg and Duck Heart Sausage, turnips poached in duck fat, charred pickled grapes New dishes this week Ham Chop, romanian beans with ham hock, charred red cabbage brined in borș 18 Oct 2026

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shortcode	caption	likes	comments
DWWlpWjjVsR	Chef Rob Levitt and his team at The Publican (a …
DQFhJdUkj9_	Salty Vol 25: "Cooking Through the Lens of a But…
DL7kka2RT7I	As much as I want to write a long post about thi…

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shortcode	caption	likes	comments
DWWlpWjjVsR	Chef Rob Levitt and his team at The Publican (a …
DQFhJdUkj9_	Salty Vol 25: "Cooking Through the Lens of a But…
DL7kka2RT7I	As much as I want to write a long post about thi…

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up to 13,276 followers

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username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

Everyone they follow

up to 710 accounts

$9.99

minimum

Every account this one follows, same fields.

See the columns

username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

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