Publican House Bar & Grill

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Anthony Peterson

This place is a far cry from the previous iteration. Fish in the fish and chips was far more batter and oil than fish. (Since when is halibut a square? Was I eating SpongeBob SquarePants?) Battered fish tasted like it was picked up from the freezer aisle. Cole slaw was very oily. Caesar salad was so-so. Beet salad was full of old spinach, old onions, small amount of goat cheese. Nothing was fresh. French onion soup had too much salt, barely any onions, and the broth was definitely from a mix. I’m suspecting that the food is not even prepped on the premises. It tastes like it comes from a central warehouse. Wish they had spent less on the large unnecessary TVs and more on a top notch chef. The kitchen needs a full makeover or they will be out of business within a year. If you take over a restaurant, your food must be at least as good as the previous version. Some of you may remember the change at Maples Corners outside of Lakefield in the 90s. The new restaurant lasted a few months. On the plus side, the beer is good (why are you even offering Coors?) and the couches are comfortable. Because of recent changes, any review preceding 2026 is irrelevant. Suggestions: Get rid of the large distracting TVs. Pare your menu down to six high quality dishes. You can increase the dishes when you have proper quality control. Use fresh high quality ingredients. Cook from scratch. Make people excited to eat there. If not, people will save their money and eat much better food at home.

MaryLou Johnson

First time in since Reno. Crowded table space downstairs, we were seated at a deuce in the middle of the space between bar and wall tables and that was not a good experience. People had to weave between the table and those sitting at the bar to enter and exit the restaurant. You need to remove the two tables so there is flow especially for those with walkers and mobility devices. Waitress was adequate but new; left the menus on the table after taking our orders and was told by the manager to always remove menus. Food was good, same caliber as other popular restaurants.. Too much on the menu, could whittle it down to a few less choices and do book style menu as the physical size of the menus are too large for the tables! Food and beer gets 5 stars Downstairs layout 2 star Staff - 3 stars One major complaint was the food runner, nice guy but his tshirt was too short and his jeans too low as we were constantly seeing the top of his butt crack when he served the food- not appropriate. We went upstairs to meet up with a work party and had a better experience upstairs as it wasn’t so crowded. Staff was great and food came out promptly for those who ordered. Upstairs and downstairs need hooks for coats or coat check upon arrival. Everyone had to bunch their coats up, hanging on back of chairs which are low had them dragging on the floor. Overall experience gets 3.5 stars. Total spent: $150.00 MaryLou JohnsonMackin & Michael Mackin

Riley Adams

We went for the first time on the weekend and I was blown away by this restaurant. The atmosphere is two-fold: a friendly yet rustic-chic bar area when you first walk in, and then a cozy back area to dine at the tables. The kitchen is partially open giving you access to see the large wood oven where they make the pizzas fresh. The menu was great! Lots of options but not overwhelming. We ordered two appetizers: the dip trio and the Cuban egg rolls. The portion size is amazing and just the apps alone were phenomenal (I’ve never had Cuban rolls like this). We ordered the Nashville Hot Backdoor with a Moroccan salad (best choice) and the Brussel Sprout Steak Salad and it was literally likely the best dishes I’ve ever had at a restaurant. The Moroccan salad alone was so flavourful, not packed with a ton of different random ingredients so you could truly enjoy the flavours, sauce, etc. My sandwich felt like it was 4lbs and my husbands steak salad was crazy good and amazing portion size!! Our server Magda was so sweet and friendly, and made the experience all that much better. Honestly if you’ve never been to this restaurant this is your sign to do so. Will be back again (and again)!

John Danyluk

Considering 2 days into opening, the typical bugs need worked out. Owners have big shoes to fill, with The Publican success over the years. You’re only good as your food, menu is too big for a small venue. Though the best service is great, but it’s the food that’ll bring you back over and over again. See you in the coming days. Service was great! Atmosphere was good as well. Not a pub feel though, maybe it’ll change.