Pubbelly empire's latest, PB Steak, opening second week of January

 

PB Steak to serve locally sourced steak, fresh day boat fish & a la carte sides

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By Lesley Abravanel | Lank@aol.com

The people responsible for the porkcentric Pubbelly are branching out to include beef in their empire as they open their latest, PB Steak, the second week of January in the space formerly known as Joe Allen (and very briefly as Georgia's Union).  The menu (see below) will offer, says a publicist, "delicious, juicy cuts of premium, locally sourced steak, fresh day boat fish and a la carte sides, but will also feature a mouthwatering collection of shareable small plates to uphold the Pubbelly tradition of sharing." The group's culinary director, chef Jose Mendin, and his team, including chef Sergio Navarro and pastry chef Maria Orantes, are working on the final menu, which will also include an extensive raw bar. Joining the gang is Ashley Danella, formerly of Hakkasan, who will lead a team of mixlogists to create "expertly crafted cocktails utilizing top-quality local herbs, spices, housemade infusions, bitters and tonics." And while steakhouses are hardly novel, Pubbelly gets innovative by partnering with The Food Network as one of the first Miami restaurants to use their reservations system through www.cityeats.com as well as the restaurant's own website. 

Here's a sneak peak of the menu items:

PB Steak Raw Bar ($2.50-$15)

Freshly shucked Oysters, Jumbo Lump Crab Cocktail with creamy ginger, bibb and ikura; and Yellowtail Ceviche Tacos with avocado, corn miso and crisp bibb lettuce.

Small plates ($5-$17) 

Steak Tartare Sliders with sirloin, frites, truffle and parmesan; Foie Gras Crème Brûlée with blueberry marmalade and warm brioche; rich Blue Crab Bread Pudding in a savory custard with old bay hollandaise sauce; Veal Sweetbreads served Buffalo-style with blue cheese dip and pickled celery; Escargot with bone marrow, porcini mushroom, herb butter and a warm baguette; and Pork Cheeks Ravioli with shaved ricotta, green peas, beets and hazelnut butter. Salads ($10-$15) Florida Heirloom Tomato with domestic burrata, watermelon and Thai basil vinaigrette, and Chioggia Beets with creamy goat cheese, pistachio vinaigrette and sorrel leaves.

Steaks ($19-$60)

Sourcing the finest, naturally-raised certified Black Angus beef available, some dry-aged, Mendin broils each of his steaks at 1500 degrees and finishes them with sea salt. All served with house-made Grained Mustard Miso Sauce, guests are encouraged to order a couple for the table and share to have the chance to taste more delicious cuts. Options include a 10oz Butcher Steak, 12oz Skirt Steak, 8oz Filet Mignon, 14oz dry-aged Kansas City, 20oz dry-aged Cowboy, 26oz dry-aged Porterhouse, 14oz Grass-fed Strip Loin from Harry’s Ranch, California, and a 22oz Wagyu Beef Cowboy from Jackman Ranch, Florida.

Sauces ($2.50-$3)

Bordelaise, Smoked Teriyaki, Shiso Bernaise, Truffle Soy, Garlic Ponzu, Red Miso Jus, Short rib Marmalade, and Morcilla and apple jus

Add-ons ($10-14)

Foie Gras Mousse, Fresh Black Truffles, Black Truffle Braised Short Rib, Pan Roasted Sweetbreads Marsala, Wild Mushroom Fricassee, Roasted Bone Marrow, Jumbo Lump Crab Oscar, House-made Bacon Confit and Butter Roasted Florida Lobster Tail are available to customize any steak.

Side dishes ($6-$13)

PB Brussels Sprouts with bacon and miso, Cipollini Onions, Soft Polenta with poached egg and truffle jus, Porcini Mac n’ Cheese and Lobster Mash Potato with crème fraiche.

Entrée meat dishes ($24-$65)

14oz Veal Porterhouse from Strauss Family Farms, Canada served with wild mushroom fricassee, Beef Short Ribs with horseradish cream, potato foam and caviar jus, and Lamb Chops from Crescent Grove, Colorado with red miso, yuzu and lime zest.

Fish dishes ($19-$37) 

Florida Yellowtail Snapper ceviche; Miso Roasted Black Cod with house-made pickles and Butter Roasted Florida Lobster Tail.

Dessert ($6-$8)

Cinnamon Roll Bread Pudding with house baked cinnamon rolls, cinnamon glaze, and vanilla ice cream; an ode to childhood with the PB & J – peanut butter panna cotta, salty peanut caramel and pickled grapes; the crispy and gooey French toast sticks with bacon maple, banana foster’s glaze, and raspberry jam dipping sauces; and Apple Pie Jar – apple preserves, Dulce de leche mousse and crispy Kataifi served in a jar. Also on offer for pre-set birthday menus are Chocolate Birthday cakes.

 

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