Miami's Best Eats and Drinks This Week: PB Station at Garzon and Bucks Beer Garden
Munch on bar bites at the Surfcomber's happy hour, offered Monday through Thursday.
Courtesy of the Surfcomber
It's a busy, food-filled week, Miami. Spend an afternoon Monday through Thursday at the Surfcomber's new happy-hour series. It's located at its new poolside restaurant and bar, High Tide. Chef Blair Wilson has crafted a bar bites menu to be paired with a slew of craft cocktails and fruity drinks.
Celebrate Monday with free stone crab Monday at Mama Mia Italian Ristorante in Hollywood. Tuesday, try the Bridge's new cocktail menu available at Coral Gables eatery and bar the Local. Pubbelly's PB Station and Brickell's Garzon are joining forces for a one-night-only South American-inspired dinner. Dinner begins at 8 p.m. Thursday. End the night with some more drinks and a few s'mores at the Bucks Beer Garden pop-up at the Raleigh Miami Beach.
Courtesy of Joe's Stone Crab
Free Stone Crab Mondays at Mama Mia Italian Ristorante
Free Stone Crab Mondays has launched at Mama Mia Italian Ristorante in Hollywood. Get three fresh stone crabs with the purchase of one specialty drink. The offer is first come, first served because of limited quantity, so arrive early. For more information, call 954-923-0555. It's a bit of a drive to Hollywood, but for
Courtesy of the Local
Drink the Bridge at the Local Craft Food & Drink
After the Bridge's monthlong craft cocktail pop-up at the Local, the duo is now a permanent fixture at the Coral Gables eatery. Now David Perez and Will Thompson have launched a new happy you series and a winter cocktail menu. During "Hoppin’ Happy Hour," weekly punch ($8), such as the plum mai tai, will be offered from 4 to 7 p.m., along with half-priced draft beers, house wines, and select cocktails. The pair will also offer a dealer's choice drink where guests choose the glassware, base spirit, and flavor profile for a custom cocktail at a discounted price. New winter cocktail drinks include "Where's Winter," made with a cinnamon-infused absinthe rinse, tiki pineapple reduction, baked apple bitters, carrot juice, and Afrohead rum; and "Spider Monkey Boulevard," made with cappalletti aperitivo and
Courtesy of the Surfcomber
Seaside Happy Hour at Surfcomber's High Tide
The Surfcomber’s new pool bar and lounge, High Tide, has launched happy hour. The outdoor restaurant and bar, nestled between the hotel and the beach, offers $6 libations including a lemon crush, Milagro margarita, white sangria, mimosas, craft beer, and $5 pisco punch. Bar bites, crafted by chef Blair Wilson, include crispy
Pubbelly's soon-to-be-opened PB Station is popping up at Garzon for a one-night-only collaboration dinner.
Courtesy of Pubbelly
PB Station Dinner at Garzon
Celebrate the ingredients and traditions of South America with a PB Station and Garzon collaboration dinner. Jose Mendin of Pubbelly's PB Station, opening in March or April, will team up with chef Guillermo Concha and Gabriela Medici to present a one-night-only menu. Offerings include
Courtesy of the Raleigh
Bucks Beer Garden With Sixpoint Brewery at the Raleigh Miami Beach
Every third Thursday of the month, the Raleigh will host Bucks Beer Garden for a night of local craft brews by Sixpoint Brewery, a backyard barbecue, and lawn games. There's no cover charge, and you can opt for an à la carte, pay-as-you-go format by purchasing tickets for food, beer, and wine (one ticket equals $1). Up the ante and pre-purchase an all-you-can-drink wristband for $30. Eats include traditional beer garden fare such as soft pretzels, sausage with toppings, fish sandwiches, veggie sandwiches, burgers with an assortment of toppings, and sides of German-style potato salad, bacon, and savoy-celery root slaw. There will also be DIY s’mores, whose marshmallows can be roasted fireside. The event runs from 6:30 to 11 p.m. RSVP via eventbrite.com.
Follow Clarissa Buch on Twitter.
Get the Food & Drink Newsletter
Our weekly guide to Miami dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.