Fans of Pubbelly and Pubbelly Sushi rejoice - the empire is about to introduce its newest endeavor: PB Steak. Andreas Schreiner, Sergio Navarro and Jose Mendin, the trio who've created a whopping five concepts since 2010, are the brains behind a meaty new eatery.
The newest concept will open its doors the second week of January 2013 at the space previously occupied by Joe Allen and Georgia's Union - 1787 Purdy Avenue in Miami Beach. The team plans to serve up premium steak, sides, salads, an extensive raw bar and craft cocktails to the South Beach set.
In the past two years, the team has opened Pubbelly, Pubbelly Sushi, Barceloneta (with a second location soon to open in South Miami) and Macchialina Taverna Rustica. Yeah, it's exhausting just listing 'em.
The company's culinary director, Chef Jose Mendin, is the man behind the new spot's menu. Their eats will include premium cuts of steak, fresh fish, a la carte sides and small plates - in the Pubbelly tradition.
The Mendin team, including Chef Sergio Navarro and pastry chef Maria Orantes, plan to use local ingredients and seasonal products for their ever-changing menu. Their steak selection will include naturally-raised, certified Black Angus beef, some dry-aged, all ranging in price from $19 to $60. Steaks will be broiled at 1,500 degrees, then finished them with sea salt and served with house-made grained mustard miso sauce. They'll have a 10 oz butcher steak, a 12 oz skirt steak, an 8 oz filet mignon, and a 22 oz wagyu beef cowboy from Jackman Ranch, Florida, among others. There'll also be sauces including bordelaise, smoked teriyaki, shiso bernaise and truffle soy.
In addition, they'll offer a raw bar featuring daily oyster selections. The bar, with prices ranging from $2.50 to $15, will also offer jumbo lump crab cocktail with creamy ginger, bibb and ikura and yellowtail ceviche tacos with avocado, corn miso and crisp bibb lettuce.
The rest of the menu will include unique small plates from $5 to $17, including steak tartare sliders with sirloin, frites, truffle and parmesan and salads from $10 to $15, including a Florida heirloom tomato salad with domestic burrata, watermelon and Thai basil vinaigrette.
Orantes' dessert menu will serve up sweet treats like cinnamon roll bread pudding with house baked cinnamon rolls, cinnamon glaze, and vanilla ice cream; PB & J, aka peanut butter panna cotta with peanut caramel and pickled grapes and French toast sticks with bacon maple, banana foster's glaze, and raspberry jam dipping sauces.
Let's not forget booze. The cocktail program will be spearheaded by Ashley Danella, formerly of Hakkasan. Their mixologists will serve up craft cocktails, including classic favorites like the French 75 with gin, lemon and Champagne and the Negroni Sbagliato with Campari, sweet vermouth and prosecco; as well as specialty drinks like the Desert Nectar with blanco tequila, fresh pressed apple, lime, local honey, and sea salt.
Designed by co-owner Navarro, the new spot's layout will feature an exposed wood beam ceiling, low ambient lighting and reclaimed wood-lined walls. The space is 2,000 square feet, with 90 seats. They'll also offer a 16-seat communal table.
The eatery will serve dinner Sunday through Thursday from 5 p.m. to midnight and Fridays and Saturdays from 5 p.m. to 1 a.m., with plans to open for lunch in the future.
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