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PB Steak, the fifth restaurant by Pubbelly Restaurant Group, opens
Thursday, January 10. I was invited to one of the two “friends and
family” dinners, where staff are given a “dress rehearsal” before paying
customers converge on the establishment.
Pubbelly concept, the staff will likely have to hit the ground running
come opening day, so these “f&f” nights are important training
tools. As far as dress rehearsals go, this evening went smoothly. Our server was knowledgeable, pointing out favorite dishes, explaining preparation, and answering questions on everything from decor to ingredients. Water was refilled and plates were cleared almost immediately.
The old Joe Allen space has been completely transformed. Yes, the concrete dog still greets guests, but the entrance has been moved to the street instead of the long walkway on the side of the structure.
Read also:
– Pubbelly Team to Open PB Steak the Second Week of January
Rustic
wood tables have been added for outdoor seating, and the interior is a warm and lively space with exposed wood beams and concrete. Chalkboard walls note specialty cocktails and desserts, and the room is filled with inviting copper
hues. Pubelly fans will instantly feel at home, and “newbies” will be charmed.
At about 100 seats, PB Steak is by far the largest restaurant in the PB stable, but it’s still intimate, with the room divided into two sections, including a large and lively bar meant for having a few drinks, some light bites, or an entire meal.
The food is decadent. Everything is meant to be shared, including steaks, which are served sliced unless you state otherwise. That means that two people can easily split one of the naturally-raised certified Angus beef entrees ($19-$60), leaving room to pick and choose from the multiple starters (some of which may look familiar to Pubbelly regulars), raw bar items, and sides (which are interesting “takes” on traditional steakhouse sides).
PB Steak will serve dinner Sunday – Thursday from 5 p.m. to midnight; 5 p.m. to 1 a.m. Friday – Saturday, with plans to open for lunch shortly.
Blue crab bread pudding is a savory custard, served with a side of Old Bay hollandaise ($18).
Florida heirloom tomatoes with burrata, watermelon, Thai basil, and dry miso ($15).
Traditional New England lobster roll on buttered potato roll ($8).
Fourteen-ounce, grass-fed strip loin from Harry Ranch in California is seared at 1500 degrees.
Miso roasted black cod with house made pickled vegetables ($25).
Porcini macaroni and cheese ($13).
Brussels sprouts with bacon and miso ($9).
Warm cinnamon bun bread pudding, topped with ice cream.
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