| Deals |

Pub-Shaker Miami Spice Pop-Up: Pubbelly and Broken Shaker Collaborate

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

Every year when the culinary clock strikes Miami Spice, the Pubbelly Boys have something cooking besides their own three-course, prix-fixe deals. Last year, they joined forces with sushi master Makoto Okuwa for a one-night only event that sold out. The year before that, friends Giorgio Rapicavoli and Jose Mendin kicked it in the kitchen in the first Miami Spice pop-up.

We assumed this year's collaboration was the first of three mash-up chef dinners in which Mendin and Brad Kilgore of J&G Grill gave foodies a glimpse into their menus with six courses. We were wrong.

Pub-Shaker, a special one-night only collaboration between Broken Shaker chef James Seyba and Mendin takes place next Wednesday, August 27, at Pubbelly. And that's not all. Bar Lab Boys and the mad scientists behind the Broken Shaker -- Elad Zvi and Gabriel Orta -- will be mixing cocktails to pair with every course.

See also: The Great of Miami Spice 2014, Part Two

There are two menus for the evening: dinner and drinks. Each costs $33 per person (excluding tax and gratuity) and may not be sold separately. Actually, tickets for the event must be purchased in advance.

We hear they are selling out quickly, so better get to it. But before you buy, you might want to check out the menu below, which consists of four cocktails and four courses. Courses are broken up into aperitif (to go with your aperitifs), dumb-lings, broken bellies, and veggies.

Here's what you'll be eating and drinking:


Beer Belly Aperitif: Lager beer with Lillet Rose, honey ginger and Broken Shaker bitters with pork belly

MSG Margarita: Tequila infused with Old Bay, fresh lime juice with agave and homemade spicy salt

Botanical: Lemongrass and tarragon from the Broken Shaker garden, fresh lulo, citrus and dry gin

305 Old Fashioned: Fresh Thai coconut with fish sauce reduction, pina colada bitters and bourbon whiskey



Gulf Coast kamasu "poke" seaweed toast with ginger, shiro, miso, pistachios, orange blossoms and pickles sea beans

Housemade whipped organic cow milk ricotta with Kendall mangos and Tabasco peppers from Broken Shaker garden

Mary's ranch suckling pic crispy rilletes (steamed brioche, Homestead pickles mustard BBQ sauce)


Cape Canaveral royal red shrimp "po boy" dumplings with bacon pickled corona farms okra and Old Bay mayo

"Ratatouille" dumplings: Homestead eggplant, summer squash, tomato amazu and zucchini blossoms

Broken Bellies

Gochujang lamb belly with calabaza-coconut puree and Paradise Farms herb salad

Jackman ranch wagyu beef belly pastrami: daikon sauerkraut, mustard jus, rye roasted carrots

Side - Veg - Extra

Corona farms blue oyster mushrooms with huitlacoche, soy butter, confit pearl onions and local corn

Pub-Shaker takes place next Wednesday, August 27. There are two seatings available (7 p.m. and 9:30 p.m.) Dinner consists of a family-style meal and cocktails to match for $66 (excluding tax and gratuity). Tickets can be purchased at pubbellyboys.com.

Follow Carla on Twitter @ohcarlucha

Follow Short Order on Facebook, on Twitter @Short_Order, and Instagram @ShortOrder.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.