Pubbelly
Hi Uncle Steve,
Saturday before last, I finally took Lauren to Pubbelly. You may recall that I mentioned in a prior email that PB Station was a spinoff from Pubbelly. Well, it's back to the OG.
Well, up until we arrived. See, I had previously been to a restaurant I thought was called Pubbelly. And it was delicious .... let's call it fusion sushi. So naturally, I made an OpenTable reservation at Pubbelly, got Google Maps directions there, parked in a nearby garage, and we walked over.
So, imagine my surprise when I walked into then restaurant I had previously visited, said I had a reservation, and told me to go two doors down. Because—the same block contains both the original Pubbelly and my prior visit Pubbelly Sushi. Needless to say, it was a new experience for me too! Surprise!
(First aside: when we walked in the correct restaurant, our first comment as we waited to be seated was, "it smells like thyme?").
In general terms, Pubbelly can be described as an Asian fusion gastropub with an industrial design aesthetic. The space is about the size of two squares with side length 24'. The front square is seating, with the back square divided between a narrow bar that runs all the way to the back and the kitchen.
We began, as now seems typical, with cocktails. I ordered the Daiquiri #3. I'd tell you what's in it, but
... well, actually, the LTE finally picked up at this concert that I'm in intermission right now, so now I know.
The #3 contains cherry infused dolin dry, cocchi ameicano, grapefruit bitters, and lime. Those first two, as I just learned, are aperitifs or digestifs, with the dolin in particular being a brand of vermouth. Unfortunately, I haven't really caught up with the rest of the gourmands on aperitifs and digestifs, which have had a lot of buzz recently among bartenders and serious drinkers.
Not sure that last phrase came out as intended.
It was served neat, so it came in an oddly short glass. It was very good, though I don't think it's a daiquiri.
Lauren ordered El Mojito Fino. It was particularly notable for the fantastic ginger brought to the glass by the house made ginger syrup. We'd highly recommend it, particularly for its contrast to more traditional mojitos so common in Miami.
We proceeded to Stage 2 with three appetizers.
The Brussels sprouts were roasted to a pleasant char and covered in bacon miso, toasted garlic and sea salt. The miso was a particular standout in the dish and distinguishes it from a number of other dishes in the roasted Brussel sprouts theme.
The pork belly dumplings were excellent, served with su-shoyu, onion marmalade, and schichimi.
The short rib gyozas were also excellent. Served with black truffle, a white corn soy, and a grana padano, it was significantly heftier than the pork belly dumplings.
Now, you may be wondering, "Stephen, where are all the fantastic pictures you take?" Well, here:
Regretfully, the food looked so good and we dug in so quick, that this was the only photo I snagged of the appetizers. And it's only the leftover sauce!
For our main course, we ordered another round of drinks and two dishes. Lauren ordered a ginger cider out of Texas. It was particularly excellent and would highly recommend it.
I ordered the Shogun, an aged sake cocktail taking cues from an Old Fashioned. It was very good and indeed the only thing that really marked it as not an old fashioned was the heavy use of cinnamon.
Our first main dish was a soft shell crab. The crab was battered and fried, halved, and served on a hot plate. It was then topped with two chili sauces and a salad of Thai basil and other herbs. This was an outstanding dish and I would highly recommend it, though I caution that the chili sauces, though delicious, were a force to be reckoned with.
A+ for plating.
Our second dish was a kimchee fried rice served on a molcajete style bowl. It was also very, very good. The most interesting bit though was that the rice was served with a soft boiled egg on top, which was stirred into the dish table-side by our server.
Finally, we concluded with dessert: strawberry bites. Essentially a strawberry cobbler served in a crock and topped with a foam and homemade ice cream. Another dish where we received instructions on how to eat.
Three last items of note. I mentioned earlier that our first impression walking in was the strong smell of thyme. And you may have noticed that on the back of the menu, with the specials, that the old fashioned barbecue had a "thyme fire". Well, that was indeed literal. As we pondered dessert, the neighboring table had a dish served to them which involved the waiter igniting a tumbleweed of thyme with a blow torch. That, was quite the spectacle.
Second, our waitress Adrienne gave us the best service I've ever had, and certainly with regards to a restaurant whose m.o. is for a table to receive service from only one staff member.
Third, Lauren and I thought they had excellent taste in music.
{P.S. The images in this post ended up breaking, so I have removed them for now.}
Saturday before last, I finally took Lauren to Pubbelly. You may recall that I mentioned in a prior email that PB Station was a spinoff from Pubbelly. Well, it's back to the OG.
Well, up until we arrived. See, I had previously been to a restaurant I thought was called Pubbelly. And it was delicious .... let's call it fusion sushi. So naturally, I made an OpenTable reservation at Pubbelly, got Google Maps directions there, parked in a nearby garage, and we walked over.
So, imagine my surprise when I walked into then restaurant I had previously visited, said I had a reservation, and told me to go two doors down. Because—the same block contains both the original Pubbelly and my prior visit Pubbelly Sushi. Needless to say, it was a new experience for me too! Surprise!
(First aside: when we walked in the correct restaurant, our first comment as we waited to be seated was, "it smells like thyme?").
In general terms, Pubbelly can be described as an Asian fusion gastropub with an industrial design aesthetic. The space is about the size of two squares with side length 24'. The front square is seating, with the back square divided between a narrow bar that runs all the way to the back and the kitchen.
We began, as now seems typical, with cocktails. I ordered the Daiquiri #3. I'd tell you what's in it, but
... well, actually, the LTE finally picked up at this concert that I'm in intermission right now, so now I know.
The #3 contains cherry infused dolin dry, cocchi ameicano, grapefruit bitters, and lime. Those first two, as I just learned, are aperitifs or digestifs, with the dolin in particular being a brand of vermouth. Unfortunately, I haven't really caught up with the rest of the gourmands on aperitifs and digestifs, which have had a lot of buzz recently among bartenders and serious drinkers.
Not sure that last phrase came out as intended.
It was served neat, so it came in an oddly short glass. It was very good, though I don't think it's a daiquiri.
Lauren ordered El Mojito Fino. It was particularly notable for the fantastic ginger brought to the glass by the house made ginger syrup. We'd highly recommend it, particularly for its contrast to more traditional mojitos so common in Miami.
We proceeded to Stage 2 with three appetizers.
The Brussels sprouts were roasted to a pleasant char and covered in bacon miso, toasted garlic and sea salt. The miso was a particular standout in the dish and distinguishes it from a number of other dishes in the roasted Brussel sprouts theme.
The pork belly dumplings were excellent, served with su-shoyu, onion marmalade, and schichimi.
The short rib gyozas were also excellent. Served with black truffle, a white corn soy, and a grana padano, it was significantly heftier than the pork belly dumplings.
Now, you may be wondering, "Stephen, where are all the fantastic pictures you take?" Well, here:
Regretfully, the food looked so good and we dug in so quick, that this was the only photo I snagged of the appetizers. And it's only the leftover sauce!
For our main course, we ordered another round of drinks and two dishes. Lauren ordered a ginger cider out of Texas. It was particularly excellent and would highly recommend it.
I ordered the Shogun, an aged sake cocktail taking cues from an Old Fashioned. It was very good and indeed the only thing that really marked it as not an old fashioned was the heavy use of cinnamon.
Our first main dish was a soft shell crab. The crab was battered and fried, halved, and served on a hot plate. It was then topped with two chili sauces and a salad of Thai basil and other herbs. This was an outstanding dish and I would highly recommend it, though I caution that the chili sauces, though delicious, were a force to be reckoned with.
A+ for plating.
Our second dish was a kimchee fried rice served on a molcajete style bowl. It was also very, very good. The most interesting bit though was that the rice was served with a soft boiled egg on top, which was stirred into the dish table-side by our server.
Finally, we concluded with dessert: strawberry bites. Essentially a strawberry cobbler served in a crock and topped with a foam and homemade ice cream. Another dish where we received instructions on how to eat.
Three last items of note. I mentioned earlier that our first impression walking in was the strong smell of thyme. And you may have noticed that on the back of the menu, with the specials, that the old fashioned barbecue had a "thyme fire". Well, that was indeed literal. As we pondered dessert, the neighboring table had a dish served to them which involved the waiter igniting a tumbleweed of thyme with a blow torch. That, was quite the spectacle.
Second, our waitress Adrienne gave us the best service I've ever had, and certainly with regards to a restaurant whose m.o. is for a table to receive service from only one staff member.
Third, Lauren and I thought they had excellent taste in music.
{P.S. The images in this post ended up breaking, so I have removed them for now.}
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