Crispy fried veal brains

In CHEFSFEED

 

“Not always on the menu but Chef Mendin does them with different sauces and preparations throughout the year. They are always great!”  Chef Brad Kilgore

 

Also at Pubbelly:

 

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KIMCHEE FRIED RICE

“This is a whole bunch of goodness in one bowl: fried rice, pineapple, a fried egg, and spice! The idea of using pineapple in this dish is extremely innovative and, surprisingly, it all works so well together.”

Paula DaSilva

Chef Paula DaSilva
3030 Ocean

JAPANESE AMBERJACK

“The guys at Pubbelly have a lot of delicious dishes on the menu, but this one is my favorite. The Japanese amberjack has this great lemongrass sauce on it, and they garnish it with a powder made of caramelized hazelnuts and sea salt—yum!”

Alberto Cabrera

Chef Alberto Cabrera
Bread & Butter

PORK BELLY

PORK BELLY

“This dish—pork belly with kabocha, butterscotch miso, and corn powder—is one of my all-time favorite pork belly dishes. The sweet, crispy skin and the delicious, fatty pork are unbeatable.”

Joel Huff

Chef Joel Huff
Consulting Chef

ROCKSHRIMP ROLL

ROCKSHRIMP ROLL

“This little piece of heaven is a play on the classic lobster roll but with a belly kick. Made of crispy rock shrimp tossed in a spicy aioli on a very soft, warm roll, I can’t help but smile after the first bite.”

Todd Erickson

Chef Todd Erickson
Haven

PORK BELLY & SCALLION DUMPLINGS

PORK BELLY & SCALLION DUMPLINGS

“Every single one of these dumplings are handcrafted, and when you bite into them, you just know. My hat goes off to whomever makes something by hand.”

Adrianne Calvo

Chef Adrianne Calvo
Chef Adrianne’s Vineyard Restaurant & Wine Bar

MCBELLY

“This is a succulent slab of barbecued pork belly on a potato roll with kimchi. It’s a heart attack-inducing sandwich. Fantastic.”

Michael Gilligan

Chef Michael Gilligan
Consulting Chef

DATES AVEC CHORIZO

DATES AVEC CHORIZO

“Pubbelly is the coolest hangout in Miami, and these dates are the best I have had in this city. They’re delicious! Their sweetness combined with the smoky chorizo is amazing.”

Antonio Bachour

Chef Antonio Bachour
St. Regis Bal Harbour Resort

TUNA PIZZA

“Slices of tuna sashimi dressed with aioli on a crispy wood-fired dough. It’s umami/savory and, in my opinion, brilliant.”

Juliana Gonzalez

Chef Juliana Gonzalez
Barceloneta

PORK CHEEKS

PORK CHEEKS

“Really tender cheeks with the perfect mix of tzatziki sauce and pine nut butter. Go hungry so you have room to taste the complete menu!”

Santiago Gomez

Chef Santiago Gomez
Cantina La Veinte Miami

UDON CARBONARA

UDON CARBONARA

“The Pubbelly boys’ first brunch didn’t disappoint! Carbonara anything is perfect but flip it into udon noodles and you got me.”

Jorge Ramos

Chef Jorge Ramos
Barley an American Brasserie

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