Pubbelly Celebrates Five Years With Revamped Space and Menu
South Beach staple Pubbelly is celebrating its fifth anniversary this month by re-working the restaurant’s interior and refreshing the menu with new dishes.
The transformation, dubbed Pubbelly 5.0, feels a bit more grown up than its predecessor. The dining room itself feels larger, with white tiles on the walls, a new central mirror on display, and custom-built service stations. The communal table that was a central element of the space is now gone and the kitchen got a revamp too and now features more space for the chefs to work their magic.
As for the menu, the yuzu, truffle oils, ponzu sauce and soy ingredients aren’t as prominent anymore and it also features a wider selection of larger dishes compared to its old tapas style menu. New main dishes include Coho Salmon with an everything bagel crust, fromage blanc, concasse tomatoes, caper vinaigrette; Short Rib made with green curry, duck fat potatoes, grilled cabbage, hazelnuts, radish, roasted ginger jus; Florida Lobster with porcini, kaffir lime butter, maetake, pumpkin and Duck a la Grape with duck magret, white grape shiro teriyaki, cauliflower, aleppo pepper, saba, red grape and duck jus.
Along with the mains some new pasta dishes like a Rabbit Mezzaluna with braised escargot, mustard, leeks, pistachios, samphire and a Corn Soup Agnolotti with shortrib brodo, black truffle butter and froth. For dessert the new CB&B made with Mexican chocolate mousse, peanut milk anna cotta, banana, brioche brownie; Apple Pie Clafuti apple jam, vanilla foam, graham streusel; and our favorite Leche Frita with butternut squash, fried milk, egg nog foam, pumpkin seed; make sweet new additions to the menu.