I am happy to report that the fourth installment from the Pubbelly group is absolutely delicious! I have been twice already this month and can say with absolute certainty that right now this is my favorite of the group for one main reason: the steak tartare sliders (pictured above). Toasted buttered salted buns filled with crispy skinny fries, a hint of truffle, parmesan cheese and a perfectly seasoned steak tartare… To me it was this amazing taste explosion that wasn’t too overpowering or too much of anything, it was just perfect. Ummmm…anyway, I have obviously gotten a little carried away there, so let’s move on to the other delicious dishes we tried!
I was actually hesitant to have the steak tartare the first time around and decided to skip it in favor of another dish, although I’m obviously glad I decided to try it the second time I went. One of the dishes I had both times was the pork cheek ravioli. The same reaction I had when I bit into the steak tartare slider, I had with this little dish. During my first visit this was my favorite dish, but of course during this last visit it was bumped down due to my discovery of the steak tartare sliders.
Coming in third place was the homemade bacon confit. One of my friends had the following reaction, which I think on its own is enough:
It’s that good. I just died.
All the ingredients came together nicely and it was all very tender and well cooked.
Other dishes we had both times and loved: ceviche taquitos, foie gras brulée, PB brussels sprouts and French toast sticks.
The ceviche taquitos are small and fresh, a nice break from the other heavier dishes.
The taste of this foie gras mousse, to me, is not as heavy as other foie gras plates I have had, and the brulée part with the salt on top just pulls it all together. The brioche it comes with is delicious and personally I didn’t even think it needed raspberry marmalade on the side. I recommend that you order more bread since those two rolls aren’t enough to enjoy the mousse.
The PB brussels sprouts are sweet and well cooked, with a nice caramelized flavor.
The French toast sticks with dipping sauces were delicious. People were very eager to try them!
If you have room for more dishes, I would also recommend trying the French onion soup dumplings and the polenta.
The French onion soup dumplings we tried more out of curiosity than anything, because it’s exactly what it sounds like, dumplings filled with onion soup. They’re good, but quite heavy.
The polenta was good, a nice accompaniment for the steak.
Now about the meats… I was not impressed. The lamb was well cooked and tender, but it was way too fatty. The Kansas City steak that was recommended to us I did not care for, but one of my friends said it was just how she likes her steaks, so I guess it really is a matter of personal opinion. When I go back I am ordering the rib eye, which is one of my favorite cuts. P.S. The steaks come sliced, which makes them perfect for sharing!
Finally, drinks! Unlike most of the restaurants in the Pubbelly group, this one has a liquor license (Barceloneta does as well). Both times I went I ordered the Chef’s Old Fashioned, it’s made with rum instead of bourbon and it was very, very good. (If you’re not a fan of rum, the regular old fashioned is just as good.)
Here are some pictures of the restaurant itself:
Totally random, this weekend is the Food Network South Beach Wine & Food Festival and who did we spot eating at PB Steak? Chef Rocco DiSpirito!
- The menu on the website is outdated (as of 02/22/2013), so I have included above a picture of the menu (apologies for the poor lighting)
- The ambiance is very lively and energetic, great music playing
- Reservations accepted
- Address: 1787 Purdy Avenue, Miami Beach, FL 33139 (one block before the Pubbelly Sushi)
- Street parking (I don’t remember if they offer valet, but the restaurant across the street does)
- Telephone: 305-695-9550
- Email: email@example.com
- Website: www.pbsteak.com
- Hours: Dinner: Monday-Sunday, 6:00PM-12:00 AM; Lunch: Monday-Friday, 12:00 PM-3:00 PM; Weekend Brunch: 12:00 PM-3:00 PM
I have plans on returning next month, so I’ll keep you posted on any updates!
P.S. For my post on the original Pubbelly, you can find it here.