PB Steak in Miami Beach: The Pubbelly Trio Strikes Again

To view a slideshow of PB Steak, click here.

Steaks are first charred on a gas grill, which burns and blazes with hickory wood. They are finished in the broiler, heated to about 1,200 degrees. The resulting flesh features a coal-black crust and succulent interior. On one visit, the rib eye — paired with an excessively dense, bland shiso béarnaise — lacked seasoning. On another evening, the butcher steak — coupled with an earthy, potent black truffle soy sauce — oozed with meat juices and the delectable scarlet remnants of blood. That butcher cut, the most affordable steak on the menu, was impeccable.

For dessert, there is chocolate soufflé, apple pie, and an item oddly named texture de fruit. Twenty-one-year-old pastry chef Maria Orantes — who worked under Michelle Bernstein at Michy's and Crumb on Parchment — pipes a raspberry sponge onto a platter and studs the foam-like fuchsia mass with fresh berries, spun sugar, and lychee sorbet. But the dish emits a crackling sound as it approaches the table. The popping grows louder in the mouth. Nostalgia glides in; Orantes finished the dessert with a childhood classic: Pop Rocks. Much like the Pubbelly restaurants, this treat is not only a good time but also a well-constructed triumph.

Steak tartare sliders
Steak tartare sliders

Location Info

Map

PB Steak

1787 Purdy Ave.
Miami Beach, FL 33139

Category: Restaurant > American

Region: South Beach

Details

PB Steak, 1787 Purdy Ave., Miami Beach; 305-695-9550; pbsteak.com. Lunch Monday through Friday noon to 3 p.m.; brunch Sunday noon to 4 p.m.; dinner daily 6 p.m. to midnight.

Steak tartare sliders $5

Florida heirloom tomato salad $15

French onion soup dumplings $14

Rib eye $39

Texture de fruit $8

To view a slideshow of PB Steak, click here.

Three bacon boys run six restaurants. What sets their brand apart, though, is that all six locations could also easily succeed on their own.

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1 comments
bushiurami
bushiurami

I've passed by Barceloneta (South Miami). It definitely aims for a target market and very much is a concept place. The big turn off to me is that the doors are left wide open at all times - presumably to create the vibe of a Spanish pub and tapas place. But allowing the flies free access isn't really so great. Who wants to bat flies away from their tapas?? The owners think it's so cool to have a Barcelona vibe. - It is, without the open doors.

 
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