Pubbelly Noodle Bar Miami Beach Introduces Revamped Menu

Under the masterful vision of celebrated Chef Jose Mendin, Pubbelly Noodle Bar, the city’s first Asian-inspired gastropub, has rolled out an exciting new menu. Known for establishing the Sunset Harbor area as one of the hottest neighborhoods in Miami Beach, Pubbelly Noodle Bar delivers a next-level dining experience that bends the rules of culinary genres with its innovative fare and hip ambiance.

 Since opening, Pubbelly Noodle Bar has seamlessly fused Puerto Rican-born Chef Mendin’s Latin influences with Asian flavors for a menu of shareable plates that are flavor-forward and appealing to a range of palates. Now, the restaurant is offering a fresh interpretation of this by way of a revamped menu that separates the menu into two main sections – Not Noodles and Noodles – and smaller sections what include Our Bao and Dim Sum. For those who love both Noodle Bar and adjacent Pubbelly Sushi, options are now limitless. Each restaurant – within feet of one another – offer both menus which allow diners to mix-and-match dishes for a meal that resembles that of a modern Asian market.

 The restaurant’s refreshed menu features new Not Noodles selections including Creamy Polenta with cultivated mushrooms, marsala jus, and poached egg; Veal Brains “Meuniere” with blue crab tartar, black butter and sprouted salad; and an indulgent Presa Iberica – Jabugo shoulder, coffee miso, potato, Fromage blanc, and kale. For Mofongo lovers, Chef Mendin has added a second iteration to this adored menu item. Diners can now opt for a rock shrimp with salsa al ajillo mofongo in addition to the original pork belly, shoju broth and braised ginger version. New Noodles offerings include a seasonal Stone Crab Fettucine made with miso citrus butter, jalapeno and bok choy leaf and an inventive culture mashup – Clams Carbonara. This flavor-filled pasta dish served atop a half shell combines La Quercia guanciale, cured clams, and dashi butter.

 Bao, or bun, selections offer something for everyone and feature hearty options such as the Lechon Asado ($16) – suckling pig, mojo aioli and chicharron and the Pork Belly ($15) made with butterscotch miso and corn powder. Meat-less versions include Baby Shiitake ($10) made with black garlic, soy, crispy shallot, and tofu aioli and the Softshell Chili Crab ($18) with red curry, basil salad, nuoc cham, and hazelnuts.  To round out the meal, guests are invited to choose from a comprehensive Dim Sum menu that includes Tofu & Ricotta Ravioli ($15) – pistachio brown butter, cured yolk and pumpkin seeds and Duck & Foie Dumplings ($19) featuring black pepper, balsamic butter, and Grana Padano. Loyal customers need not worry, the beloved Spicy Beef Dumplings, Short Rib Gyozas, and Corn Soup Agnolotti are still available.

Mendin’s signature Pubbelly Noodle Bar standouts remain on the menu and include Dates Avec Chorizo ($12) – goat crema spicy tomato and smoked bacon; Pubbelly Ramen ($19) – lemongrass broth, pork belly, and bean sprouts; and Mofongo Ramen ($19) – chicken broth, cilantro, Pollo Frito and sofrito; and Uni Pasta ($23) – harissa butter, dried tomato, horseradish, and pan rayao.

 For diners who can’t decide, the Omasake Tasting, a nine-course Chef-selected menu plus dessert, is available for $65 per person. Whether opting for a chef’s tasting or choosing a la carte, diners are encouraged to save room for desserts which have been handcrafted by acclaimed Food Comma Hospitality Group Corporate Pastry Chef Maria Orantes. Selections include Chef Orantes’ signature Chocolate Miso Bread Pudding consisting of brioche and chocolate miso custard, chocolate crumbs, peanuts and dulce de leche; Coco Loco – compressed pineapple, spiced blondie, brown butter streusel and textures of coconut; and Mason Jar filled with dulce de leche mousse, streusel, strawberries, and matcha brûlée foam.

 Pubbelly Noodle Bar is located at 1418 20th Street on Miami Beach. Dinner is served Sunday-Thursday from 6 PM to 11 PM, Friday and Saturday from 6 PM to midnight. Sunday brunch is served from 11 AM to 4 PM. Telephone: (305) 532-7555.

Zulma Torres

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