Pubbelly Sushi Launches Suns Out Buns Out Menu
We definitely do not need another reason to check out the widely loved Pubbelly Sushi, but lo and behold we have found another one!!
Led by five-time James Beard Foundation Award nominee, Jose Mendín, Pubbelly Sushi, with locations in Aventura, Brickell, Dadeland and Miami Beach, will offer a limited-time-only menu called “Sun’s Out, Buns Out,” featuring four bao buns stuffed with creative, flavorful fillings. Each bao will be priced around $12 and will be available during all business hours, starting Sept. 3 through Nov. 30.
The four new bao combine everything the world has grown to know and love about the Pubbelly Global restaurant group: a commitment to fun, freshness, creativity and quality. Each bao will offer guests unique and exciting textures and flavors while respecting the traditional street food snack.
“I have always been inspired by foods that pack big flavors into one or two bites,” says chef Mendín. “Bao are like sushi in that way — every bite has to be the perfect mix of flavor and texture. I’m can’t wait to share these four new bao with our Pubbelly Sushi fans.”
The “Sun’s Out, Buns Out” menu will highlight four new bao creations from chef Mendín. The Arana Bun is visually stunning, with the fluffy bao stuffed with buttermilk-battered softshell crab for an Instagram-worthy look. The bun is topped with a salad of fresh mint and basil, pea tendrils, cilantro and pearl onion slices dressed with papaya sauce, and the entire dish is drizzled with red curry sauce.
Our favorite was divine the Buffalo Chicken Bun, the perfect snack for the start of football season, mixing American and Asian flavors in a two-bite treat. Buttermilk-fried chicken tenders are drenched in zingy hot sauce and topped with crunchy pickled carrots, blue cheese crumbles and topped with chives. This bun will make you do the happy dance at your table from sheer foodgasmic delight!
The Porkbelly Bun pays homage to the bao’s traditional flavors, stuffed with seared, braised pork belly, glazed with sweet hoisin sauce alongside cucumber pickles and pearl onion slices. It’s topped with chopped kimchi for heat, as well as scallions and sprinkled with sesame seeds.
Chef Mendin is proud to also present a vegetarian option, the Shiitake Bun, filled with shiitake mushrooms sautéed in butter and black garlic, topped with crispy fried shallots, chives, pea tendrils and crowned with tofu cream.
We tried all the buns and there is a wonderful one for all. Perfect to pair with their exotic cocktail menu and superb menu.