Small Kingdoms: The Pubbelly Boys and Their Culinary Empire in Miami

Small Kingdoms: The Pubbelly Boys and Their Culinary Empire in Miami

We are well-aware that being an operator with just one concept isn’t easy. Then it often takes years of hard work, blood, sweat and tears to expand to a culinary empire with several concepts. 

Foodable’s Small Kingdoms series highlights the restaurant groups, whether they are emerging or well-established. with multiple successful concepts in one specific area.

The Pubbelly Group is based in Miami and has three founding partners. Often referred to as the Pubbelly Boys, Chef José Mendín, Andreas Schriner, and Sergio Navarro– have a Small Kingdom of restaurants in South Florida that foodies, especially those that love pork, can’t get enough of.

Pubbelly Noodle Bar, Pubbelly Sushi, Pawn Broker, PB Ysla, and even the Food Republic, a restaurant which is on Norwegian Cruise Lines­– are all operated by the Pubbelly Boys.

We decided to sit down with Chef José Mendín to learn what it takes to create multiple thriving concepts and what advice he has for inspiring restaurateurs.

Read More

Quick Six With...Multi-James Beard Award Semifinalist Chef José Mendín

Quick Six With...Multi-James Beard Award Semifinalist Chef José Mendín

By Mae Velasco, Custom Content Editor

José Mendín is no stranger to Foodable, and neither are the Pubbelly Boys. The Pubbelly Restaurant Group, which consists of three chefs who are a triple threat taking over tastebuds all across Miami with multiple successfully-launched restaurants, has founding partner and Chef José Mendín manning the helm at their namesake establishment, Pubbelly

This Asian-inspired gastropub is a favorite for crowds craving small pork plates paired with craft beer and wine, but what more can we learn about the creative genius leading the Pubbelly kitchen? Mendín was born into a family driven by food, his parents being self-proclaimed food enthusiasts and his great-grandmother a cooking instructor. While he never made cooking a passion until he left for college, the talent was clearly in his blood.

Read More

How Michael's Genuine and Pubbelly Paved the Way

Interior of Pubbelly | YELP, Ian T. 

Interior of Pubbelly | YELP, Ian T. 

Miami has some of the lowest social scores from data pull from the RSMI. However, two restaurants that are Foodable Top 25 Miami veterans, Pubbelly and Michael's Genuine (this month's no. 7) both are restaurants that Miami residents and visitors can't get enough of. Both of these restaurants feature a gastropub atmosphere, without the greasy bar food. Is the relaxed gastrobar experience a reason for their success? More South Florida restaurants are revamping their decor to mimic American Gastropubs.

The fine-dining chef, Albert Cabrera, decided to open Bread + Butter. This Coral Gables restaurant offers traditional Cuban dishes, but in an American style gastropub. The Spanish eatery, Bulla Gastrobar offers a fine dining experience, but in a fun, energetic and more laid back atmosphere. Have consumers had enough with stuffy fine-dining atmospheres? Is this why the more relaxed gastrobar look and feel is becoming so popular? Read More

Small Kingdoms: Emerging Powerhouse Concepts Break Through

Small Kingdoms: Emerging Powerhouse Concepts Break Through

The restaurant industry is, of course, made up of a vast array of segments – from QSRs and fast food to fast casual and casual to fine dining. But, like microbrands, let’s not forget about the underlying pockets within these segments that truly color the American dining experience. Small Kingdoms are just that – a mainstay in the foodie hierarchy. Small Kingdoms are restaurant groups – some emerging, some well-established – that are notable in specific areas of the country. Lettuce Entertain You, for example, is synonymous with the Chicago area and Union Square Hospitality Group has been feeding NYC with new concepts for years. Small Kingdoms helm multiple concepts under their name, and though each concept may be similar in style and influence, they typically range from fine dining to upscale casual and even fast casual, making no two experiences the same.

“As operators start to seek out local connections with social, it only seems fitting that chefs and brands are developing a local or regional approach,” said Paul Barron, industry expert and Founder & CEO at Foodable and DigitalCoCo. “Customizing offerings and creating a local connection that is very strong with consumers, these Small Kingdoms have an interesting position over big brands.”

Read More

Table 42: PB Steak Brings the [Miami] Heat [VIDEO]

If you're a local foodie, you know of the Pubbelly boys. With six successful restaurants under their belts, the three-man empire is taking over the town with a variety of different segments - tacos! sushi! steak! and more (some of which have made our Foodable Top 25 Miami list for two months in a row). The tie-in? All of their concepts infuse their signature flavor.

In this episode of Table 42, Paul Barron makes his way to PB Steak, the namesake South Beach steakhouse that serves up classics like bacon and egg, but with a twist. Join Paul as he gets a sneak peek at how Chef Mendin makes one of the restaurant's signature dishes: homemade bacon confit, made from pork belly and marinated for nearly two days before being smoked for six hours. Is your mouth watering yet? Make sure to catch the full episode below! And while you're at it, make sure to check out some of our other Miami Table 42 episodes: Eating House and The Federal.