April 16, 2014

For Pubbelly fans who observe Good Friday


Fish Shack Menu Offered All Night In Honor of Good Friday Holiday

In honor of Pubbelly fans who observe Good Friday, and for those who simply love the new fish shack pop-up at PB Steak, Pubbelly Boys Andreas Schreiner, Jose Mendin and Sergio Navarro will extend the hours of PB Fish (normally weekdays from 5 p.m. – 7 p.m.) to encompass all of Happy Hour and dinner service, from 5 p.m. – midnight, this Friday, April 18, 2014. PB Steak’s regular dinner menu will also be offered.

Inspired somewhat by the ocean side seafood shacks of his native Puerto Rico, Chef Mendin creates a menu of mouthwatering raw bar, snacks and sandwiches, including a Raw Shack ($1-MP) with choices such as dollar East Coast Oysters with Ponzu mignonette; Little Neck Clams with green Tabasco sangrita and PEI Mussels “a la chalaca”; as well as stone crab claws, a ceviche of the day, Tuna Tartare Sliders with ginger, sea lettuce, tofu mayo; Black Bass Crudo with miso lime vinaigretta, pecans and palmitos, or Mendin’s famous Taquitos.

Shack Snacks ($7-$22) boast cravables including Croquetas de Seafood with lobster coral aioli; New England Clam Chowder Dumplings; Crispy Clam Bellies with lemon, and spicy coleslaw; and Miso Black Cod in butter lettuce wraps with pickles and kataifi. Shackwiches ($9-$22) are available in half or full size with fries and such as Maine Lobster with celery and yuzu; Fried Clams with coleslaw and lemon; Calamari or Shrimp Po’ Boy topped with coleslaw; and a Grilled Local Mahi Club. They will also offer a PB Fish Locals Catch of the Day, based on what fisherman bring in that morning and what chef is inspired to create.

For both PB Steak and PB Fish, Beverage Director Ashley Danella, and her team of talented mixologists serve-up a collection of expertly crafted cocktails utilizing top-quality local herbs, spices, house-made infusions, bitters and tonics. Danella’s menu boasts rum-based concoctions in honor of PB Fish, as well as throwbacks to the classics ($12) such as French 75 – gin, lemon and Champagne, and Negroni Sbagliato – Campari, sweet vermouth and prosecco. Cocktail geek, PB Steak signatures ($12) such as Roquette Fuel – gin, fresh arugula, lemon, cracked black pepper; Desert Nectar – blanco tequila, fresh pressed apple, lime, local honey, and sea salt; and Scarlet Letter – vodka, homemade cranberry jam, bitters, and seltzer also delight. Available at the bar Monday through Friday from 5pm-7pm, Happy Hour offers half off spirits, craft beers and wines by the glass.

PB Fish pop-up is located at PB Steak, at 1787 Purdy Avenue in the Sunset Harbour area of Miami Beach. Hours of operation are Monday through Friday from 5 p.m. – 7p.m. PB Steak’s normal Happy Hour menu is also offered from 5 p.m. – 7 p.m. weeknights, and 4 p.m. – 7 p.m. weekdays. PB Steak serves dinner seven days a week from 6 p.m. – midnight. Reservations are available through,, and by calling the restaurant. Municipal parking available. Telephone: 305 695 9550.

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