You know what they say...
One good Pubbelly begets another. And another. And another.
And... another.
Brush up on your accent for L’echon Brasserie, a charming French-leaning bistro from the Pubbelly team dishing up killer ocean views with a side of foie-gras-and-Nutella toast, opening this Friday at the Hilton Cabana Miami Beach.
Pubbelly. Always nice to see them pop up with a crazy new concept. And the latest entry in their empire is the biggest to date—it fits 150 people. You’ll find the usual suspects here: butcher-block tables, blackboard walls and whatnot. But they’ve also included a covered patio that faces the ocean and two waterfalls for good measure. Solid move, PB.
Seems like a perfectly good waste of a waterfall to go it alone. So come with a bunch of friends or a Francophile who’s a bit, uh, flexible. Because these guys aren’t exactly sticklers for rules. Start with a round of French Ticklers (vodka, Dolin genepy and bubbles over ice) at the bar, and then move on to a table on the patio. Cover it with things like foie-gras-and-Nutella toast, côte de boeuf and pan-roasted veal brains. And then just... go for it.
To be clear, we’re referring to the small plates.
One good Pubbelly begets another. And another. And another.
And... another.
Brush up on your accent for L’echon Brasserie, a charming French-leaning bistro from the Pubbelly team dishing up killer ocean views with a side of foie-gras-and-Nutella toast, opening this Friday at the Hilton Cabana Miami Beach.
Pubbelly. Always nice to see them pop up with a crazy new concept. And the latest entry in their empire is the biggest to date—it fits 150 people. You’ll find the usual suspects here: butcher-block tables, blackboard walls and whatnot. But they’ve also included a covered patio that faces the ocean and two waterfalls for good measure. Solid move, PB.
Seems like a perfectly good waste of a waterfall to go it alone. So come with a bunch of friends or a Francophile who’s a bit, uh, flexible. Because these guys aren’t exactly sticklers for rules. Start with a round of French Ticklers (vodka, Dolin genepy and bubbles over ice) at the bar, and then move on to a table on the patio. Cover it with things like foie-gras-and-Nutella toast, côte de boeuf and pan-roasted veal brains. And then just... go for it.
To be clear, we’re referring to the small plates.
