Sometimes dining out can get too serious. That’s why chef José Mendín created Pubbelly Sushi around the idea that sharing food with friends is about having fun. Now, the five-time James Beard Award semifinalist is bringing his love for crafting creative Japanese and Latin-inspired dishes with quality ingredients and meticulous technique to Boca Raton’s Restaurant Row.
Why did you want to bring your popular Miami concept to Boca?
We believed the brand would fit in well here, and we liked the Restaurant Row location because it’s central for our guests. Plus, we have great neighbors. You can try a different restaurant every day.
What can guests expect at Pubbelly if they’ve never been?
It’s a fun, tapas-style menu. We don’t do omakase, sushi bar seating. I want everyone to sit around a table and experience the mosaic of flavors placed in the center. Grab those chopsticks and enjoy every different bite.
What have you liked most about coming up to Boca?
I love the crowd and am excited to keep welcoming guests who then become regulars. I’ve already made a lot of friends this way.
Tell us about the special “Only In” menu.
It’s a menu exclusive to each Pubbelly outpost. I’ve worked with my chefs to create a menu that celebrates that specific location. For Boca, there’s a Boca Raton roll with yellowtail, cucumber, and jalapeño crema. There’s also a Chili Salmon Sashimi with Asian pear, and a branzino prepared with cucumber salsa and truffle honey.
What are some signature Pubbelly dishes that everyone needs to try?
The butter krab roll was one of the rolls that started it all. It’s my take on a Maine lobster roll. You can’t dip nori (seaweed) in butter, so I made it with soy paper and ponzu butter for dipping. The crispy salmon roll is my interpretation of a lox bagel with cream cheese and crispy panko, and the wagyu beef tartare roll is a nod to the classic French dish with a truffle-poached egg.
We’re sure it’s hard to choose one, but what’s your favorite dish?
If I could only eat one dish, the tostones with ceviche is it. It’s not a traditional ceviche. Like my other dishes, I like to have fun. So the tostone is Puerto Rican, like me, and the ceviche is a Nikkei take with Hamachi, ginger, soy, cilantro, and yuzu. The hot tostones with the cold ceviche explain my style in one bite.
What about cocktails—what should we try?
Definitely the passionfruit mojito, because it’s so Puerto Rican. The coconut lychee martini is also a crowd favorite.
How does Pubbelly reflect your style?
It reflects the way I like to eat. I like to share food with my friends and family. That’s what I’m trying to do here.
5377 Town Center Road, Boca Raton; 561/948-3991; pubbellyglobal.com
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