The New Menu at the Reopened Pub & Kitchen

31_Pub&Kitchen_Mike Arrison

Pub & Kitchen reopened Tuesday after two-weeks of renovations. It was much more than a coat of paint as the popular bar at 20th and Lombard installed a new kitchen and a new chef. Now in command is Eli Collins, who comes from Daniel Boulud in New York where he was executive chef of DBGB.

Collins first menu is no limited affair. The menu offers fifteen plates plus shellfish, cheese and snacks. There is still a burger on the menu, this one clocking in at $13.

RAW SHELLFISH

OYSTERS

east beach blonde, ri 16 1/2 DZ | sunhollow, wa 18 1/2 DZ
LITTLENECK CLAMS : wellfleet, ma 9 1/2 DZ

CHEESE

bijou, vt
stilton, gb
aldan’t blessing, pa
14

SNACKS

SALT COD : ham & peas 8

OYSTER & BEEF TARTARE : toasted seaweed brioche 9

PICKLED BEETS : puffed grains & stilton 5

TRIPLE COOKED CHIPS : aioli 6

UNI & CRAB TOAST : fresno chile 12

PLATES

OLIVE & FENNEL BREAD : black grape & cippolini 6

CRUDITE : raw & crispy vegetables, almonds, bagna cauda 10

YOUNG LETTUCE : rhubarb, radish, sunflower seed  7

WHITE GARLIC SOUP : soft egg, morel, makefield cheese 8

SHRIMP COCKTAIL : rémoulade, coriander 11

CAPE COD MUSSELS : chorizo verde, beer 12

BONE MARROW : red onion, black pepper, parsley 15

PABBIT CAMPAGNE : pistachio, shisito pepper, mustard 10

VEAL TENDER : black olive, smoked egg, albacore, dandelion 11

RED FISH : asparagus, hon-shemiji, spring onion, meyer lemon 21

AGED PEKIN DUCK : black & white barley, pickled onion, apricot, salmis 26

SMOKED SALMON : fresh garbanzo, dill, buttermilk, blood orange 22

FLAT IRON STEAK : oxtail, green lentils, beet, harissa 21

WHOLE ROASTED CHICKEN : black garlic, rose fin potatoes, pea & tarragon gratin 48

CHEESEBURGER : pickle, onion, lettuce, american cheese 13

Pub & Kitchen [Official Site]

Photo by Mike Arrison

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  • Nick

    Was there on Wednesday. The renovations on the main floor look great. Bathrooms near finished. Hope the same is true with the burger- which has promise but was lacking that night. Was told the meat would be medium. Came well done. And was overall meh. Disappointing as P&K usually has such good burgers.

  • Jimmy

    No problem with my double burger on Wednesday. Back to the basics but delicious.

  • mooseaka

    Well played: American cheese is the only appropriate cheese for a cheeseburger. Anyone who says otherwise secretly hates themselves.

    They should also add a footnote that says “Anyone who asks what butcher the meat for the cheeseburger came from gets a complimentary punch in the thick-rimmed hipster glasses.”

    • Alimentarian

      Where do you source your American cheese?

  • Molli

    Not sure what the new chef was thinking. Now it is a glorified pub. The kitchen part needs too much work.

    • Confused

      Molli, you are a moron. That is the point, that the kitchen needed work, so that is why there is a new menu. Hence the reopening. Hence the new chef, Also, difference between pub, glorified pub, and restaurant? Care to elaborate?

  • phillyfoodie

    Wow, nothing about this menu but the cheeseburger looks appealing. Veal tender with olives and dandelion? Steak with lentils? Chicken with cheesy peas? Huh? Label me as behind the curve, but none of those combinations sound at all appealing. A shame, since I wanted to check out the reno.

    • iliketoeat

      Wow, seriously? the veal is classic Vitello Tonnato, Pea Gratin is not new, and yes lentils can be served with steak. Your handle does not serve you well.