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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