Food Comma Hospitality Group

What began as a standalone, 45-seater restaurant on a once quiet street in the Sunset Harbor neighborhood, has morphed into a bonafide Miami empire. In just eight short years, this Miami-born hospitality group has produced hit after hit by way of sushi, tapas, and pork. Of course, we are talking about Pubbelly Hospitality Group and those Pubbelly Boys.

Most local foodies know the story of the trailblazing trio—chefs José Mendín and Sergio Navarro and hospitality guru, Andreas Shreiner—behind Pubbelly Hospitality Group. Formed in 2010, the playfully dubbed ‘Pubbelly Boys’ made their mark on the sizzling Miami scene right from the get-go, beginning with the pork centric, Asian-inspired gastropub, Pubbelly (now Pubbelly Noodle Bar). Fueled by the success of their flagship restaurant, the group quickly commandeered the block, introducing neighboring sushi joint, Pubbelly Sushi, and a legion of tapas with authentic Spanish gin and tonics to match at Barceloneta. Collaborating with Norwegian Cruise Line, the boys dished up dumplings, Peruvian ceviche, and other delights on the great ocean blue by opening Food Republic aboard the Norwegian Escape. Speaking of international waters, Mendín launched PB Ysla in Puerto Rico while Pubbelly Sushi has debut in the Dominican Republic and Mexico City.

Racking up countless awards and accolades over the years—including five James Beard award nominations for “Best Chef South” for Mendín—the troupe decided it was high time to start a new chapter. Thus, they launched Food Comma Hospitality Group (FCHG).
Unleashing a handful of cutting-edge culinary concepts with that oh-so-familiar fusion twist that Miami has come to know, the trio now operates under Food Comma Hospitality Group. Established in late 2017, the rebranded hospitality group marks the next step for the burgeoning empire.
“We created Food Comma Hospitality Group as to complement Pubbelly Hospitality Group,” says Sergio Navarro. “It is a blank canvas for new, versatile concepts, backed by a unique culinary identity.”
“The story continues with Food Comma Hospitality Group,” says Joey Cancel, President and CEO of Food Comma Hospitality Group. “From a formal restaurant experience to a bustling food truck, FCHG showcases how flexible and agile our team can be.”

Powered by Chef Mendín’s unmistakable fusion approach, the first venture under the new title rolled onto the food scene, literally, presenting the massive street food concept, Baja Bao. The mother of all food trucks, the 32-foot-long food trailer parked on the patio of Veza Sur Brewing Company seamlessly merges both Asian and Latin flavors, dishing up puffed buns filled with shredded chicken mole to a Korean BBQ Steak number with kimchee and gochujang.
Crossing over into the hotel industry came the ambitious concept, Habitat at 1 Hotel South Beach. Forging new territories for the newly minted hospitality group, Habitat culls inspiration from across the globe, churning out fare influenced by the elements—earth, fire, water, and air—prepared with simplicity in mind. Divvied up by land and sea, guests can get their feet wet with various raw bar offerings, many of which are flown in from Spain, including the thinly Hamachi Aguachiles, which swims in a watermelon and guajillo pepper broth. Whole fish like Branzino and Skuna Bay Salmon are charred to perfection, thanks to the 15-foot open-fire grill.
Not only does Habitat showcase Mendín’s culinary roots, the restaurant houses a number of international talents, including Spanish pastry chef, Patricio Larrerra—a protégé of world-renowned pastry chef Oriol Balaguer. Creating alongside FCHG Corporate Pastry Chef Maria Orantes, the sweeter side of Habitat features a menu of Choco Bread Pudding made with sweet potato “pie” custard topped with chai tea ice cream alongside Ningyo Yaki—a take on a Japanese apple pie. Bite-sized confections like Pecan Praline Bonbons and Raspberry Coated Marshmallows can be found in the La Confiteria, a mobile dessert display that traverses around the dining room every night.

Never forgetting where they came from, the group continues to build upon the concepts that made them successful. For example, Pubbelly Sushi making its debut inside the buzzy Aventura Mall. Debuting last spring, the new outpost initially catered to busy, on-the-go shoppers with grab-and-go signature rolls and limited seating. But with an eye on the needs of the customer, the team quickly pivoted to a full-service restaurant by upgrading to larger digs inside the mall’s outdoor atrium. Alongside Mendín’s signature items, Pubbelly Sushi fanatics can nosh on the restaurants claim to fame, like the Butter Krab Roll and Tuna Pizza drizzled with garlic aïoli and truffle oil.
Introducing innovative culinary ideas while finessing tried-and-true concepts seems to be the hallmarks of this newly found hospitality group. So, is it time to call them the Food Comma Men?
“Nah…The Pubbelly Boys just evolved to a second generation,” chuckles José Mendín. “We are stronger together and hungry for growth.”
Happy dining!
By Dining Out Miami Editors