Todd English P.U.B. serves upscale fare and endless brews.
By Jan Walsh
Photography by Beau Gustafson
Todd English P.U.B.“raises the bar” on bar food. Nothing on this menu is typical pub fare. From surf to turf, every dish has foodie appeal. The Raw Bar features fresh oysters, shrimp, crab and Maine lobster—or combine in a seafood tower. The Carvery boasts prime beef and roasted fowl. Even the sandwiches include an artisanal hot dog and a hand chopped tuna burger. Yet English’s Southern roots also shine with offerings of baby back ribs, chicken wings, pork sliders, a fried green tomato salad and accompaniments of grits and collard greens.
The original Todd English P.U.B.“ is located in Las Vegas. The restaurant opened in 2010 and was inducted into the Culinary Hall of Fame in 2012. Birmingham’s Todd English Pub is located alongside the new Westin Hotel in downtown Birmingham. The main door to the pub is situated beside the hotel’s entrance where a complimentary valet is waiting. There is also a lit garage and street parking directly beside the pub’s patio. Inside the pub are exposed brick and floor to ceiling windows—lined with tables that provide window seating in comfy red leather chairs. The bar is centered in the space, showcasing a marble encased Raw Bar filled with colorful, tempting seafood. High top tables also dot the space. But no matter where you sit, you won’t miss “the game” with 13 large screen televisions. Other spaces include a private dining room, game area, and chef’s table. The pub is open for breakfast, lunch, and dinner daily as well as a weekend brunch.
English was born in Texas and grew up in Georgia and Connecticut. He is a graduate of the Culinary Institute of America. After gaining culinary experience in New York and Italy, he settled in Boston, and eventually opened his first restaurant there in 1989, the original Olives. A second location of Olives was later opened in the Bellagio hotel in Las Vegas. English’s Figs, an upscale Neapolitan-style pizzeria is another famous, multi location restaurant, which came after Olives. But he did not stop there. English has since grown his restaurant empire to include more than a dozen restaurants across the United States and others abroad. And today he is not only a celebrity chef and restaurateur, he is an entrepreneur, television personality, and author of four cookbooks: The Olives Table, The Figs Table, The Olives Dessert Table, and Cooking in Everyday English. Accolades are far too numerous to name but include James Beard Awards and an Emmy nomination. Executing on English’s vision at the Birmingham restaurant is executive chef Jamie Pruitt, a culinary veteran to English Enterprises. And assisting Pruitt locally is sous chef, Eric Rivera.
Favorite Fare & Beers
With more than 100 beers on the menu, this is definitely the place to have a brew. We opted for a Beer Flight and allowed our server Haley to make a wide selection of 12, along with a taste of Mead. And our favorites were Good People Bearded Lady, Old Chub, UFO Unite, Pear Fox Barrel, Kronenbourg 1664, and the Mead.
Seafood lovers, such as myself fall for Todd English P.U.B.’s “Ahi Tuna “Tar Tare” and Brown Butter Lobster Rolls. The divine Hawaiian blue fin tuna is beautifully presented on a fried wonton, topped with a bed of seaweed salad. And the Brown Butter Lobster Rolls are highly recommended. The bread is a light roll, sourced from local Crestline Bagel Company. It is buttery and soft, topped with tender, succulent Maine lobster claw meat and a warm brown butter aioli. Alongside the roll is a tasty and tangy house-made slaw and thick, homemade kettle chips.
From “The Carvery” comes a selection of rotisserie meats, ordered by the half a pound or pound. We select prime beef and
corned beef and combine them with TE Brisket and Pastrami from the Smokehouse menu. The carving board feast arrives with our hand sliced selection of meats, pickles, onions, breads of whole wheat, sour dough, and ciabatta, plus all sauces and accompaniments on the menu. And we have everything we need to make open-faced sandwiches, pile them high, or a plateful of protein. Favorites are the fabulous, peppery, pastrami and the delicately shaved, melt in your mouth prime beef.
We could not stop nibbling until dessert arrived—one shake and one cake. We enjoyed scrumptious, creamy Irish Jigs (adult milkshakes) and a warm, chocolaty Minute Molten Cake and ice cream.
magazine, August, 2013