PB&O: A Lettuce-Wrapped Delight

We also do a dish here at The Bell & Anchor called PB&O: pork belly and oyster. It’s kind of a Korean ssam-style lettuce wrap. A bibb lettuce leaf gets a Montauk Pearl or two, house-cured pork belly, a bit of sriracha-style sauce. You wrap it up and slam it.

A Fine Brine

We make our pickles in-house — Chef Sam’s mother-in-law’s recipe. It’s not a kosher dill, not a half-sour, which I usually go for. But I love them. They come with the burger and land just right.

Inside Tip 🪄

We also have our own kimchi recipe. We exploded a couple of jars at first but we now have it down.  

Contact

🌐 bellandanchor.com

About

This card was written by David Loewenberg. David is a restaurateur at heart — people first, always. From his team to his guests, hospitality is personal. He’s a true foodie with deep friendships across the restaurant world, he stays curious, loyal, and connected to the community that inspires him.

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