On the Menu: Playful California cuisine combines with a beach view at Madi PB

Whether it’s people who live in the neighborhood, remote workers who need a break from home, the weekend brunch crowd or families, Madi PB wants everyone to feel included.

“It’s really important to us — we wanted to create a very friendly neighborhood spot that has great service, great food, great drinks and great hospitality,” said Tricia Rowley, Madi’s director of hospitality operations.

Beginning with the food, the menu is rooted in playful California cuisine, with fresh takes on classic breakfasts to lighter brunch and lunch options to indulgent, diner-inspired dishes.

Madi PB opened Sept. 30 and is the newest location for the “mother ship,” Madison on Park at 4622 Park Blvd., which opened 10 years ago, Rowley said. Madi PB is a collaboration between partner Rowley, Jeffrey Fink and Matt Sieve, a third-generation restaurateur and former operator of Isabel’s Cantina in PB.

The restaurant has been described as “like a best friend’s beach house,” with a coastal aesthetic, colorful retro revival themes and lots of natural wood textures.

A large patio space with a beach view seats more than 50; an additional 60 to 70 can be seated indoors. Madi PB was designed by Archisects, the husband and wife duo Dave and Anna Sindelar, who also designed sister restaurants Madison on Park; Madi on Adams, 3737 Adams Ave. in Normal Heights; and Sonny’s Pizza, 1728 Madison Ave. in University Heights.

“It’s got a lot of funkiness that will bring a lot of excitement to the neighborhood,” Rowley said. “Everything is hands-on, detailed and there are lots of one-of-a-kind unique features — even the couch was built specifically for this space by our woodworker.”

Although the menu is similar to the Madi on Adams location, there are exclusive, PB ocean-influenced items from Executive Chef Tomas Felix, such as the Surf Shack Poke Bowl, with cubed ahi tuna tossed in spicy poke sauce, served on seasoned rice, with avocado, mango-mint salsa, cucumber, pickled onion and edamame beans.

Other PB menu exclusives include Baja Fish Tacos, made with battered mahi mahi, pickled cabbage and mango mint salsa and served with a side of rice and beans, as well as the Coconut Cream Pancakes with coconut custard, coconut flakes, caramelized pineapple and whipped cream.

One of the most popular menu items, said Rowley, are the waffle churro sticks.

“We’ve offered them as long as we’ve been open and they are just a crowd pleaser,” Rowley said of the sweet treats with a kick. The sticks are served with jalapeno-blackberry sauce, maple cream cheese and strawberries.

Rowley said her “absolute favorite” item is the blackberry and goat cheese pancakes.

“It’s a crowd fave at all three of our locations and really compliments the sweet and the savory sides.”

Served with maple syrup, powdered sugar and whipped butter, Rowley said the pancakes can be ordered as a stack or a single, and a gluten-free option is available.

Lemon blueberry pancakes and brioche French Toast are also available.

Breakfast choices range from basic eggs, potatoes and meats to corned beef hash, chicken fried steak, biscuits and gravy. There are also Chilaquiles verdes, white bean shakshuka with carnitas, surfer breakfast burritos and more — all served with local, cage-free eggs.

The G.O.A.T. is a breakfast sandwich for those who want a fresh take on a popular item; in addition to ham, egg and Swiss cheese, the Madi version adds Sonoma goat cheese, apricot habanero jam and peppery arugula, grilled on rustic Levain bread and served with breakfast potatoes.

From lingering brunches to business breakfasts, Madi offers a variety of coffee drinks, all based on Heartwork Coffee, a Mission Hills coffee roaster.

“Our vanilla bean latte is a classic,” Rowley said. “It’s comforting hot or cold, our vanilla bean is made in-house and you can really taste it, it’s not super sweet and has lots of depth.”

By the glass or pitcher, mimosa options include orange pineapple kale, watermelon wave, blue dream, guava elderflower, white peach basil and fresh-squeezed orange juice. Cocktails, mocktails, fresh juices, tea, lemonade and sodas complete the drink menu.

A fan favorite lunch choice, Rowley said, is the Build Your Own Bowl. For this custom meal, diners can choose their own base, protein, veggies, extras and sauce. Two base choices include baby arugula, seasoned rice, baby spinach, black beans, kale and quinoa. Protein choices include free-range chicken, lemon salmon, a scoop of chicken salad, grilled carnitas, cubed ahi, soy chorizo or two eggs, any style.

Vegetables and extras — diners can choose four — include Persian cucumber, pickled cabbage, cherry tomato, pickled onions, avocado, sweet potato, Edamame beans, steamed broccoli, breakfast potatoes, pico de gallo, house hummus, feta, goat cheese, strawberries, blackberries, tortillas or grilled flatbread. A pick of homemade sauces complete the bowl.

“You can make a breakfast bowl, a healthy salad, a creative dish for a picky eater or a fun dish for someone on a special diet,” said Rowley, who admits she often makes herself a different bowl every day.

Lunch items are available all day, and include two soups — a creamy tomato with roasted red pepper and a posole verde with chicken. Sandwich-type options include country club, Oklahoma onion burger, chipotle chicken melt, patty melt, Baja fish tacos, BLT, egg salad, grilled cheese, barbecue pork and chicken salad. All dishes come with sides and a choice of bread.

Greek fries and a Surf Shack Poke Bowl round out the lunch menu.

Pastry choices include muffins, danishes and a raspberry almond scone.

The menu changes with the seasons, said Rowley, so expect some changes in the weeks ahead.

“Creating a community and harnessing the feeling of home, with comfort food and healthy dishes, on the beach and on a first-name basis with many of our clientele — it’s what I do this for,” Rowley said.

For the recipe for Madi PB’s Shakshuka, visit PBMonthly.net. Rowley said it is “Good on any given day. Comforting and healthy at the same time.”

Want to visit?

Madi PB

Address: 910 Grand Ave., Suite 115 in Pacific Beach

Hours: 8:30 a.m. to 2 p.m. Monday through Thursday; 8 a.m. to 2 p.m. Friday to Sunday.

Website: brunchlikemadi.com

Phone: 858-352-6506

Good to know: Reservations are not required, but encouraged.

Recipe for Madi PB’s Shakshuka

“Good on any given day. Comforting and healthy at the same time.” — Tricia Rowley, Madi’s director of hospitality operations.

Serves 4

Ingredients:

• 1⅓ T. olive oil (about 4 tsp.)

•  ⅔ medium onion (or 1 small onion)

• ⅔ red bell pepper (or 1 small pepper)

• 2 or 3 garlic cloves

• 1⅓ tsp. paprika

•  ⅔ tsp. cumin

• A pinch of chili powder (about ⅙ tsp.)

• 1 – 28-oz can whole peeled tomatoes

• 4 large eggs

• Salt and pepper to taste

• A handful of fresh cilantro

• A handful of fresh parsley

Instructions:

1. Heat olive oil in a large sauté pan on medium heat.

2. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

3. Add garlic and spices and cook for an additional minute.

4. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

5. Use the large spoon to make small wells in the sauce and crack the eggs into each well.

6. Cover the pan and cook for 5 to 8 minutes, or until the eggs are done to your liking.

7. Garnish with chopped cilantro and parsley.

Courtesy of Madi PB