Phat Daddy’s Pub
3116 S. Long Beach Road, Oceanside
While Phat Daddy’s Pub has been open for several months, its brand new kitchen debuted in time for the Sept. 21 grand opening. Owner Mike Weiss has added plenty of fun, from menu humor to ongoing events, promotions and entertainment. His two talented chefs, whom he discovered at Freeport’s Nautical Mile, put a tasty twist on those pub style favorites. They make everything from scratch, from dressings and sauces to grinding the meat themselves.
Phat Daddy’s is cozy yet sleek — a high tech decor trimmed with old fashioned accents. Opposite the long bar is a row of stools lining a mirrored wall. In the rear are tables, but no more than 10. Out back is a canopied patio for smokers. The staff is friendly, fun and informal.
The menu is a fusion of bar snacks, comfort foods, burgers, sandwiches, and desserts. Soups, salads and starters are $5 to $10. Entrees range from $8 for Adult Mac & Cheese, to $13 for Phat Pulled Pork Platter with apple slaw and cornbread. Desserts are $3.50 to $9.
We started out with one of the best salads I’ve encountered. Mesclun greens were tossed with dried cranberries, crumbled bleu cheese, glazed walnuts and outstanding homemade vinaigrette. Phat Pretzel Sliders (two mini burgers on pretzel buns) were served with pickles and mixed (regular and sweet potato) fries. Buffalo wings had the appropriate kick, yet not fried, with celery and chunky bleu cheese dressing.
Raves go to Phat Chili, served in a crock with melted cheddar and scallions, lush with beans, ground meat and a wonderful flavor. Fat Albert, the traditional six ounce burger with the chef’s secret sauce, arrived on a baked brioche bun with mixed fries and homemade slaw. Cheese and/or bacon can be added.
Dessert was a Snickers (or Three Musketeers or Nutrageous) bar, deep fried on a skewer, dusted with powered sugar, drizzled with caramel and chocolate sauce, with a side of gelato.