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Edible South Florida Spring 2013 : Page29

If you can’t choose, then don’t. Just get the “Brandon’s Breakfast,” below, which includes just about everything on the menu. Blue Collar Brunch at Blue Collar “The meal is not over when I’m full. The meal is over when I hate myself.” – Louis C.K. Daniel Serfer, the chef and owner of Blue Collar, doesn’t want you to leave hungry. And trust me, you won’t. Before opening Blue Collar, Serfer put in his time at the now-closed high-end institution Chef Allen’s; but when he opened up his own place, he aimed for something more modest. Blue Collar is, like the name suggests, a humble, neighborhood place for straightforward, robust food: an old-fashioned diner for the 21st century. Every weekend, you’ll find lines out the door of this compact little space tucked into a motel in Miami’s MiMo District along Biscayne Boulevard. Serfer’s goofball humor (he has an encyclopedic command of every 1980s-era comedy movie) shows up in a brunch menu divided into “Eggy Things,” “Syrupy Stuff,” “Sandwichy Stuff,” “Salady Stuff,” and “Othery Stuff.” And his eagerness to feed and satisfy his customers shows in just about every item on that menu. Among the best of them are his “Pork and Beans,” a hearty stew of pork sausage, bacon and beans, topped with a fried egg and served with crusty toasted country bread. Maybe even better is the “Duck McMuffin,” a decadent combination of cured duck “bacon,” sunny side up duck eggs, rich duck jus, silky lemon aioli and a sprinkling of smoked gouda cheese, all mounted on top of a toasted Portuguese muffin, a soft but sturdy bread that’s like the love child of an English muffin and brioche. Speaking of brioche, Blue Collar’s french toast looks like it was made from an entire loaf of the stuff, which gets smothered in a rich, sweet “bananas foster” sauce. And if you can’t choose, then don’t. Just get the “Brandon’s Breakfast” (named for a fellow Chef Allen alumnus and apparently a very good eater), which includes just about everything on the menu – eggs, french toast, pancakes, bacon, sausage, hash, toast and fresh fruit. Blue Collar 6730 Biscayne Boulevard, Miami 305-756-0366 Brunch served Saturday and Sunday 11am – 3:30pm Come hungry. Leave happy. Don’t hate yourself. edible ∙ spring 2013 ∙ +2

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