Open late Fri.-Sat.
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Blue Collar Restaurant Review: At this working class-themed eatery, chef/owner Daniel Serfer, previously chef de cuisine at Chef Allen’s, uses fine dining skills, regional ingredients, and considerable wit to reinvent population-pleasing American comfort food dishes (from both North and Latin America) --- and serves them up at prices Miami’s population can afford, often. Décor in the small and generally smoke-filled space (from the overworked open kitchen) is mainly metal lunch pails, and plating is also inelegant. But that matters little when it’s easy to stuff yourself silly for the price of South Beach valet parking on dishes like shrimp and Trugole cheese grits with Nueske bacon and buttery, spiced New Orleans-style “BBQ” sauce; a Cuban sandwich reimagined as a spring roll with traditional though upscaled fillings: Serrano ham, manchego and house-made pickles; or Chanukah latkes with homemade applesauce, served when you want ’em most: year-round. Tourists as well as residents flock to weekend brunch for light lemon ricotta pancakes with blueberries, plus regular menu favorites like the Duck McMuffin, an ultimate upgrade featuring a duck trio (bacon, egg, jus) plus smoked Gouda and lemon aïoli. Vegetarians make out like bandits, with nearly two dozen fresh vegetable sides, such as curried cauliflower purée, offered at all meals. Desserts are homey --- fruit cobblers, etc. Appropriate to the blue collar worker theme, the wine list, though hitting most major flavor profiles, is short, while the beer list is major.