Open late Fri.-Sat.
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Blue Collar Restaurant Review: At this working class-themed eatery, chef/owner Daniel Serfer 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 regular folks can afford. Décor in the cramped space consists of vintage metal lunch boxes on one wall and a chalkboard with the menu. Stuff yourself here for the price of South Beach valet parking on dishes like shrimp and cheese grits with bacon; a Cuban sandwich reimagined as a spring roll stuffed with Serrano ham, manchego cheese and house-made pickles; or Chanukah latkes with homemade applesauce served year-round. Over a dozen vegetables are offered daily from roasted butternut squash to kale in white wine butter sauce. Tourists and residents flock to weekend brunch for lemon ricotta pancakes with blueberries and the Duck McMuffin with smoked Gouda. Desserts are homey such as fruit cobblers and butterscotch Heath bar crunch bread pudding. The wine list, though hitting most major flavor profiles, is short, while the beer list is long.