Image 01

Posts Tagged ‘Sunday Brunch’

BUENA VISTA CAFE

Tuesday, March 30th, 2010


4582 NE 2nd Avenue
305-456-5909

www.buenavistabistro.com

It’s French comfort food served in a 24 seat neighborhood bistro at bohemian prices.  The owner, Claude Postel, is a 7th generation chef and patissier.  The menu and daily specials are listed on a blackboard and  the bistro remains open everyday like true Paris bistros.  Standouts include the market fresh grouper, snapper, and when Claude can find it, the escolar.  Gloria Estefan calls ahead to find out if it’s on the menu that day.  Other favorites include the steak and hand-cut French fries and the tuna tartar for entrees.  Rustic pate (rillette) and crusty baguette, as well as endive and blue cheese salad to start are favorites of the locals. Sundays, a brunch of eggs benedict, French toast or the amazing pastries, all baked next door in the Deli/Bakery, will make you wonder why you haven’t done this before.

Monday: 5 pm – 12 am; Tuesday – Sunday: 11:30 am – 12 am

MICHAEL’S GENUINE FOOD & DRINK

Tuesday, March 30th, 2010

130 NE 40th Street  Atlas Plaza
305-573-5550
www.michaelsgenuine.com

Chef/owner, Michael Schwartz has created an unpretentious American bistro rated one of the 10 best new restaurants in the United States in 2008 by the  “New York Times,” and it continues to live up to its initial reviews.

The menu is down to earth, classic and often features organic and regional ingredients. Dishes from the wood-burning oven are a highlight and the Berkshire pork and fig pizza is an awesome combination.  For a snack ,the deviled eggs and homemade potato chips with onion dip will satisfy your longing to return to your youth, only, they’re better.  The house-made cherry rosemary soda is a smash.  The restaurant is all about wines at a reasonable price, A light lunch might include the heirloom tomatoes and burrata or one of their reasonably priced salads.

Don’t pass on desserts, the pastry chef,Hedy Goldsmith, has fun with an exquisite list of mouthwatering, playful desserts that include popcorn and peanuts, or a tangerine cream-sickle pot de crème.

Monday – Thursday: 11:30 am – 11 pm; Friday – Saturday: 11:30 am – 12:00 am
Sunday: 11:30 am – 10:00 pm

OAK TAVERN

Wednesday, April 10th, 2013

35 Northeast 40th St
(786) 391-1818
Oaktavernmiami.com

Oak Tavern is a comfy rustic new entry in the heart of the Design District.  A brick archway opens onto a pleasant garden with a namesake oak tree springing from the center courtyard.  Taverns of Yore were seldom known for serving creative, or high quality fare. The weary traveler was more focused on the bar and beds. Such is not the case here, at David Bracha’s modern day version, where the food is surprisingly tasty. Bracha’s River Seafood and Oyster Bar has been a staple on Brickell for more than 10 years, and he knows his way with a crustacean.  Oysters and stone crabs head up the list, “Jewels from the Sea,” but the scallop and snapper crudos are equally well presented and pristinely fresh from the sea.

A long list of small plates to satisfy everyone provides a strong supporting cast.  Bistro fare such as deviled eggs, rabbit pâté, and crispy pigs ears with kale compete for your attention. Try a perfect offering of beets with whipped goat cheese, arugula and pistachio vinaigrette, along with an heirloom tomato salad with sheep’s milk feta. Bracha’s has been one of Miami’s earliest chefs to embrace buying his produce from the area farmers. Pizzas are a standout; my pick for the best is duck confit, mushrooms, oozing Fontina, and a bit of truffle, on a crisp and thin crust.

On one visit, the tavern’s wood grill yielded a perfectly grilled Cobia topped with a medley of peas in a light lemon olive oil, and it was a triumph. Whole branzino at $34 is in keeping with their moderate prices.  The charcuterie offerings are crafted in-house, and the restaurant is justly proud of  this area of the menu.  Each is accompanied by marinated olives, mustard pickled fruit and country bread. The emphasis at this gastropub is craft beers, so enjoy one of the twenty microbrews and 10 draft beers on tap. Their Happy Hour should not be missed.

Monday – Thursday: 12:00 pm – 3:00 pm, 6:00 pm – 10:30 pm
Friday – Saturday: 6:00 pm – 12:00 pm
Sunday: 11:00 am – 2:30 pm, 6:00 pm – 10:30 pm

SOYKA

Thursday, April 1st, 2010

5556 NE 4th Court
305 759-3117
soykacafe.com

The owner, Mark Soyka, originally purchased this warehouse in 1999 to house his collection of vintage cars and one day in 1999 decided to transition it to restaurant status, a pioneering idea at the time.  It has had its ups and downs. We are encouraged by the pleasant staff that greeted us and who related that the restaurant is under new management. A new chef has been hired away from a very popular local watering hole.  This huge, high ceilinged room with massive steel beams  and leather banquets focuses its menu on comfort food.  One recent special was the lobster risotto with crab, peas and saffron and baked pompano with ginger soy.  Happy hour is from 3-7PM and the restaurant is opened daily.

Sunday – Thursday: 11:00 am – 11:00 pm
Friday and Saturday: 11:00 am – 12:00 am

THE FEDERAL FOOD, DRINK & PROVISIONS

Wednesday, April 10th, 2013

5132 Biscayne Blvd
(305) 758-9559
thefederalmiami.com

A trio of Miamians: co-owners Cesar Zapata, Aniece Meinhold, and Alejandro Ortiz, have already experienced success with pop-up restaurant, Phuc Yeal, and Acme Bakery in Midtown. Now they have set up shop in a small strip shopping center on Biscayne and 51st as the Federal Food, Drink & Provisions.

This is definitely a neighborhood-meeting place with a relentlessly rustic and funky decor. The mood here is indisputably jeans-casual and retro. Following the trend of modern day gastropubs, the menu is divided into sections by size and sharing is encouraged. The featured jumbo lump crab cake, 3 ounces of crab served with shaved fennel, citrus and spicy remoulade is outstanding. Memorable dishes include the jar-o-duck and the juicy lamb burger with chow chow relish, pretzel bun and goat cheese.  On one occasion, the glazed double-cut pork chop had remained in the oven far too long and was returned to the kitchen. Meat is often served unconventionally. The Wellington, made from short rib not prime beef, comes simmered with bacon, mushrooms, and pearl onions beneath a potpie crust.

Thirteen all American  “Brewskis” and wines from around the world contribute to the convivial atmosphere.  Wait staff is pleasant and accommodating.  The restaurant is closed on Mondays and does not serve lunch.

Tuesday – Thursday: 6:00 pm – 10:30 pm
Friday – Saturday: 6:00 pm -11:00 pm
Sunday: 11:30 am -10:00 pm