Many Miami brunch venues are beautiful (the Biltmore's spectacular Spanish fountained courtyard immediately comes to mind), with prodigiously packed buffet tables. But few settings are waterfront. And cuisine, no matter how impressive in quantity, rarely is of cutting-edge quality in typical Sunday brunch steam-table settings. Which is why Baleen, whose executive chef is Robbin Haas, beats the competition. Luxuriating at an oceanside table in Baleen's elegant outdoor dining area, separated from the sea by only a few lush palms and a waterfront walking path, brunchers enjoy plate after plate of appetizer items atop several big buffet tables in the indoor dining area: fresh fruit, just-baked croissants and breads, and the usual smoked salmon/cold shellfish assortment, plus unusually imaginative cold salads such as chicken with fresh cherries and walnuts, seafood with impeccably fresh briny clams, and caprese with top-quality tomatoes and fresh mozzarella. Move on to hot entrées: grilled shrimp with citrus beurre blanc and risotto, tiny tender lamb chops with rosemary/ricotta polenta, Belgian waffles with real whipped cream, and smoked salmon as well as standard eggs Benedict. Definitely save room for the hazelnut/mocha cake, chocolate-covered strawberries, mousses, flans, and buttery homemade cookies on the dessert buffet table.