Have you tried 27 Restaurant & Bar yet? The cozy little cottage-turned-restaurant at the Freehand Miami is probably the buzz-worthiest place in Miami Beach.
The Broken Shaker's Gabe Orta and Elad Zvi, along with chef James Seyba, have created a space that's friendly and filled with innovative yet accessible food and drinks at reasonable prices.
Now there's brunch.
See also: The Freehand's 27 Restaurant: Broken Shaker Extravaganza
27 Restaurant & Bar will launch weekend brunch this Saturday, January 24. Served weekends from 11 a.m. to 4 p.m., brunch will feature all manner of delicious items. In fact, it might be best if you bring a few besties so you can all dig into one another's plates.
Brunch items include Elad's shakshuka ($12), featuring fresh Homestead eggs and spicy tomato sauce with a serving of Zak the Baker bread for sopping up the spicy, yolky deliciousness; latkes Benedict ($16), made with duck pastrami, poached eggs, and Russian hollandaise topping potato latkes; a breakfast burrito ($10) filled with house-made chorizo, scrambled eggs, Florida avocado, and queso de mano; and bandeja piasa ($17), a hearty dish of chicharrones, black beans, white rice, chorizo, and a fried egg.
If you're looking for something on the sweeter side, there's tres leches French toast with local fruit salsa ($10) and a giant cast-iron cinnamon roll ($6).
Healthier options include house-made granola with Greek yogurt and local fruit ($8); a black quinoa and torn herb salad ($12); and a "local lettuces" salad ($12).
27 proffers Panther coffee and a selection of fresh-squeezed juices. But who are you kidding? You're here for some Broken Shaker love. Of course, there's an entire brunch cocktail menu with $11 drinks.
Like bloody marys? Choose your favorite color -- there's a green bloody, made with roasted serrano chilies, French sorrel, green tomatoes, lemon, and Olmeca Altos tequila, and there's a not-so-traditional red bloody made with house-made kimchee, roasted tomatoes, habanero peppers, lemon, garlic, and shallots.
The morning cocktail menu also includes a smoky margarita -- a brunchy spritz made with passionfruit, Aperol, Bombay dry gin, hopped grapefruit bitters, and cava -- but we want the miso honey cold brew, made with a miso-honey reduction, Panther cold brew, local coconuts, and Amaro Averna.
If you're into sharing, 27 offers "boozy decanters" that contain four to six glasses of potent potables ($50 each). Choose from rum southside; a refreshing Pimms cup; or a Floridian mimosa, made with passionfruit and fresh-squeezed orange juice.
Reservations are available only for parties of six or more, but that's OK. Just wait for your table at the upstairs bar, miso honey cold brew in hand.
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