The Broken Shaker's Bar Lab Boys, Elad Zvi and Gabriel Orta, like to change things up. A constantly rotating monthly menu of libations synchronzed with the seasons is usually the name of the game at the popular bar. So it should come as no surprise that the brunch at 27 Restaurant, which launched at the end of January, has already changed.
Gone are the tres leches French toast and the breakfast burrito. "We're constantly changing and evolving," says Zvi. "Miami is constantly changing and evolving. Our brunch is a representation of that." In other words, if you don't swing by to try the new items at 27 soon, you might miss your window of opportunity.
"Our inspiration came from the community. We are a very Miami concept and when you think about the people that make up Miami it's the Latin community, the Jewish community, and the Haitian community," says Zvi. "So we tried to continue the same concept from night to brunch by creating dishes that represent all the communities and at the same time are very simple, but unique. You can't get them anywhere else."
Such is the case with his namesake shashuska. Local Homestead eggs, spicy tomato sauce, and Zak the Baker bread make up the dinner and brunch staple.
You'll want to order items that can't be had during dinner though, which include both food and a bevy of brunch-driven libations. "We tried to do stuff that was more refreshing and a bit lower in alcohol." Order a green or red bloody. The aforementioned mixes roasted Serrano chilies, French sorrel, green tomatoes, lemon, and Olmeca Altos tequila while the latter shakes things up with house-made kimchi, roasted tomatoes, habanero peppers, lemon, garlic, and shallots.
Brunching with a group? First, make reservations for parties of six or more. Second, get one of their boozy decanters, which serve six glasses and costs just $50. Choose from rum Southside, pimms cup, or a Floridian mimosa that adds passion fruit and citrus bitters to the classic brunch cocktail.
Does it get any more Miami than croquetas? Why yes -- smoked fish croquetas with Meyer lemon aioli ($9). The fried golden spheres are tubes of perfection.
Chilaquiles ($15) combine braised short rib with tomatillo salsa, queso, and avocado. 27 also puts an egg on it.
Momma's buttermilk biscuits ($9) home with homemade whipped ricotta and seasonal jam, which will have you sopping up all your last biscuit bits.
Want more biscuits? Go for the protein-laden gravy and biscuits ($12) with house spiced sausage and Homestead fried eggs.
Whatever you do, be sure to leave some room for the bacon, egg, and cheese skillet ($14) with sofrito home fries.
In honor of Orta's Colombian roots, there's a bandeja paisa ($24) with a Miami twist. Instead of the traditional pinto beans that bandeja paisa usually has, Twenty-Seven's rendition adds black beans to the mélange of chicharrones, white rice, aji, ropa vieja, maduros, fried egg, and mini pan de bonos.
Or you can get a basket of chicharrones ($12). Cause who says no to a basket of chicharrones.
Burger people will be pleased to know the Shaker burger's been added to the brunch menu. On it: bacon jam, fried egg, avocado, and cheddar ($18).
After all the savoring, your palate will crave something sweet. While the tres leches French toast might be a thing of the past, the time for buckwheat banana pancakes or sweet fang macarons made by one of 27's server's is now. "One of our guys told us one day he was starting a macaron company and if we could help him with that, so we tried them and they're the best macarons we've had." And now they're on the menu.
As are the cast iron cinnamon rolls, which have yet to go anywhere ($8). Yet.
Follow Carla on Twitter @ohcarlucha
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Follow us on Facebook at Miami New Times Food & Drink.