Beginning this Saturday, March 3, from 11 a.m. to 4 p.m., chef Daniel Serfer is adding brunch menu to his Blue Collar repertoire. Why brunch? "In a place like Miami, where there is such a strong nightlife scene, providing an exceptional brunch to follow is a necessity," replies Serfer, who has been surfing along quite nicely with lunch and dinner these days.
New brunch items will include "Eggy Stuff" such as a Meaty Scramble of Serrano ham, Manchego chese, piquillo peppers and scallions; a Crab Benedict with snow crab and hollandaise on English muffin; and the already familiar (from the regular menu) Pork and Beans. "Syrupy Stuff," on the other hand, brings Brioche French Toast with bananas foster sauce, and lemon-ricotta pancakes with fresh blueberries and "real" maple syrup.
Don't fret: There is "Salady Stuff" and "Sandwichy Stuff" too, along with the chalkboard of 20 rotating vegetables (although truth be told, the vegetables I've been served at Blue Collar have always stayed pretty stationary). Price range is from $8 to $14 for most items, but the exceptions sound pretty filling: Brandon's Breakfast ($17), which is 2 eggs, pancakes, bacon, sausage, toast and hash "all covered in maple syrup" (really?). And hanger steak with hash, two eggs, toast and hollandaise ($22).
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Blue Collar will serve its signature thermos of Panther Coffee during this meal period, of course. Serfer's ideal brunch, which I asked him to name, starts with a pot of Panther, and encompasses "a glass of good orange juice, a sesame seed bagel from Sage in Hallandale (which are the bagels we will be serving), runny eggs, crispy potatoes with paprika, and breakfast sausage with syrup for dipping."
Once again, the brunch will debut this Saturday 11 a.m. to 4 p.m. All you need bring is a working class appetite.