Whether you're in the mood for breakfast or lunch during Sunday brunch, consider satisfying your appetite with chef Ryan Martin's 50/50 burger at 180 Degrees at the DRB. The gastropub, located in the heart of downtown Miami at 501 NE First Ave., is a mecca for comfort-food-style bites and boozy, brunch-inspired drinks during its Sunday brunch fix.
With pricey prix-fixe menus and over-the-top entrées the norm at many Miami eateries on Sundays, 180 Degrees keeps it simple. Many dishes crafted by Martin
Before you begin, opt for bottomless mimosas all meal long for $15. It's the perfect way to set the tone for what's to come.
Begin brunch slowly with appetizers to share. Consider the snow crab egg rolls with cream cheese, green onion, and yuzu ponzu; the
For the entrée, Martin's menu offers a slew of choices, from meat-centric plates to seafood and salads. "The best way to describe it would be global ingredients done my way," he says. "There's such a mix between Asian and American themes."
If it's your first time at 180 Degrees, try the 50/50 burger. It's made with a mix of chorizo and Angus beef, topped with queso
But if you're looking for a more traditional brunch entree, try the bacon egg 'n' cheese. It's made with candied bacon, fried egg, queso
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For seafood lovers, the battered soft-shell crab or the tuna tataki with sesame soy caramelized red onion, shaved red onion, and yuzu ponzu are among diners' favorites. For something lighter, there
Martin is known to be inventive with his dessert selection. He created a Twix-inspired sweet treat, made with
Don't stop there. Try the chocolate peanut butter mousse with nitrogen-frozen peanut butter, and ask about the liquid nitrogen ice cream flavors prepared in-house. To get a taste of
Brunch runs on Sundays from 11 a.m. to 3 p.m.
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