Chef Venoy Rogers is behind each dish on Essensia's brunch menu.EXPAND
Chef Venoy Rogers is behind each dish on Essensia's brunch menu.
Courtesy of Essensia

Get Your Sunday Brunch on at These Five Miami Restaurants

Brunch is Miami's most important meal of the week. Traditionally served Sundays (though many restaurant offer it Saturday too), the breakfast/lunch hybrid is the perfect time to gather with friends over eggs and pancakes. It's also one of the few acceptable times to day-drink. So get the squad together and make plans to sip rosé or bloody marys this Sunday at one of these great Miami brunch spots.

Lemon poppyseed quinoa pancales
Lemon poppyseed quinoa pancales
Courtesy Essensiz at The Palms

Essensia at the Palms
The restaurant features a "to share" Sunday brunch where guests are encouraged to order a variety of small and large plates, as well as flatbreads, to enjoy family-style. The dishes, crafted by executive chef Venoy Rogers, come out as they are ready. The chef suggests the lemon-poppyseed-quinoa pancakes ($16). The dish, which is gluten-free, is packed with ricotta, blueberries, and fresh mint. Pure maple syrup is then drizzled on top, and star fruit is served on the side.

Slices of brioche are filled with banana and almond butter.EXPAND
Slices of brioche are filled with banana and almond butter.
Photo by Clarissa Buch

Rusty Pelican
Brunch at the Rusty Pelican tastefully melds delectables such as lobster and crab into Benedicts and omelets. Though the menu features appetizers, sushi, salads, lunch, and a raw bar, it's the "Brunchy Type of Things" section, crafted by executive chef Jim Pastor, that makes the Pelican worth a visit. For something sweet, consider Pastor's crusted French toast ($17). Made with brioche stuffed with almond butter and banana, the dish features four slices of bread that are coated with frosted flakes and salted caramel and then fried. Cinnamon whipped cream and raspberries top it off, and banana paste temptingly oozes from the brioche's center. Brunch runs from 11 a.m. to 5 p.m. Saturday and Sunday.

Drunken deviled eggs
Drunken deviled eggs
Courtesy Sarsaparilla CLub

The Sarsaparilla Club
Sunday brunch and dim sum sound like an unlikely pair until you step inside Jeff McInnis and Janine Booth's Sarsaparilla Club. Four dim sum carts arrive one by one at your table in about an hour. Each plate is priced from $4 to $9 and includes items such as dumplings and steamed buns, drunken deviled eggs topped with pickled roots and sunchoke chips, and an heirloom tomato dish, which comes blended with homemade ricotta, tomato sorbet, and basil, with crisp olive oil toast on the side. The last cart features a bevy of sweet pastries and desserts, including ooey-gooey cinnamon rolls, which come cast-iron-pan-baked and smothered in citrus icing. Brunch is served Sunday from 11:30 a.m. to 5 p.m. For more information, visit sarsaparillaclub.com.

Chocolate souffle for brunch
Chocolate souffle for brunch
Photo by Clarissa Buch

Pinch Kitchen
If you've eaten here for dinner, brunch is a bit different, which makes Pinch dynamic. The best way to imagine it is to think of its slogan: "A pinch of this — a pinch of that." The menu features an eclectic bunch of mismatched plates that together create a flavorful and filling meal. Whatever you do, save room for dessert ($8). There's chocolate soufflé, served in a tiny hollowed-out orange, and baba au rhum, served with a scoop of thyme gelato. If you're sightly hungover from last night's revelry, pass on the rum-soaked cakes and go straight for the chocolate. Brunch is served Saturday from 11:30 a.m. to 3 p.m. and Sunday from 10:30 a.m. to 4:30 p.m.

Stone fruit salad
Stone fruit salad
Photo by Laine Doss

Glass & Vine
At Glass & Vine, diners can enjoy an alfresco weekend meal under the shade of mature trees at this restaurant nestled in Coconut Grove's Peacock Park. Menu items include a stone fruit salad ($12), a "ZTB" tartine ($10) with creamy local stracciatella, jam, a sprinkling of sea salt, and a drizzle of California olive oil; and wood-oven-baked eggs ($12) made with confit garlic cream, black pepper, and cauliflower. Glass & Vine's brunch is served Saturday and Sunday from 11:30 to 3 p.m.

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