Golden Fig, a quaint farmhouse eatery located in the former OTC space in Brickell (1250 S. Miami Ave.), is finally open for weekend brunch. Think seasonal dishes made with fresh ingredients, in line with restauranteur Michael Sullivan's farm-to-table mission.
The neighborhood style brunch, crafted by executive chef Tomas Prado, adds a twist to the Florida-inspired fare at the locale, which uses regional and seasonal produce and pasture-raised meats. The a la carte menu showcases a collection of hearty and moderately priced, frequently rotating, hand-crafted, and made-in-house snacks, starters, sides, egg entrees, and sweets, with herb mimosas and a rotating beer or wine cocktail of the week.
Begin brunch with a few to-share plates from the 'Snacks' section. Try the homestead avocado toast, made with a single slice of slightly toasted Zak the Baker bread, topped with a sunny side up egg and sliced avocado; or thick chunks of crispy pork belly served with a tangy housemade mustard. Also offered are ham croquettes made with pork from Edwards farm in Virginia, and various charcuterie boards featuring an array of fine cheeses and meats. Dishes range from $6 to $10.
Next, move to the 'Starters' section, with options like a tuna tartar, made with pieces of cold, fresh tuna, tossed in preserved lemon and saffron aioli, with shaved house-cured egg yolk on top, and freshly fried potato chips on the side; or a traditional Spanish tortilla, a new addition to Golden Fig's menu. It's made with potato, caramelized onions, and romesco sauce. On the lighter side, yogurt parfait is featured, with granola, local honey, and fruit compote.
Under 'Mains,' expect a bevy of egg-centric plates, with a few meat-heavy options too, all under $23. Try the country ham benedict, with slow poached farm eggs, country ham, and drizzled with a creamy hollandaise; or an egg sandwich, with a housemade sausage patty, cheddar cheese, and farm eggs on pain de mie. For something simple, elect for the three eggs any style with ham or tomato, potatoes, and Zak the Baker toast.
On the heavier side, try the steak and eggs, made with flat-iron steak, two farms eggs, served with breakfast potatoes; or huevos rancheros, topped with a fried egg in salsa roja, and sprinkled with housemade queso fresco and cilantro, atop a taquiza soaked tortilla. A grass-fed burger is offered too, with house-made pickles, caramelized onions, and house golden sauce.
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End the meal on a sweet note with your choice of warm corn cakes topped with local fruit compote, Florida Keys’ honey, and Chantilly cream; or pumpkin bread with honey whipped butter. House-made chocolate and hazelnut toast is on the menu too, made with candied hazelnuts and sea salt. But for something seasonal, elect for the apple crisp, with oat crumble and cinnamon ice cream.
Weekend brunch is offered Saturdays and Sundays from 11 a.m. to 3:30 p.m. For more information, call 305-374-4612 or visit goldenfigrestaurant.com.
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