With the summer heat rolling in and the Miami brunch craze getting bigger than ever, Hyde Beach has jumped aboard and recently introduced weekend brunch with a side of party. Jose Andres could not miss an opportunity to indulge eaters with a spin on Spanish classics, some light and perfect for being in a teeny bikini, and some not so much.
Newly appointed chef Tito Vargas rolled out the new menu two weeks ago. J'adore Sundays is the name of the game, and if you go for brunch you get to skip out on the hustle and bustle of the line and cover at the door. And that's not all -- there's a DJ, a rolling bar, and even a caricature artist who wears a beret and will paint your portrait at absolutely no cost. Short Order was invited to get a taste of the brunch festivities. Pictures after the jump.
Everyone is doing bloody mary bars, so Hyde Beach has thought up of something different. This rolling cart would have fit right in at Sterling Cooper Draper Pryce (we imagine it would have been in Don's office). It has found a home at Hyde Beach, where brunchers or partiers with bottle service will be able to get their libations spruced up beyond the traditional mixers. There's nothing wrong with a vodka soda, but a Moscow Mule or bloody mary while pool partying it up is so much better. The only thing missing to make this a home run are copper mugs to keep your Moscow Mule ice cold.
If you're in a bikini, chances are you want to watch what you're eating. Anything from the raw bar is entirely acceptable. The best way to go here is a mixed platter. Stone crab season may be over, but Hyde Beach has got Jonah crab claws. It's not the same, but it will satiate the craving. Alaskan king crab legs and Florida pink shrimp also make an appearance, and oysters or lobster tails are also available. The gems here are the sauces that come with it. Choose between a spicy cocktail sauce spiked with pineapple for a true taste of Florida, a gulf type tartar sauce or a caper remoulade that will turn any non-caper believer into one. Just don't tell them it has capers till they try it.
A DJ on the decks watches over his kingdom as he plays some tunes. Music goes from 11 a.m. to sundown.
Watermelon and caña de cabra cheese is a fantabulous idea. Tomato and pistachio add even more of a crunch element to this light and refreshing dish that's perfect for poolside ($14).
Another light bites option includes tzatziki. While were used to seeing this with chips, Hyde's take includes endive for dipping instead. Well played, Hyde, well played.
Besides a raw bar and light bites/salads section, there's also a grill, where you can opt for sliced skirt steak to share, an SLS burger, wild salmon or whole yellowtail snapper. All sound appealing, but none really scream brunch. We opted for the breakfast portion of the menu instead, which includes desayuno Catalan ($18). In this Jose Andres modern-spin, pan con tomate is upped with jamon Serrano and Manchego. Chorizo hash with fried eggs and yukon potatoes ($18) or an egg white tortilla ($18) made wild with mushrooms is also available.
We went for the baked eggs ($16). Eggs are cooked over easy before being passed off onto a skillet and finished in the oven with traditional brava sauce and jamon Serrano. Toast acts as the perfect spoon for the mishmash of yolk, egg and sauce. This is hands down one of the most memorable egg dishes I've had in quite some time.
Torrijas are the Spanish version of French toast. It's most typical during Lent and semanta santa (holy week) in Spain. While people at Hyde may not participate in Lent or anything holy, they should indulge in the torrijas ($15), which are soaked in "garden of Ian" honey. Ian is a kitchen employee and beekeeper who makes his own organic honey. How's that for locally sourced?
Sure, torrijas can be considered dessert, but there's a slew of other choices to get your sweet fix. Florida's favorite dessert -- key lime pie ($12) -- has a toasted meringue, while tropical fruit sorbets ($12) in the flavors of pineapple, ppassion fruit, coconut and strawberry are accompanied by caramelized bananas and perfect to cool you off before a little dancing.
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After the brunch comes the after party.
Follow Carla on Twitter @ohcarlucha