Pizzetta, benedicts, and a lot of caviar. This is Sunday brunch, Seaspice style.
You might have heard about the seafood brasserie and lounge's unparalleled location situated along the banks of the Miami River. For brunch, choose between chic, warehouse-style seating indoors or elect for outdoor seating in the courtyard-patio setting, draped in white decor.
The brunch menu is small, but like its location, it embodies charm and elegance. Think of it as comfort food disguised as culinary works of art.
A majority of the seven brunch dishes involve eggs mixed and made in a variety of ways. Decide between deviled eggs with white sturgeon caviar and pea tendrils; baked shrimp and eggs casserole with spring leeks, tomatoes ,and onions; or Alaskan king crab florentine with organic egg whites, baby spinach, glazed fava beans, and béarnaise sauce.
If you're a benedict type of bruncher, find three different options: Lobster benedict with potato hash, spring ramps, shaved asparagus, and sherry hollandaise; short rib Benedict with braised short rib, country toast, truffle hollandaise; and oysters Rockafeller benedict with puff pastry and creamed spinach.
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If eggs aren't your go-to, order the pizzetta made with braised kale, oven-dried tomatoes, and mozzarella. It's made fresh in one of the restaurant's wood-burning ovens.
Now to what matters: The price. Prepare to be pleasantly surprised. Brunching at the brasserie doesn't involve a lot of cash. Dishes range from $14 to $28, falling on the lower side of Miami's notoriously pricey brunch scene.
But if you're looking to indulge in their famed caviar, your Sunday will undoubtedly get expensive. An ounce of osetra caviar starts at $125. Upgrade to kaluga caviar, add a few more ounces, and you'll be out more than $500.
In no way is caviar needed to get the full Seaspice brunch experience. Rally a few friends, ask for a waterfront table, order one of their seven speciality brunch dishes and spend about 30 bucks. Sundays in Miami don't get much better.
Brunch at Seaspice runs from 11:30 a.m. until 3 p.m. every Saturday and Sunday.
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