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At Bulldog Barbecue and Burger in North Miami, chef Howie Kleinberg consistently crosses the line between traditional and innovative. And this style is embodied perfectly in his pulled pork eggs benedict ($14).
This brunch classic comes with a twist. It pairs an English muffin with pulled pork and a poached egg. It gets a kick from a flavorful spread of chipotle hollandaise.
See also: – Bulldog Barbecue and Burger: Now Serving Brunch
“Chipotle peppers allow you to incorporate the flavors of barbecue, like smoke, without barbecuing. You get the edge of the smoke without using the smoker. Chipotle is something I go back to a lot,” says Kleinberg.
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His take on shrimp and grits ($16) is more traditional. He pairs cheddar grits with chunks of tomato, ham, large shrimp, and loose kernels of sweet corn. It’s dressed in red-eye gravy and topped with a fried egg.
If you enjoy savory breakfasts, try the smoked brisket hash ($14). It features diced brisket, Yukon gold potatoes, and a fried egg.
A favorite among brunchonistas, Bulldog’s chicken and waffles dish ($15) couples two pieces of fried chicken with cornmeal waffles. The plate is smothered in bacon gravy and chili honey.
Bulldog Barbecue and Burger’s brunch is offered on Saturdays and Sundays from 10 a.m. until 1 p.m.. The regular menu is available as of noon.
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