Beachcraft Brunch: Cornbread Cakes, Tortillas, and Cocktails

Tom Colicchio's much-anticipated Beachcraft at the 1 Hotel South Beach serves weekday breakfast and weekend brunch. Originally, the restaurant was slated for a spring opening, but a small fire in an area of the property unrelated to the restaurant caused a delay, mainly due to issues regarding the restaurant's giant grill, which the restaurant highlighted on its Instagram account a few months ago.

The grill, by the way, is a mammoth beauty. The aptly named Infierno 154 was custom-made for Beachcraft by Grillworks and features two 20-foot-by-20-foot grills, a ceramic-coated box that can be used for smoking or roasting, a custom rotisserie hookup, and storage space for wood. Most of the restaurant's proteins and vegetables will come off that grill.  Beachcraft's weekend brunch is served Saturday and Sunday from noon to 3 p.m.
A special cocktail menu has been created for brunch that features light, fragrant options filled with floral and citrus notes. The Homestead, a mimosa made with fresh local orange juice and prosecco, costs $12 a glass or $25 for unlimited refills. The Augustine 1565, a take on a bellini, featuring fresh peach purée and prosecco, is also $12 for a glass or $25 for refills. However, opt for the more creative cocktails like the Almasy's Escape ($14/glass, $45/pitcher), named for Ralph Fiennes' character in The English Patient, made with Beefeater gin, Aperol, grapefruit, lemon, and grapefruit bitters.

The Lillet Me Down ($14/glass, $45/pitcher) is made with Ketel One vodka, Lillet Blanc, stone fruit syrup, cucumber, and lime. Garnished with flowers, it's a gorgeous way to start your weekend.

Most items on the menu are meant to be shared, making for a leisurely communal brunch with friends (especially when pitchers of cocktails are involved). The fava bean flatbread, with ricotta, pea tendrils, and a fried egg on top ($16), is one of quite a few flatbread and tartines on the menu. Other choices include grilled Zak the Baker sourdough topped with avocado and crab ($18) and a Manila clam flatbread with pancetta and oregano ($19). 

Tortilla española, with potatoes, chorizo, and spinach, is served over spicy aioli with a side of greens ($18).

A grass-fed burger, topped with heirloom tomatoes, lettuce, bread-and-butter pickles, and special sauce, comes on a house-made English muffin and is served with a side of frites ($22).

The frites can be ordered a la carte ($7).

Do not miss the griddled blueberry cornbread. Basically, it's cornbread French toast, which in itself is enough reason to order it. Topped with local peaches and drizzled with bourbon maple syrup, it's a decadent delight ($19).

There's also a "thousand-layer" doughnut with key lime curd and rose petals ($10). Order another round of drinks and dig in. What else is a weekend afternoon for? 

Follow Laine Doss on Twitter, Instagram, and Facebook
KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss