Richard Hales' restaurant at the Confidante, Bird & Bone, which opened in November 2016, has quickly become one of Miami's go-to Southern eateries. The chef, best known for his midtown Miami restaurants Blackbrick and Sakaya Kitchen, transformed Michelle Bernstein's old Seagrape space into a rustic, rock 'n' roll country-house vibe slinging with grits, hash, and fried goodness.
If you've been to Bird & Bone for dinner, you know Hales' Nashville hot chicken is enough of a reason to return. But evening dining aside, the restaurant is worth a visit in the morning, when the kitchen quietly whips up an affordable, Southern-inspired breakfast from 7 to 11 a.m.
The menu is a mixture of Hales' signature dinnertime plates and some lighter, healthier options. Fresh-pressed juices and oatmeal are paired with waffles, pancakes, eggs, and fried chicken.
Savory offerings include four toasts, served on Zak the Baker country wheat, smeared with avocado, fig, Benton's ham, or smoked salmon ($8 to $11). There are egg plates too ($12 to $16), such as a Benedict with fried green tomato and Alabama white barbecue hollandaise, and a breakfast sandwich stuffed with pepper bacon and jack cheese.
Sweet plates range from a vegan pancake stack to buttermilk waffles to sweet-potato pancakes topped with marshmallows and candied walnuts.
Brunch at Bird & Bone is expected sometime after the restaurant's full renovation in the late summer. Until then, breakfast before 11 a.m. is the only way to indulge in Hales' morning menu of Southern charm.
For more information, visit theconfidantemiamibeach.hyatt.com.