| Brunch |

Brunch at Local House: Mimosa Pitchers and Brisket Skillet

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The weekend forecast sure looks promising: sunny with guaranteed cool temperatures and a chance of brunch. That last one, though, is up to you.

With the weather continuing to dip into the 60s and 50s at night, spending your weekend wearing a light jacket while downing bloody marys sounds like a great plan. For that and four types of Benedicts, head to South of Fifth gem Local House.

See also: Boisterous Brunchers Can't Bog Down Miami Chefs

Located on the ground floor of the 18-room boutique hotel Sense Beach House, Local House feels more like a weekend hideaway than a restaurant. Grab a seat inside at one of the wing-back ocean-breeze-hued booths or bring a group and take over the terrace. Either way, order a mimosa pitcher made with freshly squeezed orange juice. You can get at least six flutes from the $29 carafe, so it's a pretty good deal for anyone looking to imbibe.

And because you'll need to line your stomach with something, there's a Benedict to satisfy any palate. From smoked salmon ($15) and crabcake ($14) to veggie ($10) and the classic bacon rendition ($11), there are plenty of ways to indulge in poached eggs and hollandaise sauce. A rotating Benedict special (it was short rib recently) provides locals with something to look forward to every weekend.

Local House offers a couple of sweet dishes -- like banana pancakes topped with berries, banana butter, maple syrup, and crème fraîche, and caramelized-walnut-topped French toast drizzled with apple syrup and a dollop of vanilla orange crème -- but you can find iterations of both on brunch menus all over town. The dish worth venturing here for (besides the Benedicts) is the braised beef skillet ($14).

A handful of overnight-braised and shredded brisket hides under two sunny-side-up eggs with yolks so runny they rupture at the slightest poke of a fork. What you'll want to do here is break the eggs and make sure to get a mashup of all ingredients -- the combination of the brisket fluids and yolk will soften both the polenta hash and goat cheese crumbles. If there were ever a breakfast-meets-lunch dish of champions, this might be it. Maybe take a walk on the beach afterward to avoid a food coma.

Follow Carla on Twitter @ohcarlucha

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