Brunch Espectacular at Piripi: Three-Course Meal for $27 at Merrick Park

Piripi, the Coral Gables Spanish-fusion restaurant, has transformed what diners know as traditional Sunday brunch to a two-day "espectacular," running every Saturday and Sunday.

The menu showcases recently appointed executive chef Angelina Bastidasā€™ twist on traditional Latin cuisine with a three-course, prix fixe menu for $27 per person.

Start off slowly with a garbanzo salad featuring peperonata and red-wine vinaigrette; gazpacho with red pepper and tomato; or the smoothie of the day served alongside a fruit salad. 

The first course gives the impression the brunch experience will be light and airy. But make no mistake. Weekends at Piripi mean one thing: The dishes grow larger as you go, so leave some room for what's next. 

For the main plate, go for the serrano benedict with manchego hollandaise; the egg-white frittata with peppers, caramelized onion, and spinach, served with toast and potatoes; or something more traditional, like scrambled eggs with bacon and chorizo, toast, and potatoes.

If you're more of a lunch-bruncher, try the burger. Topped with red-onion marmalade, manchego, and garlic aioli, it's the perfect size for a midday bite. 

The term "espectacular" applies to the dessert. The menu boasts torrijas with dark chocolate and whipped cream; crema catalana with creamy custard and broiled turbinado sugar; arroz con leche with homemade smoked cinnamon ice cream; and a classic ice-cream sandwich with Piripi's homemade ice cream of the day smashed between Maria cookies. 

"Piripi" is Spanish slang for "boozy," and it wouldn't be weekend brunch without a little buzz. Enjoy bottomless sangria and mimosas for an additional $17 per person. 

And while you're eating, chat about the restaurant's weird scandal involving head chef Najat Kaanache and accusations of deception and employee mistreatment

Brunch runs from 11 a.m. to 3 p.m. For more information and reservations, visit or call 305-448-2423.

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Clarissa Buch Zilberman is a writer and editor, with her work appearing in print and digital titles worldwide.
Contact: Clarissa Buch