Steak and eggs
Steak and eggs
Courtesy of Wynwood Kitchen & Bar

Brunch in Wynwood: Cachapas, Steak n' Eggs, and Green Sangria

Wynwood can be easily mistaken for a ghost town during the daytime. But venture inside area-favorite Wynwood Kitchen & Bar on a Sunday and be pleasantly surprised.

You'll notice most seats taken, with a sea of Latin-style brunch dishes gracing diners' tables. It all mimics an art exhibit, with most food too pretty to eat. But don't feel guilty because it'll be worth every bite.

The menu, crafted by Venezuela-born executive chef Miguel Aguilar, boasts traditional brunch favorites with a heavy Latin twist. Their plan is to alternate dishes frequently, but keep the Nuevo Latino spin intact. 

Photo by Clarissa Buch

There are six brunch dishes offered, and choosing among them is hard. If you're looking to make your brunch an all-afternoon affair, order the cachapas, made with sweet yellow corn cake, queso mano, and queso fresco; or the tostada, made with a sunny side up egg, raw tomato puree, black beans, and cottage cheese as appetizers to start.

Photo by Clarissa Buch

Move on to the next course with either steak and eggs, with a fried egg and yuca fries; perico, with scrambled eggs, queso fresco, black beans, and three arepas; or the classic Wynwood benedict, with a poached egg, crab meat, polenta, and chipotle hollandaise. 

Granola and espresso to finishEXPAND
Granola and espresso to finish
Photo by Clarissa Buch

Deciding on dessert is simple because there's only one option: Granola. It comes with Greek yogurt, seasonal fruit, and chipotle honey. The lack of choice might be disappointing, but the granola is nonetheless a sure-fire way to end your meal on a good note. It's sweet, light and airy to avoid overwhelming your tastebuds, and your expected food coma. Add a cappuccino or espresso to pair. 

Green sangriaEXPAND
Green sangria
Photo by Clarissa Buch

But let's not forget the best part of Sunday brunch: Booze. The eatery has a new selection of speciality brunch cocktails including red, white or green sangria, either by the glass or pitcher; prosecco cocktails, with a choice of flavor pairing – hibiscus, palomimosa, applish or blue pisco; and bloody marys, such as the tomatilla sangrita with Jose Cuervo and a tomatillo blend.

If you find yourself asking for more, the regular lunch menu is available throughout brunch time. The option to mix and match brunch dishes with their menu staples is welcome and encouraged. 

With dishes costing between nine and 12 bucks, you can now have a Miami-style Sunday brunch in one of the chicest areas in town without getting close to breaking the bank.

Their Sunday brunch is from 11:30 a.m. to 4:30 p.m.

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