Glass & Vine Updates Brunch Menu With Carbonara Fries and 65-Ounce Growlers

Croquetas and avocado toast are among Glass & Vine's new brunch items.
Croquetas and avocado toast are among Glass & Vine's new brunch items. Courtesy of Glass & Vine
On a recent Saturday afternoon in Coconut Grove's Peacock Park, rays of sunshine peeked through oversize umbrellas, and birds chattered in trees. Almost every outdoor seat was occupied. Bubbly drinks and plates of avocado toast and baked eggs dotted each table.

Glass & Vine, which debuted brunch more than a year and a half ago, has refreshed its menu. If the atmosphere wasn't enough to lure you back after all this time, maybe a bowl of black truffle carbonara fries will do the trick.
click to enlarge Carbonara fries - COURTESY OF GLASS & VINE
Carbonara fries
Courtesy of Glass & Vine
Among the new items are crisp jamón serrano croquetas filled with rich béchamel and served with a heap of roasted fruit jam ($6), and those carbonara fries, doused in a black truffle crema with bacon and Grana Padano ($12). There's also a Florida tomato, pea pesto, and stracciatella caprese salad topped with cured meat ($15) and a local fish tiradito with sweet potato and cilantro ($15).

Other plates include a unique twist on avocado toast, which comes garnished with toasted sesame, lime, and dried Fresno chili ($10), and a crab cake Benedict with whipped hollandaise and Old Bay potatoes ($19).

Also new are growlers of Glass & Vine's own IPA as well as the popular Night Life Brewery Brown ($35 for 65 ounces). Besides supersize beers, brunch cocktails include mimosas stirred with Florida orange juice and Charles Lafitte sparkling ($10), and sangria blended with Chablis, Sauvignon Blanc, passionfruit vodka, and fresh fruit ($10).
click to enlarge Wood-oven baked eggs - COURTESY OF GLASS & VINE
Wood-oven baked eggs
Courtesy of Glass & Vine
Fan-favorite brunch items are still available as well. Pair the croquetas with a cooling watermelon salad, containing lime crema, cotija cheese, cilantro, and a smattering of jalapeño slices for a touch of heat, or the ZTB tartine, for which creamy local stracciatella is topped with jam, a sprinkling of sea salt, and a drizzle of California olive oil. Either way, order the wood-oven-baked eggs, served in a sizzling skillet and filled with confit garlic cream, black pepper, cauliflower, and truffle oil.

If you're a brunch lover, don't miss South Florida's ultimate brunch celebration — New Times' Out to Brunch — from noon to 3 p.m. Saturday, April 14, at Soho Studios, 2136 NW First Ave., Miami; 305-600-4785; Tickets cost $50 to $70 through

Glass & Vine. 2820 McFarlane Rd., Coconut Grove; 305-200-5268; Brunch Saturday and Sunday 10 a.m. to 3 p.m.
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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