NaiYaRa, the buzzy Thai restaurant in Sunset Harbour, opened for Sunday brunch more than a year ago and has since slung Thai fried-egg salad, Korean steak and eggs, and bubbly cocktails.
Now, owner Piyarat Potha Arreeratn, AKA Chef Bee, is ready to extend brunch to Saturdays with a new lineup of Asian-inspired breakfast and lunch items.
A peek at the refreshed menu reveals an eggs Benedict in which Chinese five-spice biscuits come layered with sweet soy-glazed pork belly, red curry hollandaise, and a spicy plantain hash ($16); black sesame pancakes made with banana brûlée, Chinese sausage butter, and bird chili maple syrup ($14); and matcha waffles topped with mixed berries and sweet red bean and bird chili maple syrup ($12)
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For something heartier, opt for miso ramen chock full of sliced pork belly, marinated bamboo, bean sprouts, seaweed, and a soft-boiled egg in a savory miso broth ($15). There's also steak-and-eggs fried rice, which includes grilled skirt steak, fried egg, tomatoes, and scallions. A sushi menu is available upon request.
In terms of beverages, the restaurant offers bottomless bloody marys, bellinis, and white sangria for $30 per person. New à la carte brunch cocktails include the Lemongrass Lemonade made with Absolut Citron vodka, fresh-pressed lemon, lemongrass syrup, and sparkling water; the Peachy Keen, a mix of mandarin vodka, fresh-brewed iced tea, and white peach purée inside a tall glass with vodka-soaked peach wedges; and the Play Thyme, composed of fresh pineapple juice, bourbon, and two sprigs of thyme served on the rocks and garnished with a thyme-smoked pineapple wedge. Cocktails cost $14 each.
On Sundays, happy hour follows brunch from 4 to 7 p.m. and includes additional bottomless beverages and a small bar-bites menu.
NaiYaRa. 1854 Bay Rd., Miami Beach; 786-275-6005; naiyara.com. Brunch Saturday and Sunday 11 a.m. to 4 p.m.