Stiltsville Fish Bar Launches All-Day Weekend "Bubble Bath Brunch"

The fisherman’s tackle box.
The fisherman’s tackle box. Courtesy of Stiltsville
It's been more than a year since Stiltsville Fish Bar first debuted brunch. Now, the weekend meal is getting an upgrade with seafood towers, bloody mary carts, and grilled catches of the day. Top Chef couple Jeff McInnis and Janine Booth are calling it the "bubble bath brunch."

McInnis and Booth, who are in the midst of opening Root & Bone in South Miami on December 29, have extended the Stiltsville brunch from 11 a.m. to 5 p.m. Saturday and Sunday with half-off specials like $55 bottles of Perrier-Jouët and $25 bottles of La Fête Rosé. They've also added $6 Elyx Vodka bloody marys, which can be garnished with an array of ingredients from a nearby cart.
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The whole grilled barbecued big fish.
Courtesy of Stiltsville
Otherwise, the menu now includes the fisherman’s tackle box, featuring a selection of raw bites such as shrimp and oysters; the whole grilled barbecued big fish, which is grilled over white oak and only available during brunch; and a waffle of the day, which rotates weekly.

Diners can also enjoy classic brunch items, some which have been available from the start, including the sweet corn spoon bread, loaded with buttermilk cream, scallions, and butter-poached lobster ($10 to $13); pork belly bacon and sweet corn pancakes topped with poached eggs, pickled green sliced tomato, Fresno chilies, and tomato jam ($18); and the bacon, egg, and shrimp "sanguich" stuffed with smoked bacon, shrimp sausage patty, scrambled eggs, and salsa jam ($18).

Of course, McInnis' famed fried chicken, which is seasoned with bay leaves and citrus and served with a pickled watermelon salad and hot sauce ($22 to $39), is available as well, along with the "big fish for two" — a three-pound fried snapper served whole and crisp.

Stiltsville Fish Bar. 1787 Purdy Ave., Miami Beach; 786-353-0477; Brunch is served Saturday through Sunday 11 a.m. to 5 p.m.
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Clarissa Buch Zilberman is a writer and editor, with her work appearing in print and digital titles worldwide.
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