Sustain Restaurant + Bar is known for its fresh foods, obtained from local farms and purveyors. Sustain's managing partners, Brian Goldberg and Jonathan Lazar, believe in this concept so much they change the restaurant's menu to serve that goal, working with produce and products as they are seasonally available.
We figure Goldberg and Lazar finally realized that brunch is always in season in Miami, because the partners launched their Sunday brunch menu yesterday, and Short Order went to check it out.
The brunch, served Sundays from noon to 4 p.m., features a large selection of à la carte items, many of which cry out to be shared family style, including the ultimate bread basket ($8), green eggs and ham pizza ($16), French toast sticks ($5), and foie gras and pancakes ($16).
Also sharable is the make-your-own bloody mary station. A bottle of chilled vodka (eight-, 16-, or 32-ounces) is delivered to your table; then you stroll over to the bar, where fixings such as fresh tomato juice, Tabasco, horseradish, house-cured cucumbers, olives, and lemon await. A similar make-your-own deal is available with Prosecco, strawberries, and pepper, to make Sustain's take on the Rossini, the bubbly berry. Individual bloodys ($8) and bubbly berries ($10) are available.
Teena's Pride heirloom tomato salad comprises fennel, Paradise Farms' arugula, Maytag blue cheese, and, yes, heirloom tomatoes ($7 small, $12 large).
Duck poutine is an upscale twist on the Canadian favorite. Fries are served with duck confit, feta cheese, and foie gras demi-glace ($10). Add a 63-degree egg on top for added richness ($2.50 additional).
The breadbasket ($8) features a banana muffin, a corn muffin, and a slice of carrot cake served on a plate (not in a basket). It comes with peppercorn honey and berry compote on the side.
Bacon doughnut holes ($8) are served with three dipping sauces -- maple butter, chocolate sauce, and dark beer sabayon.
Corned beef hash comes with a 63-degree egg, scallions, and onions ($12).
Buckwheat pancakes are topped with bacon and foie gras ($16).
The shrimp and grits dish gets a makeover. Rock shrimp and chorizo are served over creamy polenta ($12). Add a 63-degree egg for $2.50.
A wood-oven-baked farm egg is served with focaccia bread topped with spinach, tomato, caramelized onion, and Gruyère ($12).
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