Brunch at the Continental has character. It fuses the feeling of a '60s diner with high-quality, gourmet eats and drinks at a reasonable price. Its newly released weekend meal serves an array of breakfast and lunch favorites with a retro-chic twist.
The menu, crafted by chef Matthew Oetting, is divided into four categories, offering something for every type of brunch-goer — breakfast-centered, lunch, and even dinner-style plates are featured. There's a total of more than 25 dishes. Think traditional eggs, toast, and potatoes alongside edgier and funkier options, including a Cuban omelet and cheesesteak egg rolls.
Everything about this meal, including Oetting's menu, is à la carte. Choose between indoor or outdoor seating, with a front-row spot to people-watch on South Beach.
Next, decide what type of brunch you're in the mood for. Traditional brunch eaters should default to the eggs and breakfast categories on the menu. A bevy of omelets
For something lighter, try the avocado toast, which is made on fresh Zak the Baker bread and served alongside two poached eggs. Steak and eggs and huevos rancheros are on the menu, too. Every breakfast dish is served with bite-size home fries and a small green salad.
For a late brunch, almost-dinner meal, order off the afternoon menu section. Continental favorites, including its cheesesteak egg rolls and Vietnamese summer rolls, are offered. If you're looking for a sandwich, try the backyard burger or a turkey club with Neuske’s bacon, lettuce, tomato, and mayo. And instead of a BLT, find an ALT on the menu, subbing avocado for bacon on ZTB multigrain. Salads are available, too, like its signature burrata with heirloom tomatoes and berries that can easily be mistaken for a piece of art.
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Every brunch needs to end on a sweet note. Order the cinna-monkey bread, made with cinnamon, sugar, and cream cheese frosting. It's perfect to share between two or three diners.
Brunch is served every day from 10 a.m. to 3 p.m. For more information, visit continentalmiami.com.
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