The Restaurant at the Raleigh Boosts Weekend Brunch

Most cult brunchgoers know South Beach is its unofficial meeting ground. The 305's sandy coastline is flooded with restaurants offerings dozens of renditions of the weekend meal, making it difficult to choose just one place to dine. 

But Josh Elliott, chef de cuisine at the Restaurant inside the Raleigh, says he can make it easy for you because brunch at his eatery is a "no-brainer."

"First of all, our backdrop can’t be beat," he says. "The view of our iconic pool is incredible, and the longer you sit, the more intimate our outdoor dining begins to feel. And the food... It’s our vision of what brunch is supposed to be, a nice mix of classic and modern-American fare."

Earlier this month, Elliott and the Restaurant team relaunched Saturday and Sunday brunch, adding a mix of sweet and savory plates along with bottomless mimosas and bloody marys.

"The inspiration for brunch comes from the hotel itself, the pool, and the overall atmosphere," he says. "We want the food to reflect the property in that it is familiar while having its own sense of identity and individuality."

Elliott's menu can be described as eclectic, with a handful of uniquely crafted plates using ingredients such as pulled pork, orange dulce de leche, and dill hollandaise. Unlike many South Beach hotels, the Restaurant forgoes a buffet and instead opts for à la carte options, which range from $3 to $30.

It's broken into six sections: omelets, Benedicts, sweet and savory, raw, snacks, and breads. Elliott says the Benedicts are among the most popular dishes, especially the "El Cubano." 

"By putting our own unique twist on a dish that is synonymous with the city, we bring something that is truly inspired by Miami and the perfect reflection of the local culture," he says.
That unique twist combines a Cuban sandwich and an empanada into one rich dish. It's made by infusing pulled pork into an empanada-like shell, topped with a soft-poached egg and mustard hollandaise. 
Another savory favorite is the jumbo lump crabcake, topped with a pomegranate reduction and served alongside a green apple salad. "We pan-fry it versus deep-frying it so it stays nice and light while not taking on too much apple," he says. "It has a rich herb aioli, and we finish with a bright, fresh green apple and orange salad. Personally, it is one of my favorite dishes overall."

For something sweet, opt for vanilla French toast, served with house-made orange dulce de leche and bright berry compote. The bread is fried to a slight crunch on the outside, but it keeps a rich, melt-in-your-mouth texture with each bite.
If you prefer lunch over breakfast, skip Elliott's chocolate croissants, egg white omelets, pancakes, and lobster Benedicts, and choose between a Wagyu burger and a blackened mahi sandwich. They're both served with a mountain of herb aioli fries.

Pair brunch with bottomless drinks, including mimosas or Ketel One bloody marys, for an additional $29.

Brunch runs Saturday and Sunday from noon to 4 p.m. Visit raleighhotel.com.

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