It's impossible to miss the mimosas at OTC, the year-old Brickell sensation. On a recent Sunday morning, they adorn every table on the porch like fizzy orange vases. The line of patrons is equally obvious. A young crowd clusters by the restaurant's counter and forms a string of cool kids that extends past the double doors.
Perhaps these customers are waiting for Jacob Anaya's slow-poached eggs, cooked in an immersion circulator until their yolks ooze loose and golden. Or maybe they're sticking around for his Okinawan fries — purplish batons of sweet potato served alongside a sharp tamarind sauce.
Most likely, though, they're here for the drinks.
Read the full review on OTC in Brickell.