6 Last-Minute Labor Day Brunch Spots

August 28, 2014 | by Cynthia Correa

After a summer spent party and pool hopping, a laid-back brunch seems like the best way to close out the season. Lucky for us, these Miami restaurants are extending their brunch hours to Monday of Labor Day weekend.

Batch Gastropub

If you love a good meal made from locally sourced, sustainable ingredients, head to Batch Gastropub on Monday and order off the new brunch menu. House specials like the pork belly and short rib hash ‘n’ eggs pair well with unlimited mimosas, sangria, and bellinis. 30 S.W. 12th St., 305-808-5555

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Grilling Class at BLT Prime; Rum Dinner Party at SUGARCANE

August 26, 2014 | by Lane Nieset

Start off Labor Day weekend with a grilling class—or celebrate early at a rum-centric dinner party. These and more events in this week's Miami food news. 

BLT Prime tuna tartare

BLT Prime's tuna tartare 

Labor Day Grill Class at BLT Prime

Prep for your Labor Day barbecue with a grilling class and tasting at BLT Prime inside Trump National Doral on Saturday, August 30. The three-hour class begins at 2:30 p.m. with a handcraft cocktail toast with Chef Dustin Ward. The grillmaster will then show students how to make a three-course meal of items from the restaurant's menu—tuna tartare, grilled skirt steak, and panna cotta—which you'll have the chance to sample. Reservations are required; 4400 N.W. 87th Ave., Miami, 305-591-6606

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Which Chef and Blogger Are Behind the New Raw Bar in Town?

August 25, 2014 | by Bill Kearney

What happens when a celebrated chef and an astute food blogger enter into a bromance? The restaurant, of their dreams.

One of the many oyster varieties offered at Migonette's raw bar. 

The wheels of Mignonette, the new raw bar and seafood joint that opened last week in Edgewater, were first set in motion years ago when chef Daniel Serfer habitually read Ryan Roman’s food blog, MiamiRankings.com, and pined for his then-new Blue Collar restaurant to earn a ranking. It took 10 months for that ranking to come, but it eventually did.

Roman became a regular at Blue Collar, and the two became fast friends, so much so that Roman was the best man at Serfer’s wedding. They ate out, critiqued dishes—including Serfer’s—and brainstormed on the Miami food scene. Both smitten with oysters, they envisioned the perfect raw bar in Miami, and once they finally found a space, they built it.

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