New Brunch at Oak Tavern
April 05, 2013 | by —LIANA LOZADA | Homepage
Oysters on the half-shell, in a shooter, or as part of a platter are a highlight of Oak Tavern's new Sunday brunch
Oak Tavern’s recently launched Sunday brunch does midday comfort food with a kick. Chef and owner David Bracha's à la carte menu boasts familiar favorites with updated and interesting flavor profiles. French toast gets a coconut crust, shrimp and grits is served with tomato-chile gravy, and eggs Benedict pack pork belly and kale. Not quite a brunch standard but wholly satisfying is the Shakshuka, a traditional Middle East dish of poached eggs and tomato sauce served with bread for mopping. And speaking of bread, the restaurant bakes its own country rye and jalapeño cornbread, as well as sticky buns and warm upside down pineapple cake. But for a light start to your Sunday brunch, order up a selection of oysters—available on ice, in a lemon-thyme vodka shooter, or as part of a seafood plateau. (10:30 a.m.–2:30 p.m.) 35 N.E. 40th St., 786-391-1818
We're behind the scenes with Marlins outfielder, who now has the largest contract in sports history.