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Tag: Chester Cheetah

Gone are the days when all anyone could find at a bar were chicken wings, burgers and onion rings. The Blue Piano features a menu inspired by a late-night breakfast cravings, classic American comfort foods and plays on American school lunch classics by adding whimsical twists here and there. Although high quality and local ingredients and produce are sourced, creator and Chef Cesar Zapata-Diaz employs various pop culture classic snacks like cheesy Cheetos or crunchy pork rinds for an added element surprise that tickles every grown up’s funny bone.

After recently launching a menu expansion, the Blue Piano is pleased to announce some menu updates and new additions. The menu is sub-divided in five sections: From the Chiller, Hot Stuff, Flats, Snacky Type Things and Sweet Stuff.

From the Chiller menu updates include a Classic Caesar Salad made with good ole egg yolks, anchovies and baby romaine heads sourced right from Miami’s backyard, aka. Doral; Spanish boquerones are utilized for a milder, more delicate salty, umami component. A Creamy Burrata is accompanied by caramelized peach wedges, baby arugula from Homestead, crostini and vin cotto reduction.

The Hot Stuff section provides items not to be missed. The 2am Huevos, the Chester Cheetah and the McLuvvin’ are items quickly becoming House Specialties. The 2am huevos is a terra cotta casserole with a soft roasted, farm fresh egg, thyme, crostini with English farmhouse cheddar and organic, Umbrian truffle infused oil, good enough for breakfast, but even better late at night; the Chester Cheetah, a dangerously, cheesy mac ‘n cheese made with fontina, edam, burrata and cheddar cheeses is topped and baked crisp with a Cheetos crumb topping and extra Cheetos for added crunch; and the Mc Luvvin’ is a riff on a breakfast sandwich with sautéed chistorra (a type of Spanish chorizo), chicharrones, chipotle crema and fried quail egg served on a sour dough English muffin and sweet pickles on the side.

Weekly rotating specials are added to the Hot Stuff section. This week features Buffalo Style Chicharrones, crispy pork belly tossed in homemade buffalo sauce served with traditional the wing garnish of carrots and celery sticks with ranch dressing ($9); a Green Grill’d Cheez, toasty brioche slathered up with a basil/parsley/scallion herb butter, melty edam cheese and homemade butter pickles ($8); and Clams ‘n Sausage, little neck clams, chistorra, confit garlic and parsley ($12). In an effort to be dynamic, the menu items change regularly, so don’t expect it to be the same on any two visits.

A newly developed dessert section, Sweet Stuff, has been added. Highlighting interesting sweet/savory combinations. The selection is concise, but to the point. BP Peanut Butter Cups ($7) sandwiches chunky peanut butter between Mexican chocolate that combines ancho chiles, smoked paprika, cinnamon and cumin and is served with a Szechuan peppercorn scented coconut tapioca pudding. Cherry Bourbon Brioche Bread Pudding ($14) takes bread pudding to another level by adding shaved foie gras and luscious crème anglaise to the mix. Lastly, Espresso Brownies ($8), bittersweet chocolate and espresso fudge cakes, are served with a maple bacon cream.

The Blue Piano serves its Munchies menu all night long – Tuesday/Wednesday until 12am and Thursday through Saturday until 2am. This late kitchen makes it the ideal place for late night snacking for party goers and people who work in the biz and get out later than the average Joe. Menu items are affordably priced with items ranging from $4 - $15 per plate.

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