New brunch, lunch and dinner offerings now available
Since opening in 2012, Blue Collar has been a must-try spot for foodies, families, bloggers and the culinary adventurous, all hooked on Chef/Owner Danny Serfer’s unpretentious, approachable menu of hearty American classics and comfort food. Housed in a casual, contemporary 25-seat space in Miami’s historical MiMo district, Blue Collar is, ultimately, the perfect dining destination for those looking for a great meal at an accessible price. Always keeping things fresh, Serfer – ranked among the “South Florida Food 50” by The Miami Herald and crowned “Best Chef” of 2015 by Miami New Times, has introduced an array of new items to the restaurant’s robust menu of dailies, burgers and sandwiches, plates and vegetables.
An essential spot for weekend brunch, Blue Collar often has a line queued up for Serfer’s sweet, savory, salty and satisfying creations. New brunch temptations include the Smoked Salmon Benedict ($19) with latkes and a caper crème fraiche; and the Breakfast Sandwich ($15) with two over easy eggs, bacon, cheddar, and a latke topped with garlic aioli. Brunch staples remain such as the Duck “McMuffin” ($19) – Portuguese muffins with duck bacon, smoked Gouda, lemon aioli, sunny side up duck eggs and duck jus; Shrimp & Grits ($15) made with Trugole cheese, Neuske bacon and New Orleans “BBQ” sauce; and Lemon Ricotta Pancakes ($16) topped with blueberries and Maple syrup.
New lunch discoveries range from Conch Fritters with spicy tartar sauce ($11) and Fried Green Tomatoes ($11) with buttermilk dressing to a BC Entree Salad ($17) topped with crispy chicken, latkes, bacon and 1000 island dressing and a Crispy Chicken Breast Plate ($19) served with diner’s choice of two veggies. Blue Collar is known for its incredible and diverse menu of veggies all served small-plate style for $6 each and offers over 20 items, perfect as side orders or mixed and matched for a vegetarian feast. They run the gamut from Sweet Potato Plantain Mash to simply Sautéed Mushrooms and Sautéed Kale with crushed red pepper, shallots and white wine butter. New to the mix are Spaghetti Squash with Parmesan and butter, Sweet & Sour Cabbage with sautéed apples andRoasted Fennel.
The dinner menu is expanding with new aps and main plates including Scallops ($17) with fennel, peas and clam jus; Pan Roast of Mussels ($17) – sausage, garlic, beer, chili flakes and blue cheese; Grilled Rainbow Trout ($21) with choice of two veggies; and NY Strip ($27) served with house fries, compound butter and garlic aioli. Numerous fan faves remain from the Corben ($19) – braised brisket served with Portuguese muffins, Dijon mustard, dipping jus, latkes and apple sauce and Crispy Skin Snapper ($24) with rock shrimp vegetable fried rice and red curry.
Also new: Ervin Bryant, who joined the team in July 2014 as sous chef, has been promoted to Chef de cuisine. Hailing from Morgan’s and Pacific Time, Bryant has more than 15 years’ experience in the industry. Blue Collar has also joined forced with Caviar Curated, which facilitates delivery service for the restaurant -https://www.trycaviar.com/ miami/blue-collar-915. Blue Collar is located at 6730 Biscayne Boulevard. The restaurant is open for dinner nightly at 6 PM; lunch is served Monday through Friday, 11:30 AM to 3:30 PM. Weekend brunch is served from 11 AM to 3:30 PM. Telephone: (305) 756-0366; http://www.bluecollarmiami.com