A la Carte Options Abound Friday Through Sunday
One of this season’s hot new restaurants, Stiltsville Fish Bar in Sunset Harbour, is launching weekend brunch on Saturday, November 18. Available a la carte Friday through Sunday from 11AM to 3PM, guests can kick back, relax and enjoy the ultimate brunch experience with a plethora of options. The menu, crafted by culinary duo Jeff McInnis and Janine Booth features modern takes on classic seafood dishes and refreshing cocktails made especially for brunch patrons.
On the new menu, the chefs are whipping up a variety of Egg Plates including Pork Belly Bacon and Sweet Corn Pancakes ($18) with poached eggs, pickled green tomato chow-chow, tomato jam and Fresno chilies; Baby Kale and Pimento Cheese Omelet ($17) with local farm eggs, house-made pimento cheese, Farmer Dave’s baby kale and tomato jam; and a hearty Steak N’ Eggs ($38) with New York strip, eggs your way, smoky plantain hash and horseradish choron sauce. Classics included in Brunch Plates consist of favorites like Shrimp N’ Grits ($26) with stone ground grits, creole sausage, melted tomatoes, sweet peas and shrimp butter; Surf N’ Turf Burger ($36) with butter poached lobster, grilled beef burger, black garlic, baby local kale and horseradish remoulade; and Bayleaf and Citrus Crusted Fried Chicken (Half Bird $22; Whole Bird $39) with watermelon pickle salad and Stiltsville hot sauce.
Guests can munch on Stiltsville signature dishes in Snacks & Small Plates such as Smoked Fish Dip ($9) with cherry wood smoked local catch, house pickles and thyme and butter toasted saltines; Green Eggs and Ham ($7) with green deviled eggs, crispy country ham and pickles; or Sour Orange and Yellow Tail Snapper Ceviche ($15) with chilled watermelon, sour orange mignonette and celery. Fresh salads consist of an Heirloom Tomato and Baby Kale Salad ($15) with boiled peanuts, pickled green tomatoes and molasses vinegar; The Hammock Salad ($15), with grapefruit, local hearts of palm, avocado and local tomatoes atop butter crunch lettuce; and a Butter Lettuce and Avocado Salad ($10) with grilled corn, summer squash, zucchini, and breakfast radish dressed with a creamy buttermilk ranch.
Staple Sides ($8 each) include sweet and savory selections like Chilled Watermelon and Pickles; Stone Ground Local Grits with grilled sweet corn; Local Farm Eggs prepared any way; Rum Glazed Pineapple Rings, House-Made Pork Belly Bacon; Smoky Plantain Hash; Bacon and Garlic Sofrito; and Fingerling Potato Tostones with black garlic aioli.
For something sweet, the Bakery section features Sugar Dusted Beignets ($9) with chicory coffee pudding; Sweet Corn Spoon Bread ($10) with buttermilk cream and scallions (add butter poached lobster for $13); and a Hummingbird Waffle ($13) with rum caramel, charred pineapple, pecans and mascarpone whip.
Stiltsville Fish Bar is located at 1787 Purdy Avenue on Miami Beach. The restaurant is open for dinner Sunday through Thursday from 5PM to 11PM (bar opens at 4PM); Friday and Saturday from 5PM to 12AM. Brunch is available Friday – Sunday from 11AM to 3PM. Lunch and a daily fish market with grab and go options will launch at a later date. Telephone: (786) 353-0477;
Stiltsville Fish Bar
About Grove Bay Hospitality Group
Founded in 2010, Grove Bay Hospitality Group owns and operates a number of restaurants throughout South Florida. Based in Miami, Grove Bay aspires to enhance the lives of its guests, employees, communities and investors as a restaurant industry leader by developing innovative, memorable and highly successful restaurant concepts. The men in the mix behind the scenes: Co-CEOs Francesco Balli and Ignacio Garcia-Menocal and COO Eddie Acevedo.
Grove Bay currently owns and operates – Glass & Vine with chef/partner Giorgio Rapicavoli; Big Easy Winebar & Grill with winemaker/restaurateur Ernie Els and American Harvest, a unique farm-to-table fast casual concept with a second South Miami location in development; Stiltsville Fish Bar on Miami Beach with chef/partners Jeff McInnis and Janine Booth; and two exciting concepts with Top Chef Jeremy Ford – Stubborn Seed and Afishonado (coming fall 2018).
For more information, visit grovebaygroup.com.
About Sunny Side Up Hospitality
Chefs Jeff McInnis and Janine Booth proudly launched Sunny Side Up Hospitality (SSUH) in 2017. The duo currently operates restaurants in Manhattan, Miami, and Puerto Rico. Both born to cook, they keep their hands deep in not only the recipes but all steps of starting a business from the ground up, from restaurant and kitchen design, conceptualizing menus and beverage programs, to physical construction – the team doesn’t miss a detail.
Their first concept Root & Bone, a quaint and homey southern locale, was born summer 2013 in Manhattan’s edgy East Village neighborhood. The restaurant enabled Jeff and Janine to plant their roots as partners in the Big Apple, bringing them national notoriety including being named NYC’s best Fried Chicken by multiple media outlets and set the stage for the power couple’s later opportunities. Most recently, Sunny Side Up Hospitality opened their first pop-up venture in Rio Marr, Puerto Rico where they offer a fun Caribbean take on Root & Bone.
Recently, SSUH proudly launched their highly-anticipated ocean-to-table, chef driven concept, Stiltsville Fish Bar. This down-home Florida fish house opened September 2017 in Miami Beach’s Sunset Harbour neighborhood.
Information provided by Brustman Carrino Public Relations
