David Bracha, chef/owner of Oak Tavern, has announced that the popular Design District restaurant located at 35 NE 40th Street will open Sundays from 10:30 a.m. to 2:30 p.m. for brunch. Drawing rave reviews from food writers and diners alike since opening a few short months ago, Oak Tavern has evolved into a neighborhood mainstay in Miami’s hottest dining district. Notable for great house made food in an easygoing, laidback setting, brunch will be sure to attract locals and foodies to the beautiful tree-shaded courtyard and cozy leather-accented dining room for scrumptious a la carte dining featuring fresh local ingredients. Carrying over a few lunch favorites and Bracha’s trademark iced oysters, the menu debuts delicious egg dishes, a variety of sweet and savory brunch specialties and new signature cocktails perfectly suited for mid-day imbibing.
The menu starts, as many great meals do, with cocktails ($9-$10). Classic brunch libations, including Tito’s handmade Bloody Marys, Mimosas and Peach Bellinis, lead off while other drinks including the Spiked Arnold Palmer (Oak Tavern’s lemon-thyme infused vodka), the Green Mile (green chile, cilantro, cucumber, lime and gin) a Coconut Mojito, Aperol Spritz , Modelo Michelada, Pimm’s Cup and Watermelon Caipirnha round out the list. Full cocktail menu, wine and beer list are also available.
Once the drinks have been selected, it’s time to check out the menu . With a wonderful combination of savory and sweet brunch favorites as well as creative takes on traditional brunch dishes, much like the Oak’s lunch and dinner menus, many of the options are great for sharing. Shrimp & grits come with slab maple bacon, poached egg and and tomato-chile gravy, while coconut crusted French toast is topped with maple butter and mixed berries. Blueberry pancakes benefit from vanilla-orange butter and maple whipped cream. Egg dishes range from The Basic (two eggs & toast) to jumbo lumb bluecrab fingerling potato hash, topped with two fried eggs, spinach and beet relish. Also on the bill of fare for egg lovers – the Southern – two eggs with house maple bacon, cheddar grits and fried green tomatoes, and the “Shakshuka” a Middle eastern dish featuring wood oven baked eggs, tomato stew, and sheep’s milk feta, with grilled bread to mop it all up with .
House-made breads and sweets will include orange scones, jalapeno cornbread, French baguette, peanut butter mousse, warm upside down pineapple cake and the already famous buttermilk biscuits. In addition to specialty brunch drinks, cocktails, wine and beer, there are fresh pressed juices, coffee, espresso and tea service. Chef Bracha’s house- made charcuterie is also on this menu, augmented by a great selection of cheeses. And for those who think nothing goes better with a Bloody Mary than something from the raw bar, there are iced oysters, oyster shooters and a seafood platter with stone crabs, oysters, clams, cocktail shrimp and ceviche. DJ Mark Leventhal spins a great selection of music from all genres. Prices range from $4 to $18; with the exception of the seafood platter.
“I have been dreaming about serving brunch at Oak Tavern since before we opened,” remarked Bracha, “It’s my favorite meal, its extremely social and fun. This menu has a lot of options and I’m hoping there’s something for everyone.”
Oak Tavern is located at 35 NE 40th Street in Miami’s Design District; telephone: 786-391-1818; oaktavernmiami.com. Brunch is served on Sundays from 10:30 a.m. to 2:30 p.m. The restaurant is open for lunch Monday through Friday and seven nights a week for dinner. Valet and street parking available. Follow the restaurant on Twitter: @oaktavernmiami and Facebook: oaktavernmiami.
