Photo Credit: Phuc Yeah
New Brunch Menu Launches
Approaching its fifth year and widely considered a definitive “Miami restaurant” – a place local tastemakers frequent and savvy travelers “must try” while visiting the Magic City – Phuc Yea is the acclaimed, modern-Vietnamese restaurant from Chef Cesar Zapata and business partner/ restaurateur Aniece Meinhold. Housed in a quaint corner spot in the heart of the 305’s MiMo District, Phuc Yea is a beloved haunt drawing crowds for Zapata’s innovative, globe-trotting cuisine, inspired by his Colombian heritage and rooted in Meinhold’s Vietnamese ancestry. In truth, nowhere else in Miami can you find such a heady mix of soul, style, substance and sizzle. On Sunday, August 1, the “mad phucs” behind Phuc Yea will remind everyone why Sunday brunch at their restaurant continues to be one of the hottest afternoon delights in town.
The refreshed brunch menu is as colorful, lively, vibrant and funky as Phuc Yea’s environs and soundtrack, with the duo’s tastes and ethnicities evident throughout. “Our brunch menu has developed naturally over the years,” says Meinhold, whose days helming the since-closed modern soul food haven, The Federal, inspired many of the new offerings. “Initially we had a very strong Cajun influence as the spiciness and boldness of that style of cooking complemented what we were doing. But as we’ve grown, we’ve refined our food style to showcase our strengths and now, close to five years in, we’re delivering exactly what we dreamt of when we first launched brunch service – a combination of savory, sweet and spicy dishes that reflect our own journey.”
Variety is foundational and exploration is warranted at Phuc Yea. A visit for brunch must certainly involve the signature PY Noodles – a house-made egg noodle dish served with garlic butter, oyster sauce and Parmesan cheese; no meal at Phuc Yea is complete without it. For a blast from the past, Chef Cesar’s timeless Biskits ’n Gravy – Federal buttermilk biskits paired with andouille & Chinese sausage gravy served with a fried egg ($16). Between bread options include Salt ’n Peppa Shrimp Croissant loaded with crispy-fried popcorn shrimp, house pickles, lettuce, herbage, sriracha aioli, served on a Flour and Weirdoughs croissant ($18) and the Breakfast Banh Mi – five-spice roasted pork, fried egg, lettuce, house pickles, fresh herbs, topped with sriracha aioli ($16). The side order of “a nap” is complimentary.
For heartier plates, the Cola Duck Confit & Waffles – Coca-Cola glazed, winter-spiced duck confit served with Belgian waffles, cranberry agrodolce, dill, and rum-spiked maple syrup ($24); Short Rib Hash – smoked short rib, potato hash, onions, jus and Thai bird chilies ($24); For two to share, go big or go home with Steak ’n Eggs, a 42-ounce, bone-in smoked short rib coated in nuoc cham caramel and served with onion rings and fried eggs ($52). Phuc Yea fans can be assured the entire dinner menu is also available during Sunday brunch, pho real!
Phuc Yea commands one of the coolest and whimsical drink programs in town. The upstairs bar remains among the hottest spots to drop an elbow to begin or end a night out. Under Meinhold’s auspices, the drink menu has become something of a “to-do list” for local barflies with flavor combinations and names to beat the band. Brunch is no different, guests are encouraged to imbibe in several “by-the-bottle” concoctions including: Tropical Mimosa – bottle o’ bubbles, passionfruit, guava and pineapple nectar ($35); Phuong’s Den – a unique riff on a spicy margarita made with jalapeño-infused Espolon reposado, Dolin White, vermouth, cucumber, cilantro, lime and kimchee chili rim ($42); Tuk Tuk Beep Beep – Montelobos mezcal, Campari, caramelized pineapple, cinnamon and lime ($42); Queen’s Bee Potion – Phuc Yea’s version of a guava daiquiri made with Bacardi 8, Havana Club anejo, Luxardo maraschino, Cocchi Americano Rosa, guava, lime and a chili-salt rim ($42); and Passionfruit Margarita made with Espolon blanco, triple sec, lime and a sour plum rim ($42). All large-format cocktails render four to five servings.
Priced between $14-$16, the cocktail list is 15 drinks deep, broken down into three categories – Boozy & Turnt, Happy & Juicy, Crushable & Poundable. Popular brunch pours include Patio Pounder – Grey Goose vodka, St. Germaine, lychee, lime, rosewater and boba pearls; Cheers B7tches – a refreshing spritz made with Aperol, Nonino Amaro, clementine, star anise and cava; and Lady Fu – an Arnold Palmer smash made with black-tea infused Courvoisier, lychee, Thai basil, lemon and Topo Chico soda.
Phuc Yea is located at 7100 Biscayne Boulevard in Miami.
Sunday brunch is served Noon to 3PM.
Abundant street parking is available.
Telephone: (305) 602-3710; www.phucyea.com.