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| TASTE TEST |
▼ Café ▼ MID-BEACH
BIRD & BONE DEBUTS
SUNDAY BRUNCH
Bird & Bone has been serving Southern- inspired breakfast, lunch, and dinner on the Confidante hotel’s charming patio for nearly a year. This summer, the restaurant, for- merly Michelle Bernstein’s Seagrape space, finished renovations in its dining room, which boasts warm colors and repurposed wood for a rock ’n’ roll country-house vibe.
Now that Bird & Bone is finally complete, the restaurant recently debuted brunch. Headed by Richard Hales, best known for his midtown Miami restaurants Blackbrick and Sakaya Kitchen, brunch is a medley
of the restaurant’s most popular plates.
Courtesy of Bird & Bone
Hot chicken ’n’ waffle
Guests can go light or hearty with plates ranging from greens, yogurt, and grilled vegetables to biscuit Benedicts, fried chicken and waffles, and hot chicken tacos. The menu also indicates gluten-free and vegan items, welcoming diners regardless of dietary restrictions or preferences.
Begin your meal with an order of jars ($25): three glass containers filled blue-cheese-and- honey-topped avocado dip, egg salad with country ham, and whipped milk ricotta lay- ered with a pepper jelly. A bowl of toasted pita chips is served alongside. While you snack, consider an order of the avocado toast and eggs ($14). Two poached eggs are placed on a thick slice of toasted bread with slices of vel- vety avocado and garnished with ham bits, ol- ive oil, seeds, and sprouts. For something more filling, try a biscuit Benedict coated in a thick, gravy-like hollandaise. On the lighter side, four vegan and gluten-free smoothies ($10 to $11) include the Energize, which blends cold-brew coffee with banana, coconut oil, pink salt, and almond milk, and a bowl of oatmeal comes crowned with peanut brittle and brown sugar ($10). There are also a selection of tacos ($5) stuffed with either hot fried chicken, cumin- spiced skirt steak, or peppers and cheese,
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