By Melanie Garcia
First it was fried chicken and waffles causing a stir, and now we have shrimp and grits in South Florida. Awesome!
You can try it at Blue Collar, the newest addition to the string of restaurants popping up along bustling Biscayne Boulevard. Warm, inviting and casual, it’s already becoming a favorite with its simple yet superb menu.
We started with Vaca Frita Topped Tostones ($7), which are a twist on the traditional green plantains dish; only these were topped with fried shredded beef and drizzled with a secret white sauce that gave it just the right amount of sweetness.
Other noteworthy appetizers include Wild Mushroom and Goat Cheese Croquettes ($8), which come with Pomegranate-Fig Jam and the Mac ($10) pasta made with Cavatoppi, Trugole, Cheddar, and Parm Cheeses.
The entrées offer a wide variety of choices. We couldn’t resist the Grilled Mahi Mahi ($16) with any two sides from the veggie chalkboard. The fish was fresh and lightly seasoned lightly so as not to overpower the natural flavors. For the veggie sides we went with the delicious Grilled Asparagus with blue cheese and the Brussel Sprouts. It was nearly impossible to settle on just two veggie choices with options like Roasted Carrots with maple syrup and Mango Chow with citrus and jalapeno. The good news you can order additional sides dishes for only $4.
We also tried the Prime Rib (MP, $20 at the time), part of Blue Collar’s daily specials, which are presented in three categories: Ribs, Parm and Braise. All are offered at market price and each category has different options. The tender, juicy prime rib was served with Warm Bacony Potato Salad and snow peas, an absolute favorite. It was the perfect combination and brought out the meat’s flavor.
We then tried one of the most charming and tasty dessert we’ve had in a long time – the Espresso Chocolate Cake ($6). The cake was topped with chocolate fudge frosting and served with a miniature glass of milk. It was the equivalent of childhood bliss!
Desserts seem to be a big hit at Blue Collar. The couple sitting next to us kept raving about the Butterscotch Heath Bar Bread Pudding ($6) with Challah bread and chili spiked whipped cream.
Blue Collar’s Chef Daniel Serfer made his way around the room making sure all was up to par and even sharing some insider cooking tips. It must be said that apart from having a fantastic meal, everyone at Blue Collar makes you feel like family.
The people, place and food will make you feel at home.
6730 Biscayne Boulevard
Miami, Fl. 33138
Lunch: Every day, 11:30 a.m. – 4 p.m.
Dinner: Sunday through Thursday, 6 p.m. – 10 p.m.; Friday and Saturday, 6 p.m. – 11:30 p.m.