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After working in a small 800-square-foot house on Biscayne Boulevard for over 12 years, Blue Collar is transferring right into a 4,000-square-foot venue throughout the road at 6789 Biscayne Blvd. subsequent month. The enlargement plans embody a full bar, extra menu gadgets, and correct indoor and out of doors patio seating.
“I’m the primary man who complains that when a small, superior place expands, it loses that unique magic,” Danny Serfer says, the chef/restaurateur behind Blue Collar and its sister Mignonette. “So this transfer and what it means for Blue Collar and its followers weighs closely on me. However the potential to increase the restaurant’s menu choices by advantage of the brand new house’s much-larger kitchen, in addition to improve seating and provide correct bar service was too good to go up. I can guarantee of us that ‘The New Blue’ will embrace the identical spirit, menu idea, and pricing as ‘Traditional Blue’ however will carry simply sufficient of the proper ‘new’ to make it work.”
Visitors at Serfer’s “New Blue” can count on seating for 140 between the eating room and out of doors patio, a full bar emphasizing traditional cocktails equivalent to Martinis, Outdated Fashioneds, and Cosmos.
“Individuals searching for handlebar mustached mixologists and drinks that take half-hour to make ought to get their kicks elsewhere,” Serfer says jokingly.
The menu has been expanded to incorporate Blue Collar classics in addition to new gadgets, with day by day choices of soups, chops, and pasta. Some pasta can be made contemporary in-house, and the soups will embody Matzah Ball soup year-round and a ‘soup of the day.’ Moreover, the restaurant will bake bread in-house. Lastly, visitors may also stay up for a wonderful Blissful Hour that they could even need to go away work early for.
The expanded menu on the restaurant will stay reasonably priced, approachable, and generously portioned. Though it’s nonetheless in improvement, a couple of dishes are more likely to be added in April. These dishes embody eggroll trio, which includes cheeseburger, Cuban sandwich, and pepperoni pizza; mushroom and goat cheese croquettes with fig jam; shawarma with lamb shoulder; Israeli couscous, saffron, pita, hummus, and tahini; Swedish meatballs with toast and gravy, and sticky toffee pudding.
As well as, many of the signatures from the restaurant’s present menu will stay, together with The Billy Corben Sandwich, Blue Collar’s legendary Dry-Aged Cheeseburger on a Portuguese muffin, and The Huge Ragout. Serfer presents his Miami completa model, a composed meal that includes a protein, carb, facet, and a non-alcoholic drink. This meal is accessible for $15 throughout breakfast and $20 throughout lunch.
“A part of Blue Collar’s success has been its pricing, and I’m not trying to change that within the new house,” he says. “A bigger menu and extra seats didn’t point out, for me, an opportunity to spike our costs. The New Blue will keep that spirit of accessibility; it’ll simply provide extra for folks to entry.”
Blue Collar will shut at 6730 Biscayne Boulevard someday in late March/early April for its official transition to 6789, which is able to open by the top of April 2024. Lunch, Blissful Hour and dinner can be served initially, with breakfast and brunch rolling out shortly after. Free lot parking and road parking abound.
And what of the unique house?
“It’s staying within the household,” Serfer says. “The house is valuable to me and I’ll be introducing one thing 100% new there when the time is true.”
For extra info, name (305) 756-0366 or go to www.bluecollarmiami.com.
(Picture Credit score: Blue Collar)
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