Blue Collar is back — and bigger — in Miami’s MiMo District. The “new blue” is across the street from its former location with a larger footprint and menu.
You will find many of the restaurant’s signature favorites, as well as some new dishes. Among the new offerings are the Egg Roll Trio — cheeseburger, Cuban sandwich and pepperoni pizza; Mushroom & Goat Cheese Croquettes with fig jam; Swedish Meatballs with toast and gravy and Matzo Ball Soup.
New entrées include Shawarma — lamb shoulder, Israeli couscous, saffron, pita, chickpea stew and tahini; Swordfish with twice-baked potato and purple mustard and chef and owner Danny Serfer’s version of a Miami Completa — a meal anchored by a protein, served with two sides. Protein options include Griot (crispy pork shoulder) with pikliz and gravy, Chicken Cordon Bleu with double mustard cream or Crispy Skin Snapper.
Sticky Toffee Pudding and baked-to-order Chocolate Chip Cookies are among the new desserts.
The 4,000-square-foot location, which seats 140, also has a full bar.
Blue Collar is open seven days a week and offers a full brunch menu on Saturday and Sunday that includes four different kinds of eggs benedict, other “eggy stuff,” as well as “stuff with syrup.”
“New Blue is not about upscaling and up-pricing. It’s about expansion, evolution and preparing for our next 12 years,” Serfer says.
Blue Collar is located at 6789 Biscayne Blvd., Miami. For more information, visit bluecollarmiami.com.
Photos Courtesy of Michael Pisarri