I met Blue Collar Restaurant‘s Chef Danny Serfer many years ago at Sakaya Kitchen (Midtown Miami) when he was working with Chef Allen Susser. After a brief stint at 15th Street Fisheries in Ft. Lauderdale, Danny moved to New York.
Danny set his sights on opening his Blue Collar Restaurant when he returned to Miami. The spot he found on Biscayne Boulevard would usher in the popularity of the then-burgeoning MiMo part of Miami.
I also loved that the location was right next to where KINGDOM was once upon a time.
A few weeks before opening, Danny emailed me a copy of the Blue Collar menu and asked for my thoughts. I wasn’t sold on many of the main dishes, but the starters looked great.
It turns out I was way off the mark cause he nailed it. And that’s perfectly fine cause I’ve never been happier to be wrong.
I’ve been to Blue Collar, run by Chef Danny Serfer, well over 50 times since it opened, and have not been disappointed. But honestly and truthfully, it’s hard whenever I try to eat something different from my last visit.
It would be best to eat The Big Ragout since it’s unbelievable. The Big Ragout is brisket, veal, and pork shoulder with pancetta, San Marzano tomato, and Parmesan-Reggiano cheese on a piece of crusty sandwich bread.
Oh, and also get the mashed potatoes; they’re heavenly. If you love burgers, the Dry Aged Cheeseburger with the best hand-cut fries in town will make your day.
Blue Collar Restaurant would go on to win Burger Beast Burgie Awards for Best French Fries and twice for Best Restaurant in Miami.
Other starts you should heavily consider on your visit are the cheese grits, jalapeño cornbread with sea salt + chile-brown butter, and a mac and cheese made with a four-cheese blend.
While all of those sound good, there’s still the Cuban Sandwich Spring Rolls with yellow mustard mayo dipping sauce, the potato pancakes with homemade apple sauce, and Marcela‘s favorite, the pork and beans. The Pork and Beans are smoked bacon, smoked sausage, white beans, San Marzano tomato, sunny side up egg, with some crusty bread on the side.
If you’re not eating the burger or big ragout, you must indulge in the “Corben” brisket sandwich. It’s named after documentarian and local rabble-rouser Billy Corben.
The Corben is served on a Portuguese muffin with sides of latkes, dijon mustard, housemade apple sauce, and au jus. It is a meal in itself, and you get a couple of potato pancakes with it, so it’s filling.
Save Some Space for Dessert
It’s hard to leave room for dessert, but at Blue Collar, you must. The Hummingbird Cake is crushed pineapple and bananas with sweet cream cheese frosting and walnuts. It’s very good, but the bread pudding is god-tier.
The Butterscotch Heath Bar Bread Pudding with spicy whipped creme is an absolute must-order. If I find out that you came to Blue Collar and did not order the bread pudding, our relationship will never go past blogger and reader.
Let me know how it goes for you.
Blue Collar
6730 Biscayne Boulevard
Miami, FL
(305) 756-0366
Website – https://www.bluecollarmiami.com
Instagram – https://www.instagram.com/bluecollarmiami
Facebook – https://www.facebook.com/BlueCollarMiami
Monday 11:30 am – 3:30 pm, 5:30 pm – 10 pm
Tuesday 11:30 am – 3:30 pm, 5:30 pm – 10 pm
Wednesday 11:30 am – 3:30 pm, 5:30 pm – 10 pm
Thursday 11:30 am – 3:30 pm, 5:30 pm – 10 pm
Friday 11:30 am – 3:30 pm, 5:30 pm – 10:30 pm
Saturday 11:30 am – 3:30 pm, 5:30 pm – 10:30 pm
Sunday 11:30 am – 3:30 pm, 5:30 pm – 10 pm
Blue Collar Miami Menus
There are two menus at Blue Collar: the regular and weekend brunch. Don’t sleep on that Spicy Bacon Scramble if you can make it to brunch.
