I met Blue Collar Restaurant‘s Chef Danny Serfer many years ago at Sakaya Kitchen (Midtown Miami) back 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 at 6730 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 Bue 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 in my life.
I’ve been to Blue Collar, run by Chef Danny Serfer, well over 30 times since they opened and have not left disappointed. But, honestly and truthfully, it’s hard whenever I try to eat something different from my last visit.
It would be best if you had The Big Ragout (pork, veal shoulder & brisket mix on crusty bread). It’s unbelievable.
Oh, and also get the mashed potatoes; they’re heavenly. If you love burgers, then the Real Juicy 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.
Blue Collar Restaurant Food Pictures
Check out what delicious looks like below.
Blue Collar Miami Menus
There are two menus at Blue Collar, the regular and weekend Brunch. If you can make it to brunch, don’t sleep on that Spicy Bacon Scramble.
