Blue Collar

"Blue Collar’s weekend brunch menu is broken up into three main categories: eggy stuff, sandwichy stuff, and sweet stuff. And it serves all of the above in very large portions. Whether you want something a little out of the ordinary, like the shrimp benedict, or a brioche french toast that everyone at your table will immediately regret not ordering, this MiMo spot will make you happy you didn’t stay in bed and leave you full enough to make returning home to that bed sound like a very good idea." - ryan pfeffer, virginia otazo, mariana trabanino

"Blue Collar’s key lime pie is like everything else on the MiMo restaurant’s menu: big, comforting, and delicious. If the crust is your favorite part of a key lime pie, you’re going to like Blue Collar’s. The graham cracker crust accounts for nearly half the pie. The filling strikes a great balance between sweet and tart, and it comes with a huge plop of fresh whipped cream. These are made for Blue Collar (and their sister restaurant, Mignonette) by a local baker who goes by the excellent handle misspieami." - ryan pfeffer, mariana trabanino

"Miami's longtime favorite Blue Collar restaurant has reopened in a new, larger location across the street from its original spot on Biscayne Boulevard. The 4,000-square-foot space, designed by chef-owner Danny Serfer, features a mid-century aesthetic with vintage decor and seats for 140 guests. The expanded menu retains fan favorites while introducing new items like an egg roll trio and Swedish meatballs, and a full bar offers classic cocktails." - Olee Fowler

"Blue Collar has always had enough regulars to justify a dining room bigger than a tool shed. You come here for massive portions, one of Miami’s best cheeseburgers, and a menu of comfort food classics the entire family, no matter how chaotic their tastes may be, can agree on. This is all still true now that Blue Collar has moved across the street to a bigger space. But a few things have changed (for the better). There are more tables, a slightly expanded menu, and a new cocktail program, which includes a $9 martini Blue Collar’s accountant probably hates. " - ryan pfeffer

"We could enjoy this burger even without the bun. The patty is made from a mix of dry-aged NY strip and brisket, and it’s thick enough that you can actually taste both those things intermingling. But you should still enjoy this with the bun, a slightly sweet toasted portuguese muffin that undoubtedly makes it better. It comes covered in two slices of american cheese and a separate side of lettuce, tomatoes, and onions that you can easily choose to ignore if you don’t like that stuff. " - ryan pfeffer, mariana trabanino, virginia otazo