David Bracha, chef/owner of Oak Tavern is now serving brunch on Sundays from 10:30 a.m. to 2:30 p.m.

The à la carte menu begins with cocktails ($9-$10) like the brunch classics: Tito’s handmade Bloody Marys, Mimosas and Peach Bellinis, and progresses to the Spiked Arnold Palmer (Oak Tavern’s lemon-thyme infused vodka), the Green Mile (green chile, cilantro, cucumber, lime and gin), Coconut Mojito, Aperol Spritz , Modelo Michelada, Pimm’s Cup and Watermelon Caipirinha.

The menu offers sharing-style dishes ($4 to $18) from The Basic (two eggs & toast) and the “Shakshuka” a Middle eastern dish featuring wood oven baked eggs, tomato stew,  and sheep’s milk feta, with grilled bread to mop it all up with, to  jumbo lumb bluecrab fingerling potato hash  topped with two fried eggs, spinach and beet relish;  Shrimp & grits with maple bacon, poached egg and tomato-chile gravy; coconut-crusted French toast topped with maple butter and mixed berries and Blueberry pancakes with vanilla-orange butter and maple whipped cream.  House-made breads and biscuits are served with house-made charcuterie, a selection of cheeses and a raw bar with iced oysters, oyster shooters  and a seafood platter with stone crabs, oysters, clams, cocktail shrimp and ceviche (Market price).

“Brunch is my favorite meal.  It’s essentially social and fun.  This menu has a lot of options and I’m hoping there’s something for everyone,” says Bracha.

Oak Tavern is open for lunch Monday through Friday and seven nights for dinner. Brunch is served on Sundays from 10:30 a.m. to 2:30 p.m. 35 NE 40th Street in Miami’s Design District; 786-391-1818; oaktavernmiami.com.

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