Restaurant Verde at the Pérez Art Museum weekend brunch

Verde, the waterfront restaurant at Pérez Art Museum Miami, is more than just a starting point for a convenient bite to eat in the middle of the exhibit. Executive chef Kaytlin Brakefield, who joined the restaurant over a year and a half ago, has carefully crafted a delicious and vibrant menu both in taste and appearance, making weekend brunch appealing to locals, tourists and gourmets.

She says weekends at the museum’s restaurant are busy and most diners make reservations to secure a seat.

“We have developed a huge brunch clientele,” she says. “We really refuel immediately. People usually don’t think about it and they’ll just walk in, but we have so many reservations that the waits can sometimes be up to an hour.”
Verde’s appeal to many cult brunchists is simple: a clear menu, beautiful surroundings, and peaceful surroundings. atmosphere are often hard to find in 305, which makes this restaurant a triple threat.

“It’s simple,” she said. “You have the water, the breeze, the museum and the restaurant.”

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The menu is small but offers a mix of classic dishes for breakfast and lunch, plus a few variations to keep diners interested. It is divided into five sections, comprising pizzas, sandwiches, salads, a range of small plates, and simple breakfast plates.
Those looking for a traditional brunch experience should focus on the egg and sweet bread plates. Choose from two Benedictines – classic ($ 15) and lobster ($ 22) – each topped with a light, creamy Hollandaise sauce and served with leafy greens and crispy potatoes for breakfast. For something similar but a little more filling, consider the Gruyère omelette ($ 14), with just the right amount of tangy cheese to make each bite a mix of chewy and thick.
Foodies will appreciate the pancakes ($ 12). Three feather-light flapjakcs are neatly stacked and topped with seasonal fruits like strawberries or blueberries, maple butter, a nut crumble and a light pinch of powdered sugar.
Brunchers who crave breakfast can choose from a variety of salads ($ 12 to $ 14), which combine ingredients such as kale, avocado, charred corn, lime dressing, and feta yogurt. Or try one of the four pizzas on the menu. The squash blossom variety ($ 14) is a bestseller. It’s made with colorful ingredients including zucchini, goat cheese and tomatoes sugo, which makes the pie look more like a piece of art in the museum than a tasty lunch bite.
Diners with a big appetite should consider options outside of the large plate section of the menu. From cheeseburgers ($ 15) to mussels ($ 18), a range of choices are available. For the undecided, consider the Grilled Chicken Club ($ 15), made with smoked bacon, avocado, and rosemary aioli.
Don’t miss Brakefield’s dessert menu, which she recently launched. It includes an assortment of freshly baked pastries including brown sugar and butter donuts and lime pie in a small mason jar.

Brunch takes place Friday to Saturday from 11 a.m. to 5 p.m. Entrance to the museum is not compulsory for dinner. Reservations are encouraged. For more information, call 786-345-5697.

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