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Inside the 20-seat room (with nearly that many chairs outside), metal lunch pails line a freshly painted gray wall, seating is segregated into tightly spaced tables, and three stools form a minicounter. The music is '60s classics, the atmosphere is coffee-shop casual -- a nice little neighborhood spot. Food is American comfort, with most appetizers and salads under $10 and entrées under $20 (except weekend "white collar" specials). Start with pork and beans with a fried egg and sourdough toast, or a gutsy New Orleans-style dish of shrimp and grits with bacon and Worcestershire-based barbecue sauce. Another winning appetizer is tostones topped with vaca frita -- pulled frizzles of fried flank steak with orange mojo. Best of the main courses is often found within a trio of chalkboard specials: a rib item (short ribs, spare ribs, prime rib, etc.); a "parm" (chicken, veal, pork, etc); and a braised meat such as pot roast, brisket, or pork shoulder. A cheeseburger, cans of Pabst Blue Ribbon, a thermos of Panther Coffee, and desserts such as homemade berry cobbler make Blue Collar as American as, well, homemade berry cobbler.
New Times' Best of Miami 2013 issue arrives June 13. To celebrate, Short Order is serving up the top 30 tastemakers in the 305. These people have helped shape the Miami food scene into what it is toda... More »
Easter weekend is upon us and that means it's a time for renewal, spring, family... and the season finale of The Walking Dead. Whether you want to take the kids for brunch and an Easter Egg hunt, or y... More »
Ever worked at a restaurant? It's kind of the worst. Terrible hours. Crazy customers. Second-degree burns all over your hands and forearms. The restaurant industry doesn't play around. So Danny Serf... More »
The debate over whether the best meal of the day is lunch or breakfast has been going on for millennia. Intense battles have broken out over the issue. But one day, a peaceful being came up with a com... More »
When Blue Collar chef-owner Daniel Serfer walked into his restaurant this morning, he thought it was just the beginning of another busy day in the life of a small-business owner. Instead, while setti... More »
Chef Daniel Surfer's talent can be seen, heard, and tasted in every bite. The simple decor is fitting to the name. The enticing smells from the open kitchen make your Pavlov reflex kick in right when you walk in the door. A perfect selection of beers and wine are the perfect compliment to every dish. There are many great dishes and the specials are just awesome. The slow cooked ox tail special melted in mu mouth, the signature ragout was flavorful with the perfect amount of kick, and the asian inspired snapper had the most delicate and fragrant flavor that transported you to to foodie heaven. After a moment to digest we had Panther coffee served in thermos and home made bread pudding that I swear might be addictive. The only bad part was that as we looked around the restaurant we saw so many other delicious looking dishes going to other tables and we didn't have room for more. Just eat here!! Oh, and there is parking on the side of the building reserved just for Blue Collar guests.
Want to protest unreasonable restaurant prices (you know, $14 apps, $34 entrées, $9 desserts)? Occupy Blue Collar. That is, sit your tired, working-class behind in one of the 25 indoor seats (or take a seat outdoors if you like). Express your unwavering support of value-driven, friendly neighborhood restaurants by indulging in a plate of eggs and beans with smoky bacon and Berkshire sausage, Big Easy-style shrimp and grits with Nueske's bacon, a bowl of tagliolini with pancetta and... More »
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