Hungry Posted: Corsair Kitchen & Bar

By: Jennifer Barrios

What to expect: Great service and a full belly.  During brunch, food displays ranging from your basic eggs and bacon to your not so basic raw bar and waffle station will constantly remind you that there’s no such thing as being “too full” for another crab claw. Located inside Turnberry Isle, cool gray and blue hues paint the setting for Corsair’s casually sophisticated American-Inspired kitchen. If you “have this thing with floors”, you’ll love the beautiful black, white, and gray patterned tiles that flow seamlessly onto an outdoor patio that overlooks the resort’s acclaimed championship golf course. You might also get as lucky as we did and catch a glimpse of Dwayne Wade enjoying a round of golf.

The Menu: Every Saturday and Sunday, Corsair offers a $45 per person brunch featuring a bountiful buffet PLUS your choice of one cooked to order item from the menu. Titled “The 52”, the one-page menu offers something new 52 weekends of the year. Each week, the restaurant offers eight staple brunch dishes that are updated weekly with a new twist including açaí bowls, salads, eggs benedict, french toast, skillets, mac ’n cheese, sandwiches, and omelettes. This means you could literally go every weekend and not eat the same thing twice. The play on 52 extends beyond the changing menu…if you fancy yourself a Bloody Mary, there are also 52 toppings to choose from. One thing for certain, this boozy brunch is sure to result in a food coma.

Off the menu: There’s the menu and then there’s the buffet. Corsair’s brunch spoils you with both. Order your items from the menu and then walk over to the buffet which features assorted fresh fruit, yogurt, scrambled eggs, oatmeal, breakfast potatoes, waffles, house-made desserts, charcuterie, cheeses, shrimp, and crab claws…we can go on but we’ll stop at the crab claws.

How to score a table: Corsair Kitchen and bar welcomes walk-ins but we recommend you call ahead to reserve your spot since the restaurant is popular among hotel patrons and golfers coming off the course.