Breaking at Breakfast

Where to eat and drink in Miami


Food news worthy of your calendar

Updated December 17, 202o

Tired of the same old restaurant? Kind of, but not really? Sometimes it just takes a little planning and a little help from your friends. Breaking at Breakfast is a weekly round-up of Miami food news worthy of your Google calendar. Here you will find delicious new restaurant openings, chef collabs, one-off dinners, special deals, prix fixe menus you need to try and more.

Rum lovers have you been here?! Cocktails start at $9.

Updated December 17, 2019

Swizzle Rum Bar & Drinkery is launching Prohibition Wednesdays on December 18, with a menu featuring unique spirits and forgotten cocktails. Spirit connoisseurs will be able to enjoy classic cocktails ranging from $9 to $11, made with rare spirits like Genever, Holland’s native distillate comparable to gin; Singani, a Bolivian spirit; Rakija, the fiery fruit brandy popular in Eastern Europe; Metaxa, a flavorful brandy-like spirit made in Greece; and Aquavit, a distilled spirit produced in Scandinavia.     

Swizzle Rum Bar & Drinkery is an intimate and sophisticated rum tavern with a selection of more than 150 rums, a New York City meets Miami vibe and drinks that appeal to both the casual consumer and the cocktail connoisseur. Created by the team behind Employees Only Miami, the Miami Beach speakeasy has a menu with versatile cocktail list, with a large focus on classic and contemporary cocktails, as well as a mix of spirit-forward cocktails and refreshing tropical drinks. Swizzle Rum Bar is located at 1120 Collins Avenue in Miami Beach.

Another Italian restaurant from the same owners 0f Salumeria 104, is now open.

Updated December 11, 2019

Co-owner, Michael Masrieh, Executive Chef & Co-owner, Ivo Mazzon, and General Manager, Mario Di Bernardo, are excited to welcome Hungries to their new authentic Italian Kitchen & Wine concept called Sottosale. Chef Ivo promises to feed you like your Italian nonna, with generous unique dishes made with fresh and local produce. If you’d like to make a reservation, call(786) 634-1005. Sottosale is located at 8001 Biscayne Blvd, Miami, FL 33138 in the Upper East Side neighborhood of Miami. Stop by for Happy Hour from Monday – Friday: 5:00 PM – 7:00 PM and for dinner from Sunday – Thursday: 5:00 PM – 10:00 PM Friday – Saturday: 5:00 PM – 11:00 PM.

A Spanish restaurant is bringing Basque flavors to Allappatah and we kinda feel like it’s going to be a big deal.

Updated December 11, 2019

Come January 2020, LEKU will bring the pleasures of eating in Spain’s enchanting Côte Basque region to 1100 NW 23rd Street in Miami’s Allappatah neighborhood, at the new Rubell Museum. LEKU is owned by an impressive international group of veteran restaurant and hospitality professionals who understand the level of excellence needed to run a successful fine-dining establishment.

LEKU’s eclectic menu will include dishes like Seafood Salpicon with tomato emulsion, Basque Lobster SaladVegetable Tartare with Beets, and Croquetas with 5J Ham. “Spoon Dishes” will include daily changing preparation of seasonal heirloom beans and “Porrusalda,”the traditional Basque leek and potato soup.  A Caesar salad will be accompanied by Farm-Raised Chicken Escabechado.  Prepared seafood dishes will include Sea Bass with Hollandaise and Arugula Gelée; and Soupy Rice with Clams. Meats will feature specialties like Slow-Roasted Beef Cheeks in Rioja Wine with Boniato in Textures, and Presa Iberica(from an American Farm) with garbanzo wheat and light cream of garlic.  “The Grill”  a nod to the Basque heritage and their tradition of cooking with live fire, will take place on the expansive patio and gardens, will serve family-style portions of Milk-Fed LambOrganic Beef Tomahawk Chop, whole local fish and Maine lobster, and amazing vegetables.

The Basque cuisine at LEKU will follow the guiding principles learned from the fathers of Basque cooking including Juan Mari Arzak (Arzak), Martin Berasategui (Martin Berasategui), Pedro Subijana (Akelarre) and Karlos Arguiñano (KarlosArguiñano). These methods have been revisited by a new generation of chefs, such as Eneko Atxa (Azurmendi) and Victor Arguinzoniz (Asador Etxebarri).