Brunching on Seeds with #JeremyFord

Top Chef Jeremy Ford, in partnership with Miami’s premier boutique restaurant firm, Grove Bay Hospitality Group (GBHG), opened the highly anticipated concept Stubborn Seed in September in the vibrant South of Fifth neighborhood at 101 Washington Avenue. Now, the beloved Miami Beach hotspot is launching weekend brunch on Saturday, December 16, 2017. Available a la carte Saturday and Sundays from 11AM to 3PM, guests can indulge in season-inspired menu items sourced naturally, perfectly paired with a selection of elegant bubbly and specialty cocktails.

Stubborn Seed_Interior-Dining Room_photo credit Grove Bay Hospitality

Crafted by Chef Jeremy Ford and his talented team, the rich menu – designed for sharing – features breakfast essentials like Stoneground Sweet Potato Pancakes ($14) with spiced pecans and Vermont butter; and Chai Waffles ($12) with whipped espresso cream and spiced syrup. Savory plates include Smoked Tennessee Pork Belly ($16) with crispy farm egg, frisée lettuce and truffle lemon vinaigrette; Mezcal & Citrus Cured Salmon ($13) with brioche and everything spices; Roasted Cauliflower ($15) with fried onions and garlic, sunny side up eggs and spicy crumbs; and Local Lettuce ($13) with scattered herbs, aged parmesan, crunchy bread and Meyer lemon. For a little something sweet enjoy Ricotta ($8) with kumquat jam atop charred sourdough; Pastry Chef Dallas Wynne’s now famous Snickerdoodle Cookies ($8) made with brown butter, Valrhona Gianduja and cinnamon; and Organic Strawberry Doughnuts ($9) with passion fruit sabayon and pistachio. Additional brunch offerings to come.

Stubborn Seed_Interior-Bar_photo credit Grove Bay Hospitality

No brunch is complete without a selection of bubbly including Perrier Jouet, Gerard Bertrand Rose and Col de Salici Prosecco. Inventive cocktails include the Desert Daisy with Olmeca Altos Bravo Tequila, beet, orange bell pepper, habanero shrub, lime and carrot habanero dust served on ice inside of an earth dome; and Follow the Light with Bombay Sapphire, lemongrass-infused Cocchi Americano, cayenne tincture and black currant served with a web of candied grapefruit art.

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