Nestled in the heart of Wynwood, Beaker & Gray quickly became one of Miami’s must-try dining destinations since opening in late 2015. Now, Chef/Owner Brian Nasajon is introducing a long-awaited weekend brunch, and is spicing up the menu with a variety of brand new seasonal dishes! We recently visited for brunch, check out our experience below!

All images appearing in this post photographed by Holli Lapes, property of TheSoFlaSage.com

Bbypass the mimosas and delight in Owner/Bar Manager Ben Potts’ weekend creations including Beets By Gray – cava, Mandarine, Giffard Pamplemousse and beet sorbet; My Tie Fighter – Miami Club rum, Smith & Cross rum, chai, acid-adjusted pineapple; and Teenage Mutant Ginger Turtle  – Reyka vodka, tomatillo, ginger and house pepper blend.

Prosseco // Wile E. Chayote – casa noble blanco, fos mastiha, chayote, basil

Wynwood-goers can pop into Beaker & Gray for Nasajon’s take on America’s favorite weekend repast – brunch. The new menu, which is served Saturday from 11AM to 4PM and all day Sunday from 11AM to 11PM, includes Colds, Savory, Shared and Sweet dishes.

Granola, ricotta, black mission fig, puffed rice

This was certainly not your average granola bowl! We loved the use of ricotta instead of yogurt. The touch of basil complemented both the ricotta and the berries nicely. The halved figs and blackberries were a beautiful and tasty addition to the dish.

Croque Madame, oxtail, gruyere, sourdough

O-M-G you must order this dish! It’s difficult to describe perfection, but the Croque Madame is just that.This is a french dish with a Miami spin on it. We love the bright orange spices, fabulous presentation! Accompaniments include pickled onions and tomatillo.

Coffee Glazed Bacon

The coffee is what lured me in, but the bacon is what won me over. I actually didn’t get too much coffee flavor out of it, but boy was it amazing. Nothing like a nice thick, meaty slab of bacon in a skillet to seal the deal.

Last but not least, Beaker & Gray’s Pastry Chef John Maieli has baked up a selection of Sweet servings. The talented pâtissier pays homage to classic American staples and adds a twist to Sticky Buns – cinnamon, pecans and vanilla ice cream; an adult version of Toaster Strudel – puff pastry, Honeycrisp apples and ice cream; and Sourdough French Toast – bacon maple, leche condensada and puffed rice.

Sticky Buns, cinnamon, pecans, vanilla ice cream

In addition, new dinner menu items are available PLUS Nasajon has introduced 4-course and 6-course prix fixe tasting menus, available nightly and priced at $40 and $60, respectively (excluding tax and gratuity).

Happy Hour patrons can also experience new creations such as Grilled Cheesewith chorizo and Swiss cheese; Cheesy Fries with aji amarillo and queso fresco; and Croquettes with Wagyu, Manchego cheese and jerk-aioli.

We were seriously impressed with the brunch at Beaker & Gray, without a doubt one of our favorite meals of 2016!

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All images appearing in this post photographed by Holli Lapes, property of TheSoFlaSage.com

Disclaimer: I received complimentary tasting at Beaker & Gray.