Comfort Food at Blue Collar

Artichoke Hearts

Blue Collar serves food that people like to eat and they do it really well.  Chef and owner Daniel Serfer hits it out of the park in this small, diner style restaurant in the historic Mimo district of Miami. Don’t be off put by the no tell motels on the boulevard.

The staff accommodated our group of eight in a pre-theater rush by cranking out dishes efficiently with super friendly personal service. We didn’t have time for appetizers or desserts but here’s a rundown of four entrees that I thought were delicious.

• Braised Lamb Shank with Mashed Potatoes
• The Big Ragout with Pappardelle, Pork and Veal Shoulder, Brisket, Reggiano, San Marzano Tomatoes
• Spare Ribs with Warm Potato Salad
• Corben – Braised Brisket, Portuguese Muffins and Dijon Dipping Jus, served with Latkes and Apple Sauce

Braised Lamb

Grilled Chicken with Sauteed Kale and Artichoke Hearts

Portions are big, dishes are hearty, flavors are robust and salt is plentiful yet not too heavy handed.

Ragout

Ribs

I loved them all but especially the Big Ragout and the mashed potatoes. What can I say…I’m a carb maniac. The lamb shank and ribs were fall off the bone with no fat, the latkes wonderful (although not like your mama’s) and the roasted artichoke hearts fantastic, with no pith.

Gotta go back when not in a rush and try more dishes from their $6 veg chalkboard.  Prices are quite reasonable with entrees ranging from $16 – $24 making Blue Collar terrific for families.

They don’t take reservations but if you’re there at 5:50, you’ll get in for the first seating with no wait.  Just plan on signing in and hanging out over a bottle of vino for a later seating. They offer up al fresco dining on Biscayne Blvd or tables inside where its compact and noisy.  bluecollarmiami.com

If you would like to read some of my other restaurant reviews, you can check them all out within my RESTAURANT category. If you have ever been to this restaurant, please share with us your own experience by leaving a comment below. I would love to know what you thought about it.