Wednesday, May 31, 2017

#ThankYouMiami for Brunch - NaiYaRa

I have loved NaiYaRa since it first opened in Sunset Harbour almost two years ago. (That beef jerky! That crab fried rice! That Sunset Harbour roll! Heck, everything on the menu!) My last visit was in March when I took friends there before the ZZ Top concert at The Fillmore and I was heralded the hero of the evening for my dinner recommendation.

To be fair, the true hero was Chef Bee for delivering the consistent deliciousness for which he is known not only at NaiYaRa but also at his North Miami restaurant, Oishi Thai. That man can do no wrong. His latest stroke of genius is launching weekend brunch at NaiYaRa. It is typically available on Sundays from noon to 3 p.m. but, for one night last week, his team gave us a sneak peek during happy hour.

Chef Bee obviously has his brunch priorities right—approximately 2/3 of the new brunch menu is comprised of alcohol (wine, sake, beer and cocktails). Like every true Mexican, I'm a tequila devotee and I was excited to see two of the four handcrafted cocktails, the Rise & Shine and the Mary Mary, are tequila-based. Surprisingly, my favorite was actually the gin-based Sloe Boat whose winning combination of Hayman's sloe gin, pomegranate shrub, lemon and sparkling water is refreshing without the trademark gin aftertaste.

When it comes to the food, Chef Bee celebrates the creativity and decadence our palates seek at brunch time. The menu is divided into three categories: snacks, lighter fare, and momma's thai brunch. I can only vouch for the fried duck and biscuits, the son-in-law eggs, and the thailand poké, all of which were delicious in their own right. (Pro tip: If you order the fried duck and biscuits, don't cut them in half. Just commit with both hands as you would a loaded burger and ask for extra napkins to wipe off the sweet, sticky tamarind sauce off your fingers at the end.)

Next I've got my sight set on the crispy pork belly thai buns, the soft shell crab thai buns, the papaya salad, and the korean short rib and eggs. I'm excited to stop by this weekend to continue making my way down the menu and, if you're as smart as Chef Bee, you should definitely do the same.


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