Benedict Bond: Friends with Benedicts!
Kashmiri Hot Chicken Benedict – Mister Mao, New Orleans, Louisiana
Mister Mao is the tropical roadhouse restaurant from Cambodian-American Chef Sophina Uong serving up creative, “inauthentic” food and killer cocktails. The restaurant features a static menu of eclectic global-meets-southern cuisine, along with an ever-changing selection of small plates served from roving carts. Uong’s Kashmiri Hot Chicken Benedict is a brunch favorite and starts with chicken seasoned with ancho, Szechuan peppercorns and black salt lime cream (among other flavors), and served on a Hawaiian pineapple roll with a Vidalia onion milk gravy and sunny eggs. www.mistermaonola.com
Cuban Frita Benedict – Ariete, Coconut Grove, Florida
At Ariete, two-time James Beard Awards semifinalist for “Best Chef: South” chef/owner Michael Beltran melds the flavors of his Cuban heritage with his classic culinary training. A perfect example is his Frita Benedict; a blend of ground chorizo “frita” patty served atop homemade white bread, and topped with a poached egg, hollandaise and crispy shoestring potatoes. www.arietecoconutgrove.com
Lobster Jalapeño Cornbread Benedict – Rusty Pelican, Key Biscayne, Florida
Brunch is beloved at Rusty Pelican, Miami’s mainstay for fresh seafood and unparalleled waterfront views of the Magic City skyline. Amongst the several benedicts on offer, the Lobster Jalapeño Cornbread Benedict stands out. Think freshly baked jalapeño-cheddar cornbread piled high with broiled Maine lobster, perfectly poached organic eggs, and topped with crispy shallots. www.therustypelican.com
Images: Lobster Jalapeño Cornbread Benedict (Photos: Rusty Pelican Miami)
Fried Oyster Benedict – Marsh House, Nashville, Tennessee
Located in the hip Thompson Nashville, Marsh House is The Gulch’s go-to spot for elevated Gulf coast cuisine, sophisticated craft cocktails and stellar wine program. Chef/Owner Brian Landry loves his oysters and offers a decadent Fried Oyster Benedict with spinach, remoulade and prosciutto.
Speck Benedict – Ya Mas!, Fort Lauderdale, Florida
Ya Mas! is the chic, Mediterranean taverna that opened on Fort Lauderdale’s bustling Las Olas Boulevard in February 2022. Conceptualized by hospitality powerhouse and Big Brother reality star Memphis Garrett of Garrett Hospitality Group (No Man’s Land, Poke House, Blue Wave Sushi), the lively indoor/outdoor eatery transports diners straight to Mediterranean islands; where an upbeat vibe, friendly service and superb cuisine prevail. Executive Chef Austin Blake’s Speck Benedict features ultra-crispy speck, poached egg and Aleppo hollandaise served atop a beautiful brioche. www.yamastaverna.com
Read Also: Chef Andres Farias Named Executive Chef – Food & Beverage
Debris Benedict – Birdy’s Behind The Bower, New Orleans, Louisiana
At insta-worthy brunch spot Birdy’s, Executive Chef Marcus Woodham serves up a benedict with the famed New Orleans food, debris – shredded roast beef that’s been moistened with pan drippings or simmered extra-long so it absorbs more gravy and seasoning. www.birdysnola.com
Crab Cake Benedict – Tujague’s, New Orleans, Louisiana
Crescent City’s second oldest restaurant, Tujague’s, is the birthplace of brunch and the
Grasshopper cocktail and delivers top-quality Creole cuisine in a charming French Quarter space. Executive Chef Gus Martin’s Crab Cake Benedict features peppery blue crab cakes with poached eggs, roasted corn sauce and chive hollandaise. www.tujaguesrestaurant.com
Crab Tostada Benedict – Tinta, Fort Lauderdale, Florida
Located on the lively strip of Fort Lauderdale beach, Tinta has been recognized as the best breakfast eatery in town and a go-to spot for a little “sabor” with a Mexican twist. Delivering a spectacular oceanside experience, Tinta is the leader of desayuno in Fort Lauderdale with its unique take on elevated breakfast cuisine. Executive Chef Michael Mayer combines traditional favorites with Mexican flavors in his best-selling Crab Tostada Benedict which features lump crab, refried beans, smashed avocado, a soft-poached egg and chipotle hollandaise served atop a crispy white corn tostada. www.lonarestaurant.com
