Orno, the ingredient-focused restaurant at THesis Hotel Miami in Coral Gables, has announced that starting Sunday, November 6, it will officially be open for Sunday brunch. With this launch comes the introduction of a brand-new menu of brunch-inspired dishes specially curated by Orno’s Executive Chef Niven Patel, a four-time James Beard Award nominee and Food & Wine’s “Best New Chef of 2020.”
Orno at Thesis Hotel Miami Launches Brunch November 6th
Launched in October 2021, Orno is a true farm-to-table restaurant concept heavily focused on fresh, quality ingredients sourced directly from Chef Patel’s backyard farm, Rancho Patel, in nearby Homestead; many of the 35-plus varieties of seasonal greens, fruits and vegetables that Patel grows on his farm are found on his menus. The modern neighborhood restaurant features an open-kitchen concept that provides guests with an elevated, inviting, interactive experience that pairs wood-fired dishes with handcrafted cocktails.
The new brunch menu will take guests on a gastronomic journey with innovative twists on traditional fare, including the Belgian Waffle ($14), served with Honeycrisp apple and maple crème fraîche, the Ricotta Pancake ($13), topped with Nutella and hazelnut praline; Grilled Wagyu Steak ($26), served with wood-roasted farm eggs, heirloom tomato and chimichurri; Maine Lobster Toast ($30), topped with avocado, farm egg, everything spice and chili oil; and Housemade Pastrami Benedict ($20), served with hollandaise, poached farm egg and latkes.
Other brunch options include Chilaquiles ($17), a traditional Mexican breakfast dish with salsa verde, queso fresco, avocado and farm egg; Duck Confit Hash ($38), served with beluga caviar and crème fraîche (with the option to add foie gras for $15); Grilled Maple Sausage ($17), with cheddar, polenta and sage; Smoked Salmon ($24), topped with sheep’s milk feta, pistachios and lemon vinaigrette; and Rosemary Potatoes ($13), served with Parmigiano and aioli.
Sandwich options include the Crispy Bacon Sandwich ($15), containing folded egg and cheddar on a house-made biscuit; Crispy Grouper Sandwich ($19), with kimchi and jade aioli; and Grilled Wagyu Burger ($22), topped with bacon, aged cheddar and special sauce.
Diners who have been to Orno for dinner will recognize dishes like the Green Chickpea Hummus ($16), served with pickled beets and zaatar pita; Spicy Tuna Tartare ($22), with Calabrian peppers, preserved lemon and guanciale; Grilled Octopus ($20), with confit potato, pimento aioli, celery and aged sherry; Buffalo Mozzarella ($22), with Jersey tomatoes, arugula pesto, pine nuts and smoked sea salt; Beef Tartare ($22), with brown-butter hollandaise and pickled shallots; and Margherita Pizza ($19), topped with buffalo mozzarella, basil and tomato. A new House-Smoked Bacon Pizza ($22) topped with fontina, roasted tomato and scallions has also been introduced.
For more classic breakfast pastries or a sweet dessert, guests can order the Mocha Cinnamon Roll ($8) with espresso glaze; Banana Bread ($9) with honey butter; or an assortment of Pizza Donuts ($6). Coconut Yogurt ($12), with orange granola, berries and mint, and a special Sundae ($6) will also be available.
Guests can indulge in a boozy Sunday as bottomless Moet Brut and Rose champagne will be available ($75/person) for up to two hours and fresh orange juice and peach puree will be provided to make your own Mimosas and Bellinis.
Orno will also be offering a full brunch cocktail menu including their seasonal cocktail La Roma ($18), mixed with Ilegal Mezcal, Hazelnut Orgeat, Mr. Black and Espresso; 75 Apples ($16), with Wheatley Vodka, St. Germaine, Apples, Rosemary and Cava; Strawberry Rhubarb Spritz ($16), a blend of Strawberry Infused Aperol, Rhubarb Bitters and Cava; Bloody Mary ($16), with Wheatley Vodka and Housemade Bloody Mary Mix; Sangria ($16), a refreshing cocktail made with Red Wine, Macerated Fruit and Mint, Spices; Pink DeLorean ($17), mixed with Atian Gin, Manzanilla Sherry, Watermelon, Lime and Mint; Cool as a Cucumber ($17), a revitalizing cocktail made with Espolon Blanco, Lemon, Cucumber, Jalapeno Syrup and Sea Salt; The Mo’garita ($18), made with Maestro Dobel, Spicy Tincture, orange, Lime, Spicy Salt Rim; or you can go traditional and order a glass of their Belini ($16) with Bouvet Signature, Peach Puree, Basil and Vanilla or Mimosa ($16) with Bouvet Signature and Fresh Orange Juice by the glass.
Guests can also try non-alcoholic mocktails like the Cucumber Cooler ($10), a blend of cucumber juice, jalapeño syrup, lemon and sea salt, and Rosemary & Company ($10), with fresh grapefruit, rosemary, honey and lemon. A selection of local and international beer and red, white and sparkling wine are also available.
Orno is part of Patel’s evolving Alpareno Restaurant Group umbrella, which includes Mamey (also located at THesis Hotel Miami) and Ghee Indian Kitchen. Orno will be open for brunch every Sunday starting November 6 from 11 a.m. to 2:30 p.m. For more information, visit wwww.ornomiami.com or follow @OrnoMiami on Instagram.
About Orno
Located inside THesis Hotel Miami in Coral Gables, Orno is a modern restaurant with an open-kitchen concept helmed by James Beard nominee and Food & Wine’s “Best New Chef of 2020” Chef Niven Patel. Orno offers guests a true farm-to-table experience using locally sourced ingredients from Chef Patel’s very own farm, Rancho Patel. The restaurant consists of New American cuisine featuring the finest selection of meats and seafood. Wood-fired culinary creations are complemented by specialty cocktails inspired by literary classics, which can be enjoyed in the main dining room or in The Library, Orno’s hideaway lounge and private dining room. Orno is open for dinner Sunday through Thursday from 5:30 to 10 p.m. and Friday and Saturday from 5:30 to 11 p.m. Starting November 6, 2022, it will be open for Sunday brunch from 11 a.m. to 2:30 p.m. For more information, visit www.ornomiami.com or follow Orno’s journey on Instagram.
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About Alpareno Restaurant Group
Alpareno Restaurant Group, a restaurant partnership between Chef Niven Patel and Mohamed Alkassar, marries culinary innovation and operational excellence. Having seen tremendous success launching Mamey at THesis Hotel, they set out to create a vision for many years to come. Alpareno emphasizes the importance of putting an equal amount of effort into ensuring it enhances the lives of its patrons, the communities in which it serves, local farmers and its team. Chef Niven is the embodiment of the farm-to-table philosophy. Residing on his farm, Rancho Patel, he delivers his produce to Alpareno’s restaurants and curates a menu that complements his hand-picked ingredients. With three restaurant concepts, including the nationally acclaimed Ghee Indian Kitchen, Alpareno has become a well-respected restaurant group in South Florida. For more information, visit www.alpareno.com.
About THesis Hotel Miami
Rethinking the way travelers experience a hotel stay, THesis Hotel Miami is bringing lifestyle, comfort and community together. THesis Hotel Miami is focused on creating an active and engaged space for guests, friends and members of the Coral Gables community to come together. The hotel features 245 hotel rooms, two chef-driven restaurants, community-inspired events, and creative meeting and event spaces, plus an elevated pool deck serving the latest libations. For more information, visit www.thesishotelmiami.com or follow along on Facebook, Instagram and Twitter.
