#SobeSavvy Presents #BeachyBrunches ! Vol 5: Terrazza @ShoreClubSoBe #Brunch

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Brunch — a combination of breakfast and lunch eaten usually during the late morning but it can extend to as late as 3PM on Sundays. The word is a portmanteau of breakfast and lunch.

Terrazza restaurant at the Shore Club challenges many assumptions about brunch.https://www.morganshotelgroup.com/originals/originals-shore-club-south-beach/eat-drink/terrazza

Ending at 4pm is just one of them. South Beach being South Beach means a good portion of their denizens think anything prior to 1pm on a Sunday is just too early, hence the 4pm end time.

My family and I arrived shortly after they opened at 11am. We were seated at their airy spacious patio adjacent to their gorgeous pool. Numerous celing fans kept the oppressive Miami heat at bay.The patio space’s simplicity added to the calm sophistication of the setting. We had high hopes that the food and drink matched the terrific ambiance. It didn’t. It exceeded it. Terraza has decided to take the normal eggs and waffles brunch to a level that I have never encountered before.You have your standard brunch fare for their guests who require the familiar. What they also have in addition can only be described as a brunch tour de force.Let’s talk food first. Made to order pasta station and omelette station are present. Various toppings/fillings are available. No need to wait in a line whilst holding your plate like a manilla folder. You can place your omelette or pasta order with your waiter who will have it made and bring it to your table. Whilst awaiting an omelette I would recommend you try one of the many many tapas plates. Every Sunday the executive chef changes up the tapas choices to keep things interesting and inventive. This Sunday I tried the grilled salmon on a bed of roasted corn and lima beans. I also tried the crispy fish and calamari salad. We also devoured their burger and also had a mini slider. I wanted to try the roasted eggplant and two different types of sausage but just didn’t have the room ! My daughter loved the brioche french toast with fresh strawberries and bananas and tore into the lemon ricotta pancakes. The Antipasto and shrimp cocktail choices sat next to the custom self serve Bloody Mary station. Did I mention their Bloody Mary’s yet ?

They also have what can be only be described as the worlds best custom made self serve bloody mary station. You start with your choice of 3 different bloody mary foundations. V-8 , straight fresh tomato juice or clamato juice. Now the fun begins. They have endless choices to fill, spice and garnish your drink in any way shape or form you choose. From smoked applewood bacon slices to pickled asparagus or quail eggs and numerous pickled or peppered olive choices. You can make it as hot or mild as you like also. From celery seed, paprika, old bay,imported Thai Spice or cayenne pepper to name a few. Terrazo’s F & B manager, Eduardo Hernandez was gracious enough to walk me through the myriad of choices.

Terrazza has coined their brunch as a “Ladies Who Brunch”. Besides all the of delectable items on their buffet, women also get bottomless mimosas , bellinis and this week they also had sangria {white and red}. Our glasses were never empty longer than 45 seconds. Service was attentive and efficient without being intrusive. I asked Eduardo, “why a lack of signage on the tapas for their vast buffet ?” He responded, ” we decided to forgo the little signs on the food because we want to encourage our guests to interact with the line cooks with questions about the dish so they may occasionally learn something that they might not have if we had the signs on the dishes”

We ended our brunch journey at the dessert station with chocolate covered strawberries and scrumptious cheesecake bites. I’ll try the croissant au chocolate next time. Need a breezy easy Sunday brunch ? Look no further . Go to Terrazza at The Shore Club. You will be swept off your feet.

Ladies Brunch is $44 inclusive of bottomless mimosas , bellinis, and Sangria . Gentlemen pay a $20 upcharge.

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