Easy Like Saturday Morning | An Eggcellent Cypress Tavern Brunch Update


Great view, clockwise from 11am: Breakfast Sandwich, Short Rib Benedict, Lobster Frittata, and Rio Gold.  All dishes captured beautifully by GM Nicole Kelly.

Crispy, bright-yolked eggs and toasty treats laced with butter.  That’s what brunch is all about, and Cypress Tavern Chef de Cuisine Max Makowski is introducing a new set of dishes to make a proper Weekender of all of us.



“At Cypress, it’s about the classics as a point of reference — which for me as a cook is great and also approachable to our guests,” he explains. “From there we re-tool an element or two.  The Short Rib Benedict is a perfect example of this.  Béarnaise with meat.  It just makes sense.”

Wood Grilled Shrimp

Wood Grilled Shrimp.

Max also added Wood Grilled Shrimp with preserved lemon, Calabrian chilies and brown butter.  These are head-on and full of juice.

“For me, you can put that on a table and share it with people; it’s in that spirit,” says Max. “They’re easy to grab and eat.”

In the end brunch is all about the eggs. People are always asking for a Basic Breakfast, which we like too, so Max added two eggs any style, with thick cut bacon and crispy potatoes snowy with pecorino and some Zak the Baker bread marked on the wood grill.  And it doesn’t stop there.

Grilled Hanger Steak

Grilled Hanger Steak

“If I had to pick a way, I’d say poached is most essential for brunch,” Max adds.  “It’s no longer just an egg.  The thinking here is something like the Bucatini Carbonara, which has been on the brunch menu since we opened last year.  Instead of the traditional way, we add a poached egg on top so that the yolk mixes with what’s on the plate. This sauces it at the table, at the hand of the guest.”

Beet Salad

Beet Salad.

The fried egg on the Grilled Hanger Steak acts in much the same way.  The juice from the meat drips into the rösti it sits on — think the ultimate hash brown made with shaved potatoes sizzled in clarified butter until crispy on the outside, creamy on the inside.  This is something a little different, a traditional Swiss preparation that you don’t see all the time.  It all combines with the yolk when the egg is cut.  Like French Onion Soup, this dish tows the lunch end of the brunch line, so those whose alarms aren’t set on Saturday and Sunday aren’t left hanging upon a 1 or 2pm arrival.

All these goodies are live tomorrow, so pull up a chair, tap into a stream of Endless Bloody Marys or Mimosas, and Weekend like a pro!

Emilio Estefan, Cypress Tavern Brunch, and the American Dream

Emilio Estefan will be the first to tell you he is living the American dream, and loving it. He made a name for himself with Miami Sound Machine as a musician, and he has since become a producer shaping the sound of a vast amount of the Latin American music here in America. He came to this country as a teenager from Cuba and has a unique passion to define what the new Latino is in this changing country of ours, and he has proved that he has what it takes to do so. With 19 Grammy’s, TV, Film, a best-selling author credit and his latest venture, the Broadway musical On Your Feet!, all under his belt Emilio has earned his place at our table as a Tavern Tastemaker.

CT TCH Square_April 19

Toast Emilio tonight, with his cocktail at a special price of $10.

In today’s Tavern Tastemakers episodeOcean Drive Magazine Editor in Chief Jared Shapiro learns just why Emilio loves Miami so much, hint: it’s not just the sports teams. And we learn why it is that Miami loves the Estefans so much, and it’s not just his sense of humor, though it was all smiles as they sat down to brunch at Cypress Tavern. “Remember,” he says, “the more you drink the better you sound.”

Emilio is as much an ambassador of music as he is of Latin America. He is a renaissance man of the entertainment world, and with each piece of work that he puts his stamp upon he is trying to distinguish each unique culture from one another and blend them together at the same time. It is no easy task but as he puts it, “I can say, very respectfully, that I understand both the Latino and Anglo cultures. I know how they feel and what moves them and it is working in that gap that has enabled me to create my body of work.” No where is that job more important than in Miami. But like all things, Miami needs love too, and Emilio has that to provide as well. He speaks kindly of Michael Schwartz and the restaurants saying that “people who love Miami always support people doing things in Miami.” On the brunch food he adds, “the taste is amazing.” He should know, a tried and true Miami restaurant owner himself. Speaking of Miami now he says, “I’m so proud.” And we are too.

[Recipe] Greek Yoghurt Pound Cake

Greek Yoghurt Poundcake

Baking is a science, so we leave improvisation to the professionals to avoid a rubbery, inedible result.

Take the traditional Pound Cake.  It’s just that — one pound each of flour, butter, eggs, and sugar.  With a batter dense and decadent in its simplicity of ratio, this time-tested result of American Southern cookery is a classic not to be messed with.  Right?

Michael’s Genuine® Food & Drink Pastry Chef MJ Garcia dared to differ with an alternative, calculated and with a spoonful of family inspiration.  And it seems to have struck a chord.  When Greek Yoghurt Pound Cake appeared in the Sunday Brunch Sweets section yesterday, it immediately received praise on Instagram and a recipe request.  We were curious, too.

“I wanted to make something fresh and fruity, then I remembered my oldest sister does a similar cake for breakfast in Spain.” MJ explains.  “The recipe is super rich and super moist, what a pound cake is all about. The switch from butter to oil makes a huge difference and the addition of the pumpkin seeds, coconut and cranberry not only makes it taste great but makes for a very colorful plate.”

Enjoy this cake for breakfast, brunch or a late afternoon treat with your 305 cafecito.  This recipe requires the full fat yoghurt — not 0% or 2% — so don’t let the dairy aisle confound you!

Greek Yoghurt Pound Cake

1 1/2 cup of all purpose flour
2 teaspoons baking powder
1 teaspoon of salt
1 cup sugar
The zest of 1 lemon
2 large eggs
1 teaspoon of vanilla purée or 1 tablespoon vanilla extract
3/4 cup of (full fat) Greek yoghurt
1/2 cup vegetable oil
1/4 cup coconut flakes
1/4 cup pumpkin seeds
1/4 cup dried cranberries

Pre-heat oven to 325° F.

In a medium bowl, sift together flour, baking powder, and salt and set aside. Over a piece of wax paper, rub the sugar and lemon zest to extract all the essential oils of the lemon.  In a stand mixer with the whisk attachment on medium to high speed, mix the lemon zested sugar, eggs and vanilla until light and fluffy.  Remove the mixing bowl from the stand and fold in the Greek yoghurt using a rubber spatula.  Once it has come together, fold in all your dry ingredients just until fully incorporated, being careful not to over mix.  Then fold in the vegetable oil.  Pour the cake batter into a greased and floured loaf pan and sprinkle the topping in a generous layer.  Bake for 30 minutes or until a toothpick to the center comes out clean.

Sweet February Somethings | Valentine’s Day, Indulge Brunch & Harry’s Beer Slam!

TGHG Blast - February Events Reminder

Just a little love note to remind you of some off-the-menu fun happening this month…  There’s something for every taste, from an indulgent brunch at Cypress Tavern, to a battle of beer pairings at Harry’s Pizzeria with a menu from TGHG executive chef Bradley Herron.  In fact, we’re releasing it first here today!  Cheers!


SUNDAY 2/14 | It’s all about getting cozy on the most romantic day of the year, and Cypress Tavern will make that easy whether you choose its 3-course Valentine’s Dinner prix fixe with a half bottle of Champagne for each couple or make a weekend of it at brunch!  To reserve a table, email reservations@cypresstavern.com or call 305.520.5197.  $5 Design District Valet is available, as well as street parking in the city lot in between 37th and 38th street. Full menus and more information are available at cypresstavern.com.

Indulge Brunch_presenter drink and sweet

CT_Indulge Brunch MenuSATURDAY 2/20 | Chefs Michael, Bradley and Max are in the house for The Genuine Hospitality Group’s first brunch event.  Enjoy 3 courses of multiple dishes served family-style, a choice between two special bottomless cocktails for the occasion, and a goody bag curated by Indulge magazine celebrating its new food issue with our chocolate truffles and more. It’s all included for $79 per person plus tax and gratuity. We are booking through ticketed reservations, so guests can pick an available time from 11am-3pm to indulge; it doesn’t all start at once. CLICK HERE FOR TICKETS!

HP_Beer Slam_Square

TUESDAY 2/23 | It’s a battle of beer pairings at Harry’s Pizzeria as two of our favorite local breweries go head to head with a special menu chef Bradley as the playing field.  Join David Rodriguez of Wynwood Brewing Co. and Roberto Tito Ronchetta of Biscayne Bay Brewing Co., with Master of Slam Ceremonies Eric Larkee, The Genuine Hospitality Group Wine & Spirits Director presiding, for Harry’s first ever Beer Slam competition.  Be greeted with passed snacks and some brews to get the juices flowing, then enjoy three courses including dessert all paired with one beer from each brewery. Cast your vote for best pairing after each course, and we will crown a Harry’s Beer Slam Champion at the end! The prize? Winning brewery reigns over Harry’s four taps for the next month.  Here’s Bradley’s menu, but the brews will remain a mystery until the day of!  CLICK HERE FOR TICKETS!

3 passed snacks
Selection of beers from both breweries

Course 1 – Paired with Beer 1
Crispy Pork Belly
citrus, shaved fennel, grain mustard

Course 2 – Paired with Beer 2
Braised Oxtail Terrine
pickled mulberries, almonds, sprouted barley

Dessert – Paired with Beer 3
Florida Blueberry Crostada
ginger crumble, malted malted milk ice cream

A Brunch Menu of Bottomless Indulgences Saturday 2.20 at Cypress Tavern

Indulge Brunch_presenter drink and sweet

CT_Indulge Brunch MenuCypress Tavern’s Indulge Brunch is Saturday, February 20. We are so excited to finally share the menu! Enjoy a family-style brunch with 3 courses of multiple dishes, a choice between two special bottomless cocktails for the occasion, and a goody bag curated by Indulge magazine celebrating its new food issue with our chocolate truffles and more. It’s all included for $79 per person plus tax and gratuity. We are booking through ticketed reservations, so guests can pick an available time from 11am-3pm to indulge; it doesn’t all start at once. Join chefs Michael, Bradley and Max for a super decadent and delicious meal, 4 weeks from today. Tables are going to look insane, so book now to ensure you’re at one of them! CLICK HERE FOR TICKETS!