Lazy Breakfast at La Marea at the Tides
|Coctel de camarones|
La Marea at the Tides South Beach launched the "Lazy Breakfast" menu last week, and Short Order was invited to sample chef Gonzalo Rivera's breakfast creations. Rivera, a Michael Mina alum, arrived at La Marea last spring. He has infused the menu with his Mexican background and love for heat.
We started with coctel de camarones ($21), which was the best version Short Order has sampled in a while. The plump shrimp is bathed in a mix of V8 juice, tomato, cilantro, and diced peppers with fresh lime and jalapeño. The result was a well-balanced shrimp cocktail with subtle sweetness and some heat, nothing like the boring iterations you often find in restaurants around town. Add to that a tequila chaser and this is one heck of a hangover cure -- albeit at an Ocean Drive price.
Speaking of hangovers, the breakfast menu seemed to be designed with them in mind. One concoction on the cocktail menu is prepared with Alka-Seltzer, limoncello, agave, and orange -- aptly named "when all else fails." Stay tuned for a later post about the cocktails.
Short Order enjoyed the crab cake Benedict ($10) and the huevos divorciados ($10), which are labeled huevos rancheros on the menu. The eggs in the huevos rancheros are served on sweet potato tortilla; one is topped with salsa verde and one with salsa roja, and both are topped with a generous sprinkling of cotija cheese. The eggs Benedict are served on a tower formed by a thick crab cake that rests on a cornbread biscuit. All of this is coated with cilantro hollandaise and served with a slice of roasted corn on a stick.
|The sample portion of crab cake Benedict|
Lazy Breakfast is served daily from 10:30 a.m. to 2 p.m. Valet parking is available for $10.
La Marea at the Tides South Beach
1220 Ocean Dr., Miami Beach