Eating a Blue Collar Corben With Billy Corben

bluecollar corbeneatingcorben.jpg
All photos by Laine Doss
Corben eating Corben.
Blue Collar: Miami's Best Restaurant Value

Blue Collar's chef Danny Serfer has gained a cult following since he opened his small restaurant in January. Grab a seat and look around. Chances are, if you've been there more than once, you'll start to recognize the faces of regulars who come weekly -- sometimes even daily.

Serfer's biggest fan could perhaps be film director and producer Billy Corben, who drops in daily on his way to his office at Rakontur Studios.

It's Corben, you see, who has been charged with picking up lunch for the Rakontur crew. And more times than not, lunch is from Blue Collar. Corben is such a devotee of the place's food, that he recently had a sandwich named after him. It's not on the menu, but it gets a lot of chatter on Twitter. So much so, that I've been half waiting to see the Corben garner its own Twitter account, much like the Bronx Zoo's Cobra. I was curious. What is the Corben and can anyone order one?

Seeking the source, I decided to meet Billy Corben to discuss the Corben ... over a Corben.

Corben (the human) already had a spot at the small bar when I arrived at Blue Collar. As chef Serfer prepared the sandwich, Billy and I chatted.

"Blue Collar is on my way to Rakontur, so it's convenient. But there's more to it. Danny is like Chef 2.0. He cares about the end user. Other chefs are so into their food, that they forget about the customer. But Danny? He's totally about making me happy."

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Latkes with trout caviar. A little white collar at Blue Collar.
As we waited for the Corben to arrive, Danny brought over a plate of potato latkes topped with trout caviar. Another "off menu" item that he thought up for his recent wine-pairing dinner. Delicious.

The Corben arrived. Twin brisket sandwiches on Portuguese muffins with Dijon mustard accompanied by potato latkes and a bowl of au jus for dipping. Though the plate was enormous, the sandwiches couldn't help but spill out over the side. "Do you eat all this?"

"No. I usually have it the next day, too. For breakfast. As good as it is now, it's even better cold right out of the fridge," Corben (the human) told me.

Location Info

Blue Collar

6730 Biscayne Blvd., Miami, FL

Category: Restaurant


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5 comments
Lidiatbaker
Lidiatbaker

This sounds yummy..... Can you open a restaurant here, in RI? This place needs some diversity, especially in S. County. It will be a favorite of the locals (locos). I'm from Miami, but moved here 13 years ago. Areas of RI remind me of my home, including the corruption.

Yak
Yak

Genius story!

Paula R. Robinson
Paula R. Robinson

As chef Serfer prepared the sandwich, Billy and I chatted...FoxGetPositionWork.blogspot.com

Bebep
Bebep

More cannibalism in Miami!! Oh noes! Run for your liiiiife!!!!

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