The Good:
The Vaca Frita Topped Tostones appetizer was very well seasoned. The grilled Mahi-Mahi was good, the sides-sautéed Asian Style Broccoli and Bacony Potato Salad were both excellent. The baby back ribs were decent and the sautéed mushrooms were awesome. A nice varied beer selection. The Butterscotch Heath Bar Pudding is worth waiting for a table.
Service was first-rate. Chef and owner Daniel Serfer personally came out of the kitchen to check-up on all of his guests to make sure they were satisfied. Outdoor seating is available.
The Bad:
No reservations accepted; get in line and deal with it. It’s worth the wait.
The Ugly:
Biscayne Boulevard-not a pedestrian-friendly street. Make sure you park on the west side of Biscayne Boulevard so you don’t have to cross the street. Parking is available, but somewhat limited.
Summary:
I’ll be going back next Wednesday for lunch.
Blue Collar Restaurant
(305) 756-0366
Upper East Side 6730 Biscayne Blvd
Miami, FL 33138
bluecollarmiami.com
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