Daniel Serfer, a Miami native, opened his first restaurant, Blue Collar, in January 2012. Frequented by locals and visitors alike, Blue Collar offers American comfort food in a casual setting.
Serfer didn't always aspire to opening a restaurant. After achieving legendary debate champion status in high school, Serfer aspired to become a lawyer. While studying for the LSAT in 2004, he realized his real inspiration came from cooking and not the law. Serfer was then accepted into culinary school at Le Cordon Bleu in Miramar, Florida and, upon enrolling, Serfer took a job at the James Beard award-winning Chef Allen's in Aventura, Florida.
Serfer rose from stagé to Chef De Cuisine at Chef Allen's over the course of five years working with Allen Susser. Serfer then decided it was time for a new challenge, this time as Executive Chef at The 15th Street Fisheries & Dockside Café in Fort Lauderdale. During his time there, Serfer revamped the entire restaurant, creating a more modern and approachable menu and increasing sales by 30%.
After a stint in New York City, Serfer opened Blue Collar in January 2012. During a vacation to Miami to visit family in 2011, Serfer found an available restaurant space along Biscayne Boulevard attached to one of the historic motels that line the main thoroughfare. Armed with a concept for delivering the kind of food that he loved to eat, Serfer packed his bags and moved back home. For the past two years, Blue Collar has delivered contemporary comfort food in a laid back environment that feels like home. The menu is fun and approachable while remaining diverse enough to please every diner, from carnivore to vegetarian.
In April 2014, Serfer announced the opening of his second restaurant, an oyster bar called Mignonette. Drawing on the success of Blue Collar, Mignonette provides an approachable, fun environment where patrons can enjoy a dozen oysters, a bottle of champagne, classic seafood preparations like Oysters Rockefeller and Clams Casino, and a kickass prime rib. Once again driven to create the kind of restaurant he enjoys, Serfer is excited to bring a unique oyster bar experience to the guests who have made Blue Collar so popular.