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View Blue Collar Miami at 6730 Biscayne Blvd,
Miami, Fl 33138 on Google Maps
Call Blue Collar Miami by phone at (305) 756 0366
info@bcrmiami.com

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HOURS

Lunch
Monday - Friday
11:30AM-3:30PM

Dinner
Sunday - Thursday
6:00PM-10:00PM

Friday & Saturday
6:00PM-11:00PM

Brunch
Saturday & Sunday
11:00AM-3:30PM

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Chef Daniel Serfer, a Miami native, opened two restaurants in his home town - Blue Collar in 2012 and Mignonette in 2014. Serfer didn't always aspire to be a chef, let alone a restaurateur with a flagship at a hooker motel. His goal was to be a criminal defense attorney but while studying for the LSAT he realized his inspiration came from cooking and not the law. Danny’s cooking is from-scratch, straightforward and delicious. Serfer is able to oscillate between casual American comfort food and elegance with ease, and his restaurants reflect his no frills, full flavor attitude. He was a pioneer in Miami as one of the first restaurateurs to set up shop in the resurgent MiMo district when he opened Blue Collar and follows suit with Mignonette in the up-and-coming Edgewater neighborhood.

Chef Daniel Serfer, a Miami native, opened two restaurants in his home town - Blue Collar in 2012 and Mignonette in 2014. Serfer didn't always aspire to be a chef, let alone a restaurateur with a flagship at a hooker motel. His goal was to be a criminal defense attorney but while st...

Ervin Bryant

Chef de Cuisine

The best way to get to know Chef de Cuisine Ervin Bryant is to see him in action. During the brunch rush on Sunday at Blue Collar, he's slinging eggs every-which way, grilling steaks and bacon with ease and just barely breaking a sweat.

Ervin grew up in Homestead, FL surrounded by his large family. On Sundays, they would have big cookouts and Ervin watched as his mother, grandmother and aunt would get to work in the kitchen. Ervin's mother and father are from the South, Mississippi and Georgia respectively, so iron skillet cornbread was always a staple. Ervin learned early on that cooking made him happy so he pursued his passion. Ervin's first kitchen job was at an Olive Garden while attending the Southeastern Culinary Training Center in Kissimmee, FL. Starting as a dishwasher and leaving as Head Chef, Ervin would repeat this pattern of ladder-climbing over his career. After graduating from Culinary School, Ervin spent seven years at Pacific Time in Miami Beach, working under Chef Jonathan Eismann as Sous Chef for three years. Ervin's determination and work ethic is unparalleled, and he held the title of Executive Chef at four Miami restaurants over the course of six years - Grass Lounge, Q American BBQ, The Shelbourne Hotel and Morgan's Restaurant.

Ervin's lengthy and varied experience allows him to be just as comfortable making bubby's latkes as he is being a pitmaster. Ervin couldn't imagine doing anything else, “we're so close to the ocean and so close to all the farms in Homestead, we have everything a chef could ever want. This is the best place for me," Ervin says. Ervin is also a talented vocalist, he sings, “I love to cook, it's so much fun!" in the kitchen all day long. Ervin and his wife Marie have a 14 month old son, Matheo, who already has more girlfriends than you.

The best way to get to know Chef de Cuisine Ervin Bryant is to see him in action. During the brunch rush on Sunday at Blue Collar, he's slinging eggs every-which way, grilling steaks and bacon with ease and just barely breaking a sweat.

Ervin grew up in Homestead, FL surrounded by his lar...

junior Pericles

Line Cook

Junior Pericles is the up-and-comer in the Blue Collar and Mignonette kitchens. Born in Nassau, Bahamas and raised in Miami, Junior had always been on-the-go. Four years ago, Chef Danny hired Junior as a dishwasher and made him part of the opening team. Junior worked his ass off and it was impossible not to notice. When Mignonette opened three years later, Junior split his time between both restaurants. While he is training his palate and learning classic techniques, he has the benefit of working closely with the chefs at both restaurants. Junior may be a grasshopper now, but we know he'll be a master soon.

Junior Pericles is the up-and-comer in the Blue Collar and Mignonette kitchens. Born in Nassau, Bahamas and raised in Miami, Junior had always been on-the-go. Four years ago, Chef Danny hired Junior as a dishwasher and made him part of the opening team. Junior worked his ass off and it was imposs...