13 March 7-13, 2024 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | pita, hummus, and tahini; Swedish meatballs with toast and gravy; and sticky toffee pudding. For those wondering what will happen to the original location of Blue Collar, don’t worry — it’s staying in ownership’s hands. Al- though it technically will be closing down and moving across the street, the restaurant promises to make use of the old space. “It’s staying in the family,” says Serfer. “The space is precious to me, and I’ll be introducing something 100 percent new there when the time is right.” Blue Collar will close at 6730 Biscayne Blvd. sometime in late March or early April ahead of its transition across the street, which will open by the end of April. Lunch, happy hour, and dinner will be served initially, with breakfast and brunch rolling out shortly after that. Free lot parking and street parking abound. Blue Collar. 6789 Biscayne Blvd., Miami; 305-756-0366; bluecollarmiami.com. Opening in late April. NICOLE LOPEZ-ALVAR ▼ WYNWOOD LOG RESTAURANT BRINGS HEAT TO WYNWOOD Log Fire Signature, which opened in Novem- ber 2023, is a wood-fired restaurant in Wyn- wood with a vibe that might just trick you into thinking you’re eating somewhere up north in Colorado. The rustic and dark atmo- sphere surrounds the restaurant’s open kitchen and, aptly so, an actual roaring fire under a fireplace. Right near the fireplace, you’ll even find booths equipped with blankets and wooden tables overlooking the kitchen — now that’s cozy. Helmed by Argentinian chef Calvin Dan- iele, the restaurant offers dishes made from a wood-fired oven that can reach up to 1,000 degrees Fahrenheit. While Log is centered around fire, to Daniele, the restaurant stems from impres- sions of his childhood, which he can now share with Miami. “Growing up in Argen- tina, many of my memories were made by the grill,” says Daniele. “I wanted to re-cre- ate that storytelling experience with Log. We are utilizing the wood ovens for approx- imately 90% of the menu and roasting some of the ingredients we’re adding to the sauces, like the peppers mixed in our salsa verde for the skirt steak.” The menu is focused on seasonality, with each dish cooked over red oak wood, which gives dishes a subtle umami (and smoky) flavor. Small plate selections include a Wagyu beef tartare prepared with hand-cut USDA prime beef filet mignon, Calabrian chili aioli served with cassava chips, a kampachi tira- dito with pineapple gel, Fresno pepper, crispy potatoes, mint oil, pickled pineapple, and a leek pizza with scamorza, mozzarella, and pancetta. Among the main dish selections, guests can find different types of steak, including a skirt steak with salsa verde, a New York steak, and a tomahawk. Other options include pous- sin chicken and branzino. For guests in the Wynwood neighborhood who only want to stop by for a drink, the bar is one of the highlights of the restaurant; it has a wall filled with lights and hanging plants. The bar serves a variety of signature cock- tails, including the smoky old-fashioned spiked with bourbon smoked tableside, va- nilla syrup, Peychaud’s orange and angostura bitters, and “The Gardener” shaken with 400 Conejos mezcal, Strega, Orgeat, fresh lime juice, and basil. Looking for a house classic? Try the “Log Martini,” stirred with vodka, crème de vio- lette, lychee syrup, lime, and egg whites. Log has recently launched its version of the viral TikTok trend “girl dinner.” And ev- ery Sunday, groups of two women can enjoy a bottle of red or white wine and a menu fea- turing spiced hummus, leek pizza, and French fries for $49. Log Restaurant. 10 NE 27th St., Miami; lo- grestaurant.com. Wednesday through Sunday 6 to 11 p.m. RACHEL COSTA LOG Restaurant photo Share a meal by the fire at Log Restaurant.
