9 September 4-10, 2025 miaminewtimes.com | browardpalmbeach.com NEW TIMES | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | MONTH XX–MONTH XX, 2008 miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | Nearer My Cinnamon Bun to Me Under new ownership, Knaus Berry Farm is relo- cating. BY NICOLE LOPEZ-ALVAR K naus Berry Farm’s cinnamon buns and strawberry milkshakes are the stuff of Dade County leg- end. Everyone under the South Florida sun has trekked down to Homestead and waited in a seemingly end- less line for the pleasure of U-pick strawber- ries, homemade breads, and fresh-picked produce. Not much here has changed since 1956, when brothers Ray and Russell Knaus started selling berries at a roadside stand. The brothers expanded their inventory to in- clude pies, breads, and other baked goods after a fruit broker told Ray’s wife, Barbara, that her cookies were good enough to sell. To this day, the farm has stayed true to its roots: cash only, closed Sundays, Thanksgiving, Christmas, and New Year’s Day, and open only from late October to mid- April. But ask anyone who’s ever stashed a few dozen extra cinnamon buns in their freezer — the magic of Knaus never really goes out of season. Now, for the first time in 65 years, that magic is moving north, and many of its old- time principles, like being cash-only or closed on Sundays, will end. Since 1959, Knaus Berry Farm has been tucked off SW 248th Street near 157th Ave- nue, where it grew into one of Miami’s most beloved food institutions. But now the land- mark is relocating a bit farther north, to land owned by Sam S. Accursio & Sons Farms near Krome Avenue and SW 168th Street — still agricultural South Dade, but with more space for parking and expansion. The location is about eight miles north of the original Knaus Berry Farm. The move comes alongside a change in ownership. A local group that includes Joel White, former vice president of marketing for Genuine Hospitality, and investor Sunil Bhatt, CEO and co-owner of Genuine Hold- ings, has purchased the farm. White, who will serve as general manager, insists the new chapter will honor everything Knaus built. “We are looking forward to carrying on the tradition the Knaus family has built,” he told the Miami Herald. “We will be using the same recipes, bakery equipment, and techniques. Even the water will have the same pH to en- sure the product is delivered to our custom- ers just as they know and love.” Longtime general manager and co-owner Thomas Blocher, the man credited with shrinking the rolls so every bite felt like the gooey middle, will remain on as a kitchen consultant. Knaus family members will also stay involved as advisors. All current em- ployees are being offered jobs at the new site. Plus, the legendary buns and other baked goods will taste exactly as customers remember. Still, change is coming. For the first time, Knaus will accept credit cards, sparing cus- tomers from sprinting to an ATM after an hour in line. And yes, the bakery will now be open on Sundays, which may finally ease the infamous Saturday crush. The new space will include a bigger kitchen with an additional oven, something White hopes will shorten wait times. Along with cinnamon rolls, milk- shakes, and breads, the farm will continue selling local produce — from beans and squash to tomatoes, okra, and the strawber- ries that started it all. U-pick strawberries will return once the season begins. The Knaus family’s story has always been one of triumph laced with hardship. A decade ago, in 2015, its co-founder, Ray, died at the age of 85 in Redland. Then, in 2023, the family suf- fered tragedy when 66-year-old Rachel Knaus Grafe, daughter of co-founder Ray Knaus, died following a violent attack at her home. She and her husband, Herbert Grafe, were attacked by their son, Travis Grafe, who allegedly suffered from mental illness. Herbert survived. Despite heartbreak, the family kept the ovens running and the lines moving, a testament to their resil- ience and the community’s loyalty. Now, the torch passes to new hands, but the legacy of Ray, Russell, Barbara, and the generations that followed remains baked into every swirl of cinnamon and sugar. For Mi- amians, the relocation marks the end of an era, but also the beginning of another. Knaus isn’t the first South Florida institu- tion to pack up and head for new ground. Longtime favorite Bagel Emporium, a break- fast rite of passage for UM students, is about to relocate to a new home in Coral Gables. Addi- tionally, beloved South Miami staple Deli Lane is also preparing for a move close by after de- cades in its iconic corner spot. Miami’s growth has always come with a side of reinvention, but the relocation of places like Knaus is a re- minder that even our most cherished tradi- tions eventually have to bend with the times. Knaus Berry Farm’s new location, at 16790 SW 177th Ave., is set to open in late fall 2025. Until then, the question on every local’s mind isn’t if they’ll drive down — it’s how many dozen buns they’ll haul back. Knaus Berry Farm. 16790 SW 177th Ave., Miami; knausberryfarm.com. Opening late fall 2025. [email protected] ▼ Café Café Knaus Berry Farm photo After 65 years in Homestead, beloved Miami landmark Knaus Berry Farm will relocate, have new owners, accept credit cards, and be open on Sundays. THE RELOCATION OF PLACES LIKE KNAUS IS A REMINDER THAT EVEN OUR MOST CHERISHED TRADITIONS EVENTUALLY HAVE TO BEND WITH THE TIMES. Steer Here Beloved Miami steakhouse will fire up again in Coral Gables. BY OLEE FOWLER A fter a four-year pause following the pandemic, longtime Miami steak- house Hereford Grill is firing up the coals again. The legendary steakhouse will re- open on Friday, September 5, at 782 NW 42nd Ave. on Le Jeune Road in Flagami, bringing back fire-cooked beef in a refreshed space with a frontier-inspired design that nods to its open- fire cooking. Da Silva Hospitality, the group behind Coral Gables’ Zucca, one of New Times’ 13 Best Ital- ian Restaurants, is leading the reboot. Owner and CEO Erasmo Da Silva says the goal was to keep the spirit of the original while making it fit today’s diners. His team traveled to Argentina and collaborated with Michelin Guide-recog- nized Corte Comedor to create a menu cen- tered on open-fire cooking. The new Hereford Grill serves both lunch and dinner and seats about 250 diners indoors and out, with space for private parties and large groups. But of course, the spotlight is on the wood and charcoal grill. Every steak is wet- aged before it hits the fire, sourced from farms like Snake River Farms, Niman Ranch, and Urien Loza. Cuts include boneless ribeye, a “Manhat- tan Cut” New York strip, and center-cut filet. The “Butcher’s Table” format puts the variety front and center, while housemade sausages such as classic chorizo, gourmet morcilla, and more add to the flame-driven lineup. The menu goes beyond steak. Starters like sweetbreads with chickpea puree and grass- fed beef tartare with fried sweet potato strings show the kitchen’s range. Salads such as endive with fried capers, pecorino, toasted peanuts, lemon, and anchovy dressing update steak- house classics. Larger plates include braised short rib with black garlic and crispy onions, and pork chop with apple and rosemary. For sides, expect options like roasted carrots with garlic confit and yogurt, smoked-butter sweet potatoes with black salt, and charred broccoli with onion puree and mustard. The bar leans toward a frontier theme, with drinks nodding to figures like “Teddy Roosevelt” and “Sir Thomas Carre.” Options include the “El Gaucho Gimlet,” made with white rum, vodka, charred coconut, and lime; the “Mrs. Champagne Cocktail,” with gin, raspberries, mint, bitters, and champagne; and the “Teddy Roosevelt Whisky Sour,” with rye, smoked syrup, and Malbec. Expect plenty of weekly specials to keep things lively: two-for-one drinks during weekday happy hour, all-day happy hour on Tuesdays, wine specials on Wednesdays, live music on Thursdays and Fridays with vocalist Simon Lo- pez, and a Saturday Butcher’s Special for two. Hereford Grill. 782 NW 42nd Ave., Miami; 305-974-7455; herefordgrill.com. Opens Friday, September 5. [email protected]
