Burlock Brunch & A Daycation Up the Coast

By Mitchell Nover

It certainly seems like the MMTM team has been on a bit of a brunch kick lately. With recent brunch visits to Nikki Beach, Pinch, Izzy’s, and Drunken Dragon, Sundays (and sometimes Saturdays) have unofficially become our favorite day of the week. However, a recent (and rare) trip outside of Miami-Dade County gave whole new meaning to #SundayFunday when I took a “daycation” to the Ritz-Carlton Fort Lauderdale for brunch at Burlock Coast.


OK, first things first, this brunch is boozy. For only $20 you can get your choice of bottomless mimosas, bloody Marys, rum punch, or house brew. Be forewarned, they’re poured fast and loose. So be ready to order enough food to soak up the alcohol. Or be ready to make a reservation and spend the night.




Luckily for you, the brunch menu at Burlock Coast is perfect balancing out all that booze, with a variety of fulfilling (and filling) options that will leave your stomach satisfied.

First up, from the Raw Bar, the BC Brunch Oysters served with citrus champagne mignonette. Incredibly fresh and briney (just the way I like ’em), these oysters were a simple start to a bountiful brunch experience.


Continuing on the lighter side is the Niçoise Salad with seared tuna, frisee, haricots verts, quail eggs, and confit potato. At first glance on the menu, this is a dish that I probably wouldn’t order. But the salad comes a little more deconstructed than a traditional Niçoise and I liked the addition of the seared tuna, which, again, was incredibly fresh. Add to that the crunch of the potatoes and the creaminess of the qual eggs and you’ve got a great salad on your hands.


Next up was my favorite dish of the afternoon. Pork Belly with truffle grits, scrambled eggs, and smoked cheese. I tend to lean more to the breakfast than lunch side of my brunch dish selections, and this one is a true breakfast lover’s delight. The scrambled eggs were light and fluffy and peppery, which was the perfect balance to the smoke from the cheese and pork belly, and the truffley, buttery grits.


After that dish, I would have been content with a nap, but there was more food to be had. The cutest little Huevos Rancheros you ever did see, served individually and bite sized with chorizo, scrambled eggs, black beans, and green chili sauce. This is a great idea for a brunch party dish and packs a nice kick into a little bite.


Next up, everyone’s favorite Miami baker lends his bread to the Zak’s Brioche French Toast Sandwich. The sweet guava jam and candied pecans and rum butter were cut nicely with the citrus cream cheese, which really gave this otherwise dense and intense dish a much-needed freshness.


As if that wasn’t enough, it was time to dessert. I tried the Cheesecake with graham cracker crust, strawberry lime jam, and butter biscuit, and the Key Lime Pie with graham cracker crust, toasted meringue crunch, candied lime peel, and fresh whipped cream. Both were good, not great. I would have been content with a few more slices of that French toast!



After all that booze and all that food, it was time for a little R&R before my drive back to Miami. Thanks to its location in the Ritz-Carlton, Burlock Coast bellies right up to Fort Lauderdale Beach and the hotel’s pool offers some great views of the coastline. After a couple more cocktails (tropical for the poolside setting, obviously), a dip in the pool, and a quick nap, it was time to go home.





Mitch’s take: What a day in Fort Lauderdale! Sometimes our neighbor to the north seems so far away, but the pairing of a Burlock Coast brunch and an afternoon poolside at the Ritz-Carlton Fort Lauderdale proved to be a perfect “daycation” getaway escape.

Standout dishes: Pork belly is always a standout, but add to that smoked cheesy scrambled eggs and truffled grits, and you’ve got a real winner on your hands. As a runner-up, I’d have to say the Niçoise Salad because I like that it surprised me with its freshness, brightness, and layered textures and flavors.



Leave a Reply

Your email address will not be published. Required fields are marked *