Weekendsat the Sacred Space in Wynwood are idyllic. There's a calming fountain at thecenter of a large garden patio, along with indoor-outdoor tables and soothingmusic. Add in a handful of plant-based brunch dishes from Plant Miami, and you've got an ideal early-afternoon outing.
On a recent Saturday, the outdoor area wasbrimming with nearly a dozen families, many of which included small childrenwho enjoyed playing around the fountain. Plates of pancakes, churros, anddumplings blanketed the tables, alongside juices and glasses of wine.
The restaurant, which featurescutting-edge cuisine inspired by South Florida, blends innovative techniqueswith seasonal, local produce, resulting in creative riffs on classic dishes.During brunch, pancakes, Benedicts, and waffles are meticulously crafted to beentirely organic, gluten-free, and made exclusively with plant-basedingredients.
Takethe papaya-lox, which features an avocadoshaped like a bagel and sprinkled with seasoning ($22). Smoked papaya(meant to resemble lox), almond cream cheese, cucumber, and capers areserved alongside. Then there's the Royal Benedict, which swaps an Englishmuffin for a thick slice of sweet potato, followed by spinach, a large trumpetmushroom, and a heap of cashew yuzu hollandaise ($22).
Other popular items range from dumplingsbundled inside a sweet potato-coconut wrapping with ginger foam ($17), to theBlue Magic bowl, made with coconut cashew yogurt, a supplement calledBlue Majik, seasonal berries, and toasted shredded coconut. There arealso pancakes, garnished with banana, caramel, pecan, and Vermont maplesyrup ($18), and waffles, with coconut whippedcream and sous-vide pineapple ($19).
Fordessert, the key lime brûlée,servedin small bites, is torched and features an almond crust ($17), while thechurros are made with a coconut base and served with a side of Mexicanchocolate ($17).
Plant Miami. 105 NE 24th St., Miami; 305-814-5365;thesacredspacemiami.com. Brunch is served Saturday and Sunday beginning at 11:30 a.m.
*This article was originally published on MiamiNewTimes.com by Clarissa Buch and can be found here.
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