Weekends at the Sacred Space in Wynwood are idyllic. There’s a calming fountain at the center of a large garden patio, along with indoor-outdoor tables and soothing music. 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 was brimming with nearly a dozen families, many of which included small children who enjoyed playing around the fountain. Plates of pancakes, churros, and dumplings blanketed the tables, alongside juices and glasses of wine.
The restaurant, which features cutting-edge cuisine inspired by South Florida, blends innovative techniques with seasonal, local produce, resulting in creative riffs on classic dishes. During brunch, pancakes, Benedicts, and waffles are meticulously crafted to be entirely organic, gluten-free, and made exclusively with plant-based ingredients.
Take the papaya-lox, which features an avocado shaped like a bagel and sprinkled with seasoning ($22). Smoked papaya (meant to resemble lox), almond cream cheese, cucumber, and capers are served alongside. Then there’s the Royal Benedict, which swaps an English muffin for a thick slice of sweet potato, followed by spinach, a large trumpet mushroom, and a heap of cashew yuzu hollandaise ($22).
Other popular items range from dumplings bundled inside a sweet potato-coconut wrapping with ginger foam ($17), to the Blue Magic bowl, made with coconut cashew yogurt, a supplement called Blue Majik, seasonal berries, and toasted shredded coconut. There are also pancakes, garnished with banana, caramel, pecan, and Vermont maple syrup ($18), and waffles, with coconut whipped cream and sous-vide pineapple ($19).
For dessert, the key lime brûlée,served in small bites, is torched and features an almond crust ($17), while the churros are made with a coconut base and served with a side of Mexican chocolate ($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.