Blue Collar

Chef Daniel Serfer's MiMo District cornerstone is the gold standard for unfussy, quality-driven American food in Miami, and the dry-aged cheeseburger is a crown jewel of the menu. The patty is ground from prime NY strip, seared to a deep crust, and served atop a Portuguese sweet muffin that adds a subtle sweetness no brioche can replicate. After 12 years in a tiny original space, Blue Collar moved into a 4,000-square-foot mid-century modern room that finally matches the ambition of the kitchen.