You know how people always say, “Good things come in small packages.”
And how you always say, “Yeah, tell that to Micky Arison’s yachts.”
Well, turns out that sometimes it’s true.
It just happens to be wrapped up in a brioche bun.
Allow us to unveil Sliders, a new mini-patty-slinging operation based inside of an unassuming condo building, now soft-open in Miami Beach.
Michael Jacobs. He’s the guy who fed the Heat into back-to-back championships. Well, seems the man likes himself a good slider. So he decided to rededicate his Hidden Kitchen venue to feeding you the small-but-mighty burger.
On any given day, you’ll find six to 12 sliders on the menu for lunch and dinner. Stuff like a pulled-pork banh mi or the mac-and-cheese croqueta with smoked brisket ends on a brioche bun. Throw in a couple specialty sliders from guest chefs, like Kris Wessel’s pulled-pork-spoon-bread number, and you’re set.
Now, fast-forward to Saturday (or Sunday) morning. You’re operating in a hazy post-cocktail world. The remedy: brunch. Here. Think: unlimited mimosas and the duck and waffles—that’s duck confit and kimchi maple syrup sandwiched between two mini waffles.
Last night’s whiskey never stood a chance.
And how you always say, “Yeah, tell that to Micky Arison’s yachts.”
Well, turns out that sometimes it’s true.
It just happens to be wrapped up in a brioche bun.
Allow us to unveil Sliders, a new mini-patty-slinging operation based inside of an unassuming condo building, now soft-open in Miami Beach.
Michael Jacobs. He’s the guy who fed the Heat into back-to-back championships. Well, seems the man likes himself a good slider. So he decided to rededicate his Hidden Kitchen venue to feeding you the small-but-mighty burger.
On any given day, you’ll find six to 12 sliders on the menu for lunch and dinner. Stuff like a pulled-pork banh mi or the mac-and-cheese croqueta with smoked brisket ends on a brioche bun. Throw in a couple specialty sliders from guest chefs, like Kris Wessel’s pulled-pork-spoon-bread number, and you’re set.
Now, fast-forward to Saturday (or Sunday) morning. You’re operating in a hazy post-cocktail world. The remedy: brunch. Here. Think: unlimited mimosas and the duck and waffles—that’s duck confit and kimchi maple syrup sandwiched between two mini waffles.
Last night’s whiskey never stood a chance.
