Buns and Buns - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Buns and Buns

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We all know in Miami good buns are a must. Not just the buns in the So. Flo sun, the kind that get served up on a plate have to be good too.

Welcome to Buns and Buns in South Miami, where the bread makes the meal.

Reuven Sugarman: "Buns and Buns is a restaurant driven on breads, spices, sauces, grills, vegetables, seafood and we incorporate bread back into the dish."

The menu is worldly, with one thing in common...everyone loves carbs.

Reuven Sugarman: "It's a globally inspired menu we focus on fresh baked bread."

Each gourmet grill item or salad comes with a bun and you decide how you want to eat it.

Reuven Sugarman: "We encourage them to dip it, roll it, stuff it, eat it first, eat it last."

Every morning they whip up seven different types of buns.

Reuven Sugarman: "We have herb, brioche, pretzel, ciabatta, steamed bun, which you can get toasted or not, a cheese nan, which you can get with out cheese, and bunless bun which is a lettuce wrap."

The yeast is in the bread and the beer.

Reuven Sugarman: "Our corn fritter is a beer battered corn fritter and we use our local Wynwood Brewery Pale Ale."

Reuven Sugarman: "The chicken is marinated in Chicago Imperial Stout, so it adds a nice depth of flavor."

They may be rolling in the bread but whatever you do, don't call this place a sandwich joint.

Reuven Sugarman: "We don't do sandwiches. We don't do burgers. We don't do anything of the sort. We are pretty much a de-constructed menu."

And they are using buns in the dessert too.

Reuven Sugarman: "We have a lost bun, which is our version of a bread pudding. We use our brioche. We also have our hot chocolate bun, we stuff it with two types of chocolate, one dark chocolate and one caramel. We roll it around and fry that sucker and we give you three sauces for it."

To paraphrase my pal Sir Mix-a-Lot, just remember, you're meal ain't done unless you've got buns hun.

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