After more than two years of construction, the iconic Mayfair House Hotel & Garden in Coconut Grove is back and better than ever after a major makeover – complete with two brand new food and drink concepts, Mayfair Grill and Sipsip, from local favorite Lost Boy & Co. The hotel’s eponymous Mayfair Grill Restaurant, Garden Cafe and Fountain Bar serves cuisine inspired by the wood-fired, open-fire flavors of the American Southwest and prides itself on hosting an exciting and delicious jazz brunch every Sunday iconic atrium of the hotel. What better way to end the weekend than indulging in great food and lively music by the Michelle Fragoso Trio. The vibrant light, incredible architecture and lush gardens will make you want to stay until dinner.

Sunday Jazz Brunch at Mayfair Grill (11:00 a.m. to 3:00 p.m.) offers the restaurant’s twist on classic brunch staples like Blue Corn Silver Dollar Pancakes with Mezcal Maple Syrup, Eggs Divorciados and Braised Beef Shank with Sweet Potato Hash and Poached Egg. Other favorites include Eggs Benedicto, Smoked Salmon Toast with Poached Egg, and Sunflower Oat Granola. Classic brunch offerings and delicious fresh baked goods are also available. Bottomless mimosas and rosé are available for $35 per person.

Mayfair Grill menus highlight local produce and expertly grilled dishes with flavors rooted in the Sonoran Desert of Arizona, Southern California and New Mexico. The influence of Frank Lloyd Wright throughout America’s Southwest is subtly woven into a dining and dining experience that spans breakfast, brunch, lunch and dinner and embraces an understanding of one of the fundamental architectural inspirations of the Mayfair House Hotel & Garden. A wood-fired kitchen visible to the guest creates a theatrical element while creating a unique connection between the elegant grounds of the interior garden and the outer neighborhood, with the ability to seat guests from atrium to sidewalk. The menu is extensive and offers dishes for all tastes, including fire-roasted pumpkin, aguachile, wood-fired cheese, braised lamb shank and Navajo bread. The bar combines rich, diverse wines and agave-based spirits from Guadalajara and Oaxaca, such as mezcal, tequila, sotol, and raicilla.

Lunch is served daily from 12pm to 3pm at the Mayfair Grill and includes a variety of options including Carnitas Tacos, Heirloom Tomato Tostadas and Shrimp & Watermelon Aguachile. The lunchtime program is perfect for a delicious meal between meetings or a casual get-together with old friends. Guests can also enjoy happy hour at the Mayfair Grill, weekdays from 4:00 p.m. to 7:00 p.m., and treat yourself to $10 worth of Margarita and Paloma specials, as well as delicious bites like Baja-style fish tacos and mushroom Indulge in Navajo bread.

The hotel’s second new dining concept celebrating Coconut Grove’s Caribbean heritage, Sipsip (named after the Bahamian word for “gossip” or “sharing news”) is a calypso-style rooftop bar with island-inspired cocktails, an extensive rum menu and a Caribbean restaurant menu and live music. The poolside rum bar, Calypso, pays homage to the colorful, dynamic, and lively ethos of the Caribbean, offering beach favorites like daiquiris, punch, and piña coladas. Cocktails are vibrant and picturesque with bright flavors and signature drinks like Goombay Smash, Mai Tai, Large Format, and Rum Punch. Sipsip’s menu is a reinterpretation of South Florida’s favorite fried fish dishes, enhanced with an ingredient offering. Florida Keys and Atlantic Coast-style dishes like conch ceviche, rock lobster roll, fried oyster sliders and smoked fish dip join Bahamian standards. Melodies by Harry Belafonte and Jimmy Cliff echo through the air. The setting is modern but classic, a sentiment straight out of an iconic Slim Aarons photo.

Mayfair House Hotel & Garden, Mayfair Grill and Sipsip are located at 3000 Florida Avenue, Miami, FL 33133. For more information on dining options and the hotel, visit and follow @mayfairhousemiami, @mayfairgrill and @sipsipmayfair on Instagram. Brunch reservations can be made online at


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