B Bistro + Bakery

This neighborhood bistro and bakery serves highly unique and flavorful take on breakfast, brunch, and lunch classics as well as Brickell's most elegant baked goods and desserts. Breakfast (Monday through Friday, 8 am - 11 am) favorites are the BBB Truffle Bun, Smoked Salmon Scramble, Avocado Toast with Fried Eggs, and the Granola Bowl. Lunch (Monday through Friday, 11 am - 4 pm) favorites are the House Gazpacho, Brussel Sprout Ceasar, La Causa, Ceviche, Crispy Salmon, BBB Cuban Sandwich, Butiffara Sandiwch, and the Spicy Tuna and Avocado Tartines. Brunch (Saturday and Sunday, 9 am - 4 pm) favorites are the Assortment of Baked Goods, all the Breakfast favorites, and brunch only items like Chilaquiles, Pastelito Pancakes, and Crossaint French Toast. Chef Hané possesses a professional pedigree that is often unsurpassed. Born in Lima, Peru, Hané was raised in a family where good food always came first. A graduate of Johnson and Wales University in Miami, Hané began his career at the prestigious, Two Michelin Star Le Manoir Aux Quat Saisons in Oxford, England before moving on to two top restaurants in the Basque Country of Spain, followed by an intense training in Thailand and Singapore. After returning to Miami, Hané took a position as sous chef at Miami’s Le Basque catering, helmed by Alejandro Muguerza, where he was soon promoted to chef. The young talent later moved on to open Michelle Bernstein’s famed Sra. Martinez before returning to his birthplace to perfect his technique in the intricacies of Peruvian cuisine. He later took a two-year stint with one of the world’s top chefs, Paco Perez, of the Two Michelin Star restaurant, Miramar, in Llanca, Spain, where he perfected the science of manipulating textures with modern techniques. Since opening the bakery/bistro, the young chef has been lauded for a creativity, flavor and beauty that rivaled his former counterpart’s exquisite desserts. Designed by Hané’s mother and interior decorator Patricia Aballi, the 1,700 square-foot locale with indoor/outdoor seating for 70 is industrial and modern, yet cozy and warm. A bustling, open kitchen connects a stunning display counter with the intimate dining room. On one side of the room, white high-top tables and chairs line an expansive wall of uncovered, ceiling-to-floor windows; while on the other, large cushiony banquettes with low-top slate tables and plush white chairs sit against a moss-accented stone wall. Dark wooden shelves behind the barista station display an eclectic mix of pottery, glass fixtures, and plants that give the space a touch of rustic charm. Elaborate wooden lighting fixtures hang from the exposed, high-vaulted ceiling, creating added dimension and radiance to the room.