Chicken & Waffle Sandwich – Applewood Smoked Bacon, Griddled Egg, American Cheese, Swiss Cheese Waffle, Mrs. Butterworth Syrup
Mama’s Biscuit – Honey Butter
Big Carrot Cake
Big Chocolate Cake
Even before Yardbird opened in Las Vegas the Restaurant from Miami had been known for an artisanal approach to Southern cooking, and with “fast-casual” all the rage it only seemed natural that parent company 50 Eggs enter the market with their Spring Chicken concept.
Originally announced in 2015, and now featuring two locations including Coral Gables and Miami International Airport, it was just past 7:00am that the latter was found quiet, a sleepy-eyed woman at the counter informing guests that those wishing to dine-in must order from wait staff to whom English was undoubtedly a second language.
Taking a seat with decisions made quickly, MIA’s obscure rules for International layovers requiring extra time as most must exit and re-enter through security, it was perhaps ten minutes after Water was filled that a single tray arrived, visual inspection of “Mama’s Biscuit” appearing nothing like Yardbird’s and its dried out texture confirming such, an extra $1 for Apple Butter thankfully not wasted as it would have pushed costs to double that of what is charged at the already-pricey Casino and Miami Beach Restaurants.
Moving next to a Chicken & Waffle Sandwich, the $9.99 tab fair for the portion but not for flaccid Waffles or anything-but-natural Syrup, it was after deconstructing to focus on brined-and-fried Bird plus Bacon that Dessert-to-go was requested, the $30 cost including auto-grat finally finding some justification in Carrot Cake with tangy Cream Cheese Frosting and extra-moist Chocolate Sponge made even richer by thick Ganache.