Glass & Vine's brunch menu features creative egg preparations that change seasonally. Expect fresh, locally sourced vegetables (possibly from the park gardens), artisanal cheese, and herbs. The kitchen treats eggs as a composed dish, not a quick morning item — these preparations reflect the chef's attention to technique and ingredient.
Tips from diners
The brunch menu is available Saturday and Sunday 10am-4pm. Arrive early (before 11am) for the shortest wait and the best selection.
A vegetable-forward dish that showcases the kitchen's grilling technique. Seasonal vegetables — zucchini, eggplant, peppers, tomatoes — are grilled over wood fire until edges char and interiors soften. The finish of herb oil and fleur de sel elevates it beyond simple grilled vegetables. It's a substantial side or vegetarian main.
Tips from diners
This is not an afterthought vegetable plate — it's a prepared dish that gets the same technique as the proteins. Worth ordering even if you eat meat.
A composed salad built around what's fresh that day. The greens and vegetables are sourced from local suppliers and farmers markets, dressed lightly with house vinaigrette that doesn't overpower the produce. Cheese and a protein (often cured meat or grilled fish) make it a lunch-worthy main course.
Tips from diners
Perfect for a lighter lunch. Pair with a glass of wine from the extensive list — the sommelier can guide you to something that complements the salad's ingredients.
Chef Giorgio's European training is evident in the pasta program. Fresh pasta is made in-house and paired with seasonal vegetables and herbs. The sauce is typically light and butter-based, allowing the pasta's texture and the ingredients' flavors to lead rather than a heavy coating. The specific pasta and ingredients rotate with the season.
Tips from diners
The pasta menu is influenced by what's available — ask your server for the current preparations. If you have a favorite vegetable, mention it and they may accommodate.
Glass & Vine's menu changes seasonally, with fresh seafood sourced from local suppliers. The grilled fish preparation is straightforward and refined — whole fish or quality fillets are grilled skin-on over charcoal, finished with fresh herbs, citrus, and good olive oil. The simplicity of the preparation lets the quality of the ingredient shine.
Tips from diners
Ask your server what came in fresh today — the fish special changes based on the catch. Trust their recommendation.
Glass & Vine opened in March 2016 in the unique setting of Peacock Park, Coconut Grove's historic 7-acre greenspace. Chef Giorgio Rapicavoli is a Food Network Chopped champion, FORBES 30 Under 30 alum, and James Beard Award semifinalist. After a culinary tour of Europe, Rapicavoli crafted a contemporary American menu that pairs with an extensive wine list curated by an in-house sommelier. The restaurant's large glass walls and tropical patio setting create a one-of-a-kind Miami dining environment.
Request outdoor garden seating when you book — the views of Biscayne Bay and lush tropical garden are what make this restaurant special. The setting is romantic and unique.
The sommelier is knowledgeable and the wine list is curated with care. Ask for a wine pairing with your meal rather than selecting on your own — they'll surprise you with less obvious choices.
Brunch is Saturday and Sunday 10am-4pm. The menu features fresh egg dishes and seasonal preparations. Reserve ahead, as weekend brunch fills quickly due to the unique park location.
Page last updated: