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Planta Presents A Sunny, Plant-Based Brunch

Planta's Tofu Scramble, photo by lee kleinBrunch Beverages at Planta, photo by lee kleinBanana Pancakes at Planta, photo by lee kleinCauliflower Tots at Planta, photo by lee kleinSriracha Potato Hash at Planta, photo by lee kleinPlanta, photo by lee klein

A line forms outside of Planta South Beach on weekend nights, thanks in part to a sizzling social media buzz. The popularity, though, also stems from this restaurant/bar being a sleek, spacious, upscale oasis for vegans and vegetarians looking for sophisticated cuisine that suits their meatless diets. Another draw for diners is that their plant-based meal can be matched with a cocktail – there are two bars on premise. Too often healthy-dining restaurateurs assume their patrons only drink coconut water.

David Grutman is the owner of Planta, which has two locations in Toronto. The South Beach venue is on Commerce Street at the southern tip of the Beach – just up the block from the Joe’s Stone Crab parking lot.

Planta’s mission is “to celebrate innovative cuisine in a beautiful environment,” as well as “a commitment to using high-quality products from ethical suppliers” because “there’s more to responsible plant-based eating than just taking animals off the plate.”

Chef David Lee’s cuisine is undeniably innovative and delicious (must try: the Planta burger), and the restaurant is stunning. Last month, brunch was added to the mix.

Brunch promises to be a bright affair, whether you sit outdoors on the patio or indoors where skylights allow the sunshine to beam in. So far, the popular brunch items seem to be the Land Lox Platter with smoked carrots, cashew cream cheese, capers, pickles and Sullivan bread; Falafel Tacos with lettuce, pico de gallo, tahini sauce and sumac; and a pair of delectable Banana Pancakes with pecans and Vermont maple syrup.

Banana Pancakes at Planta, photo by lee klein

The Tofu Scramble has the namesake ingredient blended with mild zucchini cream and sharpened with charred tomatoes and shoots. A slice of filone bread from the Sullivan Street Bakery is unbeatable (as is all bread from Sullivan Street). Same bread forms the base of Avocado Toast, with pickles, olive oil, lemon, and Maldon sea salt.

Planta's Tofu Scramble, photo by lee klein

Make sure to order a side of the Potato Hash, the spuds spruced with Sriracha, maple syrup, cashew crema, scallions and cilantro.

Sriracha Potato Hash at Planta, photo by lee klein

Cauliflower Tots are a signature starter, both for brunch and on the regular menu. The small, fried bundles burst with moist flavor and are topped with “truffled Parmesan,” an aioli-like sauce with the parmesan crumbs culled from almonds. Fantastic.

Cauliflower Tots at Planta, photo by lee klein

The Rooftop Bloody Mary boasts Absolut Elyx and vine-ripened tomato juice; the non-alcoholic First Base brings a sparkling mix of pineapple, apple, turmeric and lemon. And for the serious bruncher, Planta offers a bottomless $35 margarita!

Brunch Beverages at Planta, photo by lee klein

The takeaway: Planta’s brunch is healthy, tasty, and served in a gorgeous setting.

Planta, photo by lee klein

850 Commerce St., Miami Beach; 305-397-8513; brunch runs 11:00 am to 3:30 pm on Saturdays and Sundays.