Sad to see both his amazing dining spots closed! Mignonette-best scallops, seafood, sides, salads, wine & Blue Collar 😭😂😭im signed up to dine at the arena.
yup: blue collar felt like miami before miami became a luxury marketing campaign.
not every great restaurant needed a velvet rope, a celebrity investor, or a reservationist acting like they were protecting classified information. some places just needed good food, real people, and a chef who gave a damn.
It’s a sad day for Miami. And an even sadder day for Danny.
Long before Blue Collar, there was a young Danny Serfer in my kitchen at Chef Allen’s—on his first day of staging, peeling garlic with intensity and purpose. He wasn’t just there to learn. He was determined to cook in a real restaurant. More than that—he was determined to become a chef.
Danny volunteered for nearly three weeks before I brought him on full-time. From there, he worked his way up through the brigade with talent, grit, and a whole lot of chutzpah. In time, he led that kitchen with pride.
I remember the day he told me he was opening his own place. That place became Blue Collar—a restaurant with soul, honesty, and a true sense of Miami.
Yes, the clock has turned too quickly for all of us. But if there’s one thing I know about Danny, it’s that he’s not done. Not even close.
Wishing him strength, success, and the next great chapter.
Sad to see both his amazing dining spots closed! Mignonette-best scallops, seafood, sides, salads, wine & Blue Collar 😭😂😭im signed up to dine at the arena.
Mignonette was sad too, but Blue Collar was such an icon
Had to come over here to leave a comment as I cry 😭😭😭
Sad days indeed
yup: blue collar felt like miami before miami became a luxury marketing campaign.
not every great restaurant needed a velvet rope, a celebrity investor, or a reservationist acting like they were protecting classified information. some places just needed good food, real people, and a chef who gave a damn.
also — the palmetto bay canal reference is so niche and so OG miami. i love it.
It’s a sad day for Miami. And an even sadder day for Danny.
Long before Blue Collar, there was a young Danny Serfer in my kitchen at Chef Allen’s—on his first day of staging, peeling garlic with intensity and purpose. He wasn’t just there to learn. He was determined to cook in a real restaurant. More than that—he was determined to become a chef.
Danny volunteered for nearly three weeks before I brought him on full-time. From there, he worked his way up through the brigade with talent, grit, and a whole lot of chutzpah. In time, he led that kitchen with pride.
I remember the day he told me he was opening his own place. That place became Blue Collar—a restaurant with soul, honesty, and a true sense of Miami.
Yes, the clock has turned too quickly for all of us. But if there’s one thing I know about Danny, it’s that he’s not done. Not even close.
Wishing him strength, success, and the next great chapter.
—Chef Allen Susser