A Fork on the Road

Big subs and Brazilian barbecue at Shorecrest’s Hippo Bites

 

Breakfast

Omwich Breakfast Sandwich

This omelet between bread is from Allrecipes.com, but there is a similar breakfast sandwich at Hippo. Add mushrooms or peppers if you like, and spread mayo on the toast.

3 large eggs, lightly beaten

1/2 cup grated Cheddar cheese, divided

3 strips bacon, cooked and crumbled

1/4 cup finely chopped onion

1 tablespoon chopped chives

4 slices of bread, toasted

Whisk eggs with 1/4 cup Cheddar. Season to taste with salt and pepper. Place a nonstick skillet over medium heat. Add egg mixture. When bottom is set, sprinkle bacon, onions, chives and rest of cheese on one half of omelet. Fold other half over the fillings. Cook until cheese melts, bottom is golden and eggs are set. Cut omelet in half and sandwich between slices of toast. Makes 2 servings.

Per serving: 446 calories (50 percent from fat), 25 g fat (11 g saturated, 8.4 g monounsaturated), 326 mg cholesterol, 26 g protein, 28 g carbohydrates, 1.5 g fiber, 845 mg sodium.


If you go

What: Hippo Bites

Address: 1079 NE 79th St., Miami

Contact: 305-677-3633, hippobites.us

Hours: 10:30 a.m.-8:30 p.m. daily

Prices: Sandwiches $5.50-$9.99, grilled meats $5.99-$15.99, smoothies $4.69

FYI: $5 sandwich specials $5 Monday-Friday; local delivery.


lbb75@bellsouth.net

Jackson Staack created a roly-poly, orange cartoon hippopotamus to be the mascot of his Shorecrest sandwich shop, Hippo Bites, where subs are a foot long and whole pork shoulders slowly grill over maplewood charcoal grill on the patio.

Jackson is from Santa Catarina in southern Brazil, where Europeans including his German grandfather and Portuguese and German grandmothers came in the 1800s to farm. He grew up in the German- and Italian-style restaurants his parents ran, and wanted to try his hand at the business after moving to Miami. He exports Brazilian hardwood flooring around the world, and hand-built the decks that grace the front and backyard garden of the small shop.

The breakfast sandwich brings toasted bread with scrambled eggs and bacon, good with fresh-squeezed orange juice or coffee. You can construct a lunch or dinner sandwich from a choice of bread, meat, cheese and spread or order from a menu that includes the Hippo Blast, stacked with ham, salami, turkey, bacon and cheese with oil and vinegar dressing.

Hot subs range from chicken or beef meatballs infused with pineapple teriyaki or mango-jalapeño sauce with melted provolone and chunky tomato sauce to the veggie delight with roasted peppers and onions.

There’s also grilled skirt steak with chimichurri and chopped barbecued chicken or pork tucked in a loaf with tangy barbecue sauce. Completing the lineup are quesadillas with guacamole, smoothies, bubble tea and locally made Luke’s Ice Cream in flavors like butter pecan and raspberry-chocolate to put the hippo in your hips.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

Read more A Fork On the Road stories from the Miami Herald

  •  
Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Choices Cafe gives vegans plenty of flavor

    In a sign of the times, a small vegan café has opened a larger outpost, offering meatless burgers, wraps, soups and salads. Choices Cafe doubles as a juice bar with cold-pressed fruit and vegetable juices and innovative smoothies such as the Miami Heat with mango, jalapeño, lime, plantain, ground flax and chia seeds and agave.

  •  
Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Easter treats in Buena Vista

    The third operation in the culinary empire of Frenchmen Claude Postel and Cory Finot is Buena Vista Chocolate & Wine. The small shop is sandwiched between the Buena Vista Bistro and Buena Vista Deli. Glass cases hold a selection of artisan chocolates, and racks are filled with bottles of wine.

  • A Fork on the Road

    A Fork in the Road: Carol’s, Italian with Brazilian touches, opens in downtown Miami

    Life has come full circle for Carolina Moura since she opened her restaurant Carol’s on the same street as the department store of the same name her parents ran when she was a child. Now they help out in the rustic space with brick walls and faux weathered wood flooring. The menu is Italian with pizza, pasta, salads and sandwiches with a few Brazilian favorites.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category