A Fork on the Road

Community-minded coffee shop Urban Oxy lands in downtown Miami


If you go

Place: Urban Oxy

Address: 101 NE Second Ave., Miami

Contact: 305-579-0015

Hours: 8 a.m.-9 p.m. Monday-Saturday, 8 a.m.-6 p.m. Sunday

Prices: Breakfast $5, salads $6, sandwiches $7, pizza $8, cupcakes $1.50

F.Y.I. Second location recently opened at 1260 Washington Ave., Miami Beach


Beer and Cheese Soup

This soup, adapted from allrecipes.com, is good with crusty bread and a glass of cold India pale ale. Garnish with bacon crumbles, if you wish.

1 tablespoon butter

1 small yellow onion, finely chopped

1 garlic clove, minced

1 teaspoon Worcestershire sauce

12-ounce bottle of beer

14-ounce can reduced-sodium chicken broth

2 cups half-and-half

2 cups shredded sharp Cheddar cheese

Melt butter in a large saucepan over medium heat. Add onion, garlic and Worcestershire sauce; stir. Add beer, and increase heat to high. Boil 3 minutes. Add stock and bring back to a boil, then reduce heat to medium-low. Add half-and-half and cheese, stirring until heated through. Makes 6 servings.

Per serving: 320 calories, 67 percent from fat, 24 g fat (15 g saturated, 7 g monounsaturated), 74 mg cholesterol, 13.6 g protein, 9 g carbohydrates, 0.3 g fiber, 317 mg sodium.


Imagine a coffee shop with a friendly vibe in downtown Miami where you can plug into free Wi-Fi as you grab a cup of Panther java and a fast breakfast of toast, bacon and a sunny-side-up egg, and you have Urban Oxy.

The corner café is cozy for the 21st century with dangling light bulbs, a robin’s-egg blue menu board and wood-framed slate panels for creating art or poetry with pastel chalk.

The concept is the brainchild of Emmanuel Garcia Coll, a native of Puerto Rico and graduate of the Culinary Institute of America in Hyde Park, N.Y. A veteran of Shake Shack, Coll teamed up with Patrick Vitale, who serves as chef and manager.

Oxy is short for oxymoron, referring to the unexpected hip space with good grub in an urban center catering to the business crowd, college students and locals. The logo is a bluebird sporting a top hat.

Try the signature Mac Daddy, a griddle-pressed whole wheat sandwich layered with mac and cheese, caramelized onions, gooey Cheddar and brown-sugar bacon, a play on salty-sweet.

Sandwiches are also available on sourdough, potato roll or challah bread with fillings including manchego with fig jam and prosciutto with arugula and brie, Gruyere and fontina cheeses.

Salads include berry and grape on greens with melon and candied walnuts and Farmers Market with grilled asparagus and shaved red onion. Cheddar and lager soup hits the spot on a cool day.

Mini guava or red velvet cupcakes make for a sweet ending in a new chill space with plans to expand.

Miami food writer and personal chef Linda Bladholm can be reached at lbb75@bellsouth.net.

Miami Herald

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