Special Edition Kitchen Collab; Bar Crudo's New Goodies

SOUTH OF FIFTH - Bar Crudo is staying ahead of the game with some minor menu changes. Aiming to stay true to their seasonal approach chef Reto Von Weissenfluh's added a broader selection of winter flavors to his existing menu like potato, purple cauliflower, black truffle and Florida lobster soup ($14). Other new items include Brie, arugula and plum crostini ($4), smoked duck breast ($9) and a variety of new seafood options. Dig in. [EaterWire]

MIAMI BEACH – Tis the season to drink many cocktails, still … and always. In that spirit, Catch Miami at the Royal James Palm has added three new reasons to visit their restaurant: 1) the cerebro, a vodka cocktail with Serrano ($16); 2) the synapse, a gin beverage with ginger liqueur ($15); and 3) the diffusion, a coconut-infused rum libation with pine and black berry syrup. ($15). [EaterWire]

MIAMI BEACH – It's Kitchen Collab time! For this event, Tongue & Cheek's Jamie DeRosa is pairing up with local celeb chef Norman Van Aken to bring to life a special brunch edition, Key West cooking style. Brunch is priced at $75 per person and includes welcome cocktails and snacks. To go along with a family-style brunch of dishes like conch salad and pork shoulder, they're also offering bottomless mimosas, bloody marys, bellinis or sangria for an additional $25. Reservations, which are highly recommended, can be made by calling (305) 704-2900. [EaterWire]