For nearly 12 years, the corner of NE 18th Street and NE 2nd Avenue offered something rare in the rapidly rising skyline of Miami’s Edgewater neighborhood: a sense of permanence tucked inside a repurposed 1930s gas station. Within its walls, Mignonette served as a New Orleans-inspired sanctuary where the clinking of oyster shells and the pour of craft beer defined the local rhythm.
That rhythm came to a sudden halt this week. On Saturday, acclaimed chef and owner Danny Serfer announced on Instagram that the beloved neighborhood bistro would serve its final dinner on Sunday.
“After more than a decade of memories, laughter, and unforgettable moments, it’s time for us to say goodbye,” Serfer wrote on the platform. “This restaurant has been so much more than a place to eat. It’s been a home.”
Chef Daniel Serfer of Mignonette and Blue Collar
The closure marks the end of a culinary chapter that began in 2014, when Mignonette first brought its sophisticated yet "chill" seafood concept to the area. Over the years, the restaurant became a "must-try" destination, famed for its extensive oyster program and its ability to weather the industry's most turbulent moments. During the height of the COVID-19 pandemic, Mignonette gained acclaim for a successful pivot into an Italian takeout concept when traditional dining was shuttered.
The Edgewater location’s departure follows the 2017 closure of its short-lived sibling, Mignonette Uptown in North Miami Beach. As the Miami New Times reported at the time, the Uptown expansion lasted only 18 months before Serfer decided to consolidate his efforts back to the original Edgewater flagship.
While Serfer did not provide a specific reason for the sudden closure of the original location, the move follows a season of growth for his other primary venture, Blue Collar. In the spring of 2024, Blue Collar moved from its original 800-square-foot "pint-sized" spot into a significantly larger 4,000-square-foot location in the MiMo District. That expansion, reported by the Biscayne Times, allowed Serfer to introduce a full bar and expanded seating just blocks north of Mignonette.
The news left regulars in a state of mourning on social media. One patron described a "life-changing dinner experience" on Instagram, while another lamented the loss of a "core memory" location, noting they had one of their first dates at the bar.
Though the neon sign at the old gas station has dimmed, Serfer’s presence in the Miami food scene remains through the now-spacious Blue Collar.
“Closing this chapter is not easy, but we leave with full hearts and endless gratitude,” Serfer shared on Instagram. “Thank you for allowing us to be a part of your lives and your most special moments.”
CLAMS CASINO
Clams Casino
• 6 strips smoked bacon, diced
• 1 tablespoon extra-virgin olive oil
• 3 whole shallots, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 whole roasted red peppers, sliced into strips
• 1/2 teaspoon crushed red pepper flakes
• 1 cup white wine
• 24 wild middleneck clams, cleaned
• 1/2 stick butter
• 2 tablespoons toasted breadcrumbs
• Salt to taste
• 2 whole scallions, sliced into rings
• 1 loaf crusty bread
• In a large pot with a lid, sauté bacon over medium heat in olive oil until crispy and fat is rendered, 6 – 10 minutes. Remove and save for later.
• In the same pot with the bacon fat and olive oil, add the shallots, garlic, roasted peppers and crushed red pepper. Sauté until soft, about 3 minutes.
• Crank heat to high. Add the white wine, bring to a boil and reduce by one-third.
• Add the clams, give it a good mix, and cover until clams have opened and released their liquid, aka “liquor” (4 – 8 minutes – keep an eye on them).
• Once all the clams have opened, turn off heat, add butter and keep stirring until melted and a nice emulsified sauce has formed. Taste and season with salt if needed.
• Transfer everything to a serving bowl, top with the scallions, breadcrumbs, and reserved crispy bacon. Serve with warmed sliced crusty bread.