Chefs and Restaurants

How This Miami Restaurant Turns Drag Brunch into a Sustainable Labor of Love

Rocco Carulli

I had never done a drag brunch before. But we were already doing a brunch, my birthday was on a Sunday, and my husband, Owen, suggested a drag brunch. We made the same food we normally served, and it went really well. People kept asking when we were going to do it again. We started once a month, then every other week, then every Sunday. And then we started a show format with acts starting at 11:...