ALL DAY

Holding our glasses high for the last week of our existence. We gave it our hardest for the past 7.5 years and we couldn’t have gone this far without the incredible people that have come through our doors. Thanks to the staff and guests who made this dream possible. Now it’s time to close this chapter. Last day of service is Sunday November 12 🖤

Regrettably, we are going to have to pause our breakfast service for a long while, maybe forever.

The energetic and economic cost of operating a from-scratch breakfast kitchen has proven to be insurmountable. In the past seven and a half years, operational and financial stability have been elusive within our breakfast model, further exacerbated by the pandemic.

We are still committed to serving our community, but moving forward as a coffee shop rather than a restaurant.

Our store will be taking a break from Tuesday, September 12 to Monday, September 18 to reorganize and train. We will reopen on Tuesday, September 19, and be open every day thereafter, serving our coffee, homemade pastries, and .

We ask for your understanding and support during this transitional time, and look forward to seeing you in this new light.

BREAKFAST & BAGELS GIVEAWAY!
Win a $350 gift card to /

We’ve never done a giveaway before but want to celebrate two months of bagel 🥯

Giveaway steps:
1. Must follow both and
2. Comment on this post tagging a friend that you would bring + what item from ALL DAY or Fox’s Bagels that you would order
3. UNLIMITED ENTRIES! Each comment with a unique tag gives you an additional chance to win!!

Gift card redeemable at both and ☕️🍳🥯

Giveaway starts now and ends next Sunday, September 3, at 1pm. Winners will be announced that day at 5pm 🤗

Ready, set, go!

We’re ready for brunch!

Except we’re low on menus so check out alldayaway.com for what you want before you order ;)

Proudly serving 🦊🥯

WAIT, WHAT DID WE CHANGE OUR BAGELS?!

No, no, listen up! Fox’s bagels is a full-menu spin-off of one of our favorite, and most revered menu items: our bagels. They were created just a few months after we opened, back in 2016. We wanted a soft, supple, inside that stretches a bit when pulled, yet a harder, crispier outside that gives a good bite—not far away from New York style, but a bit more exaggerated inside softness and outside pretzel crust than you’d find in the northeast. Similar to a Montreal style, but larger and not made the same way. We haven’t found a bagel like ours, so we’ve calling it the Florida bagel.

We and (you all) found it so special, that we thought it deserves its own spotlight, and created an entire menu around it. A menu that’s as intentionally sourced as ours, and available Tuesdays and Wednesday, when the AD kitchen is closed.

So come on down tomorrow and Wednesday, and every Tue/Wed thereafter to try the new flavors, spreads, fillings, and sandwiches for yourself! And follow !!

PSA: did you know you can get our katsu sando on the weekends now?? Thursday-Monday our full menu is offered!

Also thanks to everyone who visited this week! We are so happy to have these incredible bagels for you all every Tuesday and Wednesday, when the ALL DAY kitchen/menu is closed. Did you come by? What did you try?!

Grateful to serve the best eggs in Florida! From free roaming chickens in Weirsdale, Florida, delivered by Florida Fresh Family Farms. We selected them seven years ago in a blind tasting, and they scored the highest. What’s your favorite way to have them?

Hey Miami, a reminder that they will be closing N. Miami Ave from 11th St to 10th St until 4:00 pm on Sunday. This will be to allow access for 700 hundred trucks of concrete to pour the foundation for the new hotel/condo coming next door. So basically all weekend the street in front of the store will be closed. 11th St will still be open with parking to the west of N Miami Ave.

WE ARE STILL OPEN!
And as always, when you don’t feel like driving, you can order delivery through alldayaway.com ✌️

Tuesdays and Wednesdays have been all about coffee for the past few weeks, and while we love our coffee, we know that many of you have been wanting to have some food as well.

Very very soon, we will be home to a special pop-up, that will have some food available for you all on Tuesdays and Wednesdays!! Go check out our stories today to get a sneak peek 🫣

Coffee, pastries, and smiles to start the weekly

This plate never gets old. What’s your go-to Everyday combination?

Did you all read that Canada banned single-use plastic cups? Our cup stash was ordered eight years ago and a few years back we ran through the plastic cups we had for cold cups. It didn’t feel good to buy more so we changed to offering all of our cold togo drinks in our double-walled paper cups. Even these aren’t perfect, though. They’re lined with a wax that prevents them from being recycled.

We’ve been in discussion with a company from Portland that can help us have a reusable cup system, with a small upfront cost and then easy to rotate stainless cups. These wouldn’t entirely replace our to-go cups but would be a cool option for our regulars. You could return cups dirty and we would give you a drink in a fresh one. What do you think? Would you be excited about a program like this and actually use it?

Never not perfecting our espresso.

Did you know that our entire menu is available Thursday through Monday now? That means you can get Shrimp and Grits or Rancheros on a Monday!

On a scale of 1 to 10, rate this plate

For our kitchen, Thursdays are kind of like our Mondays. Happy brunching this weekend!

Our bagels were created just a few months after we opened. We wanted a soft, supple, inside that stretches a bit when pulled, yet a harder, crispier outside that gives a good bite—not far away from New York style, but a bit more exaggerated inside softness and outside crust than you’d find in the northeast. Also, lots of everything spice, on both sides!

We had been open for about three months when our co-founder, Camila spent a month in antepartum at Jackson hospital in preparation to give birth. After reading an article in about bagels, she craved for Miami to have a great bagel. Our pastry chef at the time would make the bagel samples and our other co-founder, Christopher , would visit the now-mother of his child in the afternoons for them to try together (as they do all menu items) and give feedback to adjust the recipe. This afternoon feedback loop is why our bagels have great texture even late into the day! Weeks later, our bagel, and their healthy baby boy, were both born.

While our bagels are delicious at any time of the day, we always recommend them untoasted before 10am, when their texture and flavor are on another level. Come by early to try them, or order them to your house while you snooze through alldayaway.com 🥯

Thanks to all the locals who keep us going through the summer months 🌸

Often imitated but there’s none quite like this mushroom toast! One of our most hyper-local plates with sourdough, homemade ricotta using milk, homemade dandelion pesto (local dandelion when seasonally available) and the stars of the show, blue oyster mushrooms from , topped with grated Parmesan and lemon zest. Add a poached egg from Ocala to top it off!

Thank you for an awesome birthday weekend 🎂 Grateful to start our 8th year! To many more!!

FREEDAYS is back! Perfectly timed for our seven-year anniversary tomorrow, Friday, May 19! 🎂

If you don’t remember FREEDAYS, it’s when any and all drinks made with oat milk are FREE! Thanks to our friends for making this happen!!

Come and celebrate seven incredible years of us being open with free oat-milk drinks all day long! 🎈

The Joe Thai: our version of a classic Thai iced coffee, but made less sweet with the use of chocolate bitters. Swipe left to see it being made by the one and only

Which do you like better, the Joe Thai or the Sweetheart?!

We created jasmine oats with an idea that soaked oats could be made special. We start with stone-ground oats, and soak them overnight in a homemade macadamia milk, infused with jasmine tea. The flowery jasmine and the creamy macadamia are a dream together. We then take papaya, local when possible, and poach it in a cinnamon and Chianti solution, and use some of the poached papaya to make a papaya purée. We use both the purée and the slices in the final dish. Finally, we make the streusel topping with pistachio, oat flour, buckwheat flour, brown sugar, and plant-based . The final dish is topped with preserved Meyer lemon rinds. There isn’t a detail in this dish that isn’t truly special. Have you tried it yet?

Exciting news! We’re working our way back to offering homemade pastries! Big thanks to our friends at .bakery and for helping us out these weeks while we take some to organize this! We’re currently planning our pastry menu offerings so please share with us what you’d love to see from us, or what we ~have~ to bring back!!

After a weekend of speed racing, we like to slow down again with Camellia sinensis loose leaf tea from . Each dose is weighed to the tenth of a gram, and rinsed before extraction to prepare the tea for steeping. It makes such a big difference! Pour all of the tea out of the teapot once your hourglass timer is done, and then ask for more hot water when you’re ready for a second, or third, infusion. Our Kirishima Sencha is the only Camellia sinensis tea that comes in a larger teapot with a strainer, since it has much finer pieces.

Botanicals, flowers and leaves that are naturally caffeine-free, are also steeped in a larger pot with a strainer that can be removed once steeping is complete. These don’t require a pre-rinse and don’t have as much give for multiple infusions, but they’re still great options when you don’t want caffeine.

What’s your favorite tea on our menu?

There’s something special about being the place people go to right when they land, or right before they leave to the airport. To be trusted with the first and last taste of the city is a sweet honor.

One of our fav scenarios is when guests order everything to-go, thinking they’ll have to eat it all in the Uber on the way to the airport, but the food arrives quickly and they’re able to enjoy it on the rose-quartz tables one last time.

Grateful to get to be here for you and your luggage ✈️

Have you ever tried our soft-scrambled eggs? We’ve been making them this way since the day we opened: softly folded on the pan for ribbon-like texture. Pairs divinely with our homemade bagel, which we started offering as an option on the everyday plate last year.

We were originally meant to be a just coffee shop, but we turned into a farm-to-table breakfast restaurant, and though it’s a much harder operation to manage, we’re glad it happened that way.

It’s felt very different having our kitchen closed Tuesdays and Wednesdays. We want to thank all of you that have been patient with us through this transition. It’s been super helpful for our kitchen team and peace of mind, although our bar team is still adjusting to the change is pace. Nearly seven years open and we’re still figuring it out. Grateful to have such a loving community support us through it all. Thank you 💌

Mondays = bagels + coffee 🥯 ☕️

Miami, thank you for the constant love and joyful smiles ❤️