In the basement is the Boom Boom Room, an intimate, red-lit cocktail bar. On ground there’s a bottle shop with counter seating.On level one is the dining room, featuring a mixture of tall tables and booths, and the open-air rooftop is home to a tiki-style bar with knockout city views.
Singh says Mr Brownie (the name is a playful spin on the tradition of naming pubs after historical European figures) is about showcasing Indian-British fare – and specifically how well curry and beer work together.
The samosa burger is carried over from Babu Ji, Singh’s New York restaurant. A freshly made samosa comes sandwiched in a burger bun, its mild spice balanced with a minty tamarind chutney. There are also toasted brioche rolls filled with butter chicken, and nachos topped with salsa, date and tamarind chutney, mint and coriander.
Singh’s curry pies are a fun drawcard, and come with curry-dusted fries. Choose from chicken tikka, a fiery lamb vindaloo, palak paneer (cheese and spinach) and the chickpea-based chana masala. You can order the curries– which Singh says are made with more aromatics but less heat than traditional Indian food – on their own too, or try two at once as part of the thali special made popular at his other restaurants, with rice, pickles and pappadums.
Some cocktails nod to Singh’s Indian roots, but not all. Welcome to Miami is thyme-infused tequila with elderflower liqueur, white chocolate syrup and pear foam. The Chai Guy is made with brandy, Portuguese Madeira and garam masala – served hot. There are 16 beer taps, rotating weekly, as well as four tap wines.