Rise & Shine with Ella

Palms LogoOn April 1, The Genuine Hospitality Group will open ella, a cafe popping up in the Design District’s Palm Court located at 140 NE 39th Street, Space 136. The cafe is named for Michael Schwartz’s eldest daughter Ella, who is collaborating on the project from operations to its look and creative, and will be the chef’s first venue on Miami’s mainland open early for breakfast.  Ella will serve a menu of breakfast, lunch and late afternoon food and drink, as well as daily chalkboard specials. There will be indoor counter seating for 10, outdoor seating beneath umbrella shaded tables for up to 40, and takeout.  Hours of operation at opening will be Monday-Saturday 9am-7pm and Sunday 12pm-5pm.  Ella will accept all major credit cards. In addition to street parking, the Design District offers valet from $5 located at the entrance to Palm Court on 39th Street in between NE 1st and NE 2nd Ave and the Palm Court Parking Garage is open from 9 am to 9pm Monday-Saturday and 11am – 7pm on Sunday, $3 for the first 4 hours, $6 for 4-6 hours, and $25 for 6+ hours, with the entrance located on NE 38th St. The cafe will be starkly designed, with a chalkboard menu wall to the back and lots of light washing through its two story window facade. Art from Craig Robins’s personal collection will grace the southern wall, and outside, white herb planters will dot the outdoor seating area, with rosemary terra cotta pots gracing its tables. For more information, please visit ellapop.me and Instagram and Twitter @ellapopmiami. Now hiring for barista, front-of-house, cashier and kitchen. Email resumes to ellapopmiami@gmail.com.

Genuine Upcoming Events Alert: Cover-Free & Proud!

In case you haven’t yet familiarized yourself with our UPCOMING EVENTS page now would be the time to do it! We have some new ongoing activities that are easy and fun to participate in without the commitment of a cover charge to enter.  Hope to see you out there!

Clam Bake feb 2015GRAND CAYMAN | Clam Bake Take Three!
Saturday, February 28, 6:00 p.m.
Michael’s Genuine Food & Drink, 47 Forum Lane, Suite 4103, Canella Court, Camana Bay

Kick off your shoes and enjoy a relaxing evening alfresco on the lawn by the Crescent Fountain. The cost is CI$74 per person and reservations can be made by calling the restaurant at 345-640-6433 or emailing reservationsgcm@michaelsgenuine.com.

HP CG Fave Ingredient_final_for print COCONUT GROVE | Say Cheese with Your Favorite Harry’s Ingredient! Every 1st & 3rd Sunday of the month, beginning March 1
2996-98 McFarlane Rd., Coconut Grove, FL 33133

Let’s see your best Coconut Grove selfie, and win an I.O.U card good for one pizza and bottle of Michael’s Genuine Home Brew or chocolate chunk cookie on the house at our restaurant in the Design District. All ages welcome! Here’s how it works:
– Find our new storefront at 2996-98 MacFarlane Road, Coconut Grove 33133
– Pose for a selfie with your favorite Harry’s ingredient!
– Post on @Instagram and tag #faveingredient #HPCoconutGrove @harryspizzeria for a chance to win!
Every two weeks we will collect entries and post a winning selfie each 1st and 3rd Sunday of the month on Harry’s Instagram until we open and the real fun begins! First winner will be announced Sunday, 3/1.

BucksFlyer SOUTH BEACH | Buck’s Beer Garden & Bonfire
Thursday, March 5, 6:00 – 10:00 p.m.
The Raleigh South Beach, 1775 Collins Avenue, Miami Beach, 33139

Beginning Thursday, March 5, we launch Buck’s Beer Garden & Bonfire, a twice-monthly pop-up on first and third Thursdays from 6 to 10 p.m. in the iconic Raleigh South Beach hotel’s backyard Oasis area. With the name inspired by the antlered subject of the hotel’s logo, Buck’s Beer Garden & Bonfire reimagines Germany’s favorite pastime on Miami Beach, complete with Restaurant Michael Schwartz food concessions and a draft beer bar tapping a new local craft brewery each month, beginning with Wynwood Brewing Company. And chef de cuisine Molly Brandt has a Schwenker grill. Surrounded by bonfire pits, revelers can pop a seat at Buck’s picnic tables, try their hand at lawn games including corn hole, ping pong and giant Jenga and even break open Buck’s DIY s’more kits for fireside roasting. Michael’s Genuine Home Brew will be available at each event, and — in addition to the starting event lineup of La Rubia Blonde Ale, Pop’s Porter, and one of Wynwood’s IPAs –The Genuine Hospitality group Beverage Director @rgoodspeed is installing the hotel’s first tap tower at the outdoor White Bar to rotate a local selection on draft at the restaurant. Click here for more info including menu and tickets (no cover! Just step up to the ticket booth to pay-as-you-go with $1 #bucksbucks)!  Follow #bucksbeergarden on Instagram for the latest news and information.

sprungCOCONUT GROVE | Sprung! Spring Beer Festival
March 7, 2015 from 2:30-7pm in Peacock Park, Coconut Grove, FL

Sprung! Spring Beer Festival comes to Coconut Grove with over 200 beers, plenty of activities, entertainment and great music. The spring time sister of Grovetoberfest, Sprung! is the event we’ve all be looking forward to. We will be pouring our Home Brew and slinging Harry’s Pizzeria infamous polenta bites. See you there!

Screen Shot 2015-02-26 at 3.44.19 PM WYNWOOD | Veritage Craft Beer Tasting
April 15 VIP 6PM, General 7PM $45 – $75
Wynwood Walls

Tap into more than 120 craft beers including Michael’s Genuine Home Brew and enjoy delicious food at dozens of tasting stations surrounded by the amazing street art and murals that define one of our favorite neighborhoods in Miami. Click here for tickets!

IndianTuesdayGRAND CAYMAN | Indian Tuesdays
First Tuesdays of the Month, beginning February 3
Michael’s Genuine Food & Drink, 47 Forum Lane, Suite 4103, Canella Court, Camana Bay

Chef Tony Rozario’s Indian Tuesdays resume at our island restaurant in 2015 as a monthly offering! For $35 CI a person plus gratuity, dinner includes 3-courses served family-style and is available on the first Tuesday of the month. To reserve, please call the restaurant at 345-640-6433 or email reservationsgcm@michaelsgenuine.com.

#SOBEWFF Reflections and a Recipe: The Chicken & The Egg Together at Last

This past week was filled with food and fun at the 14th annual South Beach Wine & Food Festival.  In true Michael Schwartz fashion, The Genuine Hospitality Group participated in a few genuine ways. There were the pre-parties — our two pop-up dinners unaffiliated with the festival but tied to it in spirit and in genuine people like Chris Cosentino and his motley crew (Jonnatan and Zach!) at Harry’s for Cockscomb Pizzeria. There was the amazing human Richard Betts and his Carla, to keep us on our toes with wine, tequila and mezcal at The Wine Room, and a pool game or three at Club Deuce.

Then we participated in two festival events, the first of which was Michael’s at the Perez Art Museum Miami with Cobaya, Zimmern & Co., and of course more San Francisco shenanigans. Then Hedy closed out with Death by Chocolate on Saturday night, as sweet a finish as it gets with Dallas, Devin and Kump, all documented by Tess. Saturday night was also our last unofficial festival activity at Taquiza, a taco stand for the purists. Ellie Groden, former TGHG all-star summed it up best with her Instagram:

step 1. ask some of the best chefs in miami to make a taco.
step 2. show up with @chefmschwartz and all the chefs send you their tacos
step 3. eat all the tacos.
I think I ate them all twice. @midtownchinese was my fave. thanks @taquizamiami #tacoheaven #sobewff and thanks the rest of you for already having dinner @tamazonn @thebillyharris @jackiesayet @jen_davidsonnyc @ericsaltz

Now you can make Roel’s guest taco at home, with the recipe below. And visit Taquiza, too, for housemade tortillas from blue masa, ground daily using responsibly sourced Masienda landrace corn from Michoacán, Mexico.  We like it fried up in Totopos with guac and a pint of Gringolandia Super Pils from 5 Rabbit Brewery.  Oh, those beautiful baby blues.

Roel’s Chicken Adobo Tacos with Egg Salad

makes 12 tacos

2 tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1 pound Chicken Thighs, bone in and skin on
1 large Spanish onion, sliced thin
4 garlic cloves, sliced thin
2 Roma tomatoes, seeded and chopped
½ cup soy sauce
¼ cup apple cider vinegar
2 fresh bay leaves
1 star anise
2 large organic brown chicken eggs
1 Roma tomato, seeded and chopped
1 red onion, shaved
1 tablespoon apple cider vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
Shaved radishes for garnish
Cilantro for garnish
1 dozen Corn Tortillas for serving

In a large saucepan over medium-high heat, add the oil so it thinly coats the bottom of the pan. Season the thighs with salt and pepper. Just as the oil begins to smoke, add the chicken skin side down and sear until golden brown, about 3-5 minutes. Turn the heat down to medium-low, and add onions, garlic and tomatoes. Let them sweat, cooking until the onions are translucent but not browning, about 5-7 minutes. Add the soy sauce, vinegar, bay leaves, star anise and 1 cup of water and gently simmer for 1.5 hours or until the chicken is tender and the liquid reduced until mostly evaporated.

While the chicken is braising, make your egg salad. Fill a 2 quart pot with water and bring to boil. Gently lower the eggs into boiling water. After 7 minutes use a slotted spoon to transfer the eggs into an ice bath and allow the eggs to cool. Softly tap the egg against a counter to crack the shell and carefully peel. If the shell is supremely stuck, run the egg under cold water to loosen. Pass the eggs though a metal strainer to slice. In a large bowl, thoroughly mix the eggs, tomato, onion and vinegar, and season with salt and pepper.

Remove the thighs with tongs to a plate to cool, then shred and mix the tender chicken back in with the braising liquid. To assemble the tacos, place a ½ cup of the chicken on a warm tortilla top with egg salad mixture and garnish with radish and cilantro. Enjoy!

Night & Day: Action on the Avenue Happens in a Harry

Harry's at Night

Harry’s got that glow.


Alfresco! Lunch today, fueling up for a busy South Beach Wine & Food Festival Weekend

A full house. Old school hip hop is in the air. Beanies and leather jackets everywhere.  The fun kids are hanging out and sharing a meal and a laugh.  There’s electricity in the air and flowing through the neon PIZZA beacon outside.  This is Harry’s Pizzeria at night, and it’s a party.

Chef de Cuisine Daniel Ramirez (“Danny”) and Sous Chef Chris Cantu (“Cantu”) tag-team on the tickets, the incessant orders coming through the Micros terminal: pizzas with names like Pesto, Bacon and Short Rib… The beat goes on.  This rapidity can’t impede accuracy. The chefs at the wood oven both cook and expedite 10 varieties of house pizzas, in addition to the daily special pie, and chicken wings. It takes about 3-5 minutes to cook each pizza depending on how much wood is Harry’s smoking’ hot oven — and how hot it’s running, somewhere between 7-800° F.  As multiple pizzas cook at once, I wondered, where is the timer? Danny and Cantu laughed in unison. They don’t need a timer. They can effectively monitor cooking times in their heads.

This isn’t your average pizza joint. They “man” the dough of six pizzas at once. I call it a workout! There is also only one ticket machine, and Chris shouts it out. Their flow is choreographed due to skill but also their trust  and co-dependency. There is no written rule; they know the dance and silently take the next step. It’s beautiful to watch.

Meanwhile, behind the counter, servers and managers alike, balance the requests of in-house diners with that of to go orders calling in. They know the menu well, off the top of their heads. Despite all the commotion, they find the time to keep smiling. Christine, a server, apparently has a resting smiling face. Ever heard of it? I seized the opportunity to put in a sizeable to-go order of my own: everything please!

Let’s get back to the pizzas. Although Harry’s is not known for its plain mozzarella or pepperoni pizza, if you want just that, Harry’s makes it happen. When it comes to special orders of any kind, chef Danny’s motto is “if we have it, we make it!” Whether it’s adding shrimp to your pesto pizza or mozzarella to your oyster mushroom pizza, Harry’s genuinely complies.

Meanwhile, the cool kids at the bar sip on beer flights, such as the Cigar City Maduro brown ale- a perfect pairing with the MGFD bacon- while watching some hoops on the big screen. Harry’s at night is the basement playroom you have always wanted, except with way better food. By 8:23pm, there is a wait for indoor tables as valentines, gal-entines, bro-lentines and fam-lentines alike are having too much fun. But the wait is a mere ten minutes, and soon the next group is ready to join the party.

Although this is Miami, no bouncers and no red ropes exist here. But saucy wings do! The wood oven roasted wings are cooked in an agrodolce sauce: slightly sweet, slightly spicy and extremely delicious. The best part is when they are doused in sauce from a squeeze bottle on the deck, one upping even the most sizzled cast iron fajita platter.  Don’t forget to dip into the rosemary crema for a refreshing balance, or to lick your fingers. We won’t judge.

The kitchen supports the wood oven with appetizers, special entrees, salads and desserts, and that evening, Miller and Moses held down the fort. During my watch, I couldn’t help but enjoy the homemade ricotta and caponata with focaccia, while salivating over the chicken Milanese and the buttermilk panna cotta, topped with a strawberry compote.

Let’s not forget Hedy’s treats. You probably all know about the oozing chocolate chunk cookie, but what about the Zeppole? These Italian style donuts are made from pizza dough, fried up and coated with powdered sugar, with honey whipped ricotta on the side. Mind blown!

It’s a little family in here, executing good food at a laid-back neighborhood joint, while keeping the pep in their step. As 10 pm rolled around, I expected the place the be winding down, but not really, it was still poppin’. It’s the genuine food you love, without taking it too seriously.

A Slice of Genuine Life in Cheeseburgers & Fries

Cheeseburger and fries.  Those two little words have been uttered BILLIONS of times around the world. A good cheeseburger can be hard to find. Luckily, we make GREAT cheeseburgers and ADDICTIVE fries across Genuineland and we wanted to take a closer look. Each of Michael’s restaurants — Michael’s Genuine® Food & Drink, Harry’s Pizzeria®, Restaurant Michael Schwartz and The Cypress Room — put out a beautiful burger (okay, a meatball is not a burger, and we LOVE Harry’s for it!) From having it your way, to Shake Shack going public, we thought it was about time Genuine burgers had their collective 15 minutes. Below we breakdown this menu staple at each of our restaurants and indulge in our subjects.  It’s a virtual cross section of Genuineland, as seen through meat goggles.

The Sidekicks Fries


 The Burger Breakdown


Restaurant Michael Schwartz at The Raleigh Hotel – “The Girl Next Door”

Chef: Molly Brandt
Meat: Black Angus ground chuck (81%/19% Lean/Fat ratio)
Bun: Sesame brioche
Standard: Butter lettuce, beefsteak tomato, red onion
Optional: Cheddar (pictured), Gruyere, American cheese, blue cheese
Fries: Skin on Idaho, hand-cut, in-house
Ketchup: Heinz 57
Why? For those who don’t want a burger to be all about the meat, this is the one! All the layers are in perfect balance.  Plus that pool!  Just wait 30 minutes before jumping in!


The Cypress Room – “Miss Fancy Pants”

Chef: Roel Alcudia
Meat: Ground chuck beef (75%/25% Lean/Fat ratio) with dry aged trimmings
Bun: Housemade bun developed from Harry’s Pizzeria pizza dough
Standard: Onion marmalade inside, butter lettuce and sliced heirloom tomatoes to the side, with a skewer of cornichon and baby heirloom tomato
Cheese: Jasper Hill Landaff, a raw cow’s milk cheese made in New Hampshire and finished in Vermont
Fries: Idaho potatoes are skinned, boiled, poached in oil and then fried
Why? This is the burger to indulge! When we cut the center, it just oozed juice! 


Harry’s Pizzeria – “The Class Clown”

Chef: Daniel Ramirez
Meat: 50% ground Angus chuck, 25% ground pork shoulder, 25% ground veal, plus brioche breadcrumbs, herbs and egg for binding
Fries: Italian stoneground polenta, parmigiano, garlic and parsley
Ketchup: “Spicy ketchup” made with Heinz 57, caramelized onions, garlic, jalapeños and cilantro
Why? Did you know Michael first put polenta fries on the menu during his Nemo days?  “The spicy ketchup is just weird!” he explains.  “It was after I worked at Chinois… and my training prior to that was Italian. So a lot of my food at Nemo was this mashup between Italian and Asian.” They’re great alone, but the perfect complement together! Snackable and satisfying! Click here for the recipe from Michael’s cookbook!

16331924310_c7e56e4ac4_oMichael’s Genuine Food & Drink – “The Bad Boy”

Chef: Niven Patel
Meat: Harris Ranch black Angus ground chuck (80%/20% Lean/Fat ratio)
Bun: Toasted brioche from La Parisienne
Standard: Bibb lettuce, heirloom tomato
Optional: Vermont white cheddar (pictured), Danish blue, house smoked bacon
Fries: Skin on Idaho, hand-cut, in-house
Ketchup: Heinz 57 
Why? The Original! This is the first genuine burger! After 3 years at his Miami flagship, this bad boy also graced the pages of Chef’s cookbook. Click here for the recipe!