[Recipe] Miami Winter’s Bone: Amara at Paraiso’s Guajillo Chile-Grilled Beef Short Rib with Cabbage Slaw

Grilled Beef Short Rib with shaved cabbage, marcona almonds grilled peppers and sour orange

The heaters have been cued from hibernation.  As we learn the ins and outs of our new home on the bay, Amara at Paraiso, blasting the breezes with a little firepower takes the edge off.  So does opening the terrace doors, feeling the warm current mix with the cool, and digging into something with a little more meat on the bone than usual on a Miami winter evening.

Chef Michael Paley’s Grilled Beef Short Rib is just the thing to bewitch us warm bloods into a cozy state of contentment, brightened with shaved cabbage, fresno pepper, marcona almonds and sour orange. It’s all about balance for this chef, and this restaurant in the approach to every dish. Here, the crisp, citrusy slaw cuts the richness and spiciness of the meat.

Paley, a moment away-ish from expo.

“The tendency is to want to fuss with a steak on the grill,”  says Paley.  “The beauty of bone-in is out of sight out of mind in the oven.  And when it’s finished on the grill after the long cook, it’s actually ok to work it on the grates a little over the high heat so it gets nice and crispy on all sides.”  Paley also notes that while the yield may be less with the bone, it’s a more intact cut, with less people touching it along it way.  Not to mention it’s great looking at the table too.  Now that’s something we can really sink our teeth into!

Grilled Beef Short Rib with shaved cabbage, fresno pepper, marcona almonds and sour orange

Serves 4

4, 4-inch cut bone in beef short ribs 1 cup
2 tablespoons kosher salt
1 Tablespoon freshly cracked pepper
1 pint Guajillo Chile Wet Rub (recipe below)
4 cups shaved green cabbage
1 cup thinly shaved Fresno peppers
1 cup roughly chopped Marcona almonds
½ cup picked Italian parsley leaves
¼ cup thinly shaved red onion
¼ cup thinly shaved red radish
¼ cup fresh squeezed sour orange juice
½ cup extra virgin olive oil
Kosher salt and freshly cracked black pepper to taste
2 each whole sour oranges cut in half

Preheat oven to 300° F.

With a sharp knife, trim the short ribs of any extraneous fat or silverskin. Coat the ribs evenly with the Guajillo rub.  Place the ribs on a roasting rack set on a baking sheet and roast uncovered for 2 hours.  Remove the short ribs from the oven and place in a large earthenware or stainless steel baking dish, meat side up and add ½ an inch of water.  Increase the temperature of the oven to 325° F.  Cover the baking dish with tin foil and roast 2 more hours, until the meat is easily pierced with a paring knife.  Remove from the oven to rest and refrigerate overnight.

To finish the dish, heat a charcoal or wood fired grilled to 375-400° F.  Place the cooled short rib on the grill, turning and rotating often to develop an even char on all sides, about 10 minutes.  Place the halved sour oranges, flesh side down on the grill and cook until charred, about 5 minutes.  Meanwhile, in a medium bowl, toss the cabbage, fresno pepper, almonds, parsley, onion and radish with the sour orange juice and olive oil, and season with salt and pepper to taste.

To plate, trim the hot short ribs off the bone and cut on the bias into 1-inch thick slices.  Arrange the bone on a platter or board, fanning the short rib against it. Spoon the the cabbage salad evenly on either side, and garnish with a grilled sour orange.

Guajillo Chile Wet Rub

This dried red chile commonly found in Mexico has the depth of flavor and heat necessary to penetrate a big cut and can handle, hold up and develop deep, rich flavor in the meat over a long cook time.  It is long and narrow in shape, and very tough in texture. The dried fruits are seeded, soaked, and pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful marinade.

Yields 1 pint

1/2 cup kosher salt
1/2 cup Guajillo pepper powder
1 tablespoon toasted coriander, ground
Juice and zest of 4 oranges
1/4 cup smoked paprika
2/3 cup minced garlic

Mix to combine.

Amara at Paraiso, Miami’s Quintessential Waterfront Restaurant, Opens Thursday, January 11

The time has come to welcome our newest restaurant into the world. Amara at Paraiso opens Thursday, January 11 in Miami’s East Edgewater neighborhood. Located directly on Biscayne Bay in the Paraiso District—the latest master plan development by The Related Group—Amara at Paraiso brings together all the elements of the quintessential Miami waterfront dining experience from environment to cuisine to vibe. The bayside enclave has inspired Schwartz and the team led by Executive Chef Michael Paley to cultivate a menu influenced by the bold flavors of Latin America, coastal ingredients, and the diversity that underpins the city’s cultural identity. The restaurant opens with dinner service, with Sunday Brunch following shortly after. Make a reservation here.

“The dynamic energy, local ingredients, and natural beauty that define why we live and visit here are what Amara at Paraiso is all about.  It couldn’t exist anywhere else,” says Schwartz. “This restaurant is in the unique position to bring it all together.  It’s our love letter to Miami and why we are proud to call it home.”

 

Highlighting the open kitchen’s wood grill and Josper charcoal oven, the vibrant menu celebrates clean-eating food and cooking techniques centered around the flame.  Dinner is divided into Snacks, Small, Medium, and Large plates, Vegetables/Sides, and “From the Wood Grill” dishes that are paired appropriately from amongst six complementary and signature Amara Mother Sauces.

Snacks include Grilled Flatbread with chimichurri, fried oregano and lemon; hand-formed Empanadas with Short Rib with olive, raisin and chimichurri, baked in a flakey lard crust; and Corn and Leek with roasted poblano, mozzarella and smoked paprika aioli, fried in a yuca crust. Dish highlights include Banana Leaf Wrapped Cobia with mashed yuca, pickled vegetables, coconut chutney, and grilled lime; Grilled Beef Short Rib with shaved cabbage, Marcona almonds, grilled peppers, and sour orange; and the Amara Feijoada, a beautifully composed spread built around a cazuela filled with layers of specially cooked-ingredients tied together on a bed of deep red, savory Domingo Rojo beans from heirloom purveyor Rancho Grande. Sides include Long Cooked Broad Beans with breadcrumbs and basil.

The beverage program by Assistant General Manager Maria Pottage mirrors Amara at Paraiso’s menu, inspired by Latin American ingredients, artisanal producers of spirits and winemakers, and Miami’s lively melting pot. Cocktails are served on-tap, as single servings or punch bowls, bottled, and shaken or stirred. Calm Before The Coconut recalls a sense of tropical place with Diplomatico Planas rum, Velvet Falernum coconut crème, coconut water, pineapple, lime, salt, and nutmeg, served in a chilled coconut.  Pisco Cafecito is bottled and combines Barsol Quebranta pisco, Don Ciccio Nocino, Luxardo Angioletto, cold brew and chocolate bitters.  La Fresa is served in a coupe, with fresh, local strawberries infused in Plantation 3 Stars rum, ginger, lime and a strawberry garnish. Sommelier Amanda Fraga’s wine program highlights selections from North and South America, with iconic favorites from Europe to round out the list.

Designed as a key part of the Related’s Paraiso District to complement the resort-style living for the soon-to-be residents of the Paraiso development, the restaurant occupies the ground floor of the free-standing Paraiso Beach Club and will soon be flanked by Paraiso Park and boat slips.  Amara at Paraiso is ideally located  just two blocks east of Biscayne Boulevard, offering the public unimpeded access to its entrance with street and valet parking.

The 4,500-square-foot, indoor-outdoor space designed by Meyer Davis Studio, with direct input from the Related and Schwartz teams, celebrates the tropical, bayside environment as an effortless design element to unify the natural beauty of the restaurant’s surroundings. The restaurant includes main dining room and bar seating for 150, with floor to ceiling windows offering dramatic Biscayne Bay views, as well as deck seating for 70 on the water.  Its stunning location and versatile menu make Amara at Paraiso an ideal venue for private dining and events. The approach is warm and inviting, drawing the outside in with white washed paneling, natural woods, and graphic concrete tiles. Detailing is open, honest and relaxed with exposed trusses, and an open double-height steel stair.

Amara at Paraiso is located at 3101 NE 7th Ave, Miami, FL 33137.  The restaurant will be open for dinner Monday through Thursday from 6:00 to 10:00pm, Friday and Saturday 6:00pm to 12:00am, and Sunday 6:00pm to 10:00pm.  For reservations visit amaraatparaiso.com, email reservations@amaraatparaiso.com or call 305-702-5528.  Amara is available for private parties and events; for groups larger than 12 guests email lindsay@michaelschwartzevents.com. For more information including menus, please visit amaraatparaiso.com and follow @amaraatparaiso on social media (where there are lots of Instagram Stories to catch up on!)

Genuine Pizza Opens First Atlanta Location on Friday, January 5 in Buckhead

Genuine Pizza will open its first Atlanta location on Friday at the main entrance of Phipps Plaza in the heart of Buckhead. This will be our first pizzeria out of state and with a private dining room… as well as our first restaurant where it snows!  We’ve been working so hard to get open that somehow these little things are just astounding in their magnitude when you have a brief pause to reflect on them.  The team on the ground is working just as tirelessly to bring this place to life from front and back of house. The goal is to exude that Genuine Culture we know and love at home.

Originating in Miami, where we have now for casual pizza restaurants, the idea is about on honest ingredients, creative toppings combinations, and a thoughtful experience from dough to table.  Genuine Pizza Atlanta looks like the fraternal twin of Aventura, with a menu anchored by 12 hand-formed pizzas featuring a tender, quick-fired crust and snacks, soups, salads, entrées and dessert to make a meal around it. The restaurant also offers a list of wines that work great with food, as well as Atlanta craft beers. Signature items include Short Rib Pizza; Polenta Fries with spicy ketchup; Warm Brussels Sprouts and Burrata; and Chocolate Chunk Cookie, warmed in the oven to order. Every day there is a Daily pizza special and a soup of the day.

“We are passionate about our favorite food and can’t wait to bring our genuine approach to the Atlanta community,” says Michael Schwartz. “We’re introducing classic dishes from our flagship location while embracing our new Atlanta community as we fold in seasonal offerings, local beer selections and gluten-free options.”

Genuine Pizza is located at 3500 Peachtree Road NE, Atlanta, GA 30326 in Phipps Plaza and opens with lunch and dinner beginning Friday.  Hours of operation are Monday to Thursday 11 a.m. – 11 p.m., Friday to Saturday 11 – 12 a.m., and Sunday 12 – 10 p.m.  Reservations are not necessary. Phipps Plaza offers plenty of complimentary outdoor as well as covered parking, and valet. Takeout will be available with online ordering at genuinepizza.com, and Genuine fans can also give the gift of pizza with electronic gift cards, now available for purchase as well on the website. Follow the new location and join the conversation @genuinepizza and #genuinepizza on Instagram, where the team has been actively sharing stories as we count down.Genuine Pizza is family-friendly and can seat 64 inside, including 7 seats at the counter and 6 at the pizza bar. Outdoor dining for 36 is available weather permitting with heaters. The space also offers a private dining room for 6-8 guests – perfect for business lunches and intimate gatherings – that can be reserved by calling (470) 481-3883.

Amara is Fired Up for a Proper Argentine Feast at South Beach Wine & Food Festival

Food in Argentina is not just a piece of meat.  And TGHG executive chef Bradley Herron along with Michael, Tamara, Director of Ops Eric Larkee and Amara at Paraiso executive chef Michael Paley had to wait until the last stop of their menu R&D trip to Buenos Aires this summer to find out at Proper Restaurant.

“They were the ones doing the fresh approach,” Brad explains of the Argentine capital’s brightest chefs. “No one else was doing it at the couple of newer places we visited.  We missed the vegetables, and it was one the the last meals we had. The one that almost got away.”

Now while Amara’s food is not exactly Argentine, nor meant to represent fully the traditional cuisines of Latin America, it is informed by the flavors and the techniques that make them unique.  This decidedly Schwartzian approach to what is largely known as a meat-centric culture felt familiar and exactly the inspiration — or connection — they didn’t even know they were looking for.  It was the last thing the team would have expected to encounter in this journey — which is precisely what journeys are for.

Now, of course to miss the meat would also be to miss the point of traveling to Argentina in the first place.  And there was plenty to be enjoyed, and it too came with discoveries to be made, especially in how beef is processed and butchered, and how this can affect what’s on a menu.  “Beef is processed for efficiency in America, cut in half and hung. There they get the whole animal and so cut a little bit differently and can get better steaks,” Brad continues.  “They have access to certain things from certain places that you just don’t see in the US. Things in our kitchens would just go into the wood chipper for burgers, which is delicious, sure, but we don’t benefit from access to the full muscles, to pull them apart and find the special places that can be featured in a dish.”

If there was an iconic cut of the Argentine menu it would be ribeye, and so at Amara there will be one that eats like it’s not the grass-fed you may have tried and sent back.  Read about that in our post on Joyce Farms. “If they had a big steak on the menu, that’s what they had,” Brad remembers. “We like ribeye, too.  It’s our favorite steak with the right amount of fat to meat ratio.”

Joyce Farms ribeye on the wood grill at Amara.

Michael and the team were so fired up about the eye-opening experience and simpatico team they met at Proper Restaurant that they had to share it with Miami in person. Huge thanks to Lee Schrager for getting on board, as well as our sponsors Esprit Du Vin Fine Wine Merchants. Join us South Beach Wine & Food Festival on Saturday, February 24 at 7 p.m.  Inspired by experiences in their travels to develop Amara’s menu, Chef and Amara executive chef Michael Paley will collaborate on a menu celebrating a new bright and fresh approach to traditional South American flavors and ingredients with Augusto Mayer and Samuel Alex Fitzgerald of the much buzzed about Buenos Aires-based eatery Proper.  $250 (gratuity included, tax is not) includes a waterfront reception with the chefs putting out snacks off the wood grill at sunset, followed by a three course dinner including dessert and paired wines from the Esprit du Vin Fine Wine Merchants portfolio, in the heart of downtown Miami. Click here for tickets and check out the menu here first!

Reception on the Beach Terrace
Grill Items: 4  items
Proper 1 – Provleta cheese with pickled dates and roasted onion and peppers
Proper 2 – Lamb cutlets with roasted eggplant and chermoula
Amara 1 – Amara Chorizo: Red, Verde, Seafood with mother sauces
Amara 2 – Grilled Oysters, farofa, vinaigrette

Dinner
First Course: Amara
Local Flounder Tartare, blood orange aguachile, radish, toasted pumpkin seed

Second Course: Proper
Dish 1 – preserved olives with roasted haricot vert
Dish 2 – Grilled calamari with broccoli and fermented bean aioli
Dish 3 – leek with pea purée fried garlic and pecorino
Third Course: Amara
Grilled Joyce Farms Grass Fed Ribeye, bone marrow, domingo rojo beans, malibar spinach, preserved sour orange

Dessert: Proper & Amara (alternating)
Proper- Flan of dulce de leche with soft cream
Amara- Ginger Guava Mille Feuille

It’s Even Better in The Bahamas with Fi’lia by Michael Schwartz

Traveling to The Bahamas just got a whole lot tastier!  Fi’lia by Michael Schwartz opens today just a 42 minute pond jump away on Nassau.  Located on the Baha Mar property in the main casino floor just steps from SLS Baha Mar, the new 299-room hotel our partners at sbe opened last month, this is the restaurant’s first international outpost and second location after opening at SLS Brickell in Miami last year.

The “Mistaken” (a Negroni Spagliato) is a spritz twist on the classic aperitivo that swaps gin for prosecco.

Chef, Bradley, Eric and I were down last week as part of the last wave of visits and some yet-to-depart implants collectively known as “task force”.  This system in place to support Fi’lia’s opening team from start to finish line — think part placenta, part brain trust — involves an orchestra of players from sbe and The Genuine Hospitality group with expertise in front and back of house. On our agenda was mock service, tastings, final menu formatting, food and spacial shoots, and fine tuning the dining room for lighting and sound.  Where the bulk of the important foundational work occurs gradually over a period of months tracked methodically through a “critical path” spreadsheet and meetings to check in on progress, the 11th hour is a critical stage in the process visible even to the untrained eye where everything comes into sharp focus.

The idea is to make sure there is enough institutional knowledge and depth on the ground to have the resources required to handle anything thrown the restaurant’s way. This is an all-hands-on-deck troubleshooting and brain-stretching exercise, where you have planned for everything especially the things you can’t control.  From menu covers stuck in LA to cocktail tags printed from the only Miami vendor that was open and able the week before the holiday to mule with cookbooks in checked luggage, it ain’t always pretty… but this is what openings are all about and why we love what we do.  And then you have a restaurant!

The host with the most.

“The hospitality on island has been second to none, and we are fortunate to have a hard working team that is digging in with a smile in the true Bahamian spirit,” says Chef.  “We can’t wait to share with guests the same incredible welcome we’ve experienced here in The Bahamas!”

We have a particular soft spot for a familiar face — Fi’lia’s Executive Chef Thomas Tennant — veteran of the TGHG culinary family who comes with Caribbean seasoning from his time on Grand Cayman as chef de cuisine of Michael’s Genuine® Food & Drink.  Later leading menu implementation, working with international staff and honing his talent for “fixing” provisions from the lower decks with Royal Caribbean, Thomas earned the TGHG title of “Special Ops Chef” for a reason and those skills will no doubt serve him here.

Fi’lia is inspired by the simplicity of Italian cuisine, featuring a menu of straightforward dishes that highlight fresh, seasonal ingredients, housemade pasta and memorable signatures like the Tableside Caesar Salads.  Like Miami, Fi’lia’s dinner menu features Small, Large and Extra Large plates alongside Snacks, Sides, Pasta and Pizza. To start, Beef Carpaccio is Chef Schwartz’s twist on the classic featuring sunchoke, green onion pecorino and mustard vinaigrette, while the Extra Large Grilled Whole Snapper features tomato, Calabrian chile, mint and grilled bread. Rustic pizzas are served with creative topping combinations like Pistachio Pesto with ricotta, charred onion and pecorino.

The Tableside Caesar is prepared from scratch from dressing to grated parmigiano finish on a roaming cart, dispatching delicious smells of toasted garlic croutons in the dining room as it passes. Cocktails are refreshingly uncomplicated with specialties including a section of Spritz. With a focused wine list, Fi’lia celebrates Italian, regional varietals and American wines with an old world sensibility.

Located at One Baha Mar Blvd, Nassau, The Bahamas at Baha Mar Casino, Fi’lia is open Monday through Sunday from 11:30 a.m. to 2:00 a.m. serving lunch and dinner. For reservations and menus, please visit filiarestaurant.com or call 242-788-8212.  As part of sbe’s larger movement to bring signature specialties in innovative cuisine and dynamic nightlife to The Bahamas, the group also operates Cleo, Monkey Bar (the signature SLS lobby bar) and Bungalow Pool Bar & Grill at SLS Baha Mar, with Privilege and Skybar coming in early 2018. Additionally, Katsuya (sbe’s modern take on classic Japanese cuisine) opened in mid-August on the Baha Mar Casino floor, and Bond, sbe’s nightlife concept, is debuting December 29th, offering late-night entertainment as the destination’s see-and-be-seen place to be.