Bella Italia! Michael’s New ella after 3 Menu on Thursday 10.8

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Bravissimo!  With two dinner services under their belts at our Design District pop up cafe, Michael Schwartz and wine director Eric Larkee are at it again. Have they learned everything or nothing at all?   On Thursday, October 8 they throw caution to the wind with a new menu, shared here for the first time.  Looks like we will get a taste of La Dolce Vita alla Schwartz!

Click the banner above for tickets. There are a few seats left at new time slots available in the 8PM hour!  Price is $75 plus tax and gratuity for an amuse and 4 courses paired with wines, and the company of a James Beard Award-winning chef as your very own short order cook.  It’s a steal!  Follow #ellaafter on Instagram for a feed of our last two evenings in Palm Court!  See you there two weeks from today.

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[Recipe] Winging It the Harry’s Way

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Winging it with wet wipes. The only way!

Are you ready for some… wings?  In addition to pizza, no other food quite makes the coffee table cut on game night like chicken wings.  Wings are synonymous with sports, and everyone has a preferred rendition, from buffalo to teriyaki and all the heat levels in between.

Harry’s Pizzeria® began offering its own take on chicken wings as a special during the 2014 NBA Finals.  When a game was on TV, the wood oven was calling the shots as agrodolce sauce hit the sizzle plate announcing to the entire dining room that it was wing time.  The tickets flew in.  They were an instant hit and quickly returned for football season later that year.  Now printed on the menu, they’re a part of the Harry’s experience and one we can look forward to on every visit.  Agrodolce is Italian for sour (agro) and sweet (dolce),  a reduction of vinegar and sugar that is sticky, sweet and tangy — perfect wing material.

imageStep up to our new mobile oven this Sunday as our casual neighborhood joint hits the road for the first time at the Broken Shaker.  Michael made the money call that Wood Oven Roasted Agrodolce Wings with Rosemary Crema were coming along for the ride, in addition to a menu of three pizzas sold by the pie.  Wingman chef de cuisine Daniel Ramirez shares the recipe here.  Nothing quite roasts like a 800 degree wood fire, but this recipe is adapted for your home oven both in cooking time and temperature, so you can contend with the pros.

Shaker, Rattle & Roll: Harry’s Mobile Wood Oven at the Broken Shaker
2PM until Sundown
Sunday September 20 

Freehand Miami
2727 Indian Creek Drive
Click here for information

Oven-Roasted Agrodolce Chicken Wings with Rosemary Crema

Serves 8

1/4 cup hot sauce
1/2 cup honey
1/2 cup red wine vinegar
2 tablespoons grape seed oil
1/2 tablespoon ground fennel seed
1 1/2 cups mayonnaise
2 teaspoons lemon juice
2 teaspoons finely chopped rosemary
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup buttermilk
48 chicken wings
2 tablespoons kosher salt
2 tablespoons olive oil

Pre-heat oven to 450 degrees F.

Make the agrodolce sauce by combining hot sauce, honey, red wine vinegar, grape seed oil, and ground fennel in a blender, processing until smooth and incorporated.  Store in an airtight container.   Now make your rosemary crema, whisking mayonnaise, lemon juice, rosemary, garlic, onion, salt, pepper, and buttermilk in a large bowl. If you have an immersion blender that would work too.  Toss the wings in salt and olive oil, and spread out in one layer onto two baking sheets and put them in a oven until golden and sizzling, about 30 minutes.  Half way through, give them a good shake and stir with a large metal spoon taking care not to let too much heat escape the oven.  When they’re done, take them out of the oven and turn it to broil.  Toss the wings right on the sheets with your desired amount of agrodolce sauce, about 1 cup per tray. Place them back in the oven until they are nice and roasted, taking care to watch them develop a little char on the skin, but not too much, about 5 more minutes. Toss them with the remaining sauce and a pinch of salt and enjoy with rosemary crema to dip on the side!  It keeps for about a week stored in an air tight container in the refrigerator… If there is any left!

The Ultimate Neighborhood Restaurant, Parked in the Grove

Today we have some great news to share.  Michael is partnering with The Related Group and Terra Group to design a restaurant at Park Grove, the highly anticipated residential enclave steps from Biscayne Bay in the heart of Coconut Grove.  The team assembled for this project is world class, and we are very energized to be a part of it!  The 3,500-square-foot restaurant, designed by the globally recognized boutique design firm Meyer Davis, will sit at the intersection of Tigertail Avenue and Mary Street, facing Coconut Grove’s lush residential community.   The idea is to combine the elegance and sophistication of The Cypress Room in a more casual neighborhood environment.

Michael with Will Meyer of Meyer Davis Studio, and Carlos Rosso, President of Condos at The Related Group, as they reviewed plans for Michael's restaurant at Paraiso Bay.

Michael with Will Meyer of Meyer Davis Studio, and Carlos Rosso, President of Condominium Division at The Related Group, in April as they reviewed plans for Michael’s restaurant at Paraiso Bay.

“It’s a really exciting time for Coconut Grove, and we feel lucky to be a part of what’s happening as we open Harry’s Pizzeria and look to the future with Park Grove,” Michael says. “With everything coming up so fast around us, the stakes are super high to make sure to deliver a place our neighbors new and old can grow with, frequent and make their own.  The vision is for the space to open into a cozy courtyard that will become Coconut Grove’s own secret garden.”

Inspired by the exceptional natural scenery at his street-level doorstep, Michael is looking to draw the outside in and reflect the Grove’s historic significance to South Florida and unique, village lifestyle.  An additional 1,000-square feet on-premise for private events will service the occasion needs of year-round locals and visitors alike. This is our third collaboration with Related, including culinary outposts at SLS Hotel & Residences in Brickell (opening summer 2016) and Paraiso Bay Restaurant & Beach Club in Edgewater (opening 2017).

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Michael will be the exclusive in-house service provider for the restaurant, catering, pool and bar service on property, which comes with many perks for Park Grove residents. Amenities will include special seasonal menus, catering through concierge services for boat owners with vessels docked at Grove marinas, boxed lunches to go for families and kids, and exclusive access to a restaurant preview pop-up event by Regatta Park.

The concept is fashioned around Park Grove’s award-winning, curated lifestyle—a collaboration born through two of Miami’s most established developers, The Related Group and Terra Group—with architecture by OMA/Rem Koolhaas, interiors by Meyer Davis, kitchens and baths by William Sofield, a two-acre sculpture park by Enea Landscape Architecture and lifestyle curator Colin Cowie.

For more information on the project as it develops, follow @Related_Group and @ParkGroveMiami on Instagram, and for a refresher of what we’ve been up to lately with Related, click here.

Morning Meetings & Luncheons at The Cypress Room

The Cypress Room Meetings
IMG_2841 (3)We’re in a meetings state of mind!  As we all dig deep for 2016 planning and head into the new school year, we have your productivity in mind!  The right setting is essential to get the creative juices flowing and the networking ice broken.   We now have a perfect private venue to do just that.  Let The Cypress Room orchestrate exceptionally easy morning meetings and luncheons for you.  Open for dinner, and available for your daytime business functions.  Reach Lindsay Guidos with your needs at lindsay@thegenuinehospitalitygroup.com or call her cell 203.313.4503.

After Glow: Announcing ella after 3 Thursday, October 8

mgfd_miaIt's. About. To. Go. Down. @chefmschwartz on the roasted and raw turnips with bottarga and white miso #ellaafter #ellaafter2 dinner service #secondpop #soldout begins at 7pm @ellapopmiami. Next dinner is 10/8. Tickets live 9/8 through the link on its profile. #bottarga #turnip #whitemiso @ericlarkee @chefbradleyj 🌟🌟🌟

Michael’s view from the pass of his first course at ella after 2, roasted and raw turnips with bottarga and white miso

On October 8, ella will turn its clocks back a little earlier for Michael’s ella after 3 dinner service to open up new time slots: 6:30, 6:45, 7, 8:30, 8:45, and 9 p.m.  CLICK HERE for tickets to select your seating.  Early bird gets the worm!

Here’s a refresher on the ella after drill: Chef’s new light and airy cafe in the Design District has a second pop. One Thursday a month the café stays open late for a prix fixe dinner cooked and served by chef/owner Michael Schwartz including 4 courses with wine pairings for $75, plus tax and gratuity. The inside is set with communal seating and offers advance tickets in 2-hour time slots beginning at 6:30 p.m.  Menu will be released prior to event and is subject to change. No substitutions. All sales are final. Please be on-time – after 15 minutes seats will be forfeited.

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Please join us when Chef does it again with a new menu.  He’s still thinking… But you already knew that! Thanks for playing and see you soon in Palm Court.  Our latest daytime menu adds Wynwood Brewing’s La Rubia bottles, gluten-free bread, JoJo Tea including single origin, a daily breakfast scramble and (not printed) afternoon TAPAS!  There’s just so much ella to love.