Party Spring through Summer, a Michael Schwartz Events In-Restaurant Special of 15% Off

MSE_Spring Summer Blast offer

The Genuine Hospitality Group invites you to celebrate with us! From corporate luncheons, to premium receptions, we’re proud to offer a wide range of event capabilities featuring food and drink by Michael Schwartz at his Design District restaurants including these yummy diversions below.  All restaurants are also available for large party reservations and buyouts, as well as off premise catering. Email or call 203.313.4503!

Cypress Tavern | American Grill & Cocktail Bar
3620 Northeast Second Avenue
Miami, FL 33137

One of our favorite intimate dining rooms shines in the daytime for private lunches for groups up to 50 guests.  See for yourself and book Monday through Friday (we brunch on Saturdays!), whether a treat for your board’s monthly meeting, women’s or gentlemen’s club luncheon or annual fundraising event for your favorite local cause.  The space is our most conducive to productivity, but eases into festivity should the occasion call for that kind of thing (we hope!)

Michael’s Genuine Food & Drink | Fresh, Simple, Pure
130 N.E. 40th Street
Miami, FL 33137

Create a casual courtyard cocktail party with passed snacks, or head inside to The Bar Room for a semi-private experience.  From crispy thick cut potato chips with pan-fried onion dip to classic deviled eggs, no one does delectable bites and atmosphere quite like Michael’s flagship. You know it!

ella | light and airy café
140 N.E. 39th Street
Miami, FL 33137

Looking for a hidden gem? Ella in the Design District’s sun-drenched Palm Court comes alive at night, a cocoon of creativity a table or two set for an intimate feast. Take over the space after hours with your own chef’s table experience including custom menu, optional beverage pairings and maybe even Michael Schwartz is yours for the night to cook!

Harry’s Pizzeria | Neighborhood American Pizzeria
3918 North Miami Avenue
Miami, FL 33127

Head to Harry’s Pizzeria for a pizza-making class, or let us do the work while your group digs into fan favorites like Harry’s perfectly tender meatballs and addictive polenta fries!

[Recipe] There’s No Place Like A Walk on the Beach for Michele Oka Doner

CT TCH Square_April 5

Next Tuesday our third of six episodes of Tavern Tastemakers goes live on featuring world-renowned artist Michele Oka Doner, conjurer of the spirit of the ocean and the soul of Miami Beach, the place where hers first opened and where father, Kenneth Oka, was a judge and Mayor.  The Schwartz family’s midcentury modern gem they purchased years back is her childhood home, tucked away off Bayshore Golf Course — brimming with its history and full of new life and art of its own.

And there is so much art to celebrate now in Miami, thanks to our honored guest.  Earlier this month Michele visited from New York City to debut her costumes in the Miami City Ballet’s new production of Shakespeare’s A Midsummer Night’s Dream, fittingly set under the sea, and to open a new show at Perez Art Museum Miami, “How I Caught a Swallow in Midair” on March 24 (on view until September 11, 2016.)  More on this here when her episode airs on April 5.

Jen behind the bar on March 7 at Michele's shoot.

Jen behind the bar on March 7 at Michele’s shoot.

We will toast all these beautiful things that evening from 6-8PM at Cypress Tavern’s Tastemaker Cocktail Hour with beautiful cocktails to match, designed for our visionary enigma by Jen Massolo, an admirer and percolating well of creativity in her own right.   Our dear friend, a spirits expert and the founder of consulting company The Liquid Projects, offers two bright and refreshing drinks inspired by Michele’s art works, The River of Quintessence and A Walk on the Beach.

We concern ourselves with the latter here, named for the mother of pearl, bronze, and terrazzo installation meandering travelers through the American Airlines terminal of the Miami International Airport.


The River of Quintessence, to the back, and A Walk on the Beach to the front.

The treasures in the sand that fascinated and nurtured Michele as she was growing up on Miami Beach now dazzle newcomers with their whimsical brilliance and wash those of us familiar with these charms — colorful sunsets, the hurricanes, thunderstorms, tides, the flora and fauna — gently back to shore.  There’s really no better way to be welcomed home, gliding over this glittering magic carpet of jewels.

A Walk on the Beach  — honey-ginger syrup, lime, fennel
This cocktail is delightfully light in its non-alcoholic form as it was designed for Michele on the day of her interview.  Add 1 ounce (or more if you desire!) Tequila Avion Blanco or Reposado for a spirited version.

Makes one drink

2 ounces Ginger-Honey Syrup (recipe below)
1 tablespoon fresh lime juice
Dash of fennel bitters
1.5 cups sparkling water
Lime zest and mint sprig for garnish

Add syrup, lime juice and fennel bitters to a tumbler filled with ice and vigorously shake.  Strain into a collins glasses built with crushed ice and top with sparkling water.  Finish with lime zest and a mint sprig.

Ginger-Honey Syrup

Makes about 2 cups of syrup

2 teaspoons fresh minced ginger
1/2 cup fresh mint leaves
2 tablespoons raw honey
2 cups boiling water

Steep ginger, mint, and honey in the boiling water.  Allow to cool and strain into a quart container. Keeps for a while sealed in the refrigerator, but shouldn’t last long given all the cocktails and sodas you’ll want to make with it.  Great pantry item for your home bar.

A Pallet Cleanse with Wynwood Brewing Co.’s Missionary of Beer David Rodriguez


At Wynwood’s facility on NW 24th Street, pallets of 13 gallon (50L) Euro Kegs and 7.5 gallon (30L) Slims await their escort.

In preparation for Harry’s Design District beer pairing dinner on March 29 (one week from today,)  we are visiting each contender for the flavor of its operation and strategy with chef Bradley Herron’s menu.  Your ticket decides the winner and which brewery owns the taps in April.  Co-hosting with Mr. Eric Larkee on Tuesday is Evan Benn, newly minted editor in chief of Indulge magazine and beer aficionado long before the days of his “Brew in Miami” column for the Miami Herald.  After graduating from Northwestern’s Medill School of Journalism, he reported on the subject for the St. Louis Post Dispatch (including authoring a book on the city’s brewing history!)  We are so lucky to have him onboard.

Last week, Larkee, Fraga and I checked in to see what a difference five years makes for Miami’s first craft production brewery.  Wynwood’s tap room was packed with lacy pints, tulips, and flight paddle sippy cups as Miami took a mid-Monday afternoon beer break. So much for 305 Cafecito. Before sampling from among its 18 styles on tap (including six guest brews,) we made the rounds in the warehouse facility to the back.

With a monthly production of 330 barrels at current full capacity, there was barely room to move as we slalomed through a forest of six 15 and four 30 barrel fermenters.  Wynwood also has three bright tanks where carbonation and other flavorings can be added to finish beers, and its bottling line, added in 2015.  We were practically mowed over by pallets of kegs and bottles backing their way out to the street in a hurry to trucks bound for grocery, bar and restaurant accounts through Brown, its exclusive distributor since 2013.

“Craft beer has been trending upward throughout the U.S. for much of the past 10 years, and it’s incredibly gratifying to see it take hold in Miami,” Benn explains. “Wynwood Brewing paved the way for other breweries to follow with its vibrant tap room and award-winning beers. The result has been a growing local craft beer community that chefs, restaurateurs, bartenders and foodies are enthusiastically supporting.”

IMG_4076Wynwood certainly seems like the Goliath in this bout.  But being a “big” brewery in an emerging craft market means you are still relatively small — most likely a family-owned operation sticking to its roots, distributing locally and staying tapped into your community and its tastes.  Since co-founders and owners Luis Brigoni and his Pops set up shop in 2011, a wave of local breweries opened in their wake, certainly on-trend with the national market.  But why (and how) in Miami?  Rodriguez chalks up the energy and support for the trade to our DNA as a tourist market.

“Pretty much Miami was the last frontier, the last large metropolitan city that didn’t have a brewery to call its own until we opened,” he explains. “Culinary-minded travelers visit a destination and look for its local beer as a way to get a taste for the local culture and its flavor. We filled that void here.  You also look at the slow food movement and its influence.  There’s a demand for farm to table in food, and now people want to drink fresh, local beer, too.  Having great restaurants are a point of pride in a community.  So are breweries. We’ve really felt that here.”

West coast Columbus hops for a piney resiny dankness we just love in an IPA.

Second from left, Wynwood IPA nails the piney resiny dankness we just love, from West Coast “Columbus” hops.

Rodriguez bets on Biscayne most likely featuring its Saison and Pale Ale, which they are known for. Maybe the Coffee Porter.

“Purely speculation,” Rodriguez adds. “But I can’t really think about what beers my opponent has chosen. I’m more concerned about our selection and pairing choices.”

According to Rodriguez, balance is the main priority when pairing beer with food.  The food shouldn’t overpower the beer nor vice versa. When the flavors of both beer and food are complementary, they bring out other attributes normally not perceived.

“What’s unique about our beers is that they are very balanced. No one particular flavor goes unchecked by another,” he says.  “A balanced beer allows you to enjoy each of the specific flavors within a desirable threshold. The contrary is also true, which is one-sided beers that are powerful in one flavor don’t pair well with food and one can most likely consume only one.”

Now that wouldn’t be fun for anyone!

La Rubia, a session beer with character. Viva the blonde ale!

La Rubia, a session beer with character. Viva the blonde ale!

Announcing Flavorwalla Pizzeria | Chef Floyd Cardoz Pops at Harry’s Tuesday, April 12

To get a peek into how chefs like to eat when they’re not at work is a special treat, especially when it’s an Indian-American chef who’s written a cookbook on the matter. Luckily, our next pop-up comes with such a “flavorwalla” to help you “bring the flavor” into your home kitchen no matter what the cuisine… Chef Floyd Cardoz!

COLOR AUTHOR PHOTO. Floyd Cardoz. Credit Lauren VoloWe are so excited to announce that Flavorwalla Pizzeria is coming to Harry’s Pizzeria in Miami’s Design District Tuesday, April 12 at 7PM, featuring dishes (and a drink!) from Floyd’s brand new cookbook. It publishes one week before the event!


Seating is first come, first served for this family-style meal at our neighborhood American pizzeria. Making new friends is encouraged and easy when you’ve got a welcome cocktail in hand with four passed snacks, four courses, and four free-flowing wines for the evening selected to play well throughout the menu. You get a gift to take home, a personally signed copy FLOYD CARDOZ: FLAVORWALLA: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love (Artisan Books, April 5, 2016!!!) All that and tax and gratuity are included in the ticket price of $150. All sales are final.

Chef Cardoz is also planning his return to the New York restaurant world, opening Paowalla in Soho this summer, more casual than his previous restaurants and focusing on wood fire cooking, Indian spicing techniques and local ingredients.  He’s spent lots of time back in India over the past few years, reconnecting with his roots at home and opening The Bombay Canteen in Mumbai. His Instagram is a travelogue of exotic spices and street snacks, family recipes and meals shared at home. What a busy and exciting time to have him at Harry’s, full of inspiration and new endeavours!

We will release the menu two weeks from the event… In the meantime, snag those tix while they last. Thank you and looking forward to bringing the flavor to you next month!

Michael Schwartz is Now Hiring Our Next Michael’s Genuine Food & Drink Chef de Cuisine!

It has always been one of our goals to hire and groom young talent, and Michael’s Genuine Food & Drink has always the beneficiary of the new ideas and energy that come along with that.  Michael is now looking for the next leader to step up and take the reigns of his flagship kitchen, as chef de cuisine Niven Patel moves on to pursue his own restaurant.  What an incredible three plus years he has shared with us.  From his commitment to local sourcing – a passion so strong he grows his own ingredients – to his gentle command of the kitchen, Niven has shined brightly as Bradley Herron did before him, helping this seminal restaurant evolve and innovate while always staying true to Michael’s vision.  The launching pad for young talent is primed.

MICHAEL IS NOW HIRING  for this key position, looking for a leader driven by integrity and respect for his fresh, simple, and pure approach, who can build on and strengthen this established legacy as the restaurant heads into its milestone 10th year of business.

– A minimum of 5 years of kitchen management experience
– A minimum of 2 years of experience as chef de cuisine or executive chef
– Highly organized and fiscally responsible
– Strong leadership and management skills, empowering the success and growth of subordinates
– Passionate about sourcing of product and its utilization in the kitchen; understands creativity is about common sense as much as it is about talent
– Clear communicator
– Dependable
– Works well under pressure

To apply, email your resume directly to Chef at

The Genuine Hospitality Group also is hosting its quarterly job fair from 10am-4pm at its headquarters in the Design District tomorrow, March 26.  Find details here.