August of Genuine Events: Announcing Harry’s First Rosé BBQ in the Design District & More!

It’s been a very busy summer, and we’re not letting up!  With Fi’lia by Michael Schwartz poised to open in the fall at SLS Brickell, Michael’s newest concept is making the rounds in Genuineland where it’s been welcomed with open arms… and mouths!  Our second taste of Chef’s simple, honest approach to Italian food wrapped with a packed house at Harry’s Pizzeria last night, so we are pleased to share our next events in the hopper for August that spread the love.  It’s going to be a tasty month!

17715500600_c64658a872_kHarry’s BBQ Night: Rosé Edition Tuesday, August 23 from 6:30 p.m. — Harry’s Pizzeria, 3918 North Miami Avenue, Miami (Design District), 33127  TICKETS HERE

It’s time to roll out the smoker again, and we’re breaking out the rosé for the occasion.  Harry’s Pizzeria is so excited to welcome back The Genuine Hospitality Group Executive Chef Bradley Herron to pop a rosé barbecue dinner at Michael’s neighborhood American pizzeria.  This is the wine we like to drink; it always occupies a special place at the Schwartz table and summertime is no exception.  Here we’ll drink pink three ways, including a sparkling.  Harry’s loves beer too, so its four taps will feature refreshing summer beer styles for the week of the event.  Tickets are $79 and include it all — a stationed menu, all you care to drink rosé and draught beer, tax and gratuity.  You’ll grab a pizza tray and make the rounds to build your BBQ meal visiting the Smoker, Wood Oven, and Counter.  There will be plenty of Sides and Veggies too, and of course Dessert!  Stay tuned for Brad’s menu. All sales are final, seating is communal, and we’ll be open all night long.

IMG_6251Fi’lia Spices Up MGFD | Monday, August 29 to Sunday, September 4 from 5:30 p.m.  Michael’s Genuine Food & Drink, 130 NE 40th Street, Miami (Design District) 33137, 305.573.5550

We’ve seen tremendous response from everyone this summer to our embrace of Fi’lia at our restaurants, so with Cypress Tavern and Harry’s Pizzeria events under our belts, it’s time to move the party to Michael’s flagship!  With so much excitement around Miami Spice, especially at Michael’s Genuine Food & Drink, we thought it would be fun for Fi’lia take over our Spice dinner menu for a week!  Beginning Monday, August 29 until Sunday September 4, guests joining us from 5:30 p.m. can choose from a 3-course prix fixe dinner for $39 exclusive of tax and gratuity featuring Fi’lia inspired-dishes.  The special menu will also be available Friday and Saturday nights, even though we don’t typically offer Miami Spice during those dinner services.  MGFD’s regular dinner menu will also be available all evenings.

FBB-logo-v3-stackedREDHarry’s Flight Night Welcomes Funky Buddha Brewery | Tuesday, August 30 from 6 p.m. —Harry’s Pizzeria, 3918 North Miami Avenue, Miami (Design District), 33127, 786.275.4963

Flight Night is getting funktified! After a lot of fun with J. Wakefield, Harry’s is getting its community brew on again with a Flight Combo, special menu items from Harry’s for the night, and taps (and more!) from Oakland Park’s brewer of “big, bold flavors, made exactingly with natural ingredients.”  Harry’s a la carte menu will be available all day and there’s no cover charge to pop in! Look for Flight Night’s special insert on the night of, and stay tuned for beer selections and menu!

summer-series-beer-court-071516-FINAL[1]Summer Series Finale! Genuine Beer Court | Friday, August 12 from 6 p.m.  — Palm Court, 140 NE 39th Street, Second Floor “Netscape” Space, Miami (Design District) 33137  TICKETS HERE

Enjoy all you care to drink of two special beers poured from each of five local breweries; three MGFD and Lynx Grills food stations including sausage & onion hoagie with dijon mustard & sauerkraut, broccoli rabe pizza with chiles & garlic, and mini burgers with secret sauce, shredded lettuce, extra cheese; housemade Chex mix; and music and lawn games. We’ll also be giving away a Lynx Smoker Box in a raffle drawing on site, complete with a signed copy of Michael’s cookbook and a few other surprises!  Tickets are $55 plus tax all inclusive and exclusively sold in advance through our link.  When you arrive on site, you’ll check in at the door, get your wristband and let the fun begin. Cheers!

You’re Welcome! Michael’s Menu for Fi’lia Dinner at Harry’s & a Sip of Cocktails to Come


Cocktailing at TGHG HQ with Eric Larkee, director of licensing ops, as we blow through the list from bottled to spritz for training materials.

Logo-Package_Black BrickellFi’lia’s Pop-Up Dinner at Harry’s is a week away come tomorrow on Tuesday, July 26. With seats filling up, this is your last chance to grab tickets before they’re gone.   Good news is that Michael is ready with your first look at the evening’s menu and our new logo!


YOUR WELCOME: Orangecello forms the base of Tuesday night’s welcome cocktail. The peels of Sicilian oranges are soaked with sugar and orange juice in pure grain alcohol to make this tangy twist on the classic limoncello.

Of the Fi’lia cocktail program beverage and ops maestro Eric Larkee says, “We wanted a list that is fresh and vibrant, with an Italian touch.”  You’ll have a taste of one cocktail as Tuesday’s welcome featuring Bombay Sapphire Gin, Caravella Orangecello, lime, and soda. Perfect. Remember, tickets to the pop-up include a priority reservation at the forthcoming restaurant and a bottle of chef-selected wine for the table.  The only way to go!  Here’s your link to tickets, with the menu below.

Dinner served family-style

Cocktail ~ Bombay Sapphire Gin, Caravella Orangecello, lime, soda

Soft Egg Crostini braised leeks and anchovy
Charred Eggplant spread bottarga, grilled bread
Snapper Tartare celery, radish, smoked trout roe, parsley sauce, potato chips
Heirloom Tomato Puttanesca Pizza hot sausage, fior di latte
Pizza Braised Rampini Pizza fontina, calabrian chilies

Warm Brandade pickled onion, preserved meyer lemon, toasted bread
Pork Tonnato giardiniera

Bucatini bottarga, garlic, chile flake, bread crumb
White Lasagnette braised rabbit, porcini fondue, thyme

Wood Roasted Chicken warm bread salad, mustard greens, pine nuts, currants
Wood Roasted Cabbage with caraway agrodolce

Gelato with pizzelle

To Drink
Sparkling, Borgoluce “lampo” Prosecco, Italy
Ribolla Gialla, Talis, Friuli, Italy
Barbera, Giovanni Rosso, Alba, Piedmont, Italy
Cabernet Sauvignon Blend, Guado al Tasso “il bruciato” Bolgheri, Italy

Schwartz’s Miami Spice is Twice as Nice with Michael’s Genuine & Cypress Tavern

Prawn Perks! Cypress Tavern's Supplements at a special price include this wood-roasted giant!

Prawn Perks! Cypress Tavern’s Supplements at a special price include one of these wood-roasted giants!

It’s never too early to start planning your Miami Spice must-visit list come August 1, so we have our menus ready to throw into the ring!  Value and variety make it twice as nice in 2016 at Michael’s Genuine® Food & Drink and Cypress Tavern, where Michael and our chefs will offer quality ingredients, favorite dishes and new items for Spice Dinner at two of The Genuine Hospitality Group restaurants in the Miami Design District.  We’re ready for your report cards!

“For me, Spice is about doing it right or not doing it at all,” Michael explains. “It’s important we create a well balanced offering that showcases the best of our menus with what’s available during summer, and to encourage the chefs to use it as a platform to introduce new dishes and get creative within the boundaries of the format. We look closely at what makes the most sense to execute with the greatest benefit to our guests.”

MIA_Spice Dinner 2016 front

Click for MGFD’s full sample menu!

This year during the Greater Miami Convention & Visitors Bureau’s annual restaurant promotion from August 1 to September 30, Chef’s flagship neighborhood bistro, Michael’s Genuine® Food & Drink, will offer Spice Dinner Monday through Thursday and Sunday.  Spice Dinner will also be available Tuesday through Friday and Sunday at Cypress Tavern, his American Grill & Cocktail Bar.

In addition to the choice of 3-courses included in Miami Spice for $39, each restaurant will also run a selection of dishes from its regular menu as optional supplements exclusive for Miami Spice takers at special prices.  The Genuine Hospitality Group Beverage Manager and Sommelier Amanda Fraga will feature a cocktail at both locations for $10, with accessible wines highlighted from the wine list for convenience on the back of the Spice menu. Pricing is not inclusive of tax and gratuity, and menus will change regularly throughout the two months to fully embrace the program the genuine way.

Michael’s Genuine (130 NE 40th Street) and Executive Chef Bradley Herron will kick off dinner with a choice of Appetizers including Grilled Peaches with stracciatella, arugula pesto and saba, Wood Roasted Florida Shrimp with shaved fennel, citrus, and basil, or Beef Tongue a la Plancha with whipped potato and salsa verde; Entrées include Housemade Bucatini with rabbit bolognese, porcini fondue, thyme, Wood Oven Roasted Snapper with chorizo, crushed tomato, chickpeas, saffron aioli, and sourdough crostini, or Slow Roasted Short Rib with calabaza purée, charred & pickled onions, and pumpkin seeds; Dessert brings Vanilla Kulfi with mango, rosewater-ginger syrup, and pistachios, Chocolate Mousse with salted caramel, housemade marshmallows, and peanut butter crumble, or Cheese with accompaniments including apricot-saffron jam and walnut raisin bread.  Dishes that guests love to order to share were chosen as Supplements showcase essential parts of the Genuine experience, with the benefit of savings off the regular price. Guests can complement their meal with Black Truffle Pizza from the wood burning oven with taleggio, caramelized onions, and thyme ($17), and from Michael’s now iconic raw bar, a Miami Spice Platter of 
four oysters, four clams, shrimp cocktail, today’s ceviche ($29.)

CT_Spice_2016 front

Click for the full Cypress Tavern sample menu.

Down the street, Cypress Tavern (3620 NE 2nd Avenue) Chef de Cuisine Max Makowski begins with Appetizers including Gem Lettuce with Florida citrus, pistachio, and aged goat cheese, Tuna Crudo with fresno chili, avocado, lime, or Grilled Beans with harissa vinaigrette, marcona almond, and crispy leeks; Entrées feature Grilled Hanger Steak with corn, grilled leeks, and confit potato, Local Fish with wood grilled summer squash and herb nage, or Wood Grilled Leg of Lamb with gigante bean, roasted tomato, and cipollini onions, or the simple perfection of the restaurant’s sought after Cypress Burger with onion marmalade, Jasper Hill Landaff, and thrice cooked fries; Dessert finishes sweetly with Apple Galette topped with vanilla ice cream and bourbon caramel, Chocolate Pot de Crème with whipped cream and brioche croutons, or Cheese Plate with apple chutney, spiced nuts, and honey.  Supplements are favorites including Wood Grilled Giant Prawn with roasted chile salsa ($17) and Duck Confit with French lentils and bitter greens ($16.)

For more information, menu items and photos as they are updated throughout Miami Spice, please visit our Miami Spice page here and follow #genuinemiamispice on Instagram. To make a reservation at Michael’s Genuine, email or call 305.573.5500. For Cypress Tavern, email or call 305.520.5197.

Genuine Beer Court: Summer Series Finale Features Favorite Local Breweries!

Summer Series Beer Court

After wrapping an amazing OMG! Picnic & a Movie on Friday, we are excited to announce participating breweries and chef Bradley Herron’s Genuine menu for our Summer Series finale on August 12 from 6-9pm in the Miami Design District’s Palm Court.

Tickets are live HERE for Genuine Beer Court!  For the first time, our neighborhood welcomes a “locals only” beer garden to celebrate what’s brewing in our own backyard. It’s not just some of the best American craft beer you can find these days, it’s a community of good company. Join the party!


Summer smokin!

Enjoy all you care to drink of two special beers poured from each of five local breweries; three MGFD and Lynx Grills food stations including sausage & onion hoagie with dijon mustard & sauerkraut, broccoli rabe pizza with chiles & garlic, and mini burgers with secret sauce, shredded lettuce, extra cheese; housemade Chex mix; and music and lawn games. We’ll also be giving away a Lynx Smoker Box in a raffle drawing on site, complete with a signed copy of Michael’s cookbook and a few other surprises!

Tickets are $55 plus tax all inclusive and exclusively sold in advance through our link at When you arrive on site, you’ll check in at the door, get your wristband and let the fun begin. Cheers!

For This Pastry Team, Working Smart Means Cross Training with Donuts


The 9 a.m. donut handoff! Ella GM Sandra Pepin receives the goodies from MGFD’s pastry chef MJ Garcia.

Every morning Pastry Chef MJ Garcia gets into Michael’s Genuine® Food & Drink around 5:45 a.m. and takes survey of her stock.  Then it’s time to cross train.

“If I ran a special that had pastry cream the day before, I’ll use it for a donut at Ella,” she explains.  “The other day we did butterscotch pudding here, so that became the filling for a chocolate glazed there.”

Restaurants like Michael’s flagship with its vast menu and myriad meal periods require a lot of rotation of product. MJ’s cross training routine makes for a fit operation, one with limited waste not at the expense of creativity. It’s a canvas that offers an outlet for new ideas to develop with discipline and structure because they are built on making something special from what’s around. “If you think about it from the culinary side, donuts are like the soup,” she points out.

Since our light and airy café first opened in late spring last year, the “Ella Daily Donut” (#elladailydonut on Instagram) has become a fixture in the display case, coveted for its surprising array of flavors and formats.  It was around the time MJ rejoined The Genuine Hospitality Group after a four year hiatus from Miami in the wilds of the Pacific Northwest with husband (and now Cypress Tavern Chef de Cuisine) Max Makowski.  Her first placement was at ella, where she learned a tremendous deal about desserts in a retail environment, not to mention the benefit of direct customer feedback at the counter.

Screen Shot 2016-07-11 at 1.32.19 PM

Rainbow of Flavors: Here, lemon and coconut ensconced on their perch in the morning light.

“I noticed things… saw the pastries and how they were behaving.  Fresh fruit like strawberries will look fantastic in the morning but they wilt and go pale by the evening,” she recalls observing.  “You have to think how many hours a particular donut is going to stand up.  At 7 p.m. closing it has to look as good at as it did at opening. So you have boundaries.”


Sometimes the donuts would be too big or too little.  MJ made note of all these things at ella, and translated them to improvements on that offering, not to mention best practices for her department at large at Michael’s Genuine.

“You have to keep a lot of factors in mind while you do these seemingly simple things,” she continues. “Yeasted donuts are more irregular in the way the dough behaves and there is more room for error.  It can overproof which creates big air pockets which can explode in the frier!  You also have to be careful not to overwork the dough which will develop gluten and produce a tough, dense result.”


Lemon Meringue donut in all her oozy glory; the perfect ratio of filling to fried dough dusted in sugar and laden with sticky, caramelized meringue topping.

The preparation of the yeasted dough is a one day process with bulk cold fermentation in large tubs to develop flavor, refrigerating overnight. Then she rolls it out and punches it, and waits an hour before frying. But as important as the foundation may be, the ultimate test is in the merchandising… read: decoration.

“Decoration is everything,” MJ agrees.  “We eat with our eyes, so when building the donut we play with color, texture and form, from punched or filled, to toppings like chocolate crunch balls and Oreo cookie crumbles.  If I made lemon lavender syrup and I have lemon juice, I’ll make a Lemon glaze and add coconut flakes. People love cookies and cream, and chocolate always makes sense on weekends!”

MJ says her team, helmed by pastry assistants Alexandra Sarria (lead) and Chelsea Hillier, “harass the Instagram” for feedback from customers, as well as those who post their own photos of the donuts. This feedback mechanism is invaluable, since they aren’t at the café to interact when people are eating them.

“Cypress sometimes gets leftovers, so my husband will let me know how they are and what his team thinks. It’s hard sometimes, so we take what we can.  Of course there’s the morning crew at Genuine. Those guys are a great source of feedback, especially when you catch them sneaking the scraps!”