A Juicy & Genuine National Burger Month

All in the genuine burger family in May.

We love a good burger at Michael’s Genuine® & Drink, so National Burger Month is too irresistible a motivator to up our game and griddle you what you came for.  In addition to the Genuine Burger, now available on lunch, afternoon and dinner menus, our fresh, simple, pure neighborhood bistro will offer one new special burger each week in May to complement the classic.

The burger.

What makes for a good burger according to chef de cuisine Tim Piazza?

“The right bread, quality meat and a good pickle.”

His schedule below is subject to change, as the disclaimer goes, and it’s looking like a solid line up.  See you beginning this Monday!

May 1- Sun May 7 | All American Double
2, 3oz patties, American cheese, bacon, shredded lettuce, sliced tomato and pickles on a Martin’s potato roll

May 8 – Sun May 14 | The Cypress Burger
Jasper Hill Landaff, Vidalia onion marmalade

May 15 – Sun May 21 | The Frita
Chorizo and beef patty with onions, American cheese, shoestring potatoes and secret sauce on a Cuban bun

May 22 – Sun May 28 | Lamb Burger
Feta, thick cut grilled heirloom tomato, arugula on a hard roll

 

A James Beard House (Dinner) Away from Home with Cheese of the Queen

Apropo, @kasekaiserina! Delectable Instagram, reposted from @cheesegrillenyc featuring Tia’s The Art Of The Cheese Plate.

“Michael is a purist. He’s classical at the same time that he is creative,” Mark explains. “It’s the same way I am with my wines.”

Mr. Tobin is certainly passionate about what he does, and we can relate. The approach is old school, non interventionist, like Chef’s.  Instead of tweaking and tweaking, it’s about what you can take away, not add to make food, and in Mark’s case, wine, perfect.

“I have incredible respect for Michael,” he continues. “His authenticity, passion and commitment makes mediocrity completely unacceptable.  He is a freak about detail and executing properly. I’m just thrilled to collaborate with him and the Cheese Queen.”

Indeed New York City-based writer, cook, and cheese specialist Tia Keenan, as her Instagram @kasekaiserina indicates, is rennet royalty and will effectively, indulgently tie this collaborative trifecta together on Friday, June 2, as we kick off Michael’s third dinner at the James Beard House. A Team chef de cuisine Tim Piazza, GM Nicole Kelly, and TGHG executive chef Bradley Herron will preside to support our featured co-hosts, part of our ongoing 10 year celebration of all things MGFD.  We’ll share the menu and link to tickets first here today, and later chat with Tia.  We want to dig into the what really has us revved up: her cheese selection.

Over the years, cheese has played a subtle yet an important role at MGFD, less even about the cheese itself but the way it is featured that crystalizes exactly what Michael’s approach is all about.  Many of you may recall the more deliberate Cheese of the Week (some blogged selections above circa 2011), where one cheese each week was highlighted with one accompaniment. No elaborate cheese plate, organized by firmness, milk, type and aging.  Just a simple presentation on a board, in its element, to let hand-crafted product shine.  It was the only item on the dinner menu encased by a bubble, special and notable in its lack of artifice and celebrated as such. Servers and cooks were able to get to know it, really understand it. And then cheese class would begin all over again the next week.  To start the dinner we are paying tribute to this legacy with Tia owning passed hors d’oeuvres, five beautiful cheeses presented as they’re meant to, almost unadorned except for one accompaniment each and the final ingredient: Mattebella Vineyards Rosé 2016:

Pipe Dreams Farm Dairy Buche Cheese with Beet Tartare
Lazy Lady Farm Sweet Emotions Cheese with Cucumber–Celery Marmalade
Jasper Hill Farm Calderwood Cheese with Carrot Mostarda
Woodcock Farm Humble Pie Cheese with Pickled Asparagus
Boucher Family Farm Green Mountain Blue Cheese with Chocolate–Onion Chutney

We’ll look forward to a peek into the cheesemakers, what drives them and the special stories behind each cheese from Tia.  The menu follows.  See you in NYC on June 2!

FIRST – Market Salad with Anson Mills Farro Verde and Nettle Meadow Farm Sappy Ewe Cheese | Mattebella Vineyards Riesling 2014

SECOND – Grilled Skuna Bay Salmon with Peas, Spring Onions, Crispy Potato, Meyer Lemon, and Crème Fraîche | Mattebella Vineyards Reserve Chardonnay 2013

THIRD – Ricotta Cavatelli with Wild Mushrooms, Taleggio Fondue, and Parmigiano–Reggiano | Mattebella Famiglia Red Wine NV

FOURTH – Slow-Roasted Niman Ranch Beef Short Rib with Roasted Peppers, Marcona Almonds, and Herb Aïoli |Mattebella Vineyards Old World Blend 2013 (Public Debut)

DESSERT – Milk Chocolate Cremoso Cheese with Hazelnut Praline, Toasted Sourdough, Sea Salt, and Olive Oil | Mattebella Vineyards Noble Late Harvest Chardonnay 2013

Mother’s Day at Fi’lia | Mom’s Got More than Just a Pizza with Her Name on It

Mother’s Day calls for making things a little more special than your average Sunday.  The bar is high!  Fi’lia by Michael Schwartz takes this to the heart Sunday, May 14 with a supplemental menu of a la carte dishes fit for a queen and her party, available during breakfast and lunch.

So, what’s our move?  How about toasting with Emilia, a bewitching cocktail of Solerno blood orange liqueur, Mancino Chinato, blood orange juice, Dimmi and Prosecco, packing as vibrant a punch as it does color. Perfectly forked stacks of Wood Grilled Peaches, whipped ricotta, pistachio pesto and peppery arugula need follow.  Then Mom’s Pizza would hit the table to share, spring’s swan song in bechamel, fava beans, morels, mint, onion, pecorino and Calabrian chiles.  The combination is almost too much for one mind’s eye to contemplate.  But to be bewitched by Plum and Brandy Custard Brulée?  That’s the Mother’s Day dreams are made of. Reserve now by calling 305.912.1729 or emailing filiareservations@slshotels.com.

Wood Grilled Peaches with whipped ricotta, pistachio pesto, arugula

 

Harry’s Pizzeria® Downtown Dadeland Update: Now Hiring & Pizza Fiesta-ing for Cinco de Mayo

It’s getting real, people!  Harry’s Pizzeria Downtown Dadeland is opening soon, with activity in the space and our new neighborhood mounting each day.  Our oven, the first Mara Forni “rotator” we’ve ever used, arrived bright and early this morning, always an important milestone.  Whether you’re interested in working for the team or just enjoying some ‘za before go-time, we’re excited to bring you into the fold in the following ways.  Stay tuned for up-to-the-minute opening new by signing up HERE for our Harry’s-specific email newsletter.  See you real soon.

Miguel, pizza cook at Coconut Grove getting his Downtown Dadeland dough-forming game on at the last neighborhood block party.

NOW HIRING | Open Call 12-5 PM beginning Monday, April 24 – Friday, April 28
8865 SW 72nd Place Suite A103, Miami, FL 33156

Michael’s nationally-acclaimed neighborhood American pizzeria is coming soon to Downtown Dadeland!  We are looking for dependable, energetic, reliable, passionate & professional staff members with great attitudes and personalities to join our team.  If you are committed to delivering an exceptional dining experience and enjoy working in a dynamic environment, then you should apply in person or set an appointment by sending your resume with cover letter to abbey@harryspizzeria.com.  Available positions include server, busser, food runner, line cook, pizza maker, prep cook, dishwasher.  Benefit packages are offered!

Spicing things up with sorpressata

CINCO DE MAYO BLOCK PARTY | Friday, May 5 5-10 PM  8975 SW 72nd Place, Miami, FL 33156

Oh, we’re ready to join the party!  Harry’s mobile oven rolls up to Downtown Dadeland’s First Annual Cinco de Mayo Block Party with a menu of two Harry’s classics, Margherita and Short Rib, and the obligatory addition of a special to bring the proper fiesta heat: Sorpressata with manchego, scallion, tomato sauce.  TGHG executive chef Bradley Herron has also been developing an addictively smokey sweet-hot Calabrian chile condiment just for Harry’s, testing a few different ratios of chile and oil — as well as thickness of blend — to arrive at the right balance.  I can attest he’s nailed the goop texture which is key. Fire! Pizza is just part of the party, of course when Downtown Dadeland is at the wheel. While your mouth is lit with Bradley flavor-bombs, enjoy live entertainment by Miller Road Band, DJ Volksmuzik, a performance by Mariachi Grande Fiesta Musica, Taco Eating contest with prizes (!), Face Painting, Balloon Animals and all the Mexican nicknacks you can get your manos on.  Find us under the string lights at the corner of SW 72nd Place and SW 90th Street outside of our restaurant space. Garage and street parking is available.  For complimentary parking, validate at any retailer.

Say Cheese: Ella Pops Savory then Sweet for National Grilled Cheese Month

You know it well, and it’s oozing daily from our light and airy café’s cheese wheel house.  Grilled cheese!  Inspired by our menu staple as a base, ella lays down a special savory and sweet variation to close out National Grilled Cheese Month.  We’re ready to double down on the melty, magical combination of parmigiano, gruyère and fontina.  Beginning today, until Sunday, April 23, we roll out the savory side with BBQ Short Rib Grilled Cheese with pickled onions (13).  On Monday, April 24,  we swap for salty-sweet with Apricot Jam-Brie Grilled Cheese with bacon (12).  Ella will continue to offer its familiar favorite while running the alternating specials, Parmigiano-Crusted Grilled Cheese with caramelized onions and tomato jam (11).  Follow @ellapopmiami for all the gooey details.  Best enjoyed on a bench in the breezy shade of the Miami Design District’s Palm Court.

140 NE 39th Street
unit 136
Miami, FL 33137
ellapop.me  786.534.8177