Cypress Tavern will Close Sunday, April 30

After four years of making dining a little more special on the other side of the mainland tracks, Michael and The Genuine Hospitality Group have decided to close Cypress Tavern.  The American Grill & Cocktail Bar will serve its final dinner service on Sunday, April 30.

Opened in March 2013 as The Cypress Room to immediate national and local acclaim, the restaurant was committed to celebrating an expression of fine dining the way it was meant to be, through the lens of Old Florida. With Frog’s Legs and Wood Roasted Bone Marrow whisked off the pass and smiles in the intimate, chandelier-studded dining room, warm hospitality reigned and mindfulness of the guest experience expressed itself in attention to detail and special touches at the mahogany bar.  Enjoying recognition on Bon Appetit’s 50 Best New Restaurants List and 3 1/2 stars from the Miami Herald, The Cypress Room was a beloved favorite and “hidden gem” for those in the know who appreciated its vivid expression of spirit and sense of place, a nod to the past that sparked innovation and creativity in the kitchen — always balanced and stemming from respect of the classics — during its tenure on the outskirts of the Design District.

Eater National’s Bill Addison referred to The Cypress Room’s “odd, wonderful formality” as not taking itself too seriously in 2014, something the restaurant further embraced when it was reborn as Cypress Tavern in the fall of 2015.

“It’s never easy to close the book on a project you feel genuinely proud of, but our lease term is ending, and it’s time to move on,” Michael explains. “I owe so much to the teams over the years that have nurtured this place and contributed to it becoming so much more than we ever could have imagined. I’m humbled by the support we have received over the years from our guests. No decision like this is ever easy, but for us, it’s the right one.

Now Scheduling Interviews The Genuine Hospitality Group Job Fair | Spring 2017 Edition

It’s that time again!  We are excited to announce our spring job fair, which will take place this coming Thursday, March 23 from 10 a.m. to 4 p.m. at our corporate headquarters, 3936 North Miami Avenue on the second floor (above Harry’s Pizzeria in the Miami Design District!)  We are now booking interviews in advance – send your resume to careers@thegenuinehospitalitygroup.com to schedule prior to Thursday.

We are laser focused on growing the company with great people, and regular job fairs are a perfect way for representatives from each restaurant to meet with potential candidates.  It’s all about finding the right fit.

We are looking for dependable, reliable, passionate and professional staff members with great attitudes and personalities to join the team! If you are committed to delivering an exceptional dining experience and enjoy working in a dynamic environment, apply in person with your resume.

The fair will recruit for all front and back of house positions including restaurant manager, bartender, host/hostess, barista, pizza cook, line cook, sous chef, server, and busser. The Genuine Hospitality Group restaurants include Michael’s Genuine® Food & Drink (fresh, simple, pure), Cypress Tavern (American Grill & Cocktail Bar), ella (light and airy café), and Harry’s Pizzeria® (neighborhood American pizzeria) which is expanding to Downtown Dadeland (Kendall/Pinecrest) in early summer, in addition to its current two locations (Miami Design District and Coconut Grove).  Join team Michael Schwartz!

First Look at Michael Schwartz’s Park Grove Restaurant, Catered by Michael Schwartz Events

Our first look at the Meyer Davis Studio interiors of Michael’s 2018 restaurant at Related and Terra Group’s Park Grove, and we already feel right at home. Welcome to the ultimate neighborhood restaurant ensconced in a lush front yard park at the corner of Tigertail Avenue and Mary Street in the heart of residential Coconut Grove, Miami.  Brought to life in a garden enclave with indoor and outdoor seating on the grounds of the park, our signature restaurant, like every element on property, draws in the outdoors, reflecting the area’s historical significance and emphasizing the refined Bohemian village lifestyle that informs every aspect of Park Grove.  The rustic dining room features an open-air concept allowing guests a clear view into the kitchen with freshly-made food front and center. This familiar design element is iconic to Michael’s projects and cultivates energy in the dining room, fostering a feeling of warm hospitality and sense of place for residents and visitors alike to feel welcome.

Miami’s original neighborhood of Coconut Grove was founded in 1873 by an eclectic mix of pioneers, artists, intellectuals and adventurers.  Its tropical oasis thrives to this day as Miami’s escape from the stress of city life. Located in the middle of Miami, yet completely separate and quaint, it offers a warm, laid-back atmosphere of charming boutiques, sidewalk cafes and sailboats anchored at the bay. The neighborhood’s distinct bohemian flair allows one to unwind and relax every day of the week and any time of the year, and the restaurant’s location at the corner of Tigertail and Mary Street in the heart of the marina-side village will make it a vibrant addition to Coconut Grove’s dining scene. Daily care and attention to the quality of local sources will be expressed in a menu true to sense of place, the seasons, and proximity to Biscayne Bay, offering breakfast, lunch, dinner, and a take away counter.

Last week, in another property milestone, Park Grove’s development team celebrated the top-off of Two Park Grove and the Club Residences with Will Meyer, co-founder of New York-based Meyer Davis Studio and Chef, who together unveiled the design concept for the development’s restaurant over bites catered by Michael Schwartz Events.  We look forward to following its continued progress!

 

Kale Pizza’s Teachable Moment with Wellness in the Schools

It was a wake up call.   Wellness in the Schools chef Leonor Azpurua asked her 20 seventh and eighth graders which pizza they liked best on the bus home from a field trip to Harry’s Pizzeria where they had sampled among other varieties, kale.   This hearty vegetable was not chopped raw on the pizza and left alone to bomb.  It was thoughtfully combined by a chef who knew the deeply dark and sweet caramelized onions and melty fontina cheese set against the perfect dough cooked just so would set off an explosion of flavor and texture contrasts that would sell even the pickiest of eaters. This is the vegetable that they dislike the most, that they might have had a bad encounter with or just wrote off all together because of its “healthy” reputation. The results of Leonor’s survey were eye opening —  the pizza that they liked the best, with slow roasted pork and even classic cheese on the table, was kale!

From 10-12 a.m. yesterday in the Miami Design District, our McNicol Middle kids soaked in restaurant life the genuine way, as part of Michael’s role of Miami ambassador for Wellness in the Schools.  Wide-eyed and interactive, they asked questions and even listened without any food to taste to speak of until the last half hour.  There was no complaining, despite decadent smells coming from the oven.   As Harry’s became a satellite classroom for the morning, the inner workings of front and back of house were revealed.

Esther’s tiny dough mixing room with its large mixer used to be the restaurant’s office.

We began where everything begins at Michael’s neighborhood American pizzeria — the dough. Pantry cook Esther was already getting set up.  We talked about how ingredients matter especially when it’s so few of them, and how consistency does too and that’s where recipes and communication between staff in front and back of house come in.  What was so apparent to me, underpinning the experience of Esther’s world, was the respect and trust so important to highly functional teams.  Students were able to observe a dialogue at play as we all got a lesson in how to make dough. First, we made sure to get her permission to enter her (small) work space, and we closed the loop by thanking her with “high flour fives” for being so generous with her time and flexible to a change to her morning routine.  When you’re running a restaurant, it’s not a show or demonstration.  It’s the real deal of getting online with deadlines.  Doors are going to open and service commence at 11:30 a.m.  You will receive guests, so you have to be ready!

The Kale Pizza at Harry’s, with caramelized onion, chili flake, fontina, parmigiano

Many thanks to Miami Design District kitchen manager Chris Cantu and restaurant manager Katariina Cerdan for hosting us and sharing a little bit about what makes Harry’s special. And to Michael for his support of Wellness in the Schools as it enters Miami, giving of his time and expertise to such worthy, eager pupils.  Watch him tomorrow on NBC 6 at 11:50 a.m. as he demonstrates grilled octopus with chipotle glaze & crema, the dish Michael’s Genuine® Food & Drink will present at CITI Taste of Tennis,  Monday, March 20th from 7-10pm at W Miami.  The charitable partner this year?  Wellness in The Schools. Purchase tickets here.  Maybe octopus needs to be next on the McNicol ingredient list!  We are also excited to visit Charles R. Drew for our first Café Day where we’ll be serving healthy salads with chef Bill Telepan and the rest of the chef troops he’s rounded up in South Florida on Tuesday, March 21.

[RECIPE] Have a Ball Today & Make Sure It’s Triple Meat

The Schwartz Meatball. One way, three meats

We can never get too familiar with a meatball, especially on National Meatball Day.  Harry’s Pizzeria® set the Schwartz benchmark; it’s all about the ball, pure and simple, with a pedestal of zesty tomato sauce and just a touch of Parmigiano to finish.  After the perfectly balanced blend of three meats was dialed in over the years, we were ready to up the game when Fi’lia came along.  Not much has changed.  The ball is virtually identical at its core. Michael combines three different types of meat to create a sturdy yet irresistibly tender texture. They’re quickly pan fried to seal in the juices and rendered even more luxurious when brought up in this ridiculously flavorful and punchy tomato sauce.  Fi’lia’s slightly more luxurious take is thanks to the addition of whipped ricotta and decadent garlic bread.  The healthy dollop just adds a special something, melting into the bowl for a creamy softness and pretty color contrast. The crunch from garlic bread ties this magical combination together, the perfect utensil to soak up luscious sauce.

Meatballs with Whipped Ricotta and Garlic Bread

Serves 6

1 pint whole milk
3 eggs
6 slices stale white bread, crust removed
1 tablespoon kosher salt
2 teaspoons freshly cracked pepper
½ cup grated Parmigiano
1 tablespoon minced garlic
¼ cup chopped fresh Italian parsley
2 pounds ground beef
1/2 pound ground veal
1/2 pounds ground pork
Canola oil for frying
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon chopped garlic
2 cans of high quality crushed tomatoes
2 tablespoons kosher salt
2 teaspoons freshly cracked black pepper
¼ cup roughly chopped fresh basil
2 tablespoons extra virgin olive oil
1 whole garlic clove, smashed
6, ½-inch thick slices of country-style sourdough
2 cups whole milk ricotta
Fresh basil leaves for garnish

Whisk milk and eggs together in a large bowl. Add the bread, breaking it up in your hands until the liquid is fully absorbed. Add the salt, pepper, cheese, garlic and parsley, and continue to mix thoroughly with your hands until combined. Add the three ground meats and continue to mix using your hands until fully incorporated. Turn out onto a large sheet of plastic wrap, wrap up securely and refrigerate until chilled, at least an hour. Remove from refrigerator and using an ice cream scoop or large tablespoon, portion into balls, gently cupping them in your hands to form uniform spheres and setting in rows on a baking sheet while you work. Place a large cast iron skillet over medium heat with ¼ inch of canola oil. Place the handle side of a wooden spoon in the oil. Once bubbles form around the edges it’s ready. Pan fry the meatballs, working in batches to brown on all sides, about 5-7 minutes. Remove balls as they’re ready with a slotted spoon and set to drain on a paper towel lined plate.

Add the oil to a large sauté pan or Dutch oven over medium heat, and sweat the onions for 5-7 minutes, cooking until translucent. Add the garlic, tomatoes, salt and pepper and simmer covered for 20 minutes. Add the basil and meatballs, and simmer for 20 more. While the sauce is cooking, preheat oven to 300F.

Add the garlic to the olive oil. Place sourdough slices on a baking sheet, lightly drizzle with the garlic-infused oil and bake for 8 minutes or until crisp but not browned.

Serve meatballs warm from the stove, family-style or plated in individual bowls, layering some sauce as a base and topping with spoonfuls of ricotta, crostini to the side and freshly torn basil.