Amara at Paraiso’s first Feastgiving Weekend welcomes friends, family and visitors looking for a place to call home for the first marquee holiday of the season, including Thanksgiving dinner bookended by an all eve happy hour and all long weekend Champagne brunch with Veuve Clicquot “Yellow Label” specials!
Thursday’s Feastgiving Dinner menu will be offered la carte and includes Amara favorites from cheesy yuca puffs and empanadas, to Florida Stone Crabs and raw bar platters. Highlights include memorable Thanksgiving Specialties like Whole Roasted Heritage Black Turkey from longtime Schwartz favorite Joyce Farms, Fried Turkey Wings with sweet & sour aji chile sauce, scallion, toasted sesame, and grilled lime, as well as Grilled 3 Lb. Maine Lobster with pumpkin seed butter and grilled lemon, and Whole Roasted Calabaza Squash filled with creamy calabaza rice, wild mushrooms, coconut pesto, and lime. Toast with festive, day drinking Thanksgiving Cocktails for $14 like Nina with rosé, strawberry-infused Gin, lemon and Pampelmousse, Pinta with Tempranillo, blackberry, Carpano Bianco and elderflower, and Santa Maria with spiced Rum, apple cider, cinnamon and rosemary honey. Click here for the full menu and visit us as follows:
All Thanksgiving Eve Happy Hour: Wednesday 11/27 from 5:30PM to close
Feastgiving Dinner: Thursday 11/28 from 2 to 8PM
All Long Weekend Champagne Brunch: Black Friday, 11/29 to Sunday, 12/1 from 11AM to 3PM
Miami born/raised captain waterman, union longshoreman and wholesale seafood dealer Jay Burns knows what’s up! Fresh from the traps crab for Chef Michael Schwartz, first!
It’s time to get cracking South Florida! Stonies are back and so is our season opener special at Michael’s Genuine® Food & Drink.
To celebrate the arrival of one of this season’s most anticipated, delectable and special local ingredients, your first pound of Florida Stone Crabs from Monday, October 21 to Monday, November 4 come with 1/2 price wines bottles! Choose any — ANY — bottle of wine on The Genuine Hospitality Group Head Sommelier Amanda Fraga’s exciting, dynamic and mouth watering list! All bottles are fair game, available at lunch, afternoon, dinner and brunch, all two weeks long! From sparkling to creamy, it all pairs as far as we are concerned, with meat hunks of rich unadorned crab… Or, gild that lily with dips of clarified butter or classic mustard sauce with a spray of lemon.
Handsy with the crab at Amara. Enjoy with aji mustard sauce, lemon and lime!
Pop in and join us on a Design District stroll for afternoon menu or happy hour, or book a reservation for lunch dinner or brunch in advance at firstname.lastname@example.org or 305.573.5550. From sparkling to red and all the rosé in between, treat yo’ self to the best of the season haul from our favorite fishermen!
If you’re in the mood for a waterfront view with your claws, or fancy a tropical neighborhood stroll post feast, remember Amara at Paraiso and Tigertail + Mary will be full stocked and ready with large, jumbo and colossal stone crabs for you no matter where you decide to settle in this season. Or better yet, make the genuine rounds!
Curious about what goes down on the water? Watch our video from last year’s first of the season catch with fisherman Jorge Figueroa.
Tagging along with Jorge Figueroa on last year’s hunt!
Thirsty Thursday is the Bee’s Knees, so we have an announcement! Next week The Genuine Hospitality Group is joining Caledonia Spirits in their annual Bee’s Knees Week promotion encouraging creative cocktails in support of bee education. Michael’s Genuine Food & Drink, Amara at Paraiso, and Tigertail + Mary will each feature their own spin on a Bee’s Knees cocktail – traditionally made with gin, lemon, and honey. They will also feature a special dish to be paired with the cocktail, where honey’s the star – of course. Check it out next week only, September 23rd to 29th! No wonder the expression came to mean “the height of excellence”, popular in the U.S. in the 1920s, along with “the cat’s whiskers”… or meow!
So why now? Established in 2017, Bee’s Knees Week has collectively donated over $31,000 nationally to non-profit bee and pollinator organizations. The Bee Cause Project is an organization “working to help inspire the next generation of beekeepers and environmental stewards by installing beehives in local schools and organizations.”
You might be saying, what’s all this buzz about bee’s? Why are bees so important? Well, as a big player in pollination, the bee affects the entire balance of our ecosystem. Recently, bee populations have declined rapidly due to threats such as pesticides, mites, and colony collapse disorder. According to Bee Informed, 45.2% of honeybee colonies were lost last year. TGHG is doing our part to help! During Bee’s Knees week, $1 of each cocktail ($12 across all restaurants) benefits The Bee Cause Project. Keep reading to learn more about the special cocktails and dishes buzzing next week, and follow the fun nationwide on social media at #beeskneesweek.
Michael’s Genuine Food & Drink
Cocktail: Bee Keeper Barr Hill Gin, saffron-infused honey, lemon (Jorge Hernandez, Head Bartender) Dish: Honey Glazed Wings calabrian chili agrodolce (Dillion Wolff, Chef de Cuisine) Also available during Happy Hour!
Amara at Paraiso
Cocktail: Tarragon with the Wind Barr Hill Gin, tarragon, green chile, honey (Billy Yoder, Bar Manager) Dish: Fried Queso Blanco honey sherry vinaigrette, aleppo pepper, lemon, fresh herbs, watermelon radish (Michael Paley, Executive Chef) Also available during Happy Hour!
Tigertail and Mary
Cocktail: Miss Beehavior Barr Hill Gin, shiso-honey, lemon (Jonathan Cano and Austin Conway, Head Bartenders) Dish: Peach + Speck Pizza taleggio, sofrito, hot honey (Stephen Ullrich, Executive Chef)
It was my first time at the commissary, and I was in for a treat. As I finished my drive and parked my car outside, right “next to the Empanada place”, the sun was beginning to rise. When I walked in I saw a bustling hive of early rising folks. Everyone is working to complete the prep list of the day before Jean brings the van to whisk everything away and deliver it to the restaurants. Billie Eilish plays in the background. Let’s break down my time here into numbers:
10 people working here. Each with their own task for the day. There’s Myrtille Quillien, head pastry chef for Michael’s Genuine Food & Drink, Amara at Paraiso and Ella Pop Café. Then Yesenia, her assistant and master donut maker, a dealbreaker for Myrtille when she transitioned in her new promotion from Amara, their former home. CJ is the commissary manager, handles savory production and makes sure all orders are accounted for. Micheline and Nancy work on short rib and pig ears, while Marie is on the fryer for potato chips. Joceline washes dishes, while Stacy and Alex roll out cinnamon rolls and make coconut cake filling. Lastly, Jean loads up the van and makes the rounds dropping off the goodies to each restaurant. Each unique. Each essential to the process working right.
9 things I can see being made when I walk in. Cinnamon rolls, financiers, quiches, coconut cake, mayonnaise, pig ears, short rib, donuts, and potato chips. The days list doesn’t end there though! Many more items are made throughout the day.
8 steps to the coconut cake. 1- Bake the cakes 2-Cut them into sheets for stacking 3- Lay down the first sheet, brush with syrup 4- add frosting to each layer 5- repeat with all of the layers 6- frost the whole cake 7-cover in coconut flakes 8- torch the coconut flakes. This cake is a dessert at Amara and is sometimes featured in Ella’s pastry display.
7 am call time. I am not a morning person, so you can imagine my sentiments. But these are baker’s hours. Myrtille gets here around 5 and is a self-proclaimed early-bird. She went to bed at 8 pm the night before!
6 colors of Fruity Pebbles. Yesenia spent hours at home separating the colors of the cereal in order to make a special rainbow donut. Then, she meticulously places them to create a beautiful and cheery design. Painstakingly perfect, just like the rainbow that appeared in the sky as we left later!
5 people help load the truck around 8. The definition of genuine teamwork! From the meditative state of getting through the morning prep list, the energy shifts into high gear as the morning’s haul is rushed into the van, quickly tallied with any missing items handed off in a flurry as Jean steps on the gas to make his delivery rounds. Phew! Everyone takes a small break before prepping for the next day.
4 trays of eggs in the Combi oven for mayonnaise, dialed in with a recipe that ensures perfect every time with zero breakage! Fun fact: we make our own mayo. Not so we can write “house made” on the menu (we don’t) but because it tastes better, is extremely cost efficient and is easy to make!
3 stops for Jean to make in the van: Michael’s Genuine, Ella Pop Café, and Amara at Paraiso. Everything is delivered fresh daily!
2 perfectly zested lemons by Myrtille. As she was stirring her almond Financier dough and folding in the fragrant flecks, I looked over to see two of the most perfectly zested lemons I’ve ever seen in my life! Myrtille was taught by a woman who spent hours zesting oranges to make orange sugar. All white pith, no sweet peel to be found, nor wasted. “It’s my special technique!” she exclaimed.
1 cup of French Press coffee. After the Commissary’s espresso machine was taken for to Tigertail + Mary, Myrtille took matters into her own hands and brought her mini French Press when Culinary Director Bradley’s idea of Mr. Coffee didn’t sit well. Good coffee is a must when your alarm goes off at 4:30 in the morning!
The end of July means Miami gears up for the best time of the year to be a restaurant guest – Miami Spice! This year, from August 1st to September 30th, Chef Michael Schwartz and company serve up four times the fun: Michael’s Genuine® Food & Drink, Amara at Paraiso, Tigertail + Mary, and Traymore by Michael Schwartz at the Como Metropolitan Miami Beach, making this the biggest Genuine Spice participation to date! From ever-changing new menu items, to cocktails and wine, 3-course prix fixe menus will roll out at each restaurant for lunch and dinner, as well as our favorite bonus: supplements from our regular menus offered at special prices exclusively for Spice diners. Keep reading to learn about some highlights from each menu!
Michael’s Genuine Food & Drink (Miami Design District) and Executive Chef Dillion Wolff kick off lunch with Appetizers like Wild Boar Sugo Toast with whipped ricotta and basil on grilled sourdough bread. Entrées include dishes such as Open Blue Cobia Tacos with avocado crema, cabbage slaw, and crispy hominy on a flour tortilla. Dinner starts with Appetizers like Smoked Fish Dip with housemade pickles and fried saltines, and follows with Entrées such as Grilled Lamb Leg with yogurt marinated tabouleh, herbs, and jus. For both lunch and dinner, complement your meal with our Supplements– dishes from our regular menu such as a Truffle Pizza with porcini fondu, roasted wild mushrooms, fontina, taleggio, and thyme. Finish off with Desserts like a Mango Tarte Tatin with rosemary-honey ice cream. To keep up with menu changes or make a reservation, click here.
Lunch is Monday-Thursday for $23, exclusive of tax and gratuity. Dinner is Monday-Thursday for $39, exclusive of tax and gratuity.
Smoked Fish Dip
A short drive away, Amara at Paraiso (Downtown Miami/Brickell Area) and Executive Chef Michael Paley maintain the fresh approach to bold Latin American flavors with their Miami Spice menu. For lunch, start with an Appetizer of Rock Shrimp Ceviche with avocado, lime, tajin, and totopos; next, pick from our three Entrées including a Quinoa Salad with sweet plantains, toasted cashews, baby heirloom tomato pork belly, and aji panca crema. Joining us for dinner? Have an Appetizer of Heirloom Bean Spread with sesame, sugar snap peas, and serrano chile corn flour cracker and choose an Entrée of Grilled Local Fish with crispy chimi potatoes, salsa verde, and grilled lemon. For both lunch and dinner, finish your meal with a Chocolate Flan with dulce de leche, cashews, and cocoa nibs. Or, choose our Arroz con Leche with Panela, buñuelo, and mango. To keep up with menu changes or make a reservation, click here.
Lunch is Monday-Friday for $23, exclusive of tax and gratuity. Dinner is Sunday-Thursday for $39, exclusive of tax and gratuity.
Arroz con Leche
As bohemian neighborhood restaurant Tigertail and Mary (Coconut Grove) celebrates its first Miami Spice, Executive Chef Stephen Ullrich’s menu stays true to the restaurants local and vegetable-focused menu. For lunch, choose an Appetizer of Roasted Okra with crispy leeks and tomatillo and an Entrée such as the Garganelli pasta with broccoli pesto and peperoncino. Dinner starts with Appetizers like the Coddled Egg with lobster and mushrooms. Choose an Entrée such as the Charred Hangar Steak with escarole, crispy shallots, and Calabrian chimichurri. For both lunch and dinner, complement your meal with our Supplements– dishes from our regular menu such as a Steak Tartare with smoked egg aioli, potato chips, and chives, or the fan-favorite Rock Shrimp Pizza with manchego cheese, chorizo, and escarole. Finish off with Desserts like a Chocolate Brownie Bomb with milk chocolate mousse and roasted banana gelato. To keep up with menu changes or make a reservation, click here.
Lunch is Monday-Friday for $23, exclusive of tax and gratuity. Dinner is Sunday-Thursday for $39, exclusive of tax and gratuity.
Last but certainly not least, Traymore by Michael Schwartz at Como Metropolitan Miami Beach (Mid-Beach) has Miami Spice Menus that reflect its Pan-Asian flavors and use of seasonal ingredients. Lunch kicks off with Appetizers including Crispy Duck Wings with a black pepper-soy glaze, carrots, and celery. Choose an Entrée such as the Steamed Main Blue Mussels with coconut, ginger, green sambal, purple basil, and black rice. Come time for dinner, our Appetizers feature dishes such as a Pork Belly Steamed Bun with togarashi aioli, cucumber, and pickled onions and our Entrées include choices like Wok Charred Bavette with chili fried brocolini, black rice, and miso butter. For both lunch and dinner, finish your meal with a Curry Banana Bread with chocolate crumbs, rum sauce, and house-made vanilla ice cream. To keep up with menu changes or make a reservation, click here.
Lunch is Monday-Sunday for $23, exclusive of tax and gratuity. Dinner is Monday-Sunday for $39, exclusive of tax and gratuity.
For more information about Miami Spice, visit the official page here and be sure to follow our unique hashtag #genuinemiamispice to discover these dishes and more on Instagram! Our menus will change regularly to make sure you can try something new with each visit. We will see you soon!