Miami Beach has a new hideaway for a fresh taste of the exotic. Sling Bar, a night market cocktail bar opens tonight at Traymore by Michael Schwartz in the COMO Metropolitan Miami Beach. Cocktails and bar snacks are inspired by the many flavors of Singapore, highlighting the bold and diverse food cultures of Southeast Asia that converge in the global city’s many festive night markets. Set within the restaurant’s lush and tropical environment, Sling Bar’s energy is immersive, from its “hot coral” orange neon SLING sign, to an evocative video installation portraying circadian rhythms and the juxtaposition of their experience in nature and urban environments.
“Sling Bar is a great addition to the Traymore by Michael Schwartz experience,” says Schwartz. “Singapore is such a vibrant intersection of food cultures — I was able to experience its energy on a recent trip and was inspired by drinks, dishes and even new ingredients that have influenced the menu and cocktail recipes. We are excited to give guests an opportunity to taste something different on a visit to the property, whether joining us for a quick bite and drink at happy hour or making a night of it to dine at the bar.”
From light and refreshing to spirit forward and festive, Sling Bar’s cocktail program is inspired by night market flavors and highlights classic Asian cocktails with a Miami Beach inspired twist. Described as “culinary cocktails” Sling Bar’s libations are designed to be uncomplicated and perfectly paired with bar bites. In the ultimate homage to its name, the ‘SB Sling’ is Sling Bar’s preeminent cocktail and features Bombay East Gin, Benedictine PF Orange Curaçao, pineapple, lime and cherry cordial. Other cocktail menu highlights include the ‘Curry Colada’ with Havana Club Rum, Velvet Falernum, curry syrup, coconut creme, lime, passion fruit and the ‘Banana Daiquiri’ featuring Havana Club Rum, Craigellachie 13 Scotch, banana, lime and coconut.
Executive Chef Jorge Negron was inspired by traditional Singaporean street food flavors and culture when developing new menu items for the bar, incorporating craveable snacks and plates that speak to the diversity of cuisines from Malaysia and India to China and Indonesia inhabiting its neighborhoods. Presentation is simple and convivial, perfect for sharing and pairing with the cocktail list. Menu highlights include the Chicken Satay with peanut sauce, Steamed Snapper Dumplings with garlic oil, coconut sauce, the Young Coconut Salad – curry chicken, rice crisps and the Singaporean Style Stone Crabs seasoned with parsley green onions.
Sling Bar’s food complements Michael Schwartz’s menu at Traymore and celebrates in-season, local ingredients, in line with COMO’s award-winning restaurants worldwide which embrace sustainable sources and pay homage to the flavors of their different locations.
Sling Bar is located at COMO Metropolitan Miami Beach, 2445 Collins Ave and offers complimentary valet. Find Traymore by Michael Schwartz and its new cocktail bar at
LUCKYRICE MIAMI tonight Thursday, November 21 from 7-10PM SLS South Beach. For more information visit traymoremiamibeach.com and comohotels.com. Follow Sling Bar on social media at @SlingBarMiami and follow Traymore by Michael Schwartz @TraymoreMiamiBeach.
Miami Art Week just got more delicious! Art Basel in Miami Beach’s official cafe across from the Miami Beach Convention Center will be helmed this year by James Beard Award-winning Chef Michael Schwartz for the first time, introducing the Michael’s Genuine Botanical Garden Cafe!
Located inside the Miami Beach Botanical Garden (2000 Convention Center Dr, Miami Beach, FL 33139), the new cafe will offer a menu including freshly-made sandwiches, salads, bowls, wood-fired pizzas made-to-order and dessert, as well as beverages including wine and beer. It will be open to the public Tuesday, December 3 from 11:00 a.m. to 6:00 p.m., Wednesday, December 4 through Saturday, December 7 from 11:00 a.m. to 8:00 p.m. and Sunday, December 8 from 11:00 a.m. to 4:30 p.m., offering grab and go, counter service and table seating in the garden. Michael’s presence in the garden expands to events as its preferred catering vendor, offering food, beverage, production and design for private gatherings within the venue. For available dates, contact Michael Schwartz Catering Director of Events, Lindsay Guidos at (203) 313-4503 and firstname.lastname@example.org!
“We are excited for the opportunity to offer fair goers a delicious, crowd-pleasing menu that checks all the boxes on a busy week of events and exhibitions. There’s something for everybody,” says Schwartz. “We chose items with simplicity and quality in mind, drawing on our experience running the Design Miami Café for many years and favorites that our fast-growing event business, Michael Schwartz Catering offers at Ella Pop, our cafe in the Miami Design District. Tried, true and fit for the occasion – and our wood-fired pizza from Harry’s Pizzeria’s mobile oven is along for the ride!”
The menu begins with SNACKS like Charcuterie Board ($15) with prosciutto, salami, chorizo, dijon mustard, cornichons and baguette, Cheese Board ($12) with manchego, caña de cabra, fontina, fig jam and baguette, a mix of the two Boards ($22), Eggplant Caponata ($9) with rosemary focaccia and Stracciatella ($22) with heirloom tomatoes, basil, extra-virgin olive oil, fleur de sel. SANDWICHES are crowd pleasers like Roasted Turkey ($16) with aged cheddar, heirloom tomato, lettuce and herb mayo on multigrain, Avocado Toast ($15) with olive oil and sea salt on multigrain, Caprese ($16) with pesto, heirloom tomato and mozzarella on baguette, served with chips or salad. SALADS are well-rounded and flavor-packed like Kale Caesar ($15) with lemon, anchovy, parmesan and garlic breadcrumbs, and Antipasti ($18) with provolone, fennel salami, bitter greens, green olives, pepperoncini and zesty Italian dressing. Each can add chicken (+$6) or salmon (+$8). BOWLS are composed to satisfy including Tuna Poke ($24), Roasted Vegetables & Hummus ($19) and Chicken & Shredded Cabbage ($21), all built with quinoa, wild rice, farro, avocado, sprouts, cucumber, radish, and seeds.
The mobile wood oven will offer a perfect cross section of freshly stretched and fired 10” PIZZAS to order including vegetarian options like Margherita ($12) with mozzarella, tomato sauce and basil and Mushroom Truffle ($25) with porcini-truffle crema, mushrooms, taleggio, fontina, thyme, as well as bold options like Harry’s Pizzeria’s signature Short Rib ($17) with gruyère, caramelized onion and arugula and Spicy Pepperoni ($14) with tomato sauce, chili oil, fontina, mozzarella and arugula. DESSERT includes Chocolate Chunk Cookie ($4) and Chocolate Custard ($9) with soft cream and hazelnuts.
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.
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.
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!