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!

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.

Throwing Back a Milestone 10 Year Celebration | Classic Dishes Hit MGFD’s Menus Thursday & We All Toast a Longer, Food-Inclusive Genuine Happy Hour Next Week

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A cleaner, mobile-optimized michaelsgenuine.com will greet you on Thursday.

mg_mgfd10-presenter_happy-hoursSince Chef’s flagship, Michael’s Genuine® Food & Drink, first opened in Miami’s Design District on March 13, 2007, locals and tourists alike have come to embrace and crave its refreshing combination of laid-back, bistro atmosphere and straightforward food emphasizing fresh, local ingredients. 10 years later, it’s time to celebrate what Michael Schwartz does best.

Enjoy a taste of Genuine’s beginning as we highlight classic dishes from the 2007 opening menu this Thursday, March 9 until anniversary day on Monday, March 13, and for the first time, beginning Tuesday, March 14, the restaurant launches a food-friendly Genuine Happy Hour, doubling its length to three hours on weekdays from 4:30-7:30pm at the Bar and adding 1/2 off oysters and snacks to complement 1/2 off cocktails, wine and beer.  The celebration would not be complete without a Genuine precedent that throws back to what this restaurant is really all about — gathering good company around good vibes and thoughtfully-made food and drink. They just go hand in hand.

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One of Michael’s most requested throwback dishes of all time looking stunning in Chef’s Michael’s Genuine Food cookbook and on your table soon (photo credit Ben Fink Photography.)

For the throwback, look for these dishes that put fresh, simple, pure cuisine on the map at lunch and dinner, including:

Chicken Liver Crostini with caramelized onions
Pulled Pork Sandwich with pickled red onion, creamy cucumbers & parsley sauce
Butter Lettuce with orange, hazelnuts, avocado & shallot-hazelnut vinaigrette
Rock Shrimp & Chorizo Pizza with escarole & toasted garlic
Rigatoni with Short Rib Sugo, homemade ricotta & lemon zest
Chile Chicken Wings with creamy cucumbers
Curried Duck Confit with mashed cauliflower & pear-raisin chutney
Wood Roasted Onion stuffed with ground lamb & apricots
Crispy Beef Cheeks with whipped celeriac, celery salad & chocolate reduction
Slow Roasted Pork Shoulder with Anson Mills grits, pickled onions, parsley sauce
Indian Style Braised Lamb Shank with perfumed basmati rice & braised greens

“When you put everything into something and your family and staff depends on you to make it work, it’s an incredible responsibility,” reflects Schwartz. “We have always cooked the food we want to eat and embraced the freedom in that even though it hasn’t been easy. We have so much to be thankful for, especially our guests who have stood by us for so long and believed in our passion for putting better product on the plate. I’ve always said the secret to good food is… good food. And that’s what Genuine is all about.”

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Subject to change. Prices listed are 1/2 off regular menu.

mgfd-new-afternoon-sections_bigIn addition to rolling out the all new Genuine Happy Hour, the restaurant’s afternoon menu will continue to be served from 3-5:30p.m., more robust than ever with two sandwiches, two pizzas and a variety of other vegetable, meat and fish dishes, as well as the full raw bar.

Michael’s Genuine has been the recipient of coveted superlatives over the years, including 10 Best New Restaurants from The New York Times, Best Restaurant and Best Chef Miami New Times, Trip Advisor’s Award of Excellence, Eater’s Top 38 Restaurants in America, Best Burgers in America The Daily Meal, and much more. The early success of the restaurant catapulted Chef Schwartz on the national stage garnering the attention of the James Beard Foundation who in 2010 awarded him Best Chef South. His cookbook, Michael’s Genuine Food: Down-to-Earth Cooking for People who Love to Eat (Clarkson Potter) was released in 2011, a volume meant to be on the kitchen counter not the shelf, full of recipes including his famous addictive snacks, favorite pizzas and colorful salads, and even the restaurant’s signature Whole Roasted Chicken – a love letter to the greatest hits from his menu to bring genuine cooking home.

Guests may reserve a table by calling 305.573.5550 or emailing reservations@michaelsgenuine.com. The classic dishes will be noted on the restaurant’s menus in bold and available a la carte during the throwback celebration from Thursday, March 9 to Monday, March 13. Join the anniversary online by sharing favorite dishes and memories on Instagram and tagging #MGFD10.  @michaelsgenuine will regram selections as part of the ongoing festivities. Michael’s Genuine is open seven days a week, with Lunch Monday through Saturday 11:30 a.m. to 3 p.m.; Afternoon Monday through Saturday 3 p.m. to 5:30 p.m.; Dinner Monday through Thursday 5:30 p.m. to 11 p.m., Friday & Saturday 5:30 p.m. to midnight, and Sunday 5:30 p.m. to 10 p.m.; and Brunch Sunday 11 a.m. to 3 p.m. Genuine Happy Hour is Monday through Friday, 4:30-7:30 p.m. featuring ½ off oysters, snacks, cocktails, wine and beer at the Bar and Bar Room. Visit the all new michaelsgenuine.com beginning Thursday, March 9 for more information and menus.

#SOBEWFF 10 Years of Genuine Menu & More #MGFD10 Fun to Come

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As we like to say… Menu subject to change :)

#thisismgfd. We began this hashtag in September, welcoming a new chef into the fold to steward Michael’s flagship into its 10th year of genuine hospitality.  Now we begin another as we approach March 13 when the Champagne will be flowing to give thanks for all that came before and forge ahead into a brave new future.  Today, we’re sharing for the first time the menu for our Thursday, February 23 South Beach Wine & Food Festival dinner.  We are so honored to have respected and dear friends chefs Marc Vetri and Jonathan Waxman join Michael to celebrate the meaning of Genuine.  I think it’s safe to say that it’s the genuine culture and community that has made this restaurant what it is, embracing and fostering Michael’s vision to make Michael’s Genuine® Food & Drink bigger than itself.  It is this we toast and cherish, the people that make Genuine mean something.  Follow #MGFD10 as it unfolds, because there’s more to come, and click here for tickets before we run out. 

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Michael and Jim at Au Bon Climat, Santa Maria Valley, blending Lua Rossa no. 3 in 2015.

This year we also crafted an online auction package for the festival which we’re pretty excited about (the kind we’d want to buy ourselves, as it should be!)  Gather 4 friends and sidle up to the heirloom tomato wall as Michael and Brad cook for you at the Michael’s Genuine® Food & Drink wood oven station. The beating heart and hearth of the MGFD kitchen since we opened in 2007 is your stage for a multi-course meal paired with iconic, library wines significant to Genuine from Michael’s friend and Lua Rossa collaborator Jim Clendenen of Au Bon Climat.  Get your bid in here now, or regret it later!