[UPDATE] You Gift… We Gift Card Back!

HAPPY HOLIDAY SHOPPING! Kick back and enjoy our gift of thanks.

BACK BY POPULAR DEMAND!   We are extending our terms of endearment for one more week.  Until, December 24.  Same links below apply.  Happy gifting!

From Thanksgiving Monday, November 20 through Cyber Monday, November 27, stop by our restaurants, or order online to receive $20 for every $100 spent in Gift Cards. You can purchase physical Gift Cards or our new eGift Cards which can be sent right away to friends and family! Buy three $100 Michael’s Genuine cards, get three complimentary $20 Michael’s Genuine cards at the time of purchase. Buy two $50 Harry’s Pizzeria cards, get one complimentary $20 Harry’s Pizzeria card.

The deal is available for purchase on site at Michael’s Genuine® Food & Drink, Ella Pop Café and all Harry’s Pizzeria® locations. To purchase eGift cards online now and throughout the holiday season from the soon to open Genuine Pizza, follow the eGift Card links below or visit genuinepizza.com!

PASSIONATE ABOUT OUR FAVORITE FOOD
The Marra Forni oven is being cured and the signage hoisted. Get ready to experience honest ingredients, chef-inspired combinations and a thoughtful process at Genuine Pizza in the Aventura Mall as we prep for opening later this month.

Genuine Pizza eGift Card

Fresh, Simple, Pure
Our flagship restaurant in the Miami Design District has been shopping for season and the outlook from our favorite local farms is bountiful! Get taste of what’s growing, prepared simple and delicious, from squash blossoms to eggplant.

Michael’s Genuine® eGift Card

130 NE 40th Street, Miami, FL 33137
305.573.5550

BOLD, COASTAL, LATIN AMERICAN
Michael’s love letter to Miami is also his first waterfront restaurant. Grab the gift of the most anticipated new restaurant of the season… before it opens in January! We are firing up the Josper charcoal grill-oven and getting ready to serve a taste of what’s to come at our pop up in December (tickets here). While we get a jumpstart on opening, you can give the gift of the Amara experience now.

Amara at Paraiso Pop Up 

Neighborhood American Pizzeria
Our original place for pies is your happy place with three locations pumping out your favorite snacks, salads, pizza, entrées and dessert just like they always have in Coconut Grove, the Miami Design District and Downtown Dadeland.

Harry’s Pizzeria® eGift Card

Light & Airy Café
Ella is always ready for a celebration. From our new homemade holiday pies available for pre-order now to daily treats made fresh from our pastry team, there’s something to enjoy or share with the people you love. It’s the little things that make it special!

Ella Pop eGift Card

140 NE 39th Street, Unit 136, Miami, FL 33137
786.534.8177

SEE OUR FULL LIST OF HOLIDAY HOURS

Genuine Holiday Hours | Here’s When to Eat, Drink & Be Merry at Our Restaurants

We look forward to spending the most wonderful time of the year with the most wonderful people.  Here are our 2017 Holiday Hours to help you plan your festive gatherings with us and those you love!  For catered events and large party private dining, please contact Lindsay Guidos at MICHAEL SCHWARTZ EVENTS.

MICHAEL’S GENUINE® FOOD & DRINK
Thanksgiving
 | Thursday, November 23: Closed
Christmas Eve | Sunday, December 24:
Open for Brunch and dinner until 10:00pm.
Christmas Day | Monday, December 25: Closed
New Year’s Eve | Sunday, December 31:
Open for Brunch and dinner until Midnight
New Year’s Day 2018 | Monday, January 1, 2018:
Open for lunch regular hours and dinner: 5:30 – 11:00pm
Regular Hours of Operation
Brunch: Sunday 11am – 3pm
Lunch: Monday – Saturday 11:30 am – 3pm
Afternoon: Monday – Sunday 3 – 5:30pm
Dinner:  Monday – Thursday 5:30 – 11pm, Friday and Saturday 5:30pm – Midnight, Sunday 5:30 – 10pm
Genuine Happy Hour: 1/2 off oysters, snacks, cocktails, wine & beer 4:30-7:30 weekdays at the bar

HARRY’S PIZZERIA® [DESIGN DISTRICT, COCONUT GROVE, DOWNTOWN DADELAND]
Thanksgiving
 | Thursday, November 23: Closed
Christmas Eve | Sunday, December 24: Regular Hours
Christmas Day | Monday, December 25: Closed
New Year’s Eve | Sunday, December 31: Regular Hours
New Year’s Day 2018 | Monday, January 1, 2018: Regular Hours
Regular Hours of Operation: 
Sunday 11:30am–10pm
Monday 11:30am–11pm
Tuesday 11:30am–11pm
Wednesday 11:30am–11pm
Thursday 11:30am–11pm
Friday 11:30am–12am
Saturday 11:30am–12am

GENUINE PIZZA [AVENTURA*]
Christmas Eve 
| Sunday, December 24: Close at 8:00pm. Aventura Mall closes at 6:00pm
Christmas Day
 | Monday, December 25: Closed
New Year’s Eve 
| Sunday, December 31: Close at 10:00pm.  Mall closes at 7:00pm
New Year’s Day 2018
 | Monday, January 1, 2018: Regular Hours
Regular Hours of Operation: 
Sunday 11:30am–10pm
Monday 11:30am–11pm
Tuesday 11:30am–11pm
Wednesday 11:30am–11pm
Thursday 11:30am–11pm
Friday 11:30am–12am
Saturday 11:30am–12am
*ATLANTA TBD

ELLA
Thanksgiving
 | Thursday, November 23: Closed
Christmas Eve
 | Sunday, December 24: 11am – 5pm
Christmas Day
 | Monday, December 25: Closed
New Year’s Eve
 | Sunday, December 31: 11am – 5pm
New Year’s Day 2018 
| Monday, January 1, 2018: 11am – 6pm
Regular Hours of Operation: 
Monday – Saturday 9am – 7pm, Sunday noon – 5pm

FI’LIA
Thanksgiving
 | Thursday, November 23: Regular hours
Christmas Eve
 | Sunday, December 24: Regular hours
Christmas Day
 | Monday, December 25: Regular hours
New Year’s Eve
 | Sunday, December 31: Regular hours
New Year’s Day 2018 
| Monday, January 1, 2018: Regular hours
Regular Hours of Operation: 
Sunday 7am–10:30pm
Monday 7am–10:30pm
Tuesday 7am–10:30pm
Wednesday 7am–10:30pm
Thursday 7am–10:30pm
Friday 7am–12am
Saturday 7am–12am

 

Ella Pops a Little Pie Shop for Thanksgiving & the Holidays

Apple of our eye.

Palm Court, Ella’s front yard, sparkles for the season!

Sweeten your holiday dessert game this year with Caramel Apple, Pumpkin and Bourbon Chocolate Pecan in your pie-hole!  For the first time, Ella Pop Café in the Miami Design District will offer a menu of homemade pies baked fresh by our pastry team and available for pick up at the café.  Beginning today, Thanksgiving pre-orders will be accepted in person or over the phone to Ella at 786.534.8177 with a credit card.  Pies range from $25-28 and guests will receive a copy of their receipt by email.  24 hour notice is required with Monday through Friday pickup available from 9am to 7pm at the café (140 NE 39th Street, unit 136).  Last day for Thanksgiving orders is Monday, 11.20 for pickup Monday 11.20 to Wednesday 11.22, based on availability.  The café will be closed Thanksgiving Thursday.

Can’t wait? Get a taste of what’s baking beginning tomorrow, Wednesday 11.15 when Ella will also sell pie by-the-slice and whole on the spot (limited availability).

When a Just Ok Bagel Is Not Good Enough, The Genuine Commissary Dials in the Schwartz Recipe

“MJ always has to touch the dough.  Always,” explains Chelsea Hillier, assistant pastry chef.  It’s 5:56 a.m. and work on the day’s prep list has already been in motion for 30 minutes.  We’re spending the morning at the Genuine Commissary, where the energy is decidedly different than later in the day.  It’s… well… therapeutic?

To understand how a place so frenetic can glaze-coat the spirit and spark a twinkle in the eye, you have to be there. In fact, I prescribe a visit with MJ and her team to anyone afflicted with a case of sour attitude or bad day.  It’s a dose of good vibes, creative energy and inspirational collaboration like no other I’ve experienced.  Talk about knowing where our food comes from… They have their hands all over it.

“We started making the bagels because Harry and I went to brunch on Miami Beach,” chef Michael recounts. “Harry’s bagel arrived, and it was like a Lender’s. At this fancy place! I listened to myself as I justified how this could happen — that it’s too hard to make good bagels, so why go through the pain of making sure it’s done right, the extra cost and time associated.  It was then when I realized that was totally ridiculous.  We shouldn’t have to suffer through shitty bagels.  Let’s make bagels!  So Harry and I spent a few weekends after that testing recipes and figuring it out.”

Spreading the peanut butter cream to the nutter shell. Myrtille is one of several commissary staff exclusively working on-site,  not including TGHG chefs overseeing the production or popping in on any given day for recipe testing or other projects related to Michael Schwartz Events.

MJ, whose title of Pastry Chef is more and more savory these days, and Chelsea have totally embraced this thought process and put it into action, with their well-oiled machine.  It’s an exercise in “mental time management”, and to get good fitness there serves them in every aspect of functionality and productivity at the space.  That they are taking on bagels to begin with demonstrates the strength of the operation, and its steady and calculated evolution from humble beginnings in January — both in capabilities and the scope of its role. The commissary now supplies Ella Pop Café with 12 to 14 a day (“We want them to be fresh, and eliminate waste when possible, so no crazy pars,” they say) and 56 on Sunday’s for Michael’s Genuine.

“We used to do the English muffin at brunch, and Chef was like ‘I want you guys to do bagels’ and he gave us this recipe and asked us to develop it,” MJ explains. “It really came to life when we got the commissary and this (combi) oven.  There aren’t a lot of places that make them by hand, from scratch.  We just worked with the dough and used the Rational as our ally to make the best of it in a controlled environment. Before we would boil them, we were trying to be rushed at the restaurant to get it done, and they weren’t right.”

As Chelsea rolls and then rests the dough before pulling them into loops, she explains that the bagels take good chunk of time even if it is only 12 to 14. The key to bagels is keeping a clean workspace, and that also includes your hands.  You don’t want to incorporate more flour or oil than necessary, even the tiniest bit.  They need to sit and rest for the gluten to develop properly in the dough, not too much or they’ll get tense and rip, overextending like a muscle.

“It’s a time to breath and think amidst the craziness of the pace from one thing to the next. It’s like therapy,” she reflects. “The time they need depends. You need more than time to know.  You have to touch them, and use all your senses to know when.  I usually stare at the prep list and contemplate as I’m pulling them.”

Homework.

So much depends on time and timing here for it to all work, from the bagel dough and all its stages including proofing and baking, to adjustments on call times for the staff based on the work load for the week.  When the duck confit goes in for its 9 hour water bath (sous vide) at 8 a.m., you better have completed everything requiring the combi oven by then. In this way, the prep list double as a recipe, which Chef notes only serves if read all the way through before starting.  Then there’s the last minute requests, the fire drills you can’t plan for, like a downed walk-in cooler, that can set things off axis and require smart, creative thinking on the fly. It’s a business of anticipation but also of problem solving.

The day builds momentum from the instant Chelsea opens the kitchen, a mind-blowing (cue the new emoji!), eye-squinting 4:30 a.m. on Sundays.  The morning is the most hectic because because the team needs to knock out all orders for the restaurants, to supply everyone — and they want things fresh.  They base everything off Ella’s timeline so that means 8:30 a.m. delivery. On days there are early orders for Michael Schwartz Events, that could be 7:30 a.m.  Rye Butterscotch Brownie trimmings make it all better, of course. So does the surprise, creative elements unique to each day.

“We never do the same thing. Everyday is different,” Chelsea smiles.  “There are certain routines and things we need to make. Sometimes we do cupcakes or special cookies.  Whoever is making the donut gets to make what they want to make and have a creative outlet.  If we want to bring something in we always make sure we have a plan for it.  I’m working on developing the brunch menu to reflect the arrival of season.  So if I bring in pears, we find ways to cross utilize them across many restaurants and formats.”

Then there’s the fun of watching MJ and Chelsea bat back and forth like a tennis, crosschecking tasks and playing off each other’s moves and sensibilities, which are opposed in the most fluid and collaborative way.  Complementary, like any effective creative pair.

“I think everybody at the commissary really enjoys working here,” MJ reflects.  “We all come with a purpose and work equally as hard, and at the end of the day that’s what worth it.”

Cruller & Unusual, Just How We Like Our Fall Desserts

Spot the cruller, drag the cruller. It’s how MJ wants us to pot de crème this season.

When you ask Pastry Chef MJ Garcia how she approaches developing new desserts, she tells you it’s just like the savory side of the kitchen.  This shouldn’t come as a surprise, given she’s closer than ever to the big picture of the sourcing process now running the Genuine Commissary. Seasonality drives it all, as specific ingredients each become the focus around which dishes and desserts are built.

From apples to pumpkin, now is the time to get a bite, lick and drizzle of fall.  Ella Pop Café is increasingly becoming an outlet for creative development thanks to a format conducive to quick product turnover and pastry case production in small batches.  A visit could yield anything from Pumpkin Cupcakes to Gingersnap Pumpkin Donuts, often a canvas for seasonal flavors.

Right now, Michael’s Genuine®’s dessert menu is full on fall with three new items, Apple Pie with toasted oats ice cream and salted caramel, Maple Pot de Crème with french crullers, and Turkish Coffee Ice Cream Trifle with cold brew syrup, meringue cream and ginger snaps.  Recent specials have included Sticky Toffee Pumpkin Pudding and Pumpkin Ice Cream.

“Apple and pumpkin are so versatile and play really well in both sweet and savory,” she explains. “Going extremely homey, like apple pie, just makes sense.  And then there’s just so many different places you can go with it.  We’ve been pushing ourselves this season to be smart with cross utilization, but also have a little fun while we’re at it, too.”

Keep your eyes peeled to Instagram for daily specials as the season unfolds.