Hurricane Irma Update: Our Restaurants Are Open Today, September 6

3:25 PM UPDATE – Harry’s Pizzeria’s Design District location will be closed tomorrow, Thursday September 7.

WE ARE OPEN FOR BUSINESS AS USUAL AT ALL CHEF MICHAEL SCHWARTZ RESTAURANTS TODAY, WEDNESDAY SEPTEMBER 6.

HARRY’S PIZZERIA® DESIGN DISTRICT AND COCONUT GROVE LOCATIONS WILL ALSO BE OPEN TOMORROW, THURSDAY SEPTEMBER 7, CLOSING AT 9PM. THEY WILL BE CLOSED FRIDAY SEPTEMBER 8 THROUGH MONDAY SEPTEMBER 11, PENDING RE-OPENING TUESDAY SEPTEMBER 12.

HARRY’S PIZZERIA® DOWNTOWN DADELAND, FI’LIA BY MICHAEL SCHWARTZ, MICHAEL’S GENUINE® FOOD & DRINK AND ELLA POP CAFE WILL BE CLOSED TOMORROW THURSDAY SEPTEMBER 7 THROUGH MONDAY SEPTEMBER 11, PENDING RE-OPENING TUESDAY SEPTEMBER 12.

The fastest and easiest way to get accurate updates in real time is to visit our restaurants’ social media handles where status will be listed as soon as it comes in, on Instagram Story, as well as the most recent posts on Facebook and Twitter feeds. You can also find the same information aggregated for your convenience posted at thegenuinekitchen.com.

@michaelsgenuine
@filiarestaurant
@harryspizzeria
@ellapopmiami

THANKS FOR YOUR PATIENCE!
Safety first, please.

Genuine Marketing Fall Internship

Summer is about to end, and we could not be more energized for the busy season ahead, full of exciting programming and restaurant openings.  The vacation may be over but the Genuine adventure is just getting warmed up!

We are looking for a college, graduate student or recent graduate passionate about restaurants and marketing. The position will lead projects and have a big impact on our business. Specific work could include assisting the marketing staff on the launch of new restaurants across various Genuine brands; developing social media strategy and content and social metric tracking; working on local store marketing efforts for existing restaurants and formulating elements of a corporate social responsibility strategy.  Email Joel White with your resume and a cover letter to apply!

Requirements:
· start date: week of September 5th
· ability to work 20 hours a week for 12-16 weeks
· available to work on-site at The Genuine Hospitality Group offices in the Design District
· great communication skills, including writing
· self-motivated worker
· ability to develop content for blog and social media including photography and verbiage
· loves food and is a great team player
· meticulous with details and works well under pressure
· social media savvy
· Abode/Indesign knowledge a plus

Compensation:
· weekly paycheck and/or college credit
· parking expenses covered
· Lunch when at work and restaurant gift cards

[RECIPE] Spring or Summer, Salad is always in Season

Courtesy GQ.

It’s peach season, the star of this new salad at a Harry’s Pizzeria® near you.

“Restraint. Use a couple of ingredients and keep it simple—that’s sort of my philosophy, not just about food but in life,” Chef recently shared with Lang Whitaker from GQ when he asked what the secret was to great salad. “Salad in particular is a delicate thing. I think it’s about the simplicity and the restraint, and then of course proportion is really important, and not overdressing the ingredients.”  Lang also has a point. Writing on (and in our case working in) the food biz requires some strategy if you’re going to be surrounded by all sorts of delicious treats all the time.  Salad can be one of those things.  I like Lang’s — every day for the last few years, he has eaten a vegetarian salad for lunch. Boom. Keeping it simple. Check out his full story “The Easy Secrets to a Good-Ass Salad” here (also with an addictive salad dude GIF on repeat) and since we’ve shared the recipe for Fi’lia’s Caesar salad before here on the blog, try this beauty from Chef’s cookbook, as pomegranates start showing up in the market to put the principles to work at home.  Since persimmon is a fall ingredient, don’t try to find a good one. Customize! Opt for Florida or Georgia peaches, coming into season now.

#MGFDsalad is a beautiful hashtag. Click to see why.

One of the most stunning images from Michael’s Genuine Food, Credit Ben Fink Photography

Persimmon and Pomegranate Salad with Crumbled Ricotta and Pomegranate Vinaigrette

A salad of unusual qualities, this vividly colorful combo celebrates exotic autumn fruit of persimmon and pomegranate. The combination of tastes is awesome: peppery watercress, sweet-spicy persimmon, tart pomegranate seeds, and salty cheese, all held together by a tangy vinaigrette. Leftover pomegranate vinaigrette will keep covered in the refrigerator for up to 1 week and is goes great with grilled meats.

Serves 4 as entrée, 8 as starter

1 bunch watercress, stems trimmed (about 4 cups lightly packed)
2 medium heads frisée (about 8 cups lightly packed)
2 ripe Fuyu persimmons, peeled and thinly sliced (see Ingredient Note)
1 shallot, minced
1/4 cup Pomegranate Vinaigrette (recipe follows)
1/4 cup crumbled firm Fresh Homemade Ricotta salata or store-bought ricotta salata
1/4 cup pomegranate seeds

In a mixing bowl, combine the watercress, frisée, persimmons, and shallot. Drizzle with 1/4 cup of the pomegranate vinaigrette, tossing with your hands to dress the salad lightly and evenly. Divide the salad equally among chilled plates. Top with ricotta and pomegranate seeds.

Pomegranate Vinaigrette​

Makes about 1 cup

2 cups pomegranate juice
1/4 cup champagne vinegar
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup canola oil
Kosher salt and freshly ground black pepper

Pour the pomegranate juice into a small pot and place over medium-low heat. Cook until the juice has reduced to 1/4 cup and is thick and syrupy, about 20 minutes. Set aside to cool.

In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, champagne vinegar, balsamic, olive and canola oils; season lightly with salt and pepper. Whisk or shake to blend and dissolve the salt; reserve at room temperature until needed. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

Mother’s Day at Fi’lia | Mom’s Got More than Just a Pizza with Her Name on It

Mother’s Day calls for making things a little more special than your average Sunday.  The bar is high!  Fi’lia by Michael Schwartz takes this to the heart Sunday, May 14 with a supplemental menu of a la carte dishes fit for a queen and her party, available during breakfast and lunch.

So, what’s our move?  How about toasting with Emilia, a bewitching cocktail of Solerno blood orange liqueur, Mancino Chinato, blood orange juice, Dimmi and Prosecco, packing as vibrant a punch as it does color. Perfectly forked stacks of Wood Grilled Peaches, whipped ricotta, pistachio pesto and peppery arugula need follow.  Then Mom’s Pizza would hit the table to share, spring’s swan song in bechamel, fava beans, morels, mint, onion, pecorino and Calabrian chiles.  The combination is almost too much for one mind’s eye to contemplate.  But to be bewitched by Plum and Brandy Custard Brulée?  That’s the Mother’s Day dreams are made of. Reserve now by calling 305.912.1729 or emailing filiareservations@slshotels.com.

Wood Grilled Peaches with whipped ricotta, pistachio pesto, arugula

 

Spring Field Report in Pictures | Little Haiti Community Garden, Teena’s Pride Farm & Bee Heaven Farm

Chef in the heirloom tomato (and squash, celery, beets, carrots, onions, broccoli rabe, salad mix) fields with Teena’s Pride owner/farmer Michael Borek.

Friday was a great day, one of those that begin with a specific goal in mind and end netting so many more valuable takeaways.  In anticipation of Fi’lia’s LA opening, we’re producing a video to capture Genuine Culture as a tool to educate our teams at The Genuine Hospitality Group on who we are, what we do and the reasons why.  Michael and I visited three farms as they began to wrap South Florida’s main growing season to document how we source product, an important component of the genuine way.  While footage of strolls through Homestead tomato field tractor lanes and Little Haiti urban farm footpaths materialized in the lens, ideas were generated between Chef and a handful of our farmers as they discovered new opportunities for collaboration and tasted ingredients in the field.

Curiosity scared the crows.  We also found a small prop airplane in Borek’s new warehouse facility.

Enjoy the day in photos laced with informative captions below as we digest new opportunities through the genuine chef network.  Will Michael Borek identify a great Roma tomato to cultivate at Teena’s Pride for Harry’s Pizzeria®?  What about the Upland cress Little Haiti Community Garden’s Gary Feinberg is growing?  How could it be expressed on the menu at Michael’s Genuine® Food & Drink?  Margie Pikarsky’s heirloom peppers are beautiful to behold, as Chef recalls the “seasoning pepper” related to the Scotch Bonnet — all the flavor without the punishing heat — from our days in Grand Cayman.  Is she growing something similar, and should we shave it raw on the daily focaccia at Ella?  Let us know what you would like to see in our restaurants!