First Look at Michael Schwartz’s Park Grove Restaurant, Catered by Michael Schwartz Events

Our first look at the Meyer Davis Studio interiors of Michael’s 2018 restaurant at Related and Terra Group’s Park Grove, and we already feel right at home. Welcome to the ultimate neighborhood restaurant ensconced in a lush front yard park at the corner of Tigertail Avenue and Mary Street in the heart of residential Coconut Grove, Miami.  Brought to life in a garden enclave with indoor and outdoor seating on the grounds of the park, our signature restaurant, like every element on property, draws in the outdoors, reflecting the area’s historical significance and emphasizing the refined Bohemian village lifestyle that informs every aspect of Park Grove.  The rustic dining room features an open-air concept allowing guests a clear view into the kitchen with freshly-made food front and center. This familiar design element is iconic to Michael’s projects and cultivates energy in the dining room, fostering a feeling of warm hospitality and sense of place for residents and visitors alike to feel welcome.

Miami’s original neighborhood of Coconut Grove was founded in 1873 by an eclectic mix of pioneers, artists, intellectuals and adventurers.  Its tropical oasis thrives to this day as Miami’s escape from the stress of city life. Located in the middle of Miami, yet completely separate and quaint, it offers a warm, laid-back atmosphere of charming boutiques, sidewalk cafes and sailboats anchored at the bay. The neighborhood’s distinct bohemian flair allows one to unwind and relax every day of the week and any time of the year, and the restaurant’s location at the corner of Tigertail and Mary Street in the heart of the marina-side village will make it a vibrant addition to Coconut Grove’s dining scene. Daily care and attention to the quality of local sources will be expressed in a menu true to sense of place, the seasons, and proximity to Biscayne Bay, offering breakfast, lunch, dinner, and a take away counter.

Last week, in another property milestone, Park Grove’s development team celebrated the top-off of Two Park Grove and the Club Residences with Will Meyer, co-founder of New York-based Meyer Davis Studio and Chef, who together unveiled the design concept for the development’s restaurant over bites catered by Michael Schwartz Events.  We look forward to following its continued progress!

 

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!

Super Sunday Specials | Wing Bowls & Za, Buckets of Beer at Harry’s Pizzeria®

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Let’s get it on, America!  Super Bowl Sunday is February 5, and we’re ready to take comfort in our annual nationwide rallying cry that sets politics aside to celebrate the strength, strategy and camaraderie of sport.  Harry’s Pizzeria has you fed home and away with some specials, because, well, we all could use some right about now.  These hit the spot for parties of four, but who’s counting?

SUPER WING BOWLS & ZA |  Any two pizzas on the regular menu and a bowl of 18 oven roasted agrodolce wings with rosemary crema dipping sauce for $51.  Available for dine in, take out and delivery; find the combo in the “Most Popular” section of Uber EATS.

BUCKETS OF BEER |  Galvanize this. Crack open a selection of five of our favorite cans for $25 for the table, served on ice so they’re nice and cold to go the distance.

Our locations in the Miami Design District (3918 North Miami Ave, Miami, FL 33127) and Coconut Grove (2996 McFarlane Road, Miami, FL 33133) don’t take reservations, but if you’d like to know if either restaurant can accommodate a larger group, reach Lindsay Guidos at Lindsay@michaelschwartzevents.com or 786.708.6826.  Visit harryspizzeria.com for our menus and more.

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