Your Ticket to Art Basel is Popping Up as a First Taste of Amara at Paraiso

Live music, bold Latin American flavors and Miami’s quintessential chef.  Amara at Paraiso is your can’t-miss ticket to Miami Art Week!

Get a first taste of Chef Michael Schwartz’s soon-to-open waterfront restaurant NEXT WEEK with a pop up dinner experience.  Guests will enjoy an Amara experience including snacks and cocktails for their table followed by 4 courses served family-style for $189 including tax, gratuity and valet parking. Inspired by its idyllic bayside setting, Amara at Paraiso brings together bold Latin American flavors, coastal ingredients and South Florida’s diversity of food culture to create the quintessential Miami dining experience from environment to cuisine to vibe. Revel in the dynamic energy, local ingredients, and natural beauty that defines what living in Miami is all about, and at the best time to enjoy it.

Click HERE to book your table through Resy before it’s too late. You may also do so by calling 305.702.5528. Seatings are available on the half hour from 7-9:30 p.m. from Wednesday, December 6 to Saturday, December 9 on-site at the restaurant in Paraiso Bay ( 3101 NE 7th Ave, Miami, FL 33137).

[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

Hungry for Art Basel Week? Get a First Taste of Amara at Paraiso at Our Pop Up Restaurant

  

As Miami Art Week arrives in Miami, so does your ticket to chef-restaurateur Michael Schwartz’s quintessential Miami restaurant.

Join Michael and the restaurant team as we temporarily pop up Amara at Paraiso for four nights of dinner service before it opens in January!  Seatings are available on the half hour from 7-9:30 p.m. from Wednesday, December 6 to Saturday, December 9 on-site at Paraiso Bay (3101 NE 7th Ave, Miami, FL 33137). Guests will enjoy an Amara experience served family style including snacks and cocktails for their table followed by 4 courses, as well as a selection of wine, beer and other beverages for $189 all in.  Grab your table now by purchasing tickets here — we are now booking parties of 1 on up and the price at checkout includes everything (3% Resy booking fee off the base, as well as tax, gratuity, and valet parking). BATUKE, a Brazilian band that mixes rhythms such as Funk from the 70’s with Afro Samba, Brazilian Big Band, Batucada, Soul, and R&B, will be performing live at the pop up each night. Seating is not communal; you will be seated with your party. For parties of 7 or above, email reservations@amaraatparaiso.com to secure your tickets.

Inspired by its idyllic bayside setting, Amara at Paraiso brings together bold Latin American flavors, coastal ingredients and South Florida’s diversity of food culture to create the quintessential Miami dining experience from environment to cuisine to vibe.  Revel in the dynamic energy, local ingredients, and natural beauty of Biscayne Bay that defines what living in Miami is all about, and at the best time to enjoy it!

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.”

[VIDEO] Stewarding the Genuine Culture | Our Growing Restaurant Group’s Fall Job Fair is Today!

It’s that time again! We are excited to announce our fall job fair, which will take place TODAY, Thursday, October 12 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!)

Michael’s philosophy is simple, and it permeates every aspect of our business as stewarded by our people. Genuine is a thoughtful approach — not just making food that tastes great from quality ingredients, but a tireless, it-can-always-be-better attention to detail in every aspect of the dining experience.  We are laser focused on growing the company with great people who have a passion and desire to contribute to this Genuine Culture, and regular job fairs are a perfect way for representatives from each restaurant to meet with potential candidates to find the right fit! We are looking for dependable, reliable and professional staff members with great attitudes and personalities to join the team and help us be better at what we do. If this sounds like you and you’re inspired and motivated by 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, reservationist, 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), ella (light and airy café), Amara at Paraiso (coming soon!) and Harry’s Pizzeria® (neighborhood American pizzeria) which is expanding to Aventura in November, in addition to its current three locations (Miami Design District, Coconut Grove and Kendall/Pinecrest in Downtown Dadeland). Join team Michael Schwartz!