Fi’lia-ing the Love | Michael’s First Italian Concept Opens Wednesday at SLS Brickell

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Puttanesca! My personal favorite pizza, with Pistachio Pesto not far behind.

Meet the newest member of The Genuine Hospitality Group family.  Our beloved James Beard Award-winning Chef and Restaurateur now brings his straightforward approach to ingredient-driven Italian cuisine from the hearth with Fi’lia by Michael Schwartz!  Click here to make a reservation.

The restaurant opens for dinner Wednesday, October 26 at the corner of South Miami Avenue and 13th Street at the brand new SLS Brickell Hotel (1300 South Miami Avenue) in the heart of the neighborhood.  Breakfast and lunch begin the following day.  Valet is available at the hotel entrance off 14th Street connected to the restaurant through its lobby, supplemented with metered parking and street entrance on South Miami Avenue.  Fi’lia is managed and operated under the Disruptive Restaurant Group umbrella of sbe.

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“Fi’lia is ‘honest Italian,’ an expression of the simplicity that I love about this style of food,” Chef explains. “It’s not specific to a particular region. This is the way I like to cook and eat Italian — straightforward and with handmade touches.”

In keeping with Schwartz’s ethos that good food should speak for itself, the premium at Fi’lia is unpretentious food and the experience to match, highlighting the freshest ingredients from the hearth and the attention to warm hospitality for which he’s known.  

Chef and Tim getting their pasta on!

Chef and Tim getting their pasta on!

I overheard this sformato (like a savory Italian custard on the delicate cakey side) with pecorino crema "a memory"... a standout from the Small section.

“A memory” for sure:  sformato (like a savory Italian custard with a delicate cakey texture) with pecorino crema.

Chef de Cuisine Tim Piazza comes to Fi’lia from his post as Sous Chef at Michael’s Genuine, bringing to life Schwartz’s food and approach in this new kitchen. Dinner draws guests in with irresistible Snacks including Heirloom Tomato Bruschetta with stracciatella and basil and Charred Eggplant Spread on freshly grilled bread with grated bottarga. Working down the menu, dishes are conveniently listed by size, ranging from light but satisfying Small dishes like the bright Citrus Salad with pistachio and aged piave vecchio, to a bold and flavorful traditional cut in the Extra Large 42oz Bisteca Fiorentina executed simply on the wood grill with Meyer lemon and rosemary.

A special, not-to-miss part of the Fi’lia experience is its Tableside Caesar, a classic salad presented the old school way – made right in front of the table, dressing and all, which is the point – and tuned to perfection with garlic croutons toasted on the cart.

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Pillows of perfect agnolotti.

Fresh, daily-made Pastas are an important part of the menu and guests can enjoy this handmade touch in a few ways. Delicate, filled bundles of mouth-watering Corn Agnolotti are brought up with a zesty roasted lobster sauce and decadent Braised Short Rib Crespelle are Italian crepes baked to crisp, bubbly decadence with béchamel, taleggio and fontina. There is a nod to the classics in Spaghetti Cacio e Pepe with black pepper and pecorino coating the noodles with just the right amount of sauce, and a more modern approach in Bucatini with the salty, briny punch of bottarga to balance the comforting heat of chile flakes, garlic and breadcrumbs.

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Chicken in the window.

Pizza has pride of place on the menu with perennial favorites like Margherita with tomato, mozzarella and basil in perfect proportion and finished with the restaurant’s own first press, cold press Italian extra-virgin olive oil blend. A taste of something new comes in combinations like Leek & Potato with pancetta, rosemary and trugole, as well as Pistachio Pesto with house made ricotta, charred onion, pecorino – all of them created using the freshest ingredients and Schwartz’s signature restraint.  LargeExtra Large and Sides highlight proteins and vegetables that ground the meal, like Wood Grilled Chicken with savory bread pudding, mustard greens, pine nuts, currants.

Sangreal grey goose, punzone blood orange liqueur, lemon 14 cocktail glass

Samgreal, a nod to sbe Chairman and CEO Sam Nazarian, featuring Grey Goose, Punzone blood orange liqueur, lemon

Nothing at Fi’lia is extraneous, especially in the beverage program.  Drinks are a personal favorite part for me, featuring Cocktails (including chilled lovely bottles of them popped at the table) and Spritz.  At the open kitchen’s bar, cocktails offered are refreshingly uncomplicated—less about complex recipes, and more about how perfect a Spritz is on a July or December afternoon.  There is a section devoted to this Italian afternoon pastime with six including Bicicletta with Campari, white wine and soda water – one of the lowest in alcohol, normally drank before getting on the bicycle and riding home for the evening.   Lacuna with Knob Creek Rye, Carpano Antica and Angostura bitters is one of the bottled delights to love.  Lupa 35 is presented in a flute with Hennessy VS, Averna, Luxardo apricot, prosecco. A beer list of craft and seasonal styles complement a focused wine list of Italian regional varietals and American wines with an old world sensibility.

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The airy décor designed by Philippe Starck also skews towards unadorned simplicity, with a focus on clean lines and unobtrusive, sleek teak furniture and vertically stacked citrus planters that frame the room. It’s a modern take on restrained elegance that allows the food to take center stage.

Fi'lia's Italian olive oil blend

Fi’lia’s Italian olive oil blend, available for sale at $23/500 ml bottle at the restaurant, along with 8oz bags of housemade semolina pasta in four shapes for $8 each.  Find out more here.

Fi’lia includes combined indoor and outdoor seating for up to 116 people and is open every day for breakfast Monday – Sunday 7-11am, lunch Monday – Sunday 11:30am – 2:30pm, and dinner Sunday – Thursday 5:30-10:30pm and Friday & Saturday 5:30pm – 12am, with bar menu of snacks and small dishes served daily from 3-5:30pm. To make a reservation, call 305.912.1729 or email filiamiami@sbe.com.

Fi’lia, Michael’s First Italian Concept, Opens at SLS Brickell this Fall

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Today we announce Fi’lia opening at the SLS Brickell Hotel & Residences when the property debuts in October 2016 at South Miami Avenue and 13th Street.  Chef’s first Italian concept draws on a way of cooking that has informed his approach in the kitchen since his first days on the line back in Philly.  Fi’lia will feature honest Italian food highlighting fresh ingredients from the hearth and the simplicity of handmade artisanal breads and pasta.  Get a first taste of what he’s been eating and cooking to develop the concept at Taste of Brickell next week, a special dinner service hosted by Michael at Cypress Tavern on Wednesday, June 22.  The menu, including amuse and four courses all paired with wines, is now available here with few remaining tickets for seatings beginning at 6:30.

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Eric Larkee, director of licensing operations, working out the Fi’lia tabletop at The Genuine Hospitality Group offices.

At Fi’lia (a play on the Italian word “figlia” which means daughter), a meal will begin with a crusty loaf, presented with olive oil and oregano snipped at the table. Rustic pizzas from the wood oven showcase beautiful produce in season in special combinations. Caesar salad is tossed tableside in a shower of shaved parmigiano from a roaming cart, with the smell of toasted garlic croutons reminding you of how satisfying and memorable the classics can be. Cocktails are refreshingly uncomplicated – less about complex recipes and technique, and more about how unpretentiously perfect a spritz is on a July or December afternoon. The cocktails will balance a focused wine list that appeals to the knowledgeable diner of Brickell, celebrating Italian regional varietals and American wines with an old world sensibility.  Fi’lia will be open for breakfast, lunch and dinner when the hotel opens this fall, with José Andrés presenting Bazaar Mar shortly after making SLS Brickell the only property in Miami to claim two James Beard Award-winning chefs.

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“Coming up on the 10th anniversary of Michael’s Genuine® Food & Drink, it’s exciting to enter a new, nearby neighborhood exploring the style of food that has been a great influence in my cooking since I first entered a restaurant kitchen 30 years ago,” says Chef.  “I look forward to bringing my straightforward approach to Italian food to Miami for another great project with sbe, and to join José on property.”

At 15 Schwartz had his first experience working at a restaurant, bussing tables at Dilullo’s, a Northern Italian restaurant in Philadelphia. He became fascinated with what was coming out of the kitchen. The place was ahead of its time and really swanky, importing expensive, high quality ingredients from Italy.  After a year, he had worked his way into the back of the house.  His first chef was a huge fan of Alice Waters and her approach to simplicity.  “All her books were in the office,” Michael explains. “I wanted to go see what was going on over there.”  It informed his eventual move out to California in 1986 where he got a job working at Chinois for Wolfgang Puck, and would be a great influence on his cooking in kitchens to come.  We can’t wait for this one!

Hear from from Michael about what’s planned for Fi’lia and his approach to the menu in today’s Miami.com story here.

 

On the Edge of #SOBEWFF Play Time | Dinner with Waxy, Schwartzy & Brooksy

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South Beach Wine & Food Festival arrives for the 15th time to Miami and its beautiful southern beaches next month, ushering in cooler temps and hot chefs. We’re pretty excited about the dinner Michael is cooking on Friday, February 26 with friends Jonathan Waxman and Aaron Brooks and are here to share the menu with you first!

“”I look forward to playing hooky with Michael,” shares Jonathan, this year’s Festival Tribute Dinner honoree. “Plus late drinks at the Broken Shaker and lunch at Michael’s!”

Host chef Aaron Brooks of the Four Seasons Miami and Edge Steak & Bar (1435 Brickell Avenue, Miami, FL 33132) is just one of those chefs that chefs want to work with.  Talented, clearly.  Maybe more importantly is the peace of mind a host like Aaron brings to the table.  You know he has your back no matter what, drama-free.  Sometimes it’s a kitchen like this that can get you through a long service — or the demands of a marathon food festival weekend — with a smile on your face and a kick in your step.

“Michael has been a great support since I moved to Miami over four years ago,” he shared. “His food reigns true with my philosophy of serving tasty, uncomplicated dishes grounded on traditional technique. The same goes for Jonathan, he is a guy that truly believes in the product and treating it with the ultimate respect, and by doing so gets you the best flavor from what you cook. Basically letting the ingredients speak for themselves. Cooking with these guys is going to be absolutely awesome!’

Join us to enjoy what these three gentlemen do best.  Click here snag the few tickets that are left and then don’t forget to email tickets@sobefest.com to be seated with your party!

Dinner hosted by
Michael Schwartz, Jonathan Waxman and Aaron Brooks

RECEPTION
Whipped Foie Gras Pate, Baguette, Marcona Almonds
and Honey-Soaked Raisins
Fried Oyster, Beef Tartare and Caviar
Grilled Lamb Sausage, Yoghurt, Pickles
Mushroom and Manchego Cheese Croquetas, Lemon Aioli
Aaron Brooks

DINNER

Crisp Pork Belly, Brown Butter Hazelnuts, Carrot Butter
Aaron Brooks
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Shrimp & Grits with Gremolata
Jonathan Waxman
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Slow Roasted & Grilled Short Rib
Grilled & Marinated Market Vegetables
Parsley & Romesco Sauces
Michael Schwartz
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Pavlova, Florida Strawberries, White Chocolate Chantilly,
Rose Water and Pistachio
Aaron Brooks