An All American Summer at Michael’s Genuine® Begins with Burgers & Brats for Fourth of July Week & Miami Spice

Lychees arrived and mangos are beginning to hit now, but the true sign of summer is when monster calabaza of all shapes, sizes and coats of paint roll in, a jaunty color guard roll for Michael’s Genuine ingredient wall.  Well, they’re here, and so are two opportunities to take advantage of the season at our flagship: Fourth of July Week specials and Miami Spice.

Jaunty alright.

Burgers & Brats for Fourth of July Week — From Monday, July 2 to Sunday, July 8 for lunch and dinner only, Chef de Cuisine Tim Piazza is bringing back his cheeseburger of 2017 National Burger Month fame and adding a dog companion.  The All American Double Cheeseburger includes 2, 4oz patties, American cheese, bacon, shredded lettuce, sliced tomato and pickles on a Martin’s potato roll for $22.  In the dog department we have Bratwurst with sauerkraut and mustard on a Martin’s potato bun for $16 with choice or fries or greens.  At dinner, it’s plated with grilled sourdough.  We fancy.

Miami Spice — From August 1 to September 30, enjoy weekly-changing 3-course prix fixe menus. MGFD will offer lunch for $23 Monday through Thursday and dinner for $39 Sunday through Thursday, including supplements from our regular menu at special prices for those who partake in this annual city-driven restaurant promotion. Highlights include Crispy Okra with pimento cheese, Steak Salad with kimchi, butter lettuce and peanuts, and Marinated Cherry Tartine with roasted shallot, fresh ricotta and thyme. For lunch, it’s really just about the return of the Falafel Wrap. Having gone down the Instagram rabbit hole to no avail, we take solace in beholding her soon once again for all the world to see and enjoy.

 

[Recipe] Vidalia Onion Marmalade is Sweet on the Cypress Burger at Michael’s Genuine® Food & Drink

Genuine Burger Month continues its weekly special burger rotation May 8-14 with a true keeper, the Cypress Burger.  The meat is ground chuck 75% fat, 25% lean, with dry-aged beef trimmings that build deep umami flavor in the patty.  What’s stunning about the burger isn’t necessarily that the blend is particularly ingenious, rather how the few special elements it is built on come together to create magic when they’re enjoyed in unison.  The Cypress Burger is so much more than the sum of its parts: cheddar-like Jasper Hill Landaff raw cow’s milk cheese and the Vidalia onion marmalade that it smothers, jacked up on the best caramelizing onions we know.  No added sugar necessary!

Due to the Vidalia Onion Act of 1986, Vidalia is a Trademarked name and an onion can only be called a Vidalia if it’s grown in one of the 20 Georgia counties designated in the act.

The original sweet onion has been cultivated by grower artisans for more than 80 years, a discovery of Great Depression era farmers who were trying to find a new cash crop suitable for Georgia soil.  Vidalia onions became the Official State Vegetable of Georgia in 1990 and get their sweet flavor through the perfect combination of mild winters and low sulfur soil, the unique terroir surrounding Vidalia, Georgia.  It’s only available from April until August, making it a special nearby summer crop when it’s slim pickings down here in the South Florida fields and tropical fruit trees are at their peak.  Over 80,000 Vidalia onion seedlings are hand-planted per acre translating into about 5 million 40-lb. boxes sent out across the country and into Canada each year.

Enjoy the Cypress Burger’s unique combination of specialty ingredients next week at lunch and dinner, between a hard roll bun skewered with a cornichon.  You may find it hard not to sit in admiration like its butter lettuce and sliced heirloom tomato do to the side.  Ok, maybe not that hard!  Follow along at #mgfdburger #genuineburgermonth and #onlyvidalia.

Deeply delicious onion marmalade fresh from the range chills out in the walk-in cooler.

Vidalia Onion Marmalade

Built on the recipe for caramelized onions that form the base of the dip for Thick Cut Potato Chips and decorate Chicken Liver Crostini at Michael’s Genuine Food & Drink, this condiment has many applications beyond a burger topping.  But we challenge you to find one more epic!

Makes 1 quart

2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 Vidalia onions (about 1 1/2 pounds), thinly sliced
Kosher salt and freshly ground black pepper to taste
1/2 cup red wine vinegar

Place a large skillet over medium heat and add the oil and butter. When the butter has melted, add the onions along with salt and pepper. Stir occasionally and cook until the onions are deeply golden brown and caramelized, roughly 20 minutes. Watch carefully so as not to allow the onions to burn. Add the red wine vinegar and stir to deglaze until the liquid cooks off, about 3 more minutes. Set aside and let cool.

A Juicy & Genuine National Burger Month

All in the genuine burger family in May.

We love a good burger at Michael’s Genuine® & Drink, so National Burger Month is too irresistible a motivator to up our game and griddle you what you came for.  In addition to the Genuine Burger, now available on lunch, afternoon and dinner menus, our fresh, simple, pure neighborhood bistro will offer one new special burger each week in May to complement the classic.

The burger.

What makes for a good burger according to chef de cuisine Tim Piazza?

“The right bread, quality meat and a good pickle.”

His schedule below is subject to change, as the disclaimer goes, and it’s looking like a solid line up.  See you beginning this Monday!

May 1- Sun May 7 | All American Double
2, 3oz patties, American cheese, bacon, shredded lettuce, sliced tomato and pickles on a Martin’s potato roll

May 8 – Sun May 14 | The Cypress Burger
Jasper Hill Landaff, Vidalia onion marmalade

May 15 – Sun May 21 | The Frita
Chorizo and beef patty with onions, American cheese, shoestring potatoes and secret sauce on a Cuban bun

May 22 – Sun May 28 | Lamb Burger
Feta, thick cut grilled heirloom tomato, arugula on a hard roll

 

A Slice of Genuine Life in Cheeseburgers & Fries

Cheeseburger and fries.  Those two little words have been uttered BILLIONS of times around the world. A good cheeseburger can be hard to find. Luckily, we make GREAT cheeseburgers and ADDICTIVE fries across Genuineland and we wanted to take a closer look. Each of Michael’s restaurants — Michael’s Genuine® Food & Drink, Harry’s Pizzeria®, Restaurant Michael Schwartz and The Cypress Room — put out a beautiful burger (okay, a meatball is not a burger, and we LOVE Harry’s for it!) From having it your way, to Shake Shack going public, we thought it was about time Genuine burgers had their collective 15 minutes. Below we breakdown this menu staple at each of our restaurants and indulge in our subjects.  It’s a virtual cross section of Genuineland, as seen through meat goggles.

The Sidekicks Fries

 

 The Burger Breakdown

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Restaurant Michael Schwartz at The Raleigh Hotel – “The Girl Next Door”

Chef: Molly Brandt
Meat: Black Angus ground chuck (81%/19% Lean/Fat ratio)
Bun: Sesame brioche
Standard: Butter lettuce, beefsteak tomato, red onion
Optional: Cheddar (pictured), Gruyere, American cheese, blue cheese
Fries: Skin on Idaho, hand-cut, in-house
Ketchup: Heinz 57
Why? For those who don’t want a burger to be all about the meat, this is the one! All the layers are in perfect balance.  Plus that pool!  Just wait 30 minutes before jumping in!

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The Cypress Room – “Miss Fancy Pants”

Chef: Roel Alcudia
Meat: Ground chuck beef (75%/25% Lean/Fat ratio) with dry aged trimmings
Bun: Housemade bun developed from Harry’s Pizzeria pizza dough
Standard: Onion marmalade inside, butter lettuce and sliced heirloom tomatoes to the side, with a skewer of cornichon and baby heirloom tomato
Cheese: Jasper Hill Landaff, a raw cow’s milk cheese made in New Hampshire and finished in Vermont
Fries: Idaho potatoes are skinned, boiled, poached in oil and then fried
Why? This is the burger to indulge! When we cut the center, it just oozed juice! 

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Harry’s Pizzeria – “The Class Clown”

Chef: Daniel Ramirez
Meat: 50% ground Angus chuck, 25% ground pork shoulder, 25% ground veal, plus brioche breadcrumbs, herbs and egg for binding
Fries: Italian stoneground polenta, parmigiano, garlic and parsley
Ketchup: “Spicy ketchup” made with Heinz 57, caramelized onions, garlic, jalapeños and cilantro
Why? Did you know Michael first put polenta fries on the menu during his Nemo days?  “The spicy ketchup is just weird!” he explains.  “It was after I worked at Chinois… and my training prior to that was Italian. So a lot of my food at Nemo was this mashup between Italian and Asian.” They’re great alone, but the perfect complement together! Snackable and satisfying! Click here for the recipe from Michael’s cookbook!

16331924310_c7e56e4ac4_oMichael’s Genuine Food & Drink – “The Bad Boy”

Chef: Niven Patel
Meat: Harris Ranch black Angus ground chuck (80%/20% Lean/Fat ratio)
Bun: Toasted brioche from La Parisienne
Standard: Bibb lettuce, heirloom tomato
Optional: Vermont white cheddar (pictured), Danish blue, house smoked bacon
Fries: Skin on Idaho, hand-cut, in-house
Ketchup: Heinz 57 
Why? The Original! This is the first genuine burger! After 3 years at his Miami flagship, this bad boy also graced the pages of Chef’s cookbook. Click here for the recipe!