A Genuine Miami Deli for Delivery… and Pick Up Beginning Friday!

Miami will soon enjoy Michael Schwartz’s freshly-made, chef-engineered deli favorites in more ways!  Schwartz’s Genuine Miami Deli, which began delivering sandwiches, bagels, and appetizing things like pastrami and smoked salmon by the pound last Thursday will add the ability for customers to order online from its website for takeout beginning this Friday.  Simply visit schwartzgenuinedeli.com to build your order without additional delivery fees or wait time.  The deli is open 7 days a week from 10am to 4pm.

Where will Schwartz’s Genuine Miami Deli take you? Share your #MiamiDeliMoment on social media.

“I have a soft spot for this kind of food, growing up with it over Jersey Shore summers and from my time working in New York City. There’s nothing like warm, soft rye bread folded over tender, juicy slices of perfect pastrami to stick with you,” reflects Schwartz. “It’s no surprise we’ve been making bagels and brining and smoking our own pastrami for years at Michael’s Genuine® Food & Drink so I thought, why stop there? I think we’ve always had a deli we just didn’t package it that way. Now with our commissary kitchen dialed in over these past few years it’s time to turn it out. And don’t forget the pickle!”

The menu is built around Schwartz’s deli favorites and iconic items, beginning with made-to-order “Overstuffed Sandwiches” served on rye with a ½ sour pickle, and appetizing priced by the pound like the deli’s house-made pastrami. Deli meat sandwiches include Hot Pastrami ($16), Fresh Roasted Turkey with lettuce and tomato ($14) and a Pastrami-Turkey combo ($15). The “Make It Special” adds Russian dressing and coleslaw to any of the above for $3 more. Chicken Salad ($14), Egg Salad ($11) and Tuna Salad ($12) are served as sandwiches with lettuce and tomato, or in a 3 scoop mix or match Salad Platter ($16).

Swiss, American or Munster cheese can be added to any of the above for $3. Sandwiches come with condiments including Gulden’s mustard and mayonnaise. Pastrami, turkey, and all salads are available priced by the pound.

Homemade Bagels are baked fresh daily and come in Plain or Everything ($2) or sliced with cream cheese ($3). “The Works” ($17) is a fan favorite featuring your choice of bagel with smoked salmon, cream cheese, tomato, red onion and capers. Pick your desired mix of 13 bagels in the Baker’s Dozen ($21). Smoked Salmon ($45/pound) and cream cheese ($5/pound) makes a party.

Savor a taste memory in perfectly crumbly, creamy and thick homemade Whole 6” NY Style Cheesecake – it serves 6-8 and is available in plain ($42) and Strawberry ($49).

For the full menu and to order online visit schwartzsgenuinedeli.com, @schwartzsgenuinedeli on Instagram or find us through our delivery partners UBEReats, DoorDash and Postmates.  Have a suggestion or feedback on your order? Drop us a quick note at info@schwartzsgenuinedeli.com.

 

Bienvenidos Basel: Our Private Arty & Everyone’s Invited

At French Farms on November 20, with farmer Chris French, farmer Michael Borek and new MGFD chef de cuisine Jorge Olarte.

Meet Olarte as he explores The Redland and connects the dots with local farmers in our video field report, coming soon.

To be a restaurant when Art Basel comes to town is a curious thing that might need a little framing.  Miami Art Week is the jolt of season officially arriving in Miami, the one that whispered sweet nothings in November and now wants to put a ring on it and elope ASAP.  Shotgun wedding. We want to make art and make merry, and do, but it has to be at our game so everyone else can play theirs. It’s also the official arrival of a season of another sort — the growing and harvesting of the bulk of the coming year’s produce threading the Michael’s Genuine menu.  So it’s a time of extreme creativity and intensity inside and importantly outside the restaurant — to take the precious time you probably don’t have to learn what’s out there, connect with the farmers new and old growing the product and figure it all out while being slammed with the most traffic we’ll see in a week period all year.  Did I mention there’s a new chef leading the kitchen?

Your post-Basel Week cure-all: Harry Schwartz’s Sweet & Spicy Wings. Look for them at Michael’s Genuine beginning Monday, December 10.

A strategy is in order and everyone must be aligned, from operations to marketing.  This week, we must stay the course. We focus on our own little party taking shape, and take it to the breaking point, that place between humming like a well-oiled machine and everything going down in flames, crash and burn. Because that’s what we do as genuine hospitality people.  Every service is a party.  Playing the loom, weaving the experience just so, trying to minimize the snags so it we can achieve the impossible — making it seem effortless.  It’s the game we love, that we forever chase and we wouldn’t have any other way. This is the week it unfurls in marvelous display. Game on!

As we push ourselves to share what we do in new and immersive ways, look for more video documents of our process. We think they work a little harder to highlight our dynamic team and what drives our culture.  This week we have two on deck: our 2018/19 Homestead growing season report with chef de cuisine Jorge Olarte and Harry Schwartz dialing in his wings recipe at Michael’s Genuine Food & Drink.  Home-tested and now restaurant-ready, Sweet & Spicy Wood Oven Roasted Chicken Wings with cucumber yogurt dipping sauce is your post-Art Basel cure-all beginning Monday, December 10.  Proceeds go to Young Musicians Unite, and we can all rejoice in wings’ return to the menu with a personal twist, crafted by someone who is truly passionate about his favorite food. Maybe they’ll even stick around a little longer!  Videos will hit social media and the blog this week as you execute your strategy for navigating it. Don’t bite off more than you can chew. Or maybe, DO!