Be Genuine in CLE. Michael’s Genuine Cleveland is Hiring Now!

It’s that time! We are a little over a month away from Michael’s Genuine® Food & Drink in Cleveland’s first service, in full hiring mode and ready to complete our opening team after a successful job fair last week!

As we get to know Cleveland through its people and places we find more and more in common with our new home away from home.  Its rich layers of history command respect, and we have only begun to access at the surface.  We are inspired and motivated.

Dinners out with the team, like last Wednesday at The Black Pig in historic Ohio City, have been opportunities for bonding and also for discovery.  Flanked by Great Lakes Brewery and The Westside Market, the building reveals soul in its structural bones from exposed brick to curiously placed electrical outlets.  These anchors for the city physically and communally form a unique sense of place, and serve as conduit for connection, good energy and creativity.  This is what Genuine in Miami means to us and what we believe it can embody on the road, and so this orientation process is as important for us as any menu item or special cocktail will be come April.

At brunch in Miami during South Beach Wine & Food Festival the weekend before last.

General Manager Katie Syracopoulos and Chef de Cuisine Vinny Cimino, both hospitality veterans hailing from The Land, have been experiencing their own introduction to our culture, working closely with our team here in Miami.  From the office to service and on the line, it’s a feeling out process of what makes us tick here as the flagship approaches 12 years on March 13, and what it can become in Cleveland.

Lots of work to get the space delivered soon! The countertop at the pizza bar and raw bar station went in Thursday, with continued work on the floors including epoxy in the kitchen.

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, and our people, their passion, and desire to contribute to this culture. We are always 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.

As we continue to hire all positions front and back of house, email jobs@thegenuinehospitalitygroup with cover letter and resume and click here for open positions. Stay tuned for a video of our time spent so far up north immersing in CLE and building our team as we prepare to open. We can’t wait to share it!

Chefs Schwartz & Sawyer Pop a Cookbook Classics Dinner at Cleveland’s The Greenhouse Tavern

Falafel with tahini sauce & pickled red onions

We’re getting cozy up north!   After so much fun keeping our grills hot and bodies warm in Shaker Heights at Van Aken District’s December Chill & Toast holiday block party, Michael is heading downtown to pop a cookbook dinner with CLE’s host with the most — Chef Jonathan Sawyer!

Thursday, February 28 at 6:30 p.m., The Greenhouse Tavern throws it back welcoming the James Beard Award winning chef duo to cook from the delicious canon of classics that put them on the culinary map.  As always, expect some surprises from an evening with these two!  Tickets are now live here.

The Greenhouse lunch spread on our December visit.

In anticipation of their Cleveland restaurant openings, there’s no better way to get reacquainted with old standbys and meet some new favorites.  Seating is communal and first come, first served.  $100 tickets include the 3-course family-style menu and beverage below (subject to change), a cookbook to take home, and tax and gratuity.  Follow along as we share some of our crowd favorites leading up to the event at #MGFDCLE, some of which are bound for our opening menu in April!  Eat, drink, make friends and be merry.  And see you soon!

Welcome 

Bulletproof Manhattan
Beer Cocktail

Passed

Pan Fried Onion Dip with thick cut potato chips
Falafel tahini sauce & pickled red onion
Schwartz

Bessiere Omelette with house made semolina toast, local cheese & fine herbs
Crispy Confit of Chicken Wings with garlic, black garlic, roasted jalapeño, vinegar & apple
Sawyer

First

Tuna Conserva Salad with marinated vegetables, Rancho Gordo flageolet, red wine vinegar
Schwartz

Artichoke Boullibaise with leeks, dryed provencal olives, market fish, fennel & Absinthe
Sawyer

Second

Slow Roasted & Grilled Short Rib with cipollini onion, cress, romesco, smoked almonds
Schwartz

Wild Ohio Venison with salsa verde, spiced red wine, potato tarte & kale
Sawyer

Third

Chocolate Custard with candied orange rind, hazelnuts, crema
Schwartz

Apple Hay Ride with custard cake, ice cream, toasted pumpkin seeds & ohio apple brandy
Sawyer

To Drink
One white wine, one red wine and one beer
Poured all night long!

Take Home Gift!
A (one) signed (personalized on-site!) copy of the chef’s cookbook of your choice:

Michael’s Genuine Food: Down-to-Earth Cooking for People Who Love to Eat by Michael Schwartz

House of Vinegar: The Power of Sour, with Recipes by Jonathon Sawyer

Never out of style – Chef’s Slow Roasted Short RIb!

Michael’s Genuine® Food & Drink’s New Northern Home Away from Home… Cleveland!

Today we are thrilled to announce in the Miami Herald that Michael’s Genuine Food & Drink is coming to Cleveland.  Slated to open at The Van Aken District of Shaker Heights in April 2019, Michael and the team are working hard to make it genuine from the ground up.  With our now 12-year old Miami Design District original an enduring bastion of exciting food built on quality ingredients, the new location will focus on keeping it simple and doing what we do best – straightforward, seasonal cooking and warm hospitality. Follow the restaurant on Instagram now @michaelsgenuinecle and news related to the opening at #mgfdcle, with Michael joining the District for its Chill & Toast event on December 1, where locals can first sample a taste of what’s to come in favorites iconic to the menu. The block-style party will showcase food, drink and shopping including food and entertainment from 6-9pm.

Our space is the corner (not yet reflecting its Genuine look in the rendering) storefront to the left of Shinola Detroit.

Originally slated to be Genuine Pizza®, the notion to take the opportunity to the next level developed quickly for the space during its buildout.

“For us, the goal of any project is to realize its full potential. Working with the team on site at The Van Aken District, and getting to know the greater area, it became apparent that we wanted to do more. More for us means Michael’s Genuine,” he explains. “Genuine is our heart and soul, and exists because of community. We couldn’t be more proud or grateful to be in the position to introduce it in Shaker Heights, where stewarding this idea matters more than anything. This is what drew us in from the get-go and will continue to motivate the experience manifested there for our guests.”

Since 2007, Michael’s flagship restaurant has defined Genuine Hospitality, the special experience that results when delicious food and thoughtful service come together, designed by a team who cares about great product and making people happy.  Locals and visitors alike embrace and crave this unique approach to dining out — some may consider the restaurant a second home, a place where they’re comfortable, that they want to share with friends. An approach built on clean, vibrant flavors and what’s abundant in season from only the best sources ignites energy in the kitchen – a dynamic environment that drives creation and a tireless pursuit of quality and consistency.

“We believe in the power of a great, wholesome food to create neighborhood and that essential energy that makes a place feel irresistible and people feel comfortable,” says Jon Ratner, Principal of The Van Aken District. “Few chefs around the country do this at the level of Michael and his team and we are really happy to be able to call his namesake our home, too. The food he brings to the table is about more than simply great taste.  It’s a welcoming culture of sharing a table with purpose — a feeling we have in common at The Van Aken District and greater Shaker Heights.”

The founding principles of fresh, simple, pure permeate every aspect of the dining experience at Michael’s Genuine. Greeted at the door with a smile and oysters piled high on the raw bar, the energy of the main dining room is palpable. Action emanates from the open kitchen with its food bar stacked with fresh ingredients pulled for the line by bustling cooks, stoking the wood oven’s flames as whole fish, chicken, vegetables and pizzas fly in and out. Whether a table or cozy booth indoors under the warm glow of red lanterns or the courtyard, there’s always a place to get comfortable. The welcoming bar is always a friendly choice, whether for lunch, dinner, or happy hour. Sunday Brunch features a weekly-changing menu of savory and sweet small plates. The restaurant has enjoyed ongoing media recognition from the New York Times, Wall Street Journal, Food & Wine, Travel + Leisure, and Time magazine and has become a fixture locally on the Eater Miami 38 list of reliably exceptional places to dine.

Situated in the heart of The Van Aken District in the historic Shaker Heights community just 9 miles east of the Cleveland city center, Michael’s Genuine Food & Drink Cleveland will open at 3427 Tuttle Road, Shaker Heights, OH 44122 in the spring.   Inspired by the Shaker Heights spirit of quality, craftsmanship and entrepreneurialism, the Van Aken District is the kind of neighborhood one dreams of – offering a unique blend of urban and suburban lifestyles in a city deeply rooted in history, culture and diversity. Shaker Heights’ new downtown is an irresistible destination with the best in local and national retail, office spaces, contemporary apartment living, and features a variety of dining experiences including sit down restaurants, outdoor patios and a 21,000-square foot Market Hall.  To get to know the area, visit @thevanakendistrict on Instagram and thevanakendistrict.com.

Harry’s Heads to Cleveland in 2018 | Fourth Location Marks First Outside Florida in Neighborhood American Pizzeria’s Expansion

Today Michael and Sunil Bhatt, CEO of Harry’s Holdings, join The Genuine Hospitality Group and RMS Investment Corp. in announcing the first Harry’s Pizzeria® location to open outside Florida.  The fourth restaurant is scheduled to open in 2018 in the heart of the Van Aken District of the historic Shaker Heights community less than nine miles east of the Cleveland city center.  It will join Miami’s Design District, Coconut Grove and the soon to open Downtown Dadeland (spring 2017) as the growing neighborhood American pizzeria brand charts a path to debut 20 stores over the next four years.  The news broke in Ohio this afternoon via The Cleveland Plain Dealer and locally on Eater’s Miami site.

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That margherita life… You are what you eat!

“We were drawn to the Van Aken project from the very beginning because of its historic roots and the vision for a future built around community,” says Schwartz. “People shouldn’t have to travel far from home to find a great neighborhood restaurant and that’s what Harry’s is all about.”

Neighborhood vibes, here in Coconut Grove.

Spreading those neighborhood vibes (here in Coconut Grove.)

Shaker’s Van Aken District is a development project focused on community, place making, and completing a historic city with a historic downtown. With over 100,000 square feet of retail space, 60,000 square feet of office space, and 102 apartments, this first phase of the Van Aken District will provide a walkable, workable and livable district and become the downtown that Shaker Heights currently is lacking. Encompassing roughly 11 acres, the project will create a commercial hub that benefits from built in connectivity to many surrounding neighborhoods and public transit via light rail on the Cleveland RTA Blue Line. The project led by RMS Investment Corp. and The City of Shaker Heights will host The New Starts Now, an “demolition celebration” this Saturday, November 12 to usher out the old and celebrate the current and future tenants of the Van Aken District, with phase 1 announcements including Harry’s Pizzeria.

“Harry’s is in expansion mode, and we have been very thorough in the selection process especially as we entertain opportunities out of state,” says Harry’s Holdings CEO Sunil Bhatt. “We believe in the future vision for the Van Aken District and are thrilled to be a part of it.”

Harry's fish entrée with a new setup as of this week, pan roasted mahi with fennel, tomato, lemon aioli

Harry’s fish entrée with a new setup as of this week, Pan Roasted Mahi with fennel, tomato, lemon aioli

Named one of Food & Wine magazine’s 25 Best Pizzerias in the U.S, Harry’s Pizzeria is a hip, casual joint for pizza lovers who crave innovative and genuine cooking. Shaker Heights will feature its sought-after menu anchored by hand-formed pizzas with fresh, chef-curated toppings and a tender, quick-fired crust with integrity. At the table, the Harry’s experience is complete with warm service and a wholesome menu to make a meal, including snacks, colorful salads, daily specials and dessert. From the sidewalk to the dining room, the restaurant buzzes with friends and family hanging out over craft beer, a creative wine list and great music. Chef Schwartz opened the first Harry’s Pizzeria in 2011 in the Miami Design District, which celebrated its fifth year anniversary in September.   For more information on the brand and its expansion, please visit harryspizzeria.com/locations, follow on social media @harryspizzeria or contact Vice President of Development patrick@thegenuinehospitalitygroup.com for business inquiries.

A Money Cat in the House & Pictures for the Memory Bank

Sawyer's Noodle Cat chef de cuisine Jen Plank, seen here working last night's Greenhouse Pizzeria at Harry's, will spend a week staging at Michael's Genuine. No wonder she's so happy!

One of the most important reasons we do a chef pop-up series at Harry’s isn’t even guest-related.  The thinking is, break the normal routine of service for staff so that they can work closely with super talented, fun chefs they would not otherwise have the opportunity to collaborate with.  The hope is that it is not only informative, but inspirational.  Last night’s Greenhouse Pizzeria with chef Jonathon Sawyer at Harry’s Pizzeria was a prime example of the best case scenario.  Particularly profound is his passion for history and the layers of context built into each dish on his menus.  You can point out any element of any course last night, from the 170 day-aged khlii or beef fat used to cook to the “Turnips Apicius” to MSG that made the Soviet Dressing pop in the Insalata Bresaola…  It all has a story and some greater meaning, that when unearthed makes everything taste that much better.

Bradley flashing his pan at Harry's.

And the learning continues…  Since chef de cuisine Jen Plank didn’t work hard or long enough flying in two days early from Noodle Cat in Cleveland to prepare among other triumphs, the evening’s whole, boned-out Trojan Pig stuffed with sausage made from its own meat, she’s sticking around to work in the Michael’s Genuine kitchen for the week.  Don’t you just love her for that?  She’ll learn our ropes and even accompany forager Christopher Padin tomorrow on his Homestead farm run.  I’m excited to see how she, in turn, influences MGFD chef de cuisine Bradley Herron’s work.  From reading the Noodle Cat menu, it looks like they have a lot of mutual interests when it comes to flavors and ingredients.

Find the photos from Greenhouse Pizzeria, slowly but surely uploading (out of order, argh!) to our Flickr set here.  Stay tuned for the announcement of ticket sales for our  next pop-up with Top Chef Kevin Sbraga here.  It’s going to be a rowdy one!