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 A 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.
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.
“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.