Celebrate Miami’s most vibrant season with new ways to relax, enjoy and savor it on the waterfront all summer long at Amara.
Mezcal Colada puts the pineapple in the coconut and then some!
Happy Hour – Beginning Monday, July 2, the Amara bar and beach get even more welcoming with our first ever Happy Hour from 5:30-7:30pm Monday through Friday. Enjoy the best restaurant view in Miami for a little bit longer with Assistant GM Maria Pottage’s 4 new $10 classic cocktails with a tropical twist, half price oysters and snacks from Chef Michael Paley, $4 Cusqueña premium Peruvian lager beer and half price wines by the glass. Stand outs include poppable, craveable specialty, the infamous Yuca Cheese Puffs, as well as new Albondigas meatballs, White Ayocote Bean Spread with green garbanzo, chimi spice, lemon crème fraîche, seeded cracker, and rotating select oysters. View full menu here.
Bartender Angelo, shaking things up.
Waterfront Bar – Gather by Biscayne Bay to eat, or simply sip on something refreshing. The Amara Beach’s new satellite bar offers a place for guests to order drinks outside, Friday and Saturday from 6pm – 12am. Enjoy on its beachfront chairs or plush lounge area couches without having to dine in or wait for a reservation. Notable beverages being served include a selection of wine, beer and cocktails including Calm before the Coconut, Tulum Spritz, Pisco Punch, Dreaming of Oaxaca and Monkey Business. Happy hour is available on Friday with its specific cocktails and beverage offering until 7:30pm.
Arroz Verde is a South American twist on the familiar Korean rice dish — a delectable comfort food full of flavor and fun to mix at the table.
Charred Carrot & Avocado salad with goat cheese, cilantro toasted pumpkin seeds, one of Chef Paley’s appetizers, is a tasty Spice route with which to lead.
Miami Spice – Participating for the first time this August 1 – September 30, Amara is taking Miami’s restaurant week seriously (delicious) with new menu items in a weekly-changing $39 three-course prix fixe dinner menu. Served Sunday through Thursday, Paley’s most notably new dish out of the gate is the show-stopping Arroz Verde, a South American take on the Bim Bim Bop, cilantro rice served sizzling in a stone bowl with toppings to mix up like wood-grilled hen of the woods, earthy mushrooms, cubes of cucumber, shaved carrots, avocado, shaved jalapeño, pickled red onion, shredded kale, cascabel chile paste and creamy egg yolk. Click here for the beginning menu.
A tasty line up of new dishes are in the window at Genuine Pizza, including a first for Michael’s pizzeria menu… sandwiches! Featuring our fresh-baked focaccia, three roasty, toasty bundles offer a favorite for everyone including Chicken Pesto, Meatball and Fresh & Roasted Veggie. You’ll find them beginning today for $12 at both Aventura and Atlanta locations, in addition to two new pizzas — Italian Sausage and Four Cheese with Spinach, a Baby Spinach Salad, and punchy Roasted Red Pepper Spread, a snack served with focaccia soldiers.
Yeah, baby. New Spinach Salad with tomato, walnuts, roasted red peppers, egg, bacon, feta dressing.
“We’re always looking for ways to make the menu better,” says Bradley Herron, TGHG Culinary Director. “Everything’s on the table, all the time. We felt like there was an opportunity to take a look at the things we love as much as our guests, and build on that in new ways. We spend a lot of time and energy making really delicious focaccia in house and wanted to highlight it more, so developing a few sandwiches just made good sense.”
Sourcing all beef and pork from Niman Ranch is one such opportunity. Spicy Pepperoni and Short Rib are among the most popular items on the Genuine Pizza menu period, let alone pizzas, so the team developed the Meatball Sandwich and Italian Sausage Pizza to showcase their responsible-raised, high quality products in a delicious new format.
Visit genuinepizza.com for the menu including new items, restaurant hours and locations, and to order online for delivery or takeout.
Culinary assistant Brand Green (left) training line cook Derek Pelatti in Aventura
Peach and Burrata. Everything has to be right for it to work.
We look forward to the smells of summer — the way the air gets thick and sparkly after a tropical sun shower, and sunscreen’s dreamy imprint on our memory banks beached in laughter and salty ocean breezes. This is a season that lets you know it’s here — and in a hurry.
In Florida, our fruit trees are heavy now with mango, lychee and even peaches. And when it comes to the fragrance of the season, a good peach can’t be beat in its intensity and truth. Putting nose to fruit is a pro tip you’ll notice chefs doing as second nature, because it’s a pretty great clue to ripeness.
The sniff test on guava at Miami Design District’s market last year.
“We shop for ingredients just like everyone else does, and we do a lot of smelling in the process,” explains chef Bradley Herron. “Finding a good peach is essential for this salad to work.”
To know what’s inside without breaking the skin, you have to trust nose more than your eyes or even fingers. If it’s good and ready, you’ll get the same zesty sweetness found in the flesh just by smelling it.
Handled with care.
Peach pizza gets its close up during the photo shoot for Michael’s forthcoming cookbook, Genuine Pizza.
As we roll out summer specials at the pizzerias, the start of the season is always an interesting one as things get going. Early product coming in has been smelling strong so far – a good sign. Enjoy the Peach & Burrata Salad and Peach & GorgonzolaPizza with our new Sangria, because lighter alcohol “cocktails” and summer go hand in hand when you want something refreshing and festive with which to cool off! Refreshing in its simplicity, ours combines your choice of three wines with San Pellegrino’s sparkling blood orange soda.
Looking and smelling good.
Creamy Burrata from Belgioiso melts as the perfect contrast to bright peaches.
Ravi Kapur has strong feelings about poke. As he should.
“In Hawaii it’s kind of… Well, it’s really a treat,” Ravi explains. “It’s not this mass-consumed, everyday thing necessarily, because really poke should be pretty expensive if you’re using high quality fish. For me growing up, it’s a celebratory thing.”
At now 3 year-old Liholiho Yacht Club in San Francisco, this Oahu-born chef not only takes inspiration from his Hawaiian-Chinese-Indian roots, he takes them quite seriously. Right off the bat this was pretty clear, even as we stole just few minutes in between phone tag on Wednesday. There’s a sense of responsibility that informs his approach. I have neither been to Hawaii nor eaten in his restaurant, but I have read Kapur is a chef-owner known for his cool, collected demeanor in the kitchen. Schwartz had a great meal there. I get the feeling this attitude is an expression of the strength of his intention, to cook with principle and represent his culture correctly and with confidence.
Fresh fish, the best fish. From @liholihoyachtclub’s Instagram.
This means something to Kapur, that he stand for something and that his expression is one true to his identity as a Hawaiian. We can relate to this — MS also stands for something, and akin to that. It’s about quality and doing it right, or not at all. This is in part why I began our conversation with poke. To poke a nerve. With the relentless stream of DIY, paint-by-numbers, flavor-of-the-moment poke shops UberEatsing on my Miami doorstep, it’s also hard to ignore.
“The most important element for me is that the fish is extremely fresh and you let that flavor shine without covering it up with too many seasonings,” he continues. “The traditional version would not have soy sauce. It would be Hawaiian salt, and sweet onion, and inamona or ground kukui nut.“
From there he explains it can be embellished, which is fine, with a measured hand, as with most things. Seaweed, sure. Still no seasoning though. You take this highly perishable product and then need to mask it when it’s inferior. Often, when it’s about preserving meat or fish, something common all over the world to extend a product’s lifespan — typically out of necessity — it can be quite good. But it’s transformed. It’s no longer the thing it was. For true poke, if you are using good quality there’s just no way it even can be mass produced — which is basically the benchmark for what my exposure has been to date, fast casual-style. It becomes more about what you are putting on it, than what it is.
“I popped in one day to one of these places, because I’m interested in how they operate, how it flows,” Ravi explains. “I understand the model, how this came to exist, but I’ll never do it because it’s in direct conflict to what I believe poke is. I can’t wrap my head around culturally appropriating things for profit. You won’t find sesame oil in traditional poke. I use some, but for me it’s always going to be all about the fish.”
The fish is Ahi traditionally, but now you can find all types, like Striped Marlin and large bill fish. It’s more sustainable too. Ravi admits he just got back from Maui, and even there, there is a range of quality. Previously frozen… unknown origins at the supermarket. The place he goes to now, Kaohu store, will run you about $17, 18, 19 a pound.
“To me I taste the difference,” he adds. “And you can see the fish. It’s undressed.”
I don’t know about you, but I need my own #alohafloorselfie moment.
Ravi won’t know what species will greet him when he walks into Michael’s Genuine® on Thursday February 22, but he knows it will be fresh and that will produce the best first course on the plate whether it’s Cobia, Golden Tile or Little Tuny. And there’s pork too, another ingredient that connects our food cultures.
“Absolutely. It’s pretty much pork all the time,” Ravi says. “In the late 1800s, ranching formed a big part of the economy but beef is more expensive. Pork is for everyone and it can be great and flavorful – it just depends on the pig and who’s raising it. I’m doing something off the shoulder. I like roasting those cuts and still having a little bite to it, so you can taste the meat. Some accents, of course, like chili honey rub for a little sweetness and spice. I don’t think I told anybody, but I’m also bringing something else with me.”
We’re not giving that one away. You, co-guest chef Derek Damman and hosts Michael and Tim will just have to squirm. Now isn’t that cause for celebration? And some poke! Find out for yourself. For tickets and menu, visit sobefest.org/michaels.
Aloha! Bonjour! Bienvenidos. On Thursday, February 22, the tasty punchline is on us! Hawaiian-born Ravi Kapur of San Francisco’s Liholiho Yacht Club and Derek Dammann of Montreal’s Maison Publique join Michael Schwartz of Miami by way of Philly to cook dinner as part of the annual South Beach Wine & Food Festival. What brings people together is an interesting thing. Is it happenstance or intention or a combination of both? Our South Beach Wine & Food Festival dinner at Michael’s Genuine® Food & Drink celebrates this idea — what becomes of different flavors, influences and personalities when they come together from across the continent to make a meal and create an experience. The creativity happens and the fun begins when disparate pieces form the whole you didn’t anticipate. It’s the excitement that happens when something feels so right for the very reasons it shouldn’t. We are excited our neighborhood bistro can be the glue to bring such incredible talent together for a collaborative dinner. Ravi will bring big, colorful flavors from the west coast and Pacific and Derek, the cozy northern appeal of a polished but casual neighborhood pub. Michael and executive Chef Tim Piazza will balance it all out. Enjoy the four course menu below with reception, paired with Champagne Henriot, one of the few remaining family-owned houses with over two hundred years of independence.