Music to Our Mouths! Miami Beach Pop Festival Announces Pop Mercado Food Vendor Line-Up

The Miami Beach Pop Festival takes over our beautiful South Beach shore  the weekend of November 8-10, and music isn’t the only enticing line-up in store!  Announcing producers and culinary host Michael Schwartz are excited to announce Pop Mercado, because when we throw a party we take the food game to the next level!  All your favorites and our friends are invited!

“In my restaurants it’s always been about sourcing close to home and connecting with our community on many levels — inspiration included,” says Schwartz. “We’ve never been shy about expressing bold flavors in this city, and the opportunity to reconnect with what we love about living here reminds us of how lucky we are — music and culture in perfect harmony, especially with this one of a kind lineup!”

From Azucar Ice Cream, to Panther Coffee, to our own Harry’s Pizzeria and office party fave Coyo Taco, Pop Mercado aims to showcase the diversity of Miami’s history and iconic food offerings. Each vendor will showcase their signature dishes at the festival, truly creating “a food festival experience right on the sands of South Beach,” according to Miami Beach Pop Festival.

As we eagerly wait the mouthwatering menu, we’ll be rolling out a taste of what’s to come on social media, so stay tuned!  Culinary partners include: Azucar Ice Cream, Blackbrick by Chef Richard Hales, Chug’s Diner, Coyo Taco, El Bagel, Harry’s Pizzeria, Pincho, Miami Smokers, Paletas Morelia, Panther Coffee, Hippie Dips, Efe’s Greek Food, The Fruit Stand, Gogo Empanadas, Greedy Little Pig, Guaca-go, Island Noodles, Lucky Slushy, Pie Daddy, Pop Queen, Red The Steakhouse South Beach, Surf N Soul Grill, Thai BBQ, and Wakamolli.  Miami Beach Pop Festival will be held on the shore of South Beach between 5th and 10th Streets, adjacent to Lummus Park and Ocean Drive. For more information and to buy tickets, click here.

In August and September, Spice is Nice with Miami Spice!

Dishes from Michael’s Genuine Food & Drink’s Miami Spice Lunch Menu

The end of July means Miami gears up for the best time of the year to be a restaurant guest – Miami Spice!  This year, from August 1st to September 30th, Chef Michael Schwartz and company serve up four times the fun: Michael’s Genuine® Food & Drink, Amara at Paraiso, Tigertail + Mary, and Traymore by Michael Schwartz at the Como Metropolitan Miami Beach, making this the biggest Genuine Spice participation to date!  From ever-changing new menu items, to cocktails and wine, 3-course prix fixe menus will roll out at each restaurant for lunch and dinner, as well as our favorite bonus: supplements from our regular menus offered at special prices exclusively for Spice diners.  Keep reading to learn about some highlights from each menu!

Michael’s Genuine Food & Drink (Miami Design District) and Executive Chef Dillion Wolff kick off lunch with Appetizers like Wild Boar Sugo Toast with whipped ricotta and basil on grilled sourdough bread. Entrées include dishes such as Open Blue Cobia Tacos with avocado crema, cabbage slaw, and crispy hominy on a flour tortilla. Dinner starts with Appetizers like Smoked Fish Dip with housemade pickles and fried saltines, and follows with Entrées such as Grilled Lamb Leg with yogurt marinated tabouleh, herbs, and jus. For both lunch and dinner, complement your meal with our Supplements– dishes from our regular menu such as a Truffle Pizza with porcini fondu, roasted wild mushrooms, fontina, taleggio, and thyme. Finish off with Desserts like a Mango Tarte Tatin with rosemary-honey ice cream. To keep up with menu changes or make a reservation, click here.

Lunch is Monday-Thursday for $23, exclusive of tax and gratuity. Dinner is Monday-Thursday for $39, exclusive of tax and gratuity. 

Smoked Fish Dip

A short drive away, Amara at Paraiso (Downtown Miami/Brickell Area) and Executive Chef Michael Paley maintain the fresh approach to bold Latin American flavors with their Miami Spice menu. For lunch, start with an Appetizer of Rock Shrimp Ceviche with avocado, lime, tajin, and totopos; next, pick from our three Entrées including a Quinoa Salad with sweet plantains, toasted cashews, baby heirloom tomato pork belly, and aji panca crema. Joining us for dinner? Have an Appetizer of Heirloom Bean Spread with sesame, sugar snap peas, and serrano chile corn flour cracker and choose an Entrée of Grilled Local Fish with crispy chimi potatoes, salsa verde, and grilled lemon. For both lunch and dinner, finish your meal with a Chocolate Flan with dulce de leche, cashews, and cocoa nibs. Or, choose our Arroz con Leche with Panela, buñuelo, and mango. To keep up with menu changes or make a reservation, click here.

Lunch is Monday-Friday for $23, exclusive of tax and gratuity. Dinner is Sunday-Thursday for $39, exclusive of tax and gratuity. 

Arroz con Leche

As bohemian neighborhood restaurant Tigertail and Mary (Coconut Grove) celebrates its first Miami Spice, Executive Chef Stephen Ullrich’s menu stays true to the restaurants local and vegetable-focused menu. For lunch, choose an Appetizer of Roasted Okra with crispy leeks and tomatillo and an Entrée such as the Garganelli pasta with broccoli pesto and peperoncino. Dinner starts with Appetizers like the Coddled Egg with lobster and mushrooms. Choose an Entrée such as the Charred Hangar Steak with escarole, crispy shallots, and Calabrian chimichurri. For both lunch and dinner, complement your meal with our Supplements– dishes from our regular menu such as a Steak Tartare with smoked egg aioli, potato chips, and chives, or the fan-favorite Rock Shrimp Pizza with manchego cheese, chorizo, and escarole. Finish off with Desserts like a Chocolate Brownie Bomb with milk chocolate mousse and roasted banana gelato. To keep up with menu changes or make a reservation, click here.

Lunch is Monday-Friday for $23, exclusive of tax and gratuity. Dinner is Sunday-Thursday for $39, exclusive of tax and gratuity.

Last but certainly not least, Traymore by Michael Schwartz at Como Metropolitan Miami Beach (Mid-Beach) has Miami Spice Menus that reflect its Pan-Asian flavors and use of seasonal ingredients. Lunch kicks off with Appetizers including Crispy Duck Wings with a black pepper-soy glaze, carrots, and celery. Choose an Entrée such as the Steamed Main Blue Mussels with coconut, ginger, green sambal, purple basil, and black rice. Come time for dinner, our Appetizers feature dishes such as a Pork Belly Steamed Bun with togarashi aioli, cucumber, and pickled onions and our Entrées include choices like Wok Charred Bavette with chili fried brocolini, black rice, and miso butter. For both lunch and dinner, finish your meal with a Curry Banana Bread with chocolate crumbs, rum sauce, and house-made vanilla ice cream. To keep up with menu changes or make a reservation, click here.

Lunch is Monday-Sunday for $23, exclusive of tax and gratuity. Dinner is Monday-Sunday for $39, exclusive of tax and gratuity. 

For more information about Miami Spice, visit the official page here and be sure to follow our unique hashtag #genuinemiamispice to discover these dishes and more on Instagram! Our menus will change regularly to make sure you can try something new with each visit. We will see you soon!

[VIDEO] A 2016 Holiday Message of Genuine Merriment

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That’s because we hit pause (and PLAY!) to celebrate our people and thank our extended family for joining us in the memory making that was 2016. Enjoy these familiar faces and relish the genuine merriment that virtual yearbook maker Jessica Anderson has prepared for us with steadfast and thoughtful plentitude.

Best wishes for a happy, healthy and yummy holiday from all of us at Michael’s Genuine® Food & Drink, Harry’s Pizzeria®, Cypress Tavern, ella, Michael Schwartz Events and The Genuine Hospitality Group.

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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.

Fi’lia, Michael’s First Italian Concept, Opens at SLS Brickell this Fall

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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 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.

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Eric Larkee, director of licensing operations, working out the Fi’lia tabletop at The Genuine Hospitality Group offices.

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.

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“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.