Michael’s Genuine® Cleveland Launches Sunday Brunch on Mother’s Day, May 12

We take brunch seriously.  Seriously fun!  It’s hard to imagine that in October we will celebrate 10 years of brunch service at our flagship restaurant in Miami.  Our favorite weekend pastime at Michael’s Genuine launched a year and a half after opening.  Chef took his time figuring it out, but he knew what he didn’t want — Sunday wasn’t going to be a line of glowing red lamps.  After a whirlwind of planning, our busiest service yet shifted into gear on October 25, 2009 and hasn’t let up since.  Now it’s time for Cleveland to join the party, with chef de cuisine Vinnie Cimino in the driver’s seat, and we aren’t wasting any time greasing the wheels.  Expect the unexpected, beginning Mother’s Day Sunday, May 12!  Click the menu below for a preview.

“Brunch is my favorite meal of the week and always an opportunity to go for it, so why not make food to order and bring the buffet to guests at the table,” says Michael. “It’s a marathon service for the kitchen, but we are better for it and can have some fun making a new menu each week.  The challenge keeps things dialed in — thinking of new ways to approach things and to utilize ingredients.  It’s interesting for Cleveland, because we kind of know what we are doing now with this format. We are really excited to share something we have grown to love with Cleveland and see how they respond!”

Beginning this Sunday, 10:30am – 2:30pm, enjoy our weekly Brunch service including savory and sweet small plates, and special Brunch cocktails like our signature Kimchi Bloody Mary with vodka, kimchi and skewered rock shrimp — the best!  For a look back at our OG Brunch, five years in, click here.  To make a reservation, visit our website.

 

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!

Once Upon a Cocktail: Throwing Back a Classic Exercise to Suit Both Enthusiast & Curious Barflies

With respect to those that came before, and laid the groundwork for what a House Cocktail is all about and how it comes to be, we present the classics. New to the Michael’s Genuine bar, a devotion to the old standards that never go out of style and always inspire our creative juices.  Beginning today for the immediate future, enjoy our roadmap to explore them with Gabe Urritia of @spiritedmiami and our #mgfdbar team.  You’ll find a portrait shot on-site for Instagram and why you should care according to people and cocktail books we trust in the caption, from origin myths to the specialness that makes them memorable.

The first sip is one familiar in name but an outlier perhaps as a go-to.  Rolls off the tongue smooth but maybe has fallen out of favor.  From now on that changes, at least for me.  I’ve come upon an unlikely new favorite. “Sin azucar” for cafe con leche fix in the morning, but not so after 5pm.  The Sidecar effectively delivers a balanced tangy punch because it’s deeply dusted in sugar.  No longer are rims reserved for salt in my book.  Cheers to that!

[RECIPE] [VIDEO] Our Favorite Wingman Drums Up Sweet & Spicy Support for Young Musicians Unite at Michael’s Genuine

Diligently home-tested and now restaurant-ready, drummer and budding chef Harry Schwartz’s Sweet & Spicy Wood Oven Roasted Chicken Wings with cucumber crema is your post-Art Basel cure-all. Beginning tomorrow, we are supporting our favorite wingman as he raises funds for his partner non profit Young Musicians Unite with his favorite thing — wings!

From Monday, December 10 through Monday, December 17, find this special menu item at Lunch, Afternoon and Dinner with a portion of proceeds supporting this Miami-based non profit. Revitalizing music programs in South Florida’s underserved communities one school at a time, YMU gives students a voice through music thanks to leadership of its founder and band director Sammy Gonzalez. Partner bands like drummer Harry Schwartz’s Arrowhead take the time to play side by side shows with YMU’s students, raise funds through performances and even help with peer to peer mentoring in our after-school programs.  We are so excited. Especially because they taste amazing! Bravo to our favorite wingman. Get your hands on these drumsticks before they’re gone!

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!