Toasting 12 Years with 12 Hours: We’re Extra Happy for MGFD’s Birthday on Wednesday, March 13

When you’re moving so fast it’s important to take a moment to stop, step back and appreciate what you have. Today one of those moments presents itself, and we’re making a point to celebrate.  A week from today, Michael’s flagship turns 12 and with this milestone another opportunity for growth as Dillion Wolff steps into the role of chef de cuisine of Michael’s Genuine Food & Drink in Miami. The perspective of a dozen years is important, giving new meaning to what this position means, especially as we ready our new location in Cleveland.

Dillion, with whom we spoke last summer, follows in the footsteps of not just Chef but a long line of talented cooks that have led this formidable kitchen and gone on to do and create great things of their own.  If you’ve dined with us since January, you’ve already enjoyed a taste of Dillion’s understated but notable influence — walking the precarious but rewarding line of honoring the approach and making it all his own.

Last night’s cobia collar special, a perfect example of a genuine dish with contrast of color, temperature and texture.

Congratulations to Dillion on the well deserved promotion — he’s worked hard under the mentorship of the position’s original alumnus, TGHG culinary director Bradley Herron, having a hand in virtually every piece of business under the TGHG umbrella from Michael Schwartz Catering to the Genuine Pizza cookbook, and we can’t wait for what’s in store.

Join us next Wednesday, March 13 to raise a glass to the next chapter and the people inside and out that have contributed to MGFD’s success and form its extended family. Beginning at 11:30 a.m. enjoy an extra long 12-hour happy hour with half off cocktails, wines by the glass and beer, as well as snacks. From 4:30-7:30 p.m., our regular happy hour, we’re pouring a complimentary first glass of sparkling for all guests! Cheers to #MGFD12.

Dillion working the Lynx Grill at the Genuine Pizza cookbook shoot last May.

Holiday Seasoned! Make Your Party Shine with Michael Schwartz Events

Make our restaurants & venues your home for the holidays with Michael Schwartz Events.

From customizable catering options for the home or office end-of-year bash, to more festive productions, James Beard Award winning chef Michael Schwartz and our event professionals make it genuinely special every time. Browse our portfolio of options below and contact director Lindsay Guidos at 786.708.6826 to get planning as soon as you’re ready. It’s never too early where the holidays are concerned!

For up to the minute examples of the team’s work in all facets of special events, like last night’s incredible waterfront wedding at Amara at Paraiso, visit the @michaelschwartzevents Instagram. 

On Your Marc… Mastering Pizza Cookbook Dinner at Michael’s Genuine

Get set to spread the love.  The pizza kind.  We are tickled to again welcome into our kitchen the one and only Chef Marc Vetri — this time to celebrate our favorite food.  Everyone’s favorite food.  Pizza!  You can’t go back to any old pie once you’ve tasted an extraordinary one — and we’ve got plenty on October 1!  For one seating and one night only beginning at 7PM, Michael hosts his friend and the founder of Philadelphia’s Vetri Family of Restaurants for the Mastering Pizza Cookbook dinner featuring a handful of the recipes he has perfected to create artisanal pies at home. The last time we cooked together in Miami was February 22, 2012 at Harry’s original location in the Miami Design District. It’s been way too long, and we’re ready to make it up to you… and ourselves!  Tickets are live today HERE!

Mastering Pizza Dinner Includes reception with a welcome cocktail and passed bites, sit down 3-course (including dessert) family style dinner, free flowing red, white and rosé wine — as well as beer — all night long, a signed book, and tax and gratuity for $150 per person.

Pizza remains America’s favorite food, but one that many people hesitate to make at home. In Mastering Pizza, the award-winning Philly-based chef tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes gleaned from years spent researching recipes in Italy and perfecting them in America have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

“Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone” isn’t the chef’s first cookbook; the man behind the eponymous Vetri Cucina first published a collection recipes in 2008 with “Il Viaggio Di Vetri: A Culinary Journey,” detailing his culinary roots of when he began learning the craft in Bergamo, Italy, and the path that led him to the opening of Vetri.

Philly boys together and victorious in Minnesota this last Super Sunday.

His other books, 2011’s “Rustic Italian Food”– for which we hosted a dinner at Harry’s Pizzeria’s chef pop up series — and 2015’s “Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto,” likewise infuse stories from Vetri’s time in Italy alongside his recipes. With his latest work, Vetri shifts focus to the food customers may be more accustomed to if they’ve ever visited the area’s several Pizzeria Vetri locations, notably more casual (and affordable) than Vetri Cucina. The release date coincides with the five-year anniversary of the first Pizzeria Vetri location.

Michael’s forthcoming pizza cookbook, Genuine Pizza: Better Pizza at Home, releases in May of next year.  And an invitation to Pizzeria Vetri to launch it. It’s only right in the city of brotherly love, don’t you think, Marc?!  We can’t wait!

It’s Even Better in The Bahamas with Fi’lia by Michael Schwartz

Traveling to The Bahamas just got a whole lot tastier!  Fi’lia by Michael Schwartz opens today just a 42 minute pond jump away on Nassau.  Located on the Baha Mar property in the main casino floor just steps from SLS Baha Mar, the new 299-room hotel our partners at sbe opened last month, this is the restaurant’s first international outpost and second location after opening at SLS Brickell in Miami last year.

The “Mistaken” (a Negroni Spagliato) is a spritz twist on the classic aperitivo that swaps gin for prosecco.

Chef, Bradley, Eric and I were down last week as part of the last wave of visits and some yet-to-depart implants collectively known as “task force”.  This system in place to support Fi’lia’s opening team from start to finish line — think part placenta, part brain trust — involves an orchestra of players from sbe and The Genuine Hospitality group with expertise in front and back of house. On our agenda was mock service, tastings, final menu formatting, food and spacial shoots, and fine tuning the dining room for lighting and sound.  Where the bulk of the important foundational work occurs gradually over a period of months tracked methodically through a “critical path” spreadsheet and meetings to check in on progress, the 11th hour is a critical stage in the process visible even to the untrained eye where everything comes into sharp focus.

The idea is to make sure there is enough institutional knowledge and depth on the ground to have the resources required to handle anything thrown the restaurant’s way. This is an all-hands-on-deck troubleshooting and brain-stretching exercise, where you have planned for everything especially the things you can’t control.  From menu covers stuck in LA to cocktail tags printed from the only Miami vendor that was open and able the week before the holiday to mule with cookbooks in checked luggage, it ain’t always pretty… but this is what openings are all about and why we love what we do.  And then you have a restaurant!

The host with the most.

“The hospitality on island has been second to none, and we are fortunate to have a hard working team that is digging in with a smile in the true Bahamian spirit,” says Chef.  “We can’t wait to share with guests the same incredible welcome we’ve experienced here in The Bahamas!”

We have a particular soft spot for a familiar face — Fi’lia’s Executive Chef Thomas Tennant — veteran of the TGHG culinary family who comes with Caribbean seasoning from his time on Grand Cayman as chef de cuisine of Michael’s Genuine® Food & Drink.  Later leading menu implementation, working with international staff and honing his talent for “fixing” provisions from the lower decks with Royal Caribbean, Thomas earned the TGHG title of “Special Ops Chef” for a reason and those skills will no doubt serve him here.

Fi’lia is inspired by the simplicity of Italian cuisine, featuring a menu of straightforward dishes that highlight fresh, seasonal ingredients, housemade pasta and memorable signatures like the Tableside Caesar Salads.  Like Miami, Fi’lia’s dinner menu features Small, Large and Extra Large plates alongside Snacks, Sides, Pasta and Pizza. To start, Beef Carpaccio is Chef Schwartz’s twist on the classic featuring sunchoke, green onion pecorino and mustard vinaigrette, while the Extra Large Grilled Whole Snapper features tomato, Calabrian chile, mint and grilled bread. Rustic pizzas are served with creative topping combinations like Pistachio Pesto with ricotta, charred onion and pecorino.

The Tableside Caesar is prepared from scratch from dressing to grated parmigiano finish on a roaming cart, dispatching delicious smells of toasted garlic croutons in the dining room as it passes. Cocktails are refreshingly uncomplicated with specialties including a section of Spritz. With a focused wine list, Fi’lia celebrates Italian, regional varietals and American wines with an old world sensibility.

Located at One Baha Mar Blvd, Nassau, The Bahamas at Baha Mar Casino, Fi’lia is open Monday through Sunday from 11:30 a.m. to 2:00 a.m. serving lunch and dinner. For reservations and menus, please visit filiarestaurant.com or call 242-788-8212.  As part of sbe’s larger movement to bring signature specialties in innovative cuisine and dynamic nightlife to The Bahamas, the group also operates Cleo, Monkey Bar (the signature SLS lobby bar) and Bungalow Pool Bar & Grill at SLS Baha Mar, with Privilege and Skybar coming in early 2018. Additionally, Katsuya (sbe’s modern take on classic Japanese cuisine) opened in mid-August on the Baha Mar Casino floor, and Bond, sbe’s nightlife concept, is debuting December 29th, offering late-night entertainment as the destination’s see-and-be-seen place to be.

Niman Ranch and Harry’s Pizzeria® Double Down on Ingredients Raised with Care

Food we can feel good about is what it’s all about.  Today we are announcing a commitment to just that at Harry’s Pizzeria®, by sourcing meat raised sustainably and humanely in partnership with industry-leader Niman Ranch. As of this summer, all locations of Michael’s genuine brand of thoughtfully-made, better pizza exclusively feature responsibly-sourced beef and pork products from Niman Ranch on the menu in pizza toppings including hot soppressata, shredded pulled pork shoulder, braised short rib, meatballs and bacon, as well as beef sirloin as an entrée. It just tastes better this way.

“Harry’s is about much more than pizza,” Chef explains. “We are committed to building community and a genuine experience for our guests, and this is a perfect way for us to check all those boxes. It feels good to support independent American family farmers who raise their livestock without antibiotics or added hormones. Not only can we stand behind a product that is top quality and tastes amazing, but we’re able to work with a supplier that shares our passion for doing the right thing.”

You’re bacon me crazy.

A special snack, Short Rib Bomba with fontina and arugula, will be available at all locations for $7 from Tuesday, September 5 until Saturday, September 30.

To celebrate the introduction, Niman Ranch’s family farmer advocate, Sarah Willis, will co-host a family-style dinner with Chef Schwartz at the original Harry’s Pizzeria in the Miami Design District on Wednesday, September 27 at 7 pm, the restaurant’s 6th anniversary. Tickets are live for Harry’s Rancher Appreciation Dinner as of this morning through harryspizzeria.com/nimanranch for $89 all-inclusive for a welcome cocktail, 3-course menu, and beverage including unlimited tap beer and two wines poured by the bottle all night. The menu will be announced soon.

With more than 40 years as an industry leader, Niman Ranch is a community of more than 720 independent family farmers and ranchers who raise livestock traditionally, humanely and sustainably to deliver the finest-tasting meat. All Niman Ranch pork, beef, lamb and prepared products are certified under the Certified Humane® program and available nationwide at both food service and retail locations.

Over the years, our chefs have enjoyed working with the product.  We can recall many dishes showing up at Michael’s Genuine® Food & Drink with lamb especially like Niman Ranch Lamb Flatbread with preserved meyer lemon, hummus, harissa, pine nuts, golden raisins, and French feta and Lamb Stuffed Eggplant wood roasted and topped with local heirloom tomato, greek yogurt, and pistachios. Niman Ranch beef made our then restaurant in Grand Cayman’s burger one of the most sought after menu items on island.  Michael has also traveled to Iowa for its annual Hog Farmer Appreciation Dinner to celebrate the good folks raising good product with a meal by adoring chefs.

“We are proud to have Niman Ranch showcased on Harry’s delicious pizza,” Niman Ranch general manager Jeff Tripician says. “The folks at Harry’s, under the vision of Chef Schwartz, serve up terrific dishes that are a perfect pairing for our meat, not to mention our company values. We’re proud to be associated and a part of such a progressive chef-centered enterprise that cares deeply about where their food comes from.”

Named one of the top 25 pizzerias in America by Food & Wine Magazine, Chef Schwartz’s Neighborhood American Pizzeria will add restaurants in Miami Beach, Aventura and Sunrise, FL as well as its first out of state locations in Cleveland and Atlanta as part of its expansion to 20 restaurants by 2020 and Niman Ranch is a key component to getting there in the right way.  Come along for the ride.  Follow @harryspizzeria and visit harryspizzeria.com for what’s on the menu.