Mother’s Day at Fi’lia | Mom’s Got More than Just a Pizza with Her Name on It

Mother’s Day calls for making things a little more special than your average Sunday.  The bar is high!  Fi’lia by Michael Schwartz takes this to the heart Sunday, May 14 with a supplemental menu of a la carte dishes fit for a queen and her party, available during breakfast and lunch.

So, what’s our move?  How about toasting with Emilia, a bewitching cocktail of Solerno blood orange liqueur, Mancino Chinato, blood orange juice, Dimmi and Prosecco, packing as vibrant a punch as it does color. Perfectly forked stacks of Wood Grilled Peaches, whipped ricotta, pistachio pesto and peppery arugula need follow.  Then Mom’s Pizza would hit the table to share, spring’s swan song in bechamel, fava beans, morels, mint, onion, pecorino and Calabrian chiles.  The combination is almost too much for one mind’s eye to contemplate.  But to be bewitched by Plum and Brandy Custard Brulée?  That’s the Mother’s Day dreams are made of. Reserve now by calling 305.912.1729 or emailing filiareservations@slshotels.com.

Wood Grilled Peaches with whipped ricotta, pistachio pesto, arugula

 

SoBe It! Your 2017 Genuine Tickets at the 16th Annual South Beach Wine & Food Festival

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Party game strong at Chef’s house in February.

From one big shindig to the next.  With another Art Basel in the record books, we’re laser focused on finishing 2016 strong, whether with loads of Genuine Gifts (including and especially gift cards!) and New Year’s Eve specials at Cypress Tavern and Harry’s Pizzeria (stay tuned for that announcement on Monday!).  But for now, we’d like to introduce you to The Genuine Hospitality Group’s events at next year’s South Beach Wine & Food Festival before they sell out.  Check out the parties listed below with their corresponding participating TGHG restaurants.  Cheers… Training your body to get through it all begins now.  Thanks again to Lee Brian Schrager for inviting Team Schwartz to play again!

THURSDAY, FEBRUARY 23

genuine_0-1MICHAEL’S GENUINE® FOOD & DRINK | 10 Years of Genuine: Dinner hosted by Michael Schwartz, Marc Vetri and Jonathan Waxman presented by Bank of America
7:00 PM – 10:00 PM @ 130 NE 40th Street, Miami, 33137
> Dressy Casual Attire, Indoor, Seated, Wine, 21 years of age or older <
One of South Florida’s most widely recognized culinary innovators makes a rare Festival appearance to celebrate a decade of his much touted Michael’s Genuine Food & Drink. A must-stop for both locals and tourists from around the world, Schwartz took a leap on the burgeoning Design District neighborhood 10 years ago to start his empire. Now settled smack in the middle of one of Miami’s hautest areas, Schwartz’s flagship restaurant anchors the array of culinary attractions offered there. Joined by culinary luminaries Marc Vetri and 2016 SOBEWFF® Tribute Dinner Honoree Jonathan Waxman, Schwartz and friends will present guests with a sampling of the signature tastes with staying power they’re known for.  Guests will be assigned seating prior to this event. We can only guarantee guests who purchased tickets together will be seated together. If you would like to be seated with another guest(s), please send your request via email to tickets@sobefest.com. PURCHASE TICKETS 

HARRY’S PIZZERIA® and FI’LIA |  Barilla’s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Valerie Bertinelli & Alex Guarnaschelli
7:00 PM – 10:00 PM @  the “North Venue”, Beachside at Delano, Entrance at 1 Lincoln Road, Miami Beach, 33139
> Outdoor, Smart Casual Attire, Spirits, Walk-Around Tastings, Wine, 21 years of age or older <
What do Hollywood Walk of Fame stars and Michelin stars have in common? Leading ladies Valerie Bertinelli and Alex Guarnaschelli, of course! Bertinelli’s two-time Golden Globe Award-winning personality now charms on Food Network’s Valerie’s Home Cooking, while Guarnaschelli’s Michelin-starred training in France helped mold the tenacious expert we enjoy today on Chopped. They are joining forces to host more than 30 of the nation’s greatest chefs serving up dishes originating from various regions of Italy as guests enjoy a live musical performance by soft-rock hit makers Little River Band, presented by Magic City Casino. Known as one of Australia’s most popular rock bands, the Little River band has 10 top 20 songs on U.S. Billboard charts, including ‘Reminiscing’, ‘Cool Change’, and ‘Lady’. You can peruse Piedmont, trot through Tuscany, savor Sardinia, canvas Campania, saunter through Sicily, and more – while sinking your toes into the sparkling white sands of South Beach. Whether you prefer a traditional spaghetti and meatballs or a cooler antipasto-style pasta salad or a savory perciatelli and chicken, this is a celebration not to be missed. Grab your friends and gather ‘round under our signature white tents in the sand for a feast of the ages, all complemented by pours from curated wine selections. ADA Assistance: The Festival will have a limited number of beach wheelchairs available at the Guest Services locations. Please check in directly with a Guest Services Representative for assistance. PURCHASE TICKETS

FRIDAY, FEBRUARY 24

CYPRESS TAVERN | Fontainebleau Miami Beach presents Wine Spectator’s Best of the Best sponsored by Bank of America
7:30 PM – 10:30 PM @ Fontainebleau Miami Beach, 4441 Collins Avenue, Miami Beach, 33140
> Dressy Casual Attire, Indoor, Walk-Around Tastings, Wine, 21 years of age or older <
To create the best event during the best weekend of the year, we’ve rounded up 60 of the nation’s top chefs to showcase their most gourmet samplings to pair with over 100 wines rated 90 points or higher on Wine Spectator’s scale. The Fontainebleau Miami Beach sets the perfect stage with its own blend of Golden Era glamour and modern luxury to host this grand walk-around affair. Only proprietors and winemakers from each winery are invited to pour their top varietals so you can hear about how some of the world’s greatest vino makes it from their vineyards to your palate. From aperitif to dessert, we’ll make sure your glass is decadently decanted and your plate is full of first-rate cuisine. PURCHASE TICKETS

SUNDAY, FEBRUARY 26

0226_brunch-andresschwartzFI’LIA | Brunch hosted by José Andrés and Michael Schwartz
11:00 AM – 2:00 PM @ SLS Brickell’s ALTITUDE Pool at SLS Brickell
1300 S Miami Avenue, Miami, 33130
> Casual, Outdoor, Spirits, Walk-Around Tastings, Wine, 21 years of age or older <
Savor brunch poolside at the brand new SLS Brickell under the spell of two of the most coveted names in culinary, José Andrés and South Florida’s own Michael Schwartz. Andrés, this year’s Tribute Dinner honoree, is recognized worldwide for his energetic passion for telling cultural stories through food. His chic and delectable mark can already be found at the SLS Hotel in South Beach at The Bazaar by José Andrés and Hyde Beach, and now at the buzzing epicenter of downtown Miami at Bazaar Mar. Schwartz, whose flagship Michael’s Genuine Food & Drink is celebrating its 10th anniversary this year and widely touted for putting Miami’s Design District on the culinary map, will join Andrés at SLS Brickell with his first-ever Italian concept Fi’lia. Guests will be assigned seating prior to this event. We can only guarantee guests who purchased tickets together will be seated together. If you would like to be seated with another guest(s), please send your request via email to tickets@sobefest.com. PURCHASE TICKETS

[Recipe] Hail Tableside Caesar!

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It’s just better made fresh.

27872392460_b96a2e8753_o-2Caesar Salad is such an old school thing, and it’s a classic for a reason… because it’s really good!  A salad and its dressing are always better – in both taste and consistency – when made fresh.  That’s why Michael decided to do a Caesar Salad tableside at Fi’lia.  This cart was designed from scratch (with a little scale modeling by Director of Licensing Operations and wine guy Eric Larkee!) to be efficient and functional in the room.  However, some of its best attributes are the intangibles, like the ridiculous aroma that wafts through the dining room when the cart is near.  Cue the garlic croutons toasted to order! A cast iron griddle or large pan on your stovetop will do the trick at home. The recipe adds a bit of radicchio to give the salad a bitter note that cuts through the creamy richness of the dressing.  You could choose to leave it out or make it a little fancy like we do in the restaurant with the long and delicate treviso.  Michael and chef de cuisine Tim Piazza will be on NBC 6 this morning showing us how it’s done.  Tune in here at 11:50 a.m. to watch and learn!

Fi’lia Caesar Salad

Serves 4

1 stick unsalted butter, softened to room temperature
2 cloves of garlic, minced
¼ teaspoon kosher salt
Ciabatta loaf, sliced lengthwise
3 cloves of garlic
1 can oil-packed whole white anchovies, filleted and rinsed
1 egg yolk
1 teaspoon Dijon mustard
½ teaspoon Worcester sauce
1 teaspoon freshly cracked black pepper
½ cup extra virgin olive oil
Juice of ½ a lemon
2 ounces grated parmigiano reggiano
2 whole romaine lettuce hearts, washed and thoroughly dried
½ head of radicchio, roughly chopped

Place a cast iron griddle or pan over medium-high heat. In a small bowl, combine butter, minced garlic and salt, mixing with a fork until fully incorporated. Spread in a generous layer onto bread slices. When the griddle is hot but not smoking, place cut side down to toast, turning after 2-3 minutes or when golden brown. Pay attention to croutons so they don’t burn. Once toasted on the other side, remove from the heat and give them a rough chop.

Into a wooden bowl, add the cloves of garlic and rub around the bowl with two forks to mash them up. Then add the anchovies; smash them, too. Add the yolk, mustard, Worcester sauce and pepper and mix with a fork until incorporated. Very slowly whisk in a fine drizzle of extra virgin olive oil to emulsify the dressing. Finish by whisking in the lemon juice to thin it back down and adding the cheese, reserving half for plating. Add the lettuce and radicchio and mix to evenly dress. Plate the salad and top with croutons, then add the remaining cheese.

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Fi’lia-ing the Love | Michael’s First Italian Concept Opens Wednesday at SLS Brickell

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Puttanesca! My personal favorite pizza, with Pistachio Pesto not far behind.

Meet the newest member of The Genuine Hospitality Group family.  Our beloved James Beard Award-winning Chef and Restaurateur now brings his straightforward approach to ingredient-driven Italian cuisine from the hearth with Fi’lia by Michael Schwartz!  Click here to make a reservation.

The restaurant opens for dinner Wednesday, October 26 at the corner of South Miami Avenue and 13th Street at the brand new SLS Brickell Hotel (1300 South Miami Avenue) in the heart of the neighborhood.  Breakfast and lunch begin the following day.  Valet is available at the hotel entrance off 14th Street connected to the restaurant through its lobby, supplemented with metered parking and street entrance on South Miami Avenue.  Fi’lia is managed and operated under the Disruptive Restaurant Group umbrella of sbe.

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“Fi’lia is ‘honest Italian,’ an expression of the simplicity that I love about this style of food,” Chef explains. “It’s not specific to a particular region. This is the way I like to cook and eat Italian — straightforward and with handmade touches.”

In keeping with Schwartz’s ethos that good food should speak for itself, the premium at Fi’lia is unpretentious food and the experience to match, highlighting the freshest ingredients from the hearth and the attention to warm hospitality for which he’s known.  

Chef and Tim getting their pasta on!

Chef and Tim getting their pasta on!

I overheard this sformato (like a savory Italian custard on the delicate cakey side) with pecorino crema "a memory"... a standout from the Small section.

“A memory” for sure:  sformato (like a savory Italian custard with a delicate cakey texture) with pecorino crema.

Chef de Cuisine Tim Piazza comes to Fi’lia from his post as Sous Chef at Michael’s Genuine, bringing to life Schwartz’s food and approach in this new kitchen. Dinner draws guests in with irresistible Snacks including Heirloom Tomato Bruschetta with stracciatella and basil and Charred Eggplant Spread on freshly grilled bread with grated bottarga. Working down the menu, dishes are conveniently listed by size, ranging from light but satisfying Small dishes like the bright Citrus Salad with pistachio and aged piave vecchio, to a bold and flavorful traditional cut in the Extra Large 42oz Bisteca Fiorentina executed simply on the wood grill with Meyer lemon and rosemary.

A special, not-to-miss part of the Fi’lia experience is its Tableside Caesar, a classic salad presented the old school way – made right in front of the table, dressing and all, which is the point – and tuned to perfection with garlic croutons toasted on the cart.

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Pillows of perfect agnolotti.

Fresh, daily-made Pastas are an important part of the menu and guests can enjoy this handmade touch in a few ways. Delicate, filled bundles of mouth-watering Corn Agnolotti are brought up with a zesty roasted lobster sauce and decadent Braised Short Rib Crespelle are Italian crepes baked to crisp, bubbly decadence with béchamel, taleggio and fontina. There is a nod to the classics in Spaghetti Cacio e Pepe with black pepper and pecorino coating the noodles with just the right amount of sauce, and a more modern approach in Bucatini with the salty, briny punch of bottarga to balance the comforting heat of chile flakes, garlic and breadcrumbs.

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Chicken in the window.

Pizza has pride of place on the menu with perennial favorites like Margherita with tomato, mozzarella and basil in perfect proportion and finished with the restaurant’s own first press, cold press Italian extra-virgin olive oil blend. A taste of something new comes in combinations like Leek & Potato with pancetta, rosemary and trugole, as well as Pistachio Pesto with house made ricotta, charred onion, pecorino – all of them created using the freshest ingredients and Schwartz’s signature restraint.  LargeExtra Large and Sides highlight proteins and vegetables that ground the meal, like Wood Grilled Chicken with savory bread pudding, mustard greens, pine nuts, currants.

Sangreal grey goose, punzone blood orange liqueur, lemon 14 cocktail glass

Samgreal, a nod to sbe Chairman and CEO Sam Nazarian, featuring Grey Goose, Punzone blood orange liqueur, lemon

Nothing at Fi’lia is extraneous, especially in the beverage program.  Drinks are a personal favorite part for me, featuring Cocktails (including chilled lovely bottles of them popped at the table) and Spritz.  At the open kitchen’s bar, cocktails offered are refreshingly uncomplicated—less about complex recipes, and more about how perfect a Spritz is on a July or December afternoon.  There is a section devoted to this Italian afternoon pastime with six including Bicicletta with Campari, white wine and soda water – one of the lowest in alcohol, normally drank before getting on the bicycle and riding home for the evening.   Lacuna with Knob Creek Rye, Carpano Antica and Angostura bitters is one of the bottled delights to love.  Lupa 35 is presented in a flute with Hennessy VS, Averna, Luxardo apricot, prosecco. A beer list of craft and seasonal styles complement a focused wine list of Italian regional varietals and American wines with an old world sensibility.

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The airy décor designed by Philippe Starck also skews towards unadorned simplicity, with a focus on clean lines and unobtrusive, sleek teak furniture and vertically stacked citrus planters that frame the room. It’s a modern take on restrained elegance that allows the food to take center stage.

Fi'lia's Italian olive oil blend

Fi’lia’s Italian olive oil blend, available for sale at $23/500 ml bottle at the restaurant, along with 8oz bags of housemade semolina pasta in four shapes for $8 each.  Find out more here.

Fi’lia includes combined indoor and outdoor seating for up to 116 people and is open every day for breakfast Monday – Sunday 7-11am, lunch Monday – Sunday 11:30am – 2:30pm, and dinner Sunday – Thursday 5:30-10:30pm and Friday & Saturday 5:30pm – 12am, with bar menu of snacks and small dishes served daily from 3-5:30pm. To make a reservation, call 305.912.1729 or email filiamiami@sbe.com.

Fi’lia Takes Over Miami Spice at Michael’s Genuine® Monday, August 29 — Sunday, September 4

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Michael’s decadent Crespelle, Italian crepes laced with tender short rib and baked with some of our favorite melting cheeses — taleggio and fontina.

MIA_Spice Fi'lia Dinner 2016After introducing guests to his new concept with events at Cypress Tavern and Harry’s Pizzeria®, Michael is opening the flagship doors in the Miami Design District to share a taste of what he’s been cooking and eating heading into the opening of Fi’lia by Michael Schwartz at SLS Brickell!

Guests of Michael’s Genuine® Food & Drink partaking in the restaurant’s Miami Spice dinner will experience a taste of Chef’s soon to debut Italian restaurant Fi’lia in a $39 3-course prix fixe beginning at 5:30 p.m. Monday August 29 to Sunday September 4, adding Friday and Saturday nights to the Miami Spice offering for that week.  In addition, the Michael’s Genuine bar will offer a Fi’lia specialty cocktail, Just Tell Me, featuring Casamigo Reposado, Campari, and Dimmi Liquore di Milano for $11. Prices exclude tax and gratuity. Our a la carte dinner menu will also be available. To book a reservation call 305.573.5550 or email reservations@michaelsgenuine.com.

Just Tell Me is part of Fi'lia's bottled cocktail line up. Measured just right, and quick to serve -- just like we like it.

Just Tell Me is part of Fi’lia’s bottled cocktail line up. Measured just right, and quick to serve — just like we like it.

Opening in October at SLS Brickell, Fi’lia will showcase Schwartz’s fresh approach to Italian food, with handmade breads and pasta, and an emphasis on seasonal ingredients. Fi’lia will be open for breakfast, lunch and dinner and feature honest Italian food highlighting fresh ingredients from the hearth and the simplicity of handmade artisanal breads and pasta. A meal begins 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, balancing a focused wine list that appeals to the knowledgeable diner of Brickell, celebrating Italian regional varietals and American wines with an old world sensibility. For more information, please visit slshotels.com/brickell.