The Ultimate Neighborhood Restaurant, Parked in the Grove

Today we have some great news to share.  Michael is partnering with The Related Group and Terra Group to design a restaurant at Park Grove, the highly anticipated residential enclave steps from Biscayne Bay in the heart of Coconut Grove.  The team assembled for this project is world class, and we are very energized to be a part of it!  The 3,500-square-foot restaurant, designed by the globally recognized boutique design firm Meyer Davis, will sit at the intersection of Tigertail Avenue and Mary Street, facing Coconut Grove’s lush residential community.   The idea is to combine the elegance and sophistication of The Cypress Room in a more casual neighborhood environment.

Michael with Will Meyer of Meyer Davis Studio, and Carlos Rosso, President of Condos at The Related Group, as they reviewed plans for Michael's restaurant at Paraiso Bay.

Michael with Will Meyer of Meyer Davis Studio, and Carlos Rosso, President of Condominium Division at The Related Group, in April as they reviewed plans for Michael’s restaurant at Paraiso Bay.

“It’s a really exciting time for Coconut Grove, and we feel lucky to be a part of what’s happening as we open Harry’s Pizzeria and look to the future with Park Grove,” Michael says. “With everything coming up so fast around us, the stakes are super high to make sure to deliver a place our neighbors new and old can grow with, frequent and make their own.  The vision is for the space to open into a cozy courtyard that will become Coconut Grove’s own secret garden.”

Inspired by the exceptional natural scenery at his street-level doorstep, Michael is looking to draw the outside in and reflect the Grove’s historic significance to South Florida and unique, village lifestyle.  An additional 1,000-square feet on-premise for private events will service the occasion needs of year-round locals and visitors alike. This is our third collaboration with Related, including culinary outposts at SLS Hotel & Residences in Brickell (opening summer 2016) and Paraiso Bay Restaurant & Beach Club in Edgewater (opening 2017).

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Michael will be the exclusive in-house service provider for the restaurant, catering, pool and bar service on property, which comes with many perks for Park Grove residents. Amenities will include special seasonal menus, catering through concierge services for boat owners with vessels docked at Grove marinas, boxed lunches to go for families and kids, and exclusive access to a restaurant preview pop-up event by Regatta Park.

The concept is fashioned around Park Grove’s award-winning, curated lifestyle—a collaboration born through two of Miami’s most established developers, The Related Group and Terra Group—with architecture by OMA/Rem Koolhaas, interiors by Meyer Davis, kitchens and baths by William Sofield, a two-acre sculpture park by Enea Landscape Architecture and lifestyle curator Colin Cowie.

For more information on the project as it develops, follow @Related_Group and @ParkGroveMiami on Instagram, and for a refresher of what we’ve been up to lately with Related, click here.

Morning Meetings & Luncheons at The Cypress Room

The Cypress Room Meetings
IMG_2841 (3)We’re in a meetings state of mind!  As we all dig deep for 2016 planning and head into the new school year, we have your productivity in mind!  The right setting is essential to get the creative juices flowing and the networking ice broken.   We now have a perfect private venue to do just that.  Let The Cypress Room orchestrate exceptionally easy morning meetings and luncheons for you.  Open for dinner, and available for your daytime business functions.  Reach Lindsay Guidos with your needs at or call her cell 203.313.4503.

5 Courses of Clendenen: The Cypress Room’s Menu for Lua Rossa 3 Release Dinner

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They have arrived! Jim’s wines coursed from left to right.

Michael’s first ever dinner with Jim Clendenen in Miami is two weeks from today on Tuesday, September 22 at 7PM, and The Cypress Room has the honor of hosting it.  The wines have landed, including our first bottles of Lua Rossa 3, and Roel Alcudia’s menu is ready to share as follows [CLICK HERE FOR TICKETS]:

Passed assorted Hors d’oeuvres
Clendenen Family 2014 Mondeuse Rosé

Garam Masala-Cured Fish, coriander emulsion, puffed rice
2013 Clendenen Family Gewürztraminer Au Bon Climat

Slow Baked Fish, herb crust, baby vegetables, shellfish broth, shrimp tortellini
2012 Clendenen Family Viognier “Second Coming” Au Bon Climat 

Duck Breast, leek pudding, foie gras, cranberry gastrique
2009 Clendenen Family Nebbiolo “Bricco Buon Natale”

Braised Beef Cheek, celery root, wild mushroom, black truffles
Lua Rossa 3 Syrah/Cabernet Franc/Merlot/Mondeuse Stanta Maria Valley

Salted Caramel and Chocolate Tart, compressed pears, creme fraiche
1995 Il Podere Dell’Olivos “Sittin’ Pretty” California Aleatico

To get here, Jim dropped some crumbs from his spice rack, through Eric, for Roel.  With the dry Gewürztraminer, he would want something cold and raw, fish perhaps, an aromatic dish perfumed with coriander.  “Like an Indian spices sort of thing,” Jim says.  For the “Second Coming,” a curve ball came through the grapevine.  “He said something like a Rhone-style fish,” Eric explains.  “I’m not sure exactly that means.  When I was in Lyon all I ate was meat, and oysters.”  And of Lua Rossa 3?  “It’s red!” Eric laughs. “For now I’m letting it settle in the bottle.  Why ruin the fun when we’ll all discover it together at the dinner?”

In a 5-courses with wine pairings, we get a first taste of Lua Rossa 3 and enjoy exploring the lesser-known varietals that Jim’s coffers have to offer.

$175 plus tax & gratuity includes:
– welcome rosé and canapés
– 5 course dinner paired with Santa Barbara’s unexpected varietals, from its most curious producer
– a special bottle from the first shipment of Lua Rossa no. 3, signed by both Chef and Winemaker

Cheers you there!  For more images and recollections from our third blending trip, see here.


Scrappy & Cypressy: Superstar Staff Meals by Tony Galleno

The evidence lay strewn before me.  Bones, picked clean save two plump, flakey morsels of rabbit leg.  Crispy brown bits scattered on the towel-lined hotel pan.  A squeeze bottle, quarter-full of red something-or-other.  A pool of cream, maybe a cabbage stick and radish slice or two left to swim with lonely raisins.  From the looks of the shrapnel, line cook Tony Galleno had done it again, and these shadows of 15 minutes prior were all fair game as I settled in with my laptop at The Cypress Room’s bar.  He had whipped up another simple, lick-your-fingers-scrumptious staff meal, and I, arriving at 4:45, scavenged what I could.  I’m sure it was every bit as delicious as it had been at the moment of service, and I implored to know more.

Tony crabs

Tony doing his clam routine, with scoopers.

Tony was cleaning clams behind the line, so I moseyed up to the pass of the open kitchen to ask a few questions before things got hairy.  After all, this seemed akin to one of those assembly line jobs I’d overheard him say he’d love to have in the land of make believe, like we all dare to dream to pretend having.  But Cypress isn’t a place for brainless activities.  Not even cleaning clams, so nimble Tony multitasked.

“My go-to formula for family meal is simple, quick, and delicious. ” he explained.  “The first step for me is I think of a cuisine.  What do I feel like eating? Then I see what I have to work with, and it comes together pretty easily.  It kind of has to.  It’s all about efficiency.  You can’t spend too much time making it since you are in the middle of prep for service. Chef would not be happy.”

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Explains chef de cuisine Roel Alcudia, “One of the perks of working at a high end restaurant is high end scraps.”   So for last night’s family meal extravaganza, presented on battle-scarred sheet tray, Tony began by soaking the rabbit legs in buttermilk, lemon juice, thyme, Tabasco and black pepper for two hours.  He then dredged them in a mixture of all purpose flour, salt, and paprika.  They were left to sit for 20 minutes, a very important step (“drying them out a little this way makes them fry better”) before frying at 325F for 15 (“maybe 17!”) minutes.  They’re removed from the oil, hit with some finishing salt and drained on paper towels to serve.  The hot sauce is a kicking combination of Sriracha, Tabasco, a little honey to thin it out for perfect dousing, and a touch of red wine vinegar. Any slaw will do. Shredded green cabbage, shaved radish, mayonnaise, plumped raisins and a touch of red wine vinegar.  Build your bowl and come back for seconds.  If there is anything left!

Tony is off today, but we post now in his honor, as the clock strikes 4:36, and we wonder where and what family meal is tonight.

Genuine Miami Spice 2015 | Restaurant Michael Schwartz & The Cypress Room

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Enjoy Miami Spice care of chef Michael Schwartz whether you are beach bound or on the mainland. We all look forward to the Greater Miami Convention & Visitors Bureau’s annual promotion each summer as hungry restaurant goers look to explore new restaurants or take advantage of new menus at old favorites. Here’s what’s in store from August 1 – September 30.  As usual in #Genuineland these prix fixe menus serve as examples, as offerings may change daily within the format. Tax and gratuity are not included in the prices.

The Raleigh Miami Beach
1775 Collins Avenue
Miami Beach, FL 33139
(305) 612-1163

Choose one from each course

LAMB CARPACCIO green harissa, lemon confit, feta, mache
ROCK SHRIMP PO’BOY savoy cabbage, chili aioli, smoked-pickled spring onion
GRILLED PEACH SALAD hickory almonds, shaved jalapeno, honey-bourbon vinaigrette

CRISPY EGGPLANT SANDWICH tomato-pepper jam, parmesan aioli, arugula
GRILLED HANGER STEAK SALAD watercress, roasted and shaved beets, radishes, walnut vinaigrette
FLORIDA CIOPPINO coconut broth, chiles, cilantro, tostones, ginger-lime aioli

LEMON MERINGUE TART blackberry-tarragon compote, meringue sticks
ROASTED WHITE CHOCOLATE BREAD PUDDING chantilly cream, summer berries

Choose one from each course

MARINATED SUMMER SQUASH SALAD house-made ricotta, pickled sweet peppers, curry vinaigrette
GRILLED CALAMARI shishito pepper romesco, castelvetrano olives, gigande beans
CHICKEN LIVER MOUSSE whole-roasted garlic, pickled vegetables, dijon, grilled crostini

PAN-ROASTED LOCAL FISH house-made kimchi, fingerling potatoes, caramelized onion broth
GRILLED SKIRT STEAK local long bean salad, cucumber, tomato, pickled fresnos, ginger-tahini vinaigrette
PAN-ROASTED HALF CHICKEN smoked calabaza, farro risotto, kale, spiced pumpkin seeds

MANGO UPSIDE DOWN CAKE sweet basil ice cream, tart cherry sauce, crème fraiche
MILK CHOCOLATE CREMOSO tangerine parfait, toasted sourdough crisp

3620 NE 2nd Avenue
Miami Design District, FL

Choose one from each course

WHITE GAZPACHO almonds, green grapes and royal red shrimp
VEGETABLE TERRINE chèvre and toast

BERKSHIRE PORK CHOP grilled leeks, bell peppers & romesco
THE CYPRESS BURGER jasper hill landaff and onion marmalade
LOCAL FISH charred vegetables and caviar beurre blanc

CHOCOLATE SOUFFLÉ sea salt and creme anglaise
SEMI FREDDO seasonal fruit and puff pastry crisps