Proclaimed Best Chef in the South in 2010 by the James Beard Foundation, Chef Michael Schwartz has been a Miami mainstay since moving there in the early 1990s. Venture into the city’s Design District and you’ll find three of his restaurants standing alongside the chicest fashion and design boutiques. After opening Michael’s Genuine Food & Drink in 2007, he went on to open Harry’s Pizzeria in 2011 and The Cypress Room in 2013, as well as Restaurant Michael Schwartz in South Beach.
In this edition of “My Famous Five,” Chef Schwartz reveals five special dishes from his flagship restaurant, Michael’s Genuine.
Greek farro salad with heirloom tomato, red pepper, red onion and French feta
Chef Schwartz’s personal favorite
“This is such a simple dish. Each ingredient has a purpose.”
Crispy hominy with chile and lime
The dish that put Chef Schwartz on Miami’s food map
“I love this snack. It satisfies all my cravings at once – crispy, crunchy, and the squeeze of lime to cut through it all. It’s so addictive!”
Stracciatella with heirloom tomatoes, fresh basil, extra virgin olive oil and fleur de sel
Chef Schwartz’s most meaningful dish
“This is Michael’s Genuine on a plate. Just a few ingredients, each at their peak!”
Crispy rice cake with farm egg and spicy tomato aioli
Chef Schwartz’s wackiest creation
“Fried risotto? Sure! Chorizo, rock shrimp and a fried egg? Yes, please! It’s a flavor bomb. So good.”
Raw bar plateau
“After 7+ years, we decided to expand our bar and add afternoon service in between lunch and dinner. We have this great raw bar now, front and center when you walk into the restaurant. We offer a daily changing ceviche, crudo and tartare, shrimp cocktail, Florida stone crabs when they’re in season, and oysters from the East and West coasts. The plateau is a two-tiered selection of everything! Besides hominy, there may be no better welcome to Michael’s Genuine!”
Michael’s Genuine, 130 NE 40th Street (Design District); new American, lunch and afternoon service Monday-Saturday, dinner daily, brunch Sunday.
Photo credits: The Genuine Hospitality Group