Chef Michael Schwartz didn’t set out to change Miami’s culinary landscape when he opened MICHELIN Bib Gourmand Michael’s Genuine 18 years ago in an almost-too-hidden courtyard sandwiched between 39th and 40th streets in Miami’s Design District, a then-sleepy neighborhood about to reinvent itself (and become a center of luxury shopping, architecture, and design). He just set out to create the kind of place exemplified by his deceptively simple philosophy: The secret to good food is good food. But change it, he did, by ushering in a refreshing approach to the now-ubiquitous farm-to-table ethos that took hold of chefs and diners two decades ago. The dining stalwart paved the way for so many chef-driven restaurants in Miami and the hinterlands of South Florida.
“When we opened there was not much here and there were no signs of life at night. It has truly exploded in a way I could have never imagined,” explains Schwartz, of how the neighborhood has evolved over the years. The pioneering restaurant made dining in the District chic, a little edgy, and always delicious. “My cooking philosophy has always been to cook simple food and keep things pure and unpretentious,” says Schwartz. “I think it really resonated with people which is why we have so many repeat guests (that we are grateful for!). Michael's Genuine remains a place of comfort and a sort of sanctuary. People feel comfortable dining here and consistency is key. They know what to expect.”
It’s that special alchemy of unforced sophistication, the kind of place where you can go humble - a glass of local beer and a bowl of freshly made potato chips and onion dip - or you can splurge after a day of stocking up at Chanel, Gucci, and Louis Vuitton with a bottle of champagne, caviar and oysters, and a massive rib-eye made in the wood burning oven - that catapulted Michael’s Genuine from neighborhood haunt to one of the city’s most popular and sought-after dining destinations.
A hospitality empire followed, including more restaurants, a Harry’s Pizzeria chain which spawned two locations in Miami, multiple cookbooks, and legions of chefs and hospitality professionals who honed their skills under his tutelage and went on to thriving careers. But ultimately the draw of Michael’s Genuine has always been the food: a highly original take on modern-American locavore cuisine that is as refined and artful as anything you’ll find in L.A. or New York.
Here, on the eve of the restaurant’s 18th anniversary, the chef shares with us his top picks for Miami’s dining scene.
Miami has great options for Cuban cuisine. What’s your go-to spot?
Versailles is an institution in Miami and has been around for more than 50 years and opened the city's first ventanita...It’s got great people watching, amazing coffee, and such a story. I love that the family is keeping the legacy alive.
Miami seems to be having an Italian restaurant moment. What’s the best place for authentic Italian food in the city?
Macchialina. It's tried and true and gets better with age. The recent renovation has made it even more special. If I had to pick one dish to order, I would go for all the pastas because, you can't just choose one...right? Chef Mike Pirolo has become a great friend over the years and an incredible chef - can't wait for Bar Bucce to open!
Where do you recommend for a special night out?
For the perfect night out, start at one of the most beautiful bars in the world (in my opinion) which is also conveniently very close to my home - the Champagne Bar inside Four Seasons Hotel at The Surf Club. I like to stick to the classics - so I'll drink a Vesper there and pretend like I'm on vacation. Then head over to Miami's most talked about new restaurant- Sunny's. It's worth the hype. Sunny’s is doing it all right...great vibe and use of space. Food and service are always spot on and it’s the new place to see and be seen. Yes, the pastas and steak are incredible but, you're doing yourself a disservice if you're not ordering charcuterie by Chef Aaron Brooks himself.
Where’s your favorite spot for late-night cocktails?
Bar Kaiju - every time I visit I feel like I'm in Tokyo and definitely not in Miami anymore. Derek Stilmann has really redefined the idea of a neighborhood bar. He created an incredible cocktail program with inventive drinks in a cool, dark, but unpretentious atmosphere that keeps me coming back.
It's tough to choose the best taco joint in Miami. What's one that stands out to you?
Gotta' love the Wynwood OG COYO Taco. We recently did a pizza collab. with them at Harry's which turned out delicious and happy to hear they're turning 10 years old this month. Chef Scott is also a great friend and cooks up some mean duck carnitas.
If you're cooking at home, what's your go-to dish?
I like to cook a simply roasted protein with lots of fresh vegetables and salads, sauces and condiments. Condiments are key and my fridge is loaded with them. Right now, we’re loving the toum and harissa - it can truly transform any meal.
What's one dish at Michael's Genuine that you're particularly proud of and why?
Crispy hominy is my go-to bar snack and has been on the menu since day one. (I was inspired by a New York Times review I read on a restaurant called Cook Shop to create it.) When it comes to drinks, you can’t go wrong with our classic Bulletproof Manhattan.
What’s your go-to place for a perfect coffee and pastry?
True Loaf in Sunset Harbour because, I personally think it's the best bakery in Miami. From the freshly baked breads and pastries and newer Basque cheesecakes- you can never go wrong. Get there early because they do sell out regularly for a reason.
Address Book
Bar Kaiju
8300 NE 2nd Ave 2nd floor, Miami, FL 33138
COYO Taco
2300 NW 2nd Ave Miami, FL 33127
True Loaf
1894 Bay Rd, Miami Beach, FL 33139
Versailles
3555 SW 8th St, Miami, FL 33135
Hero image: The Genuine Hospitality Group / Chef Michael Schwartz
