RESTAURANT ADDRESS

130 NE 40th St

Miami, FL

305-573-5550

RESTAURANT STAFF

Chef/Owner: Michael Schwartz

Chef de Cuisine: Niven Patel

Pastry Chef: Hedy Goldsmith

Beverage Director: Ryan Goodspeed

GM: Shannon McKenna

RESTAURANT REVIEW

Michael Schwartz's menu is split into four categories: Small (wood-roasted, double-yolk farm egg with cave-aged Gruyère and roasted tomato), Medium (crispy homemade pastrami with red cabbage slaw), Large (slow-roasted Berkshire pork shoulder with cheese grits) and Extra Large (wood-roasted Poulet Rouge chicken for two). Opened in 2006 and a mainstay of Miami's Design District ever since, it is always "filled with a hip and trendy crowd," unusual for a farm-to-table restaurant. Another reason to visit is Hedy Goldsmith's desserts, like basil panna cotta with strawberry consomme and biscotti.

Crispy Rice Cake with Florida Rock Shrimp, Chorizo, and Roasted Tomato Aioli
Photo Courtesy of: Michael’s Genuine