Michael’s Genuine Food & Drink is about to hit a milestone that few restaurants in Miami’s ever-evolving culinary landscape achieve – turning 18 years old. In a city where dining spots often flare up and fade away faster than a summer thunderstorm, Michael’s has stood as a beacon of consistency and quality since its doors first opened in the Design District.
To think Michael’s was one of our first episodes of Chat Chow back in 2011, when the Design District was still finding its footing as a destination. Even then, Chef Michael Schwartz was pioneering the farm-to-table movement, showing what was possible when a restaurant truly committed to showcasing Florida’s bounty. Nearly two decades in, the restaurant has stayed true to its roots, still sourcing locally as much as possible, maintaining relationships with farmers, fishermen, ranchers, and artisans that have become more like family than business associates.
The latest chapter in Michael’s Genuine’s story brings us Renata Ferraro, formerly of Weird Doughs, who now helms the kitchen. Those familiar with her work know her innovative approach to baking and dough preparation, skills that are already influencing Michael’s program with dishes like Blue Crab Rosti with poached eggs and old bay hollandaise or the Spinach and Feta Bourekas. Also new to the team is Pastry Chef Marlena Bella, bringing new energy in the kitchen with desserts like Fruity Pebble Pancakes or her Blood Orange Meringue Donuts topped with Espresso Crema.
It’s remarkable how many of the ideas Michael Schwartz was championing have become mainstream in Miami’s culinary consciousness. The emphasis on knowing where your food comes from, the celebration of simple preparations that let ingredients shine, the importance of a restaurant as a gathering place for the community – these were the foundations upon which Michael’s was built, and they remain just as relevant today as they were 18 years ago.