The Philadelphia-born owner of The Genuine Hospitality Group (TGHG), James Beard Award-winning Chef, and cookbook author, Michael Schwartz is the face of the South Florida restaurant industry and a nationally recognized celebrity chef. Locals and tourists alike have come to embrace and crave his sincere and thoughtful approach to the entire dining experience and seriously good food. Flagship Michael’s Genuine® Food & Drink in the Miami Design District celebrates fresh, simple and pure food and drink, setting the bar for ultimate neighborhood dining in Miami since 2007 with its laid back bistro atmosphere, emphasis... READ MORE
The Philadelphia-born owner of The Genuine Hospitality Group (TGHG), James Beard Award-winning Chef, and cookbook author, Michael Schwartz is the face of the South Florida restaurant industry and a nationally recognized celebrity chef. Locals and tourists alike have come to embrace and crave his sincere and thoughtful approach to the entire dining experience and seriously good food. Flagship Michael’s Genuine® Food & Drink in the Miami Design District celebrates fresh, simple and pure food and drink, setting the bar for ultimate neighborhood dining in Miami since 2007 with its laid back bistro atmosphere, emphasis on sourcing seasonal ingredients, and lively bar scene and courtyard.
Michael has since successfully developed complementary fine dining concepts including honest Italian at Fi’lia by Michael Schwartz at SLS Brickell in Downtown Miami (October 2016) and Baha Mar, Nassau in the Bahamas (December 2017), the quintessential Miami waterfront restaurant with a fresh take on bold Latin American flavors at Amara at Paraiso in East Edgewater’s Paraiso District (January 2018) and an oasis within the oasis of Miami’s bohemian village of Coconut Grove in a restaurant at Park Grove (2019).
Genuine Pizza® is a casual pizza restaurant built on passion for our favorite food. Genuine Pizza is a place to enjoy a great meal with great people and without pretense, with consideration of every detail of the dining experience, from the careful selection of ingredients, to the choices made in crafting dishes and the space in which you enjoy them. The seed of Genuine Pizza is Harry’s Pizzeria®, first opened in 2011. With inspiration from his flagship Michael’s Genuine® Food & Drink, Harry’s became a fixture of the Miami dining scene and nationally-recognized pizza hotspot, named one of Food & Wine magazine’s 25 Best Pizzerias in the U.S. An evolution of the best of the original, Genuine Pizza celebrates its beloved, flagship menu anchored by hand-formed pizzas featuring a tender, quick-fired crust with integrity.
Ella Pop is a café opened in 2015, light and airy in the Miami Design District’s Palm Court serving breakfast, lunch and early evening bites, freshly-made pastries and a convenient grab and go station. Michael Schwartz Events offers catering and private parties, with genuine food and hospitality for memorable occasions. TGHG has been recognized by leading trade publication Restaurant Hospitality magazine as one of its RH 25: Coolest Multi-Concept Companies.READ LESS
What three things are always in your pantry? good salt good olive oil rancho gordo beans
If you weren't a chef, what would you be? a designer
If you could cook with anyone, who would that be? my family
What’s your favorite NYCWFF memory? burger bash under the bridge, old school!
Guajillo Chile-Grilled Beef Short Rib with Cabbage Slaw
4, 4-inch cut bone in beef short ribs 1 cup
2 tablespoons kosher salt
1 Tablespoon freshly cracked pepper
1 pint Guajillo Chile Wet Rub (recipe below)
4 cups shaved green cabbage
1 cup thinly shaved Fresno peppers
1 cup roughly chopped Marcona almonds
½ cup picked Italian parsley leaves
¼ cup thinly shaved red onion
¼ cup thinly shaved red radish
¼ cup fresh squeezed sour orange juice
½ cup extra virgin olive oil
Kosher salt and freshly cracked black pepper to taste
2 each whole sour oranges cut in half
Preheat oven to 300° F.
With a sharp knife, trim the short ribs of any extraneous fat or silverskin. Coat the ribs evenly with the Guajillo rub. Place the ribs on a roasting rack set on a baking sheet and roast uncovered for 2 hours. Remove the short ribs from the oven and place in a large earthenware or stainless steel baking dish, meat side up and add ½ an inch of water. Increase the temperature of the oven to 325° F. Cover the baking dish with tin foil and roast 2 more hours, until the meat is easily pierced with a paring knife. Remove from the oven to rest and refrigerate overnight.
To finish the dish, heat a charcoal or wood fired grilled to 375-400° F. Place the cooled short rib on the grill, turning and rotating often to develop an even char on all sides, about 10 minutes. Place the halved sour oranges, flesh side down on the grill and cook until charred, about 5 minutes. Meanwhile, in a medium bowl, toss the cabbage, fresno pepper, almonds, parsley, onion and radish with the sour orange juice and olive oil, and season with salt and pepper to taste.
To plate, trim the hot short ribs off the bone and cut on the bias into 1-inch thick slices. Arrange the bone on a platter or board, fanning the short rib against it. Spoon the cabbage salad evenly on either side, and garnish with a grilled sour orange.
Guajillo Chile Wet Rub
This dried red chile commonly found in Mexico has the depth of flavor and heat necessary to penetrate a big cut and can handle, hold up and develop deep, rich flavor in the meat over a long cook time. It is long and narrow in shape, and very tough in texture. The dried fruits are seeded, soaked, and pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful marinade.
Yields 1 pint
1/2 cup kosher salt
1/2 cup Guajillo pepper powder
1 tablespoon toasted coriander, ground
Juice and zest of 4 oranges
1/4 cup smoked paprika
2/3 cup minced garlic
Mix to combine.