Once upon a time, Miami’s dining scene was dominated by overpriced steak houses and forgettable hotel restaurants. Then came Michael’s Genuine Food & Drink, landing in the Design District before it was a luxury mall—before anyone knew they needed a $5,000 handbag. And while its surroundings have changed, Michael’s has stayed true to what made it great: sharp technique, local ingredients, and a menu that never gets old.
Chef Michael Schwartz, a James Beard Award winner, could have turned his name into a chain long ago. Instead, since opening in 2007, he’s stuck to a simple philosophy—seasonal, locally sourced, and unpretentious. Today, every trendy restaurant does it, but Michael’s was doing it before it was cool.
The airy dining room still hums with regulars who have been coming since day one. They know to start with the crispy hominy or the house-smoked fish dip, which remains the gold standard. The menu shifts with the seasons, but some things never leave—like the impossibly tender short rib, a dish so rich it makes all other proteins seem like a waste of time. Even the vegetables deserve a moment: roasted beets with blue cheese, charred broccolini—proof that side dishes can be stars.
Brunch is another level. The breakfast pizza, topped with egg and speck, is practically required eating, and the brioche French toast, drowning in maple syrup, might ruin all other French toasts for you.
Restaurants come and go in Miami, many with more flash, more hype. But Michael’s Genuine? It just is. It’s where chefs go on their night off, where you can count on every dish to be as good as you remember. And nearly 20 years in, that’s still true.