September 23, 2016
September 7, 2016
Braised lamb shank with whipped parsnips, shaved artichoke, mint, and peas
Smoked fish dip with celery and saltines
Heirloom tomato salad with mint chimichurri and fresh herbs
Today, The Raleigh Hotel opens the highly anticipated Restaurant Michael Schwartz, marking the James Beard Award-winner’s first foray on Miami Beach. Doubly backed by Schwartz’s Genuine Hospitality Group and sbe Restaurant Group, the restaurant will serve everything from snack-size, small plate, and entrée portions to extra large share plates (think whole grilled fish and a 42-ounce porterhouse), with locally-sourced and organic ingredients used wherever possible.
Open for breakfast, lunch, and dinner, the restaurant is located on the hotel’s upper lobby and picturesque pool deck. Conveniently, it will also offer poolside service, boxed beach bites, and in-room options. Michael's Genuine Food & Drink executive chef Bradley Herron, James Beard-nominated pastry chef Hedy Goldsmith, and Raleigh Hotel executive chef Danny Ganem helped craft the tantalizing menu. Look for homemade spaghetti with cured swordfish; heirloom tomato salad with mint chimichurri; grilled tuna with preserved fennel and tomato marmalade; thick-cut potato chips with pan-fried onion dip; homemade beef jerky; and plenty of surf (jumbo lump crab salad, olive oil-poached local swordfish, oysters on the half-shell) and turf (rib-eye, braised lamb, pan-roasted half-chicken). And Genuine fans can savor the familiar chili-lime hominy. Beginning May 13, the restaurant will offer four-course, family-style meals every Monday night. 1775 Collins Ave., Miami Beach, 305-612-1163