Restaurant Michael Schwartz Debuts Brunch
August 02, 2013 | by LIANA LOZADA | Food & Drink News
A new garden brunch hits Miami this weekend as The Raleigh Hotel's Restaurant Michael Schwartz debuts its seasonal, sustainable Sunday brunch (11 a.m.-4 p.m.). In typical Schwartz style, dishes are distinguished by taste and size, boasting sweet, savory, and snackable selections. Find everything from a jumbo lump crab hash topped with poached eggs, to bacon sticky buns dressed with bourbon caramel sauce and pecans. The Tuscan kale and aged Gruyère frittata, a modern take on bagels and lox, and cherry-hazelnut pancakes also have our attention. And a bakery board promises a bevy of tasty, fresh-baked confections like muffins, lemon pound cake, and almond croissants. Wash it all down with something from the restaurant's expanded coffee and tea program, as well as homemade sodas and handcrafted cocktails.
AG Jeans design director Mark Wiesmayr and stylist Jeanann Williams on denim's cultural footprint.