Turning 10 is a huge milestone for anyone, especially a restaurant. James Beard Award-winning Chef Michael Schwartz's Michael’s Genuine® Food & Drink is approaching its decennial anniversary in early 2017, but reflecting the changes as soon as next week.
Helming the kitchen at the Design District flagship is a new chef de cuisine, Chicago-bred Saul Ramos, whose culinary roots trace back to when he was 13. Ramos joined MGFD earlier this year as Sous Chef, and has since helped perfect the dishes that will introduce him.
Next Tuesday, September 13th, a new Dinner menu debuts, followed by new Lunch and Afternoon menus on Wednesday and Brunch on Sunday. Diners can expect new Snacks on the dinner menu, like short rib croquettes with smoked paprika aioli, shrimp toast "bahn mi" and thick cut potato chips with pan fried onion dip.
New small and large plates feature a variety of seasonal and local Salads, Vegetables, Pizza & Pasta, Fish and Meat including bitter greens salad with apple, walnuts and blue cheese; beluga lentis with curried calabaza, bucatini with roasted mushrooms and black truffle; braised lamb pizza with manchego and charred scallion; Alaskan King crab with green sambal; a comeback of the beloved Genuine Burger and a 32oz Wood Oven Roasted Porterhouse with sour orangeonion marmalade.
Dinner is offered Monday through Thursday 5:30 p.m. to 11 p.m., Friday & Saturday 5:30 p.m. to midnight, and Sunday 5:30 p.m. to 10 p.m.; 'Afternoons' are Monday through Saturday 3 p.m. to 5:30 p.m.; and Lunch is served Monday through Saturday 11:30 a.m. to 3 p.m. For reservations, email email@example.com or call (305) 573–5550.