Something didn't feel right when I began the check-in process at the Delta self-service counter today at MIA. You see, I usually fly American Airlines because they have a hub at MIA with direct flights to just about every city I need to fly to. I hate layovers. Not only are they a waste of time but they provide another chance for the airline to let the traveler down.
Another reason I fly American Airlines whenever I can has to due with my frequent flyer status. I've hit Platinum 2 years in a row now and may even hit Executive Platinum this year (I'd easily nail EP status if I didnt fly direct everywhere as flights with layovers get you more miles for your sacrifice in time). With that status comes a waiver of baggage fees, aka "the biggest consumer ripoff in the past 5 years". Even though my company picks up this baggage fee, it pisses me off that such a thing even exists. Let's see, the airlines were losing a boatload of money and claimed rising oil prices had a lot to do with it and figured that baggage gave the aircraft a lesser mpg, knew people need clothes when they travel, and decided to offset their costs by charging for baggage. That may not be exactly how it went down but I'm sure its pretty effin close. Well, oil prices have come way down yet we still get raped with baggage fees. Thank you, Sir! May I have another?!?!
So there I stood, looking at the kiosk and wondering if it would be possible to check my bag of clothing and carry on both my briefcase and my bag of product samples. In the past 2 months, my luggage had been lost twice which resulted in me walking into a meeting with a customer with plenty to tell but nothing to show. In other words, it was a waste of a meeting and I looked like an asshole. This would save my company $25 and ensure that I had my samples just in case my luggage was lost. Physically, I knew I could. Morally, I struggled with the decision. I can't stand the assholes who place their own well being above others on airplanes. The people who cram 2-3 bags into the overhead are said assholes. I didn't want to be that guy, the very guy I despise. So, even though I had reservations about checking the bag of samples, I gave into my morals and did it anyways.
I was on 4 hours of sleep, having gone to bed around 1am and gotten up at 5am to be at the airport by 6am for a 730am flight. I was hoping to sleep on the flight from Miami to Atlanta but a screaming baby prevented that from happening. The flight from Atlanta to Chattanooga was delayed but I wasn't surprised since delayed flights and ATL airport are kinda one in the same. Luckily, my appointment wasnt until 130p so I still would have time to grab my bags and a bite to eat with my sales rep before heading to see my customer. Or so I thought...
The airport in Chattanooga is tiny so the baggage carousel started less than 10 minutes after we landed. Now we pray. I was relieved when I saw my bag of clothing come out. Just one more bag and I'd be on my way...
That bag never came.
The carousel stopped and I was pissed. I'd just paid $50 to have Delta lose my bag and there was nothing I could do about it. Nope, can't get upset because that isn't going to do anything. All I could do was suppress my rage and meander over to the baggage office to report the problem.
Apparently taking 2 bags off of a plane in Atlanta and putting them on another is a difficult feat because, according to the Delta employee at the baggage counter, this happens almost daily. I took my claim number and hoped the bag would be on the next flight which was due to land at 120p, 10 minutes before my meeting...great. I ended up being an hour late and thus had to rush. I don't know about Delta Airlines but my time is very valuable to me, especially when it comes to doing my job. My brain was working overtime trying to not be pissed about being charged for bags only to have them lost. I decided I would resort to writing another letter to the airline which would most likely result in me being placated with a $100 voucher for use on a future flight. Yay...
So what can be done about being forced to pay for baggage on flights? As I see it, you can add $50-$100 to whatever "discount" airfare you are able to find on a flight so it really isn't a good fare. It's absurd how 9/11 security (fear) initiatives and the price of oil are holding the American consumer hostage when it comes to leisure or business travel. There has got to be a solution. In fact, I know there is a solution but the airlines are just too f**king selfish to take the necessary steps to making that solution a reality. But that's a whole separate discussion for another time. Until then, I guess we just have to grin and bear it while the airlines take advantage of us.
Monday, November 2, 2009
Sunday, October 25, 2009
Separating Belly and Mind
When I first started this blog I really had no idea what the focus would be so I took a Seinfeldian approach and made this a blog about nothing. I've posted about my travels, life in South Florida, random issues, and a lot about food. I never really liked having zero focus but at the same time I liked that I wasn't limited to posting about one certain theme. The freedom that I gave myself to write about anything and everything eventually led to me realizing that the thing I post most frequently about is food-related. With that said, I decided to start up a new blog with a culinary focus called Blind Tastes. This blog will primarily cover my culinary adventures in Miami and South Florida but there may be an occasional post about food I experience on the road in my travels. After all, I've never been one to limit myself. I've ported all my food-focused posts from this blog over to Blind Tastes and plan to put up new posts regularly as I also figure out how to make the new blog not look as boring and crappy as this one haha.
So, stay tuned and check out Blind Tastes from time to time. Ciao!
So, stay tuned and check out Blind Tastes from time to time. Ciao!
Friday, October 16, 2009
No More Forkin Around - Iron Fork Miami Returns Better Than Ever
Last night, I met up with some good friends at the New Times Iron Fork event at the Bank of America building in Downtown Miami. It was the 2nd year in a row that Id decided to check out this event. Last year, was kind of a buzzkill. The event was held at the Miami Science Museum and everything was crammed. The stage for the competition was nearly impossible to get to and the event was vastly oversold so it took forever to get a taste from any of the booths. I met Paula (of Mango & Lime fame) along with her husband D at this event last year, so we teamed up again to dominate the event again this year. You can check out her blog at the link I just provided for pics since I slacked on the pic taking front.
Having the event at the Bank of America building was an AWESOME move. Limiting ticket sales also proved to be a huge win. We arrived at around 6pm and, after some awkward "we're not ready to open the ropes at 5:55pm" moments, were free to roam about and sample the various wares of the 40+ restaurants that participated in the event. Naturally, I spotted the Presidente booth outside on the deck and we made a b-line over there to get the night started. The outside deck was a huge hype. Nothing beats an outdoor event in Miami. It was there, after sucking down a cool Presidente, that I stumbled upon the Whisk Gourmet Food & Catering booth and all of its BBQ Pork awesomeness. Their sauce is the boss! Its a play on the South Carolina mustard-based BBQ that I love with enough vinegar to pack a little punch. This would be my first dish of the night and one that only one other dish would overcome.
After making our way around the various booths at the event, I was full. Many dishes were mediocre but generously portioned. Nothing was bad which is more than I can say for the event last year. The dish of the night for me was the goat bits with spicy dressing from Tap Tap. A healthy portion of goat doused with some habanero/vinegar sauce rocked my world. I couldve eaten 4 portions of this easily but I managed to keep control of myself. Another dish that I thought kicked major ass was the macaroon with duck mousse and cured duck breast offered up by Au Pied de Cochon. Im not a fan of sweet dishes but the savoriness of the duck mousse and the saltiness of the cured duck breast was a nice counterbalance to the sweetness of the macaroon. I had 2 of these puppies.
The actual Iron Fork competition was kinda cool but once again it was an afterthought. The stage was located in an awkward area where it was tough to see what was going on though it was easy to smell what was going on. In the end, Chef Critchley of Area 31 took down Giancarla Bodoni of Escopazzo and was awarded with a cruise as a prize.
Overall, I thought the Iron Fork event was a vast improvement from last years event due to the location and limited ticket sales. Everyone seemed to have a great time and every participant got great exposure. The only downfall was the band who played the event that sounded like kareoke gone wrong and the jazz band whose instruments played well but whose lame dj scratchin records made the sound awkward as hell. Hats off to New Times though for putting on a nice event that was well thought out and planned properly to allow maximum enjoyment by all.
Having the event at the Bank of America building was an AWESOME move. Limiting ticket sales also proved to be a huge win. We arrived at around 6pm and, after some awkward "we're not ready to open the ropes at 5:55pm" moments, were free to roam about and sample the various wares of the 40+ restaurants that participated in the event. Naturally, I spotted the Presidente booth outside on the deck and we made a b-line over there to get the night started. The outside deck was a huge hype. Nothing beats an outdoor event in Miami. It was there, after sucking down a cool Presidente, that I stumbled upon the Whisk Gourmet Food & Catering booth and all of its BBQ Pork awesomeness. Their sauce is the boss! Its a play on the South Carolina mustard-based BBQ that I love with enough vinegar to pack a little punch. This would be my first dish of the night and one that only one other dish would overcome.
After making our way around the various booths at the event, I was full. Many dishes were mediocre but generously portioned. Nothing was bad which is more than I can say for the event last year. The dish of the night for me was the goat bits with spicy dressing from Tap Tap. A healthy portion of goat doused with some habanero/vinegar sauce rocked my world. I couldve eaten 4 portions of this easily but I managed to keep control of myself. Another dish that I thought kicked major ass was the macaroon with duck mousse and cured duck breast offered up by Au Pied de Cochon. Im not a fan of sweet dishes but the savoriness of the duck mousse and the saltiness of the cured duck breast was a nice counterbalance to the sweetness of the macaroon. I had 2 of these puppies.
The actual Iron Fork competition was kinda cool but once again it was an afterthought. The stage was located in an awkward area where it was tough to see what was going on though it was easy to smell what was going on. In the end, Chef Critchley of Area 31 took down Giancarla Bodoni of Escopazzo and was awarded with a cruise as a prize.
Overall, I thought the Iron Fork event was a vast improvement from last years event due to the location and limited ticket sales. Everyone seemed to have a great time and every participant got great exposure. The only downfall was the band who played the event that sounded like kareoke gone wrong and the jazz band whose instruments played well but whose lame dj scratchin records made the sound awkward as hell. Hats off to New Times though for putting on a nice event that was well thought out and planned properly to allow maximum enjoyment by all.
Tuesday, September 22, 2009
Your Florida Tax Dollars Hard At Work
Sheriff deputies and supervisors pull off a drug bust in Polk County, near Lakeland. They were so proud of themselves, they apparently felt they needed some time to kick back and enjoy a few games of Wii Bowling...
Visit msnbc.com for Breaking News, World News, and News about the Economy
Nice to know my flight is in good hands...
Today, as I handed my ticket to the gate agent to board my flight, she asked me if I was ready and willing to help in the case of an emergency because I was in an exit row. I always find this silly but I guess its protocol. Well, you can only imagine how comforting it is to know that this woman is on my flight and has been moved up to the exit row. She is clearly ready to rip off a 65 pound door in the case of an emergency being that she is about 75 years old, walks with a cane, doesn't speak a lick of English, and is coughing like she has a case of the black lung. Thanks American Airlines for looking out for the best interest of your passengers' safety.
Friday, September 11, 2009
Miami Construction SUCKS!!
This is gonna be a quick, frustrated post. This city is the absolute worst when it comes to road construction. The Miami Brain Trust feels that the appropriate time for road construction is during peak hours of commute. Im so sick and tired of taking 195 West only to find 95 South closed, forcing me to have to drive North to then turn around and go South. HURRY UP AND FINISH THE GODDAMN INTERCHANGE ALREADY!!! ITS BEEN WAAAAAAY TOO LONG!!! And since things take forever in Miami because the unions and developers, etc like to milk the clock for as much as they can, maybe it would be wise to START CONSTRUCTION AFTER MIDNIGHT LIKE THEY DO IN OTHER CITIES?!?!?!?!?! WORK OVERNIGHT, NOT DURING PEAK TIMES (which in Miami happen to run until midnight because we have no transit system)!!!!!!!!!!!
Its a good thing I dont own a gun...
Its a good thing I dont own a gun...
Thursday, September 10, 2009
Top Ten Reasons Why I Eat @ Michael's Genuine Food & Drink Weekly
I am a creature of habit, especially when it comes to eating. No, I dont eat the same thing for lunch or dinner but I do like to have a "short list" of places I like to eat out at frequently depending on what kind of a food mood I'm in. If Im feeling lazy and want a light dinner, I walk a few blocks into the Grove for dinner at Jaguar. If I dont mind a drive to Sunny Isles for a good meal, I'll head up to NAOE for some Japanese or maybe stop in for some killer comfort food at Neomi's. There are a few other places in the rotation too. Im spontaneous and really dont plan on eating out so much but rather just make a last minute decision...many, many times during the week. I often dine solo so I usually like a place that has a good bar to go with good food. That's why more often than not you can expect to find me at Michael's Genuine Food & Drink in the Design District. The food brought me there but there are many other things about the restaurant that keep me going back at least once weekly. Here are my top ten reasons why Michael's Genuine Food & Drink is atop my dining out rotation:
10.) Hot Dishes Served Hot - One of my pet peeves when dining out is receiving a dish that is supposed to be hot only to find its either become overcooked from sitting under a heat lamp or that its become lukewarm or cold. At MGF&D, one of the first things that I noticed on my original visit was that if you order a hot dish, that dish is coming straight off the line directly to your table. They execute things well and get the dishes plated for the entire table in one full swing and Ive yet to be disappointed with food temperature.
9.) Local Focus - I like when local businesses attempt to support other local businesses and economies. Lots of fresh seafood served at MGF&D is sourced from our local Florida waters and indicated on the menu. A pan seared local kingfish with farro, chorizo, grilled lemon, cilantro and saffron aioli remains one of my all-time favorite dishes there. Another thing I like about restaurants that attempt to use as many local ingredients as possible is the change said ingredients promote on the menu. Ive yet to see that kingfish dish again but there have been similar renditions with other local fish that Ive enjoyed simply because of their subtle differences with that kingfish dish. You also cant beat local heirloom tomatoes served with burrata when in season as well as other herbs, fruits, and veggies sourced locally from places like Paradise Farms.
8.) Killer Tunes - I'm a huge fan of jazz, acid jazz, funk, blues, and rock n' roll. Michael's Genuine Food & Drink always has every one of those genres except rock n' roll playing in the background and thats a good thing. I believe that the music just pumps from the Chef's iPod all day. He's got a killer collection too with a lot of jazz jam bands just establishing rhythms and then soloing over them instrument by instrument. The music gives the restaurant a nice upbeat vibe without being overly loud and intrusive. Its easy to maintain a conversation with the music playing as there are rarely any words in any of the songs/jams and the volume is at a good level.
7.) Ballsy Menu - Im an adventurous eater and I like that Chef Schwartz isnt afraid to throw items like Crispy Pig Head, Pig Ear Salad, cheeks of all varieties, and a few variations of Sweetbreads on the menu. I've heard of people deciding not to eat there because of seeing pig head on the menu and not being open to what that may be, or realizing that they dont have to order it. Hey, it's not for everyone. I also heard of a couple who saw Tempura Sheepshead on the menu and freaked out and left. They apparently didnt know that was a fish from Florida waters...haha. Either way, having these items on the menu for people like me to enjoy and knowing it may turn others off is ballsy and much appreciated.
6.) Hot Restaurant, Hot Women - Apparently, beautiful women are not affected by things like pig head appearing on the menu at MGF&D because they flock to this place in droves. Blondes, brunettes, tall, short, cute-hot, smokin-hot, well-dressed women on a consistent basis and they come for the food. Name your type of woman and she can probably be found there. I even saw the beautiful Halle Berry in there on one visit. Beautiful women in the room just make a phenomenal meal that much more enjoyable, ya know?
5.) Bar Selection - Michael's Genuine has a great bar selection, especially when it comes to the sweet nectar I covet most - bourbon. The bar manager does an awesome job of sourcing high quality spirits and switches things up a bit here and there to keep the spirits menu fresh. Even the beer selections are a step away from the norm. This is the only bar in Miami where I've found Eagle Rare 17yr bourbon which has become my new favorite to sip neat. Lately, they have also had an incredible special on Krug Cuvee NV bubbly at $165/bottle which is nearly half off prices I've seen elsewhere in Miami. A 23yr Black Maple Hill rye (and its cousin, the 8yr bourbon) are also amongst my favorites. Having trouble keeping up with all of this? Not to worry. MGF&D recently added a spirits menu complete with pricing to guide you along. I wish every restaurant with a good bar selection would do this. It just makes things so much easier than playing the "do you have..." game. They also have a great wine list and a sommelier to make recommendations. If youre looking for a non-alcoholic drink, they make some damn good sodas too. So, youre all set in the beverage department no matter what you want to drink.
4.) The Food - Obviously I like the food if I'm eating at this restaurant at least once a week, right? I love the way the menu is broken down into snacks, sides, small, medium, large, and extra large plates. I love the small plates concept because I like to experience a bunch of different flavors, so I usually stick to the small, medium, snack, and sides areas. I think by now I have tried just about everything that stays as a staple item on all of these parts of the menu and I've probably had about 95% of the seasonal or in-n-out items too. Occasionally, as was the case last week, I will pop into the large or extra large areas. The double yolk farm egg, pig ear salad, burrata, chargrilled octopus, duck confit, and sweet & spicy pork belly are amongst my favorites and are staples. Items like the aforementioned crispy pig head, sweetbreads, grouper cheek, pork cheek, and various pasta dishes are ones I've enjoyed when I've been lucky enough to find them on the menu during my visits. Heck, I even started eating brussel sprouts because of this restaurant and they have become something I order at almost every meal! I really enjoy the focus on flavor in every dish and have come to trust the Chef when items that I usually wouldnt eat appear as part of a dish I've ordered. Those items are in there because they enhance the overall flavor of the dish, so I eat them and expand my horizons as an "eater". I think its pretty safe to say that I eat "everything" now. Mr. Frodnesor of the blog Food for Thought has also done a kickass writeup of many of his favorites. The food just rocks here and I can never get bored because the menu is constantly evolving. There is something for everyone. Pretty effin awesome in my book.
3.)The Staff - I think a key to having a successful restaurant is having a great staff. The staff at Michael's Genuine Food & Drink is top notch. It starts with the hostesses who are incredibly polite and accommodating and always keep their cool when things get crazy, like on Art+Design nights when the restaurant gets mobbed with people. The servers are knowledgeable, friendly, and attentive. They know the menu, make recommendations, and want to make sure you have a good dining experience and come back for more. The food runners are a big help in making sure all of the table is served at the same time. The managers go out of their way to stop by tables and make small talk if only for a second just to check and make sure things are going well. Its cool to see that the staff buys into the concept of the restaurant and the way that Chef Schwartz wants things done. They also seem to enjoy their jobs. Everyone is on the same page and it's evident in the way the restaurant runs no matter if service is just beginning with a few customers or humming with a packed house.
2.) Kickass Bar Staff - While I will occasionally get a table when out with others, most of the time when Im at MGF&D I can be found sitting at the bar. Dining solo after a long day at work has something to do with that but the bar staff is the main reason. Michael's Genuine has a few of the best bartenders I've met. They always greet me with a hello and a handshake. They know every facet of the menu, make great drinks, and can carry a conversation. Most of all, they are incredibly friendly and seem to remember anyone and everyone who has saddled up to the bar. The barback is awesome too and always makes sure everyone has everything they need. The bar staff treats everyone like regulars on "Cheers" and...
1.) The Hands-On Chef/Owner - I've had the privilege of eating at many great restaurants around the country thanks to a job that requires me to travel a lot and my love of dining out. I've had a lot of great meals, so many that it's nearly impossible for me to name a favorite because there have been so many. There's also been many disappointing meals, so it's safe to say that a chef that consistently puts asses in the seats has the food thing right. Considering that I've dined at Michael's Genuine Food & Drink on every night of the week possible and have yet to see it not at capacity, it's clear that Chef Schwartz is creating high caliber dishes with a warm atmosphere that anyone can enjoy. However, I think that the most successful chefs are the ones who not only showcase their passions and personalities in their dishes but also share their personalities with the patrons who enjoy their food. In the few years that I've been eating at MGF&D I've seen Chef Schwartz behind the line on nearly every service. I like that. He has his staff tell him when customers like and dislike a dish for whatever reason and accepts that feedback. You cant say you're trying to be the best if you're not willing to listen to the good and the bad. He comes out from behind the line to say hi to diners and make sure everything is running smoothly. I've had many conversations with Chef Schwartz and he is, much like the name of his restaurant, a genuine guy. That makes a difference to me. I'm a salesmen and in sales people often don't buy the product or service but rather the person selling it. I think this can also be applied to restaurants. Many of my favorite restaurants in South Florida have this going for them. Its nice to know that a chef can be extremely talented, extremely successful, and extremely personable at the same time.
With all that said, I think its fairly obvious why this is my favorite place to dine in Miami and why I recommend it to nearly everyone who asks me where the best restaurant in Miami is. There are so many options that it is easy to have a great meal for a short buck or a phenomenal meal for a few extra bucks. Like I said earlier, there's something for everyone and I'm looking forward to dining at Michael's Genuine Food & Drink for many years to come.
Michael's Genuine Food & Drink
130 NE 40th St.
Miami, FL 33137
(305) 573-5550
www.michaelsgenuine.com
10.) Hot Dishes Served Hot - One of my pet peeves when dining out is receiving a dish that is supposed to be hot only to find its either become overcooked from sitting under a heat lamp or that its become lukewarm or cold. At MGF&D, one of the first things that I noticed on my original visit was that if you order a hot dish, that dish is coming straight off the line directly to your table. They execute things well and get the dishes plated for the entire table in one full swing and Ive yet to be disappointed with food temperature.
9.) Local Focus - I like when local businesses attempt to support other local businesses and economies. Lots of fresh seafood served at MGF&D is sourced from our local Florida waters and indicated on the menu. A pan seared local kingfish with farro, chorizo, grilled lemon, cilantro and saffron aioli remains one of my all-time favorite dishes there. Another thing I like about restaurants that attempt to use as many local ingredients as possible is the change said ingredients promote on the menu. Ive yet to see that kingfish dish again but there have been similar renditions with other local fish that Ive enjoyed simply because of their subtle differences with that kingfish dish. You also cant beat local heirloom tomatoes served with burrata when in season as well as other herbs, fruits, and veggies sourced locally from places like Paradise Farms.
8.) Killer Tunes - I'm a huge fan of jazz, acid jazz, funk, blues, and rock n' roll. Michael's Genuine Food & Drink always has every one of those genres except rock n' roll playing in the background and thats a good thing. I believe that the music just pumps from the Chef's iPod all day. He's got a killer collection too with a lot of jazz jam bands just establishing rhythms and then soloing over them instrument by instrument. The music gives the restaurant a nice upbeat vibe without being overly loud and intrusive. Its easy to maintain a conversation with the music playing as there are rarely any words in any of the songs/jams and the volume is at a good level.
7.) Ballsy Menu - Im an adventurous eater and I like that Chef Schwartz isnt afraid to throw items like Crispy Pig Head, Pig Ear Salad, cheeks of all varieties, and a few variations of Sweetbreads on the menu. I've heard of people deciding not to eat there because of seeing pig head on the menu and not being open to what that may be, or realizing that they dont have to order it. Hey, it's not for everyone. I also heard of a couple who saw Tempura Sheepshead on the menu and freaked out and left. They apparently didnt know that was a fish from Florida waters...haha. Either way, having these items on the menu for people like me to enjoy and knowing it may turn others off is ballsy and much appreciated.
6.) Hot Restaurant, Hot Women - Apparently, beautiful women are not affected by things like pig head appearing on the menu at MGF&D because they flock to this place in droves. Blondes, brunettes, tall, short, cute-hot, smokin-hot, well-dressed women on a consistent basis and they come for the food. Name your type of woman and she can probably be found there. I even saw the beautiful Halle Berry in there on one visit. Beautiful women in the room just make a phenomenal meal that much more enjoyable, ya know?
5.) Bar Selection - Michael's Genuine has a great bar selection, especially when it comes to the sweet nectar I covet most - bourbon. The bar manager does an awesome job of sourcing high quality spirits and switches things up a bit here and there to keep the spirits menu fresh. Even the beer selections are a step away from the norm. This is the only bar in Miami where I've found Eagle Rare 17yr bourbon which has become my new favorite to sip neat. Lately, they have also had an incredible special on Krug Cuvee NV bubbly at $165/bottle which is nearly half off prices I've seen elsewhere in Miami. A 23yr Black Maple Hill rye (and its cousin, the 8yr bourbon) are also amongst my favorites. Having trouble keeping up with all of this? Not to worry. MGF&D recently added a spirits menu complete with pricing to guide you along. I wish every restaurant with a good bar selection would do this. It just makes things so much easier than playing the "do you have..." game. They also have a great wine list and a sommelier to make recommendations. If youre looking for a non-alcoholic drink, they make some damn good sodas too. So, youre all set in the beverage department no matter what you want to drink.
4.) The Food - Obviously I like the food if I'm eating at this restaurant at least once a week, right? I love the way the menu is broken down into snacks, sides, small, medium, large, and extra large plates. I love the small plates concept because I like to experience a bunch of different flavors, so I usually stick to the small, medium, snack, and sides areas. I think by now I have tried just about everything that stays as a staple item on all of these parts of the menu and I've probably had about 95% of the seasonal or in-n-out items too. Occasionally, as was the case last week, I will pop into the large or extra large areas. The double yolk farm egg, pig ear salad, burrata, chargrilled octopus, duck confit, and sweet & spicy pork belly are amongst my favorites and are staples. Items like the aforementioned crispy pig head, sweetbreads, grouper cheek, pork cheek, and various pasta dishes are ones I've enjoyed when I've been lucky enough to find them on the menu during my visits. Heck, I even started eating brussel sprouts because of this restaurant and they have become something I order at almost every meal! I really enjoy the focus on flavor in every dish and have come to trust the Chef when items that I usually wouldnt eat appear as part of a dish I've ordered. Those items are in there because they enhance the overall flavor of the dish, so I eat them and expand my horizons as an "eater". I think its pretty safe to say that I eat "everything" now. Mr. Frodnesor of the blog Food for Thought has also done a kickass writeup of many of his favorites. The food just rocks here and I can never get bored because the menu is constantly evolving. There is something for everyone. Pretty effin awesome in my book.
3.)The Staff - I think a key to having a successful restaurant is having a great staff. The staff at Michael's Genuine Food & Drink is top notch. It starts with the hostesses who are incredibly polite and accommodating and always keep their cool when things get crazy, like on Art+Design nights when the restaurant gets mobbed with people. The servers are knowledgeable, friendly, and attentive. They know the menu, make recommendations, and want to make sure you have a good dining experience and come back for more. The food runners are a big help in making sure all of the table is served at the same time. The managers go out of their way to stop by tables and make small talk if only for a second just to check and make sure things are going well. Its cool to see that the staff buys into the concept of the restaurant and the way that Chef Schwartz wants things done. They also seem to enjoy their jobs. Everyone is on the same page and it's evident in the way the restaurant runs no matter if service is just beginning with a few customers or humming with a packed house.
2.) Kickass Bar Staff - While I will occasionally get a table when out with others, most of the time when Im at MGF&D I can be found sitting at the bar. Dining solo after a long day at work has something to do with that but the bar staff is the main reason. Michael's Genuine has a few of the best bartenders I've met. They always greet me with a hello and a handshake. They know every facet of the menu, make great drinks, and can carry a conversation. Most of all, they are incredibly friendly and seem to remember anyone and everyone who has saddled up to the bar. The barback is awesome too and always makes sure everyone has everything they need. The bar staff treats everyone like regulars on "Cheers" and...
1.) The Hands-On Chef/Owner - I've had the privilege of eating at many great restaurants around the country thanks to a job that requires me to travel a lot and my love of dining out. I've had a lot of great meals, so many that it's nearly impossible for me to name a favorite because there have been so many. There's also been many disappointing meals, so it's safe to say that a chef that consistently puts asses in the seats has the food thing right. Considering that I've dined at Michael's Genuine Food & Drink on every night of the week possible and have yet to see it not at capacity, it's clear that Chef Schwartz is creating high caliber dishes with a warm atmosphere that anyone can enjoy. However, I think that the most successful chefs are the ones who not only showcase their passions and personalities in their dishes but also share their personalities with the patrons who enjoy their food. In the few years that I've been eating at MGF&D I've seen Chef Schwartz behind the line on nearly every service. I like that. He has his staff tell him when customers like and dislike a dish for whatever reason and accepts that feedback. You cant say you're trying to be the best if you're not willing to listen to the good and the bad. He comes out from behind the line to say hi to diners and make sure everything is running smoothly. I've had many conversations with Chef Schwartz and he is, much like the name of his restaurant, a genuine guy. That makes a difference to me. I'm a salesmen and in sales people often don't buy the product or service but rather the person selling it. I think this can also be applied to restaurants. Many of my favorite restaurants in South Florida have this going for them. Its nice to know that a chef can be extremely talented, extremely successful, and extremely personable at the same time.
With all that said, I think its fairly obvious why this is my favorite place to dine in Miami and why I recommend it to nearly everyone who asks me where the best restaurant in Miami is. There are so many options that it is easy to have a great meal for a short buck or a phenomenal meal for a few extra bucks. Like I said earlier, there's something for everyone and I'm looking forward to dining at Michael's Genuine Food & Drink for many years to come.
Michael's Genuine Food & Drink
130 NE 40th St.
Miami, FL 33137
(305) 573-5550
www.michaelsgenuine.com
Subscribe to:
Posts (Atom)
