Michael's Genuine Is Still a Miami Staple After 18 Years

Before the Design District became Miami's go-to luxury shopping and dining destination, it was a quiet neighborhood of empty streets and art galleries — a place where few would have imagined a restaurant thriving. But in 2007, Philadelphia-born chef Michael Schwartz took a chance on a quiet part of town, helping lay the groundwork for what would become a new chapter in Miami’s dining scene.

His gamble paid off — nearly 18 years later, Michael’s Genuine is still going strong, a rare constant in a city known for turnover.

From Ghost Town to Dining Hotspot

Back in 2007, Miami's dining scene was mostly happening across the bridge in South Beach, where nightlife and club-like restaurants such as China Grill dominated the area. Opening on the mainland of Miami-Dade, in an overlooked part of town, felt risky. "A lot of people thought I was crazy," Schwartz recalls. But the lower rents and untapped potential were appealing.

Michael's Genuine was a clear departure from the scene across the causeway. Inspired by American brasseries, it was comfortable, ingredient-driven, and anchored by a bar and open kitchen. No velvet ropes or bottle service—just thoughtful food and genuine hospitality.

From the start, the mission was simple: no gimmicks, just great food. Schwartz built close relationships with local farmers and fishermen, letting the ingredients dictate the menu. Miami’s lack of defined seasons made sourcing a challenge, but it also forced creativity. If a farm had a bumper crop of tomatoes, he’d find three different ways to use them.

That flexible, produce-first philosophy helped shape the restaurant’s identity and eventually earned Schwartz national recognition. In 2010, he won the James Beard Award for Best Chef: South.

Reinventing a Classic—Without Losing Its Soul

In 2021, Michael's Genuine closed for a four-month renovation. It returned with a larger, sleeker dining room, a refreshed outdoor terrace, and a polished look that matched the neighborhood’s evolution. But despite the facelift, the heart of the restaurant remained unchanged. "A restaurant is a long-term proposition," Schwartz says. "It's not just about opening with a splash. The challenge is staying consistent, keeping people engaged, and evolving without losing sight of what made you special to begin with."

That balance shows up on the menu, which changes daily depending on what local farms and purveyors are offering. Still, some dishes have earned permanent spots, like the pork belly with kimchi and the crispy pig ears that went from sleeper hit to star after a nod from Anthony Bourdain.

Comfort has always been part of the appeal, but Schwartz isn't afraid to challenge diners. Alongside crowd-pleasers, he'll slip in dishes like beef tongue, venison, or tropical fruits like soursop — flavors that push past the expected without alienating guests. While the restaurant’s burger has developed a loyal following, Schwartz is clear: if half the menu turned into burgers, they'd be doing something wrong. The goal isn't just to please — it's to expand palates, one dish at a time.

A Breeding Ground for Miami's Culinary Talent

Over the years, the kitchen at Michael Schwartz's restaurant has launched the careers of a generation of chefs who've gone on to shape Miami's dining scene. Alumni like Niven Patel, who went on to open restaurants such as Ghee and Erba, took the restaurant's local sourcing ethos even further — growing much of his own produce at his farm, Rancho Patel. Patel was even named Best Chef 2024 by New Times.

Michael Beltran, now at the helm of Michelin-starred Ariete in Coconut Grove, blends South Florida ingredients with French technique and Latin flavors, a signature style that also traces its roots back to Schwartz's influence.

While many alumni have struck out on their own, a core group of longtime team members has stayed on — none more notably than Randy Zuniga. After years in the kitchen, he now helms it as executive chef. That continuity has helped preserve the restaurant’s identity, keeping its standards high and its original spirit intact.

Miami's Dining Boom — But at What Cost?

As Miami's dining scene has exploded with celebrity-chef concepts and multimillion-dollar investments, independent operators face mounting pressure. While new high-profile openings grab headlines, the challenge of maintaining consistency and identity remains just as crucial for long-established spots like Michael's Genuine.

"We're not looking to expand right now," Schwartz says. "We're just focused on keeping Michael's Genuine the best it can be. That's what has allowed us to get better over time."

When discussing Miami's culinary trends and the city’s next up-and-coming neighborhoods, Schwartz points to Little River as the new frontier. "It reminds me of what the Design District was years ago. There's a lot of exciting stuff happening there — restaurants like Sunny's, which started as a pop-up and now has a full-fledged space. The area is still underserved, and there’s room to grow."

But while Miami's restaurant boom is exciting, it's not without challenges. The rise of chef-driven concepts is promising, but the influx of deep-pocketed, out-of-town restaurant groups makes it harder for independent operators to thrive. "There's room for everything — Miami will always have its 'clubstaurants' (club-like restaurants), and that's fine,'” Schwartz says. "But I'd love to see more thoughtful, consistent restaurants, not just flashy $20 million build-outs."

The Legacy of Michael's Genuine

At its core, Michael's Genuine has endured because it has stayed true to itself — quality food, genuine hospitality, and an uncompromising commitment to consistency. "We reinforce our values every day," he says. "It's about making sure our team understands what makes us who we are and keeping that alive as we evolve."

For Schwartz, the long-term goal remains simple: "Dialing it in, keeping it consistent, and always finding a way to keep things fresh and exciting."

Michael's Genuine. 130 NE 40th St., Miami; 305-676-0894; michaelsgenuine.com.