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When you think of the Miami dining scene, it usually evokes thoughts of fancy, overpriced night club-esque restaurants that serve their meals on white square plates. Chef Michael Scwhartz is probably the exact opposite of that stereotype. When we met up with Michael at his restaurant in the Design District of Miami, he was going through a scrumptious haul from a local farm with his on-staff forager. Michael then took us into the kitchen and cooked up some dishes using some of the fresh ingredients he just picked up from the forager. After that we headed out for night in Miami with the Chef and his friends Eric and Elad. Our first stop was Tap Tap, a long standing Haitian restaurant in South Beach, and a local favorite. We downed some Mojitos, ate some conch salad, and sampled the “plat frita”. We then went over to Pubbelly Sushi, a restaurant unique to Miami and as Michael described it “Like a latin take on a gastropub with an Asian twist”. There we had some oysters, some sake and trigger fish collarr or “Hamachi Kama” which is a lot better tasting than it sounds. After that meal Elad us over to his bar “The Broken Shaker” and whipped us up some crazy cocktails and punches using fresh ingredients from his garden at the Bar. The crew got a little bigger and we trekked over to Michael’s newest venture “The Cypress Room” for the final meal.
When Michael told us he had some cool stuff in store for the final meal, we had no idea it meant having his fisherman deliver us freshly caught trigger fish and lobster to the restaurant at 12AM. Michael and a few of the other chefs then proceeded to cook up a feast that consisted of lobster ceviche, grilled trigger, as well as other things. A meal that none of us will soon forget.
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