Take your boat or fly your plane. We don’t care how you get to Michael’s Genuine Food & Drink Camana Bay, just get there. The first outpost of Miami’s acclaimed Michael’s Genuine Food & Drink from James Beard Foundation award-winning chef and restaurateur Michael Schwartz will push you over the ocean’s edge.
Since 2007, Schwartz has taken his simplistic, sustainable cuisine to new culinary heights, and on June 16, the Town of Camana Bay on the Caribbean’s Grand Cayman in the Cayman Islands, will welcome his ingredient-focused dishes to its warm and rich quarters. “You can’t beat the gorgeous dockside location,” Schwartz says. “The atmosphere at Camana Bay is casual and friendly, but at the same time elegant, perfectly suited for what Michael’s Genuine is all about.”
Importing the Michael’s Genuine experience, while nurturing relationships with local farmers, ranchers, and fishermen for fresh and pure ingredients, locals and tourists alike will love Michael’s Genuine for its impeccable service and exceptional fare. Michael’s Genuine Food & Drink Camana Bay, the first Camana Bay dining spot on its harbor-facing Crescent, blends the indoors with the outdoors, so that diners can seamlessly take advantage of the island’s year-round beautiful weather while comfortably enjoying a dinner menu broken up into snacks, sides, desserts (sweet basil panna cotta with strawberry consommé and berries, chocolate cremoso with sea salt espresso parfaits; and seasonal local fruit sorbets!) and small, medium, large and extra large plates, and a drinks bar with a diverse wine list and weekday Happy Hours.
Camana Bay is planting a Chef’s Garden, where the chef will source much of his herbs, fruits and vegetables for the restaurant’s menu. Innovative dishes like Fudge Farms pork chop, served with local callaloo, local pumpkin puree and mango chutney, and a house salad with pickled mango, seasoning peppers, fresh chevre and toasted calabaza seeds, and signature dishes such as creamy deviled eggs; chile chicken wings with creamy cucumbers; char grilled octopus with gigande beans and burrata with heirloom tomato and extra virgin olive oil; wood-oven-roasted whole local snapper with roasted fennel grilled lemon, and smoked fleur de sel will be just a few of Michael’s Genuine’s highlights, but expect the gastronomic geniuses to outdo themselves on all fronts.
Thomas Tennant, former sous chef at Miami’s Michael’s locale, will serve as head chef and executive pastry chef Hedy Goldsmith will bake his sweets at Schwartz’s Camana Bay property, while Schwartz will make the beach city-to-island commute. The restaurant opens for dinner nightly on June 16, and then on June 28 for lunch, served Monday through Saturday. Beginning July 11, when Michael’s Genuine rolls out Sunday a la carte options like Greek farro salad with French feta, breakfast pizza, wild salmon fennel hash, lemon ricotta pancakes, and homemade pop tarts, we recommend brunching on the island.
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