House-cured pork belly — a testament to the kitchen's in-house production — arrives crunchy on the outside and juicy inside, topped with spicy kimchi, crushed peanuts, fresh cilantro, and a sweet glaze that balances the heat. This dish shows Michael's willingness to blend American steakhouse technique with global flavors.
Tips from diners
Crunchy on the outside, juicy inside, with the kimchi kick and crushed peanuts. This is not your typical Miami appetizer — it's creative without being fussy.
Michael's wood oven-roasted fish is one of the most frequently mentioned dishes by returning diners. The Cobia — a delicate local white fish — arrives whole and roasted until the skin is crispy and the flesh is tender. Prepared Meunière style with brown butter, capers, and lemon, this dish epitomizes the restaurant's philosophy of letting quality local ingredients speak for themselves.
Tips from diners
This keeps fans returning time and time again. Ask your server what whole fish are available that day — the daily special changes based on the catch.
If whole roasted fish is available, order it. This is what Michael's does best — simple, seasonal, and local ingredients executed with care.
Fresh, raw tuna sliced thin and dressed with bright citrus, Maldon sea salt, and peppery olive oil. This is a simple dish that depends entirely on the quality of the fish and Michael's sourcing from local fishermen. The citrus just gently cures the fish without overwhelming its delicate flavor.
Tips from diners
Start with this to understand Michael's sourcing philosophy — pristine local tuna, minimal treatment, maximum flavor.
Michael's wood-fired pizzas showcase the kitchen's Italian influences. This version features a thin, crispy crust topped with melted fontina and taleggio cheeses, finished with shaved truffle and black truffle oil. It's rich, earthy, and indulgent — more steakhouse decadence than casual pizza.
Tips from diners
A showstopper appetizer or light main. The truffle and melted cheese are luxurious — perfect for celebration dinners.
A simple half-roasted chicken — chicken done right. The bird is sourced from quality local ranchers and roasted until the skin is golden and crackling and the meat is tender. It arrives with seasonal vegetables and a pan sauce that doesn't mask the flavor of the chicken. This is comfort food done with Michelin-level attention.
Tips from diners
A reliable choice that's frequently on the menu. Roast chicken shouldn't be this good, but Michael's proves it can be.
A raw seafood platter featuring Maine lobster, Florida stone crabs (when in season), fresh oysters, and house-made ceviche. This is Michael's way of showcasing the best of local and imported seafood on a single plate. The variety and quality show the kitchen's sourcing relationships.
Tips from diners
Perfect for sharing on a date night or special occasion. It's a stunning presentation and tastes as good as it looks.
Michael's Genuine opened in Miami's Design District in spring 2007 under Chef Michael Schwartz. The restaurant earned Michelin Bib Gourmand recognition in 2022 and 2023 for its approach to seasonal American cooking sourced from nearby farmers, fishermen, and ranchers. The kitchen produces house-cured heritage meats, homemade seasonal fruit jams, and wood-fired whole local fish. Every day the menu changes based on what arrives at the door, making consistency of quality the real signature rather than any single signature dish.
Reservations recommended, especially for dinner. The Design District location is popular and popular for both business lunches and date nights.
Happy hour runs Sunday-Friday 4-7 PM with $10 cocktails, $6 snacks, and $5 beer. All-night happy hour every Monday. Great way to experience Michael's at lower prices.
Don't expect the same menu twice — everything changes daily based on what's in season and arriving from farms and fishermen. This keeps regulars coming back and means every visit is unique.
The Design District location has a great outdoor seating area. Request a table outside if you want the Miami weather and Design District people-watching experience.
Brunch is served daily. Go for the relaxed atmosphere and creative cocktails. Saturday and Sunday brunch are peak times.
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