Michael’s Genuine opens in June

Restaurateur and chef Michael
Schwartz is opening Michael’s Genuine Food & Drink, the Cayman version of
his Miami restaurant, on Friday, 16 June.

Wanting to attract locals, families
and surrounding businesses, as well as tourists, Michael’s Genuine Food &
Drink hopes to draw on its reputation for first rate cuisine and incredible
service, as well as its friendly, bistro-like feel.

Camana Bay’s latest restaurant is
in the Crescent and overlooking North Sound.

The new restaurant will showcase
the restaurateur’s ingredient-centred fare. Reflecting the chef’s preference
for simple and fresh cuisine, the restaurant’s interior is sleek and simply

“You can’t beat the gorgeous
dockside location,” said Chef Schwartz. “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. We’re cultivating relationships with local farmers,
ranchers, and fishermen, as we have done in South Florida, so we can source
local ingredients whenever it makes sense, and replicate the dining experience
that has proven to be so successful and enjoyable in Miami.”

The new restaurant’s head chef,
Thomas Tennant, the former sous chef in the Miami restaurant, will supervise
daily operations at the Camana Bay location.

Tennant will be joined by Thais
Rodriguez, who was trained under executive pastry chef Hedy Goldsmith and will
be the pastry chef at the harbour-facing restaurant. Supporting Chef Schwartz’s
mission to partner with local food and produce merchants to use
locally-sourced, sustainable ingredients when possible; Camana Bay is creating
a Chef’s Garden, where many of the fresh herbs, vegetables and fruits required
for the restaurant’s menu will be grown.

The Caymanian-inspired menu will be
constantly revised to keep it interesting and original.

Signature dishes on the Miami menu
will also be served.

Sunday brunch will feature both
sweet and savoury a la carte options.

Michael’s Genuine Food & Drink
Grand Cayman seats 75 indoors and 75 outside. The restaurant will open for
dinner nightly on 16 June, and will start serving lunch on 28 June for lunch as
well, from Monday through Saturday. It will launch its Sunday brunch on 11

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