Michael Schwartz Dishes About Cypress Room and New Projects
|Michael's Genuine Food & Drink|
|Michael Schwartz dishes about his new projects.|
While the paint has barely dried on his new Design District restaurant, the Cypress Room, the chef and restaurateur is working on finalizing his place at the Raleigh Hotel in South Beach and is planning an eatery at the new SLS Hotel in Brickell, scheduled to open in 2015.
Add to that roster his two Michael's Genuine Food & Drink locations (in Miami and Grand Cayman), Harry's Pizzeria, and his collaboration with Royal Caribbean to design the menus for the cruise line's 150 Central Park restaurants on board mega ships Oasis of the Seas and, soon, Allure of the Seas, and you've got one busy guy.
We asked the James Beard winner about the new Cypress Room, how he manages multiple locations, and what's next in his quest to build a restaurant empire.
- Michael Schwartz to Open the Cypress Room
- New SLS Brickell Will Michael Schwartz Restaurant, Katsuya, and The Bazaar by Jose Andres
New Times: The Cypress Room just opened in the Design District near Michael's Genuine and Harry's Pizzeria. Can you share the differences between Cypress Room and your other two establishments here?
Michael Schwartz: I thought it was important for there to be a clear distinction between The Cypress Room and what Michaels Genuine and Harry's does because of their proximity to each other. People wanted something a little...I don't want to say traditional, but something different. I think it was time to change it up and create something more sophisticated and grownup.
I've always thought that there are so many things that go into a dining experience beside the food. The service, the pace, the environment. Even the bone china.There's a little more refinement on the plate without it being tweezer food, or stuffy and pretentious. It's also really a more traditional format in dining, where you have an appetizer and an entree. You might taste your companions dish but it's not three or four of five or more plates to hit the table all at once. it's not that kind of experience.