Michael’s Genuine

If you want to feel good about where your food comes from, then book a table at Michae’l’s Genuine. Your conscience will be clear as you dine because you will know you are helping local farmers and honoring the environment.

Michael’s Genuine is an island outpost of the signature restaurant belonging to chef Michael Schwartz in Miami’s trendy Design District.

Michael is at the forefront of the farm-to-table movement and is committed to supporting local farmers and responsible, seasonal food sourcing. This is great news for everybody in Cayman where there’s an abundance of fresh fish caught every day and the farmers are provided with a ready outlet for their produce.

But executive chef Thomas Tennant doesn’t limit the menu to what’s available on island. The waiter reveals that one of the specials, Burrata cheese, is flown in directly from Italy to Grand Cayman, exclusively for the palates of discerning Michael’s Genuine diners and the island’s governor. Even this has a sustainable element, however, as it’s served with island-grown heirloom tomatoes, local basil, extra virgin olive oil and Cayman sea salt.

All sorts of unusual and interesting dishes are served in small, medium, large and extra large portions. Small plates may have wood-roasted local double-yolk egg; medium platters feature such options as crispy sweet and spicy pork belly, and large portions include slow-roasted Niman ranch pork shoulder or grilled local yellowfin tuna, while the extra large plates may have oven-roasted chicken and whole wood-roasted local snapper.

Eat outside by the water fountain for atmosphere or inside where there’s a central open kitchen and a fashionable lounge area for pre- or after -dinner drinks. The signature Plantation cocktail sure packs a punch.

  • Michael’s Genuine was hand-picked by the developers of Camana Bay, who are promoting sustainable and community living in their ongoing ‘new urbanism’ concept.
  • You can try recreating the dishes at home from the book Michael’s Genuine Food: Down to Earth Cooking for People Who Love to Eat, published earlier this year.
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