Occupying the Raleigh Hotel's iconic baroque pool deck, Restaurant Michael Schwartz offers diners a menu inspired by the rich history and singular charm of Miami Beach’s most iconic hotel property. Complete with James Beard Award-winning chef Michael Schwartz’s hallmark seasonal ingredient-inspired Snacks, Small, Medium, Large, Extra Large and Sides, as well as renowned pastry chef Hedy Goldsmith's desserts, the restaurant will serve breakfast, lunch including a market fresh raw bar, and dinner daily, as well as poolside and bar service, boxed beach lunches, and a selection of in-room dining items.
To create the menu, chef Schwartz starts where he always does – utilizing high quality ingredients that are locally sourced whenever possible. Collaborating with Michael’s Genuine Food & Drink executive chef Bradley Herron, James Beard nominated executive pastry chef Hedy Goldsmith and Raleigh Hotel executive chef Danny Ganem, Schwartz offers shared plates including signatures like Crispy Hominy with chili and lime, recipes from his cookbook like Harvey Cedar’s Fish Stew, and new items inspired by the property and its chefs, including Grilled Octopus with crushed hazelnuts, green olives, kumquat, preserved lemon and parsley, as well as Steak Tartare with fresh herbs, crispy shallots, quail egg yolk and grilled bread. Menus are updated daily with seasonal selections directly from the chef's favorite farmers, ranchers and fishermen.
Restaurant Michael Schwartz launches Brunch, August 4 from 11 a.m. - 4 p.m. every Sunday
Every Tuesday from 7 p.m. - 9 p.m. Martini Bar hosts Martini Culture, where guest mixologists curate original martini recipes for guests to enjoy.
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Hours of Operation