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This renowned brunch deserves its reputation. Chef Michael Schwartz takes the helm every Sunday from 11 a.m. to 2:30 p.m., creating farm-to-table dishes like wood-oven-roasted double yolk egg with cave-aged Gruyere, roasted tomatoes, chives, and sourdough crostini.Michael’s Genuine Food and Drink, 130 Northeast 40th Street (305-573-5550 or michaelsgenuine.com).
A mouse made of Swiss? Now that’s irony.