Restaurant Michael Schwartz is part of the remake of Collins Avenueâ€™s Raleigh hotel, which was purchased by the unlikely combo of David Edelstein and Sam Nazarian in December.Â At the Raleigh, the James Beard Award-winning Schwartz, who already presides over Michaelâ€™s Genuine Food & Drink, Harryâ€™s Pizzeria and the recently opened Cypress Room in the Design District, will continue his focus on local, seasonal ingredients and small and large plates meant for sharing.
Dishes will include signature Schwartz â€œsnacksâ€ like crispy hominy with chili and lime, plus house-made linguine with cured swordfish, fried Buffalo-style rabbit, clams casino and a large-format Harvey Cedars fish stew. As part of a changing menu that will be printed daily, Schwartz will offer raw-bar selections and try out new dishes, including a steak tartare with crispy shallots and a quail-egg yolk. And Hedy Goldsmith, Schwartzâ€™s longtime and rightfully revered pastry chef, will be on dessert duty.
Schwartz will serve breakfast and lunch, and also offer in-room and poolside dining along with boxed beach meals at the Raleigh. In addition, the chef is working with Nazarianâ€™s SBE hospitality company on the reboot of the Raleighâ€™s Martini Bar.