Located in the Raleigh Hotel’s iconic pool deck, Restaurant Michael Schwartz offers diners a menu inspired by the local food available.Â Culinary Master Michael Schwartz has been awarded the very prestigious James Beard Award.Â The Restaurantâ€™s hallmark seasonal ingredients inspire diners to choice from Snacks, Small, Medium, Large, and Extra Large and Sides plates.Â For dessert, the renowned pastry chef Hedy Goldsmith’s serves a selection of sweets that mix up the usual desserts. The Restaurant serves breakfast, lunch and dinner daily, as well as poolside and bar service, boxed beach lunches, and a selection of in-room dining items.Â Brunch will start in October.
You can start the evening in the Martini Bar for the weekly Martini Culture party. Martini Culture is a chance to check out the local bartenders who come up with original martinis. Each week a different bartender develops two new martinis.Â After martinis, itâ€™s time for dinner on the pool deck, with the lights and orchids hanging from the trees. In order to create the menu, Culinary Director Michael Schwartz starts with finding and utilizing high quality ingredients that are available locally. The chefâ€™s brainstormed.Â Â The chefs were: Michaelâ€™s Genuine Food & Drink executive chef Bradley Herron, James Beard nominated executive pastry chef Hedy Goldsmith and Raleigh Hotel executive chef Danny Ganem.Â Menu is updated daily with seasonal offerings from the chef’s favorite farmers, ranchers and fishermen.
Some of Michael Schwartzâ€™s shared plates are signature dishes that foodies come back for including Peach Salad with Humboldt Fog cheese, pistachio and Thai basil. The peaches are incredibly flavorful and the ash cheese gives the peaches a little kick of flavor to offset the sweetness. The Pan-Roasted Indian-Spiced Pork Loin with mango chutney and grilled spring onion is an unusual twist on the classic pork and apples.Â Â The mango chutney is a little spicy which adds a new level of flavor to the pork. New items inspired by the South Beach property are, Grilled Octopus with crushed hazelnuts, green olives, kumquat, preserved lemon and parsley.Â Â The Octopus has sweetness to it and the preserved lemon and parsley add a great taste.Â Steak Tartare is served with fresh herbs, crispy shallots, quail egg yolk and grilled bread. The steak tartare is tender and together with the quail egg yolk on the grilled bread is an amazing dish. The Jump Lump Crab Cake served in a carrot butter sauce is just what a crab cake should be – lumps of crab meat and no filler – just the tender crab meat.
And of course, dessert is not to be missed, like Crunchy Milk Chocolate & Gooey Salted Caramel Bar with pickled cherries and sweet cream.Â The milk chocolate and the salted caramel are fantastic combination.