The story
Michael's Genuine, at 130 N.E. 40th St. in Miami, runs an American kitchen built on a wood oven and fresh seasonal ingredients. The restaurant earned a Michelin Bib Gourmand in 2026 for good quality, good value cooking.
Executive Chef Randy Zuniga leads the kitchen, a Miami native who previously served as Chef de Cuisine and Special Ops Chef within the Genuine Hospitality Group. The kitchen is open to the dining room. Cooks tend the wood oven flames while whole fish, chicken, vegetables and pizzas move in and out of it.
The menu leans on bold, generous plates. Guests order the black truffle pizza or the 24 oz dry aged prime ribeye. Smaller orders include warm goat cheese, wood roasted octopus, crispy pork belly and duck confit. The raw bar carries Hamachi crudo, Florida stone crabs and oysters, and a caviar service is available for a special dinner.
Sunday brunch shifts weekly and mixes savory and sweet small plates, such as a breakfast pizza with a local farm egg and house smoked bacon, lemon ricotta pancakes and sticky toffee buns. Happy hour runs Sunday through Friday, with signature cocktails like the En Fuego, made with tequila blanco, watermelon, hibiscus habanero and lime. The wine program received a Wine Spectator Award of Excellence in 2023.
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