Michael Schwartz is at it again with his latest culinary destination, The Cypress Room. Part of his ever-growing Genuine Hospitality Group empire, The Cypress Room is an upscale American dining room located in Miami’s Design District serving sophisticated food that channels a 1920s-like elegance.
Chat Chow TV sat down with The Cypress Room’s Chef de Cuisine Roel Alcudia to learn more about the restaurant over a pot of the restaurant’s “Spring Fling Tea” (yes, tea) a delicious, boozy concoction, found on their late night bar menu.
Alcudia points out that the food found on The Cypress Room menu plays off of the juxtaposition of the feminine and masculine touches found throughout the restaurant.
“Our first courses are very light and intricate with a lot more components to it,” he says. “While our main courses are geared towards the more masculine parts of the restaurant with big cuts of protein with strong flavor profiles.”
It wouldn’t be a Genuine Hospitality Group restaurant without an impressive bar menu, and The Cypress Room certainly doesn’t disappoint. After being inspired by a recent trip to New York City, beverage director Ryan Goodspeed created an elaborate cocktail program that can be found in the pages of the restaurant’s “Beverage Book.”
The intimate dining room setting also packs a wow-factor, complete with glistening chandeliers, a mint green banquette and even some wall mounted deer heads, that is perfectly complemented by a classic menu filled with rare cuts of meats and unique, hard-to-find vegetables adding to the nostalgic feel.
“The stuff you don’t see anymore, we’re here to bring it back - and really do it right,” Alcudia notes. “White tablecloths and all.”
Curious what Alcudia’s favorite menu items are? Or which famous chef really taught him how to cook? Find out all those answers and more in the video above – while you are transported to an elegant time of days gone by.
Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. He went on to graduate from Johnson & Wales, and then spent his first few years honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar before moving on to the Ritz-Carlton in San Juan, where he was pastry sous chef for two years. 2001 found Bachour States-bound, in Miami Beach, as pastry chef at Talula. And soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York and Miami.
In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel, and particularly Solea. Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants. Dessert Professional Magazine selected Bachour as one of their “Top 10 Pastry Chefs” for 2011. Now, we're fortunate enough to have Bachour as the executive pastry chef at the new St. Regis Bal Harbour Resort creating desserts for the restaurants Atlantico and J&G Grill, and also for hotel events.
Thanks to everyone that came out to celebrate with us! Shout-outs to Gramps Bar, Burger Beast, Ms. Cheezious, HipPOPs, 42º Below Vodka, Mandarine Napoleon and Domaine De Canton for make it extra special…
South Beach just got even cheekier. Over in the South of Fifth neighborhood, collaborators Jamie DeRosa and Michael Regenbogen are reconstructing our notions of what constitutes a contemporary American dish.
“Tongue & Cheek to me is whimsical, it’s fun,” explains DeRosa. “We have a play on words on a lot of things. We have a pudding pop on the menu that’s a popsicle. It started out as a chocolate popsicle and someone said, ‘This is better than a Bill Cosby pudding pop.’ And that became the name.”
Other mouthfuls on the menu include a Beef Cheek burger that arrives sans the usual trappings (no lettuce, no tomato, no onion). “No frills, no thrills,” as DeRosa says. Of course, DeRosa and his team are serving up plenty of cheek and tongue variations, including a poutine.
Even the cocktail names are creative. Try a Bourbon for Apples, with bourbon-soaked apple ice cubes floating in a cooling concoction, or the strawberry-and-gin-based Walking Dead (DeRosa is a fan of the AMC television hit). Like any good South Beach establishment, Tongue & Cheek also features a molecular margarita with an overflowing liquid nitrogen preparation.
“I think the name and the ambiance and the more welcoming vibe that you get when you come into Tongue & Cheek matches the food,” DeRosa explains. “For us it was important to have art and music and food and service be one.” It’s all in an effort to keep Tongue & Cheek a neighborhood hangout that appeals to locals. For instance, every day at 5pm, guests can sit down for a family-style meal of comfort-food morsels like grilled cheese and hoagies. It’s Tongue & Cheek’s way of giving back to the community.
Check out the video above to get a glimpse of the restaurant’s witty art by local Miamian Claudio Picasso and hear what’s on the daily-rotating family meal menu. Then stop in and grab a seat at the snack bar serving nostalgic bottled sodas and made-to-order small plates presented in old-school cafeteria trays. They have tongues wagging.
In order of appearance:
• Isaac Grillo of Haven
• George Motz of Burger Land
• Jamie De Rosa of Tongue & Cheek
• Jose Mendin of Pubbelly
• Carlos Larcada of Pao Town
• Anthony Fellows of HipPOPs
• Alejandro Ortiz of ACME Bakery
• Carlos Centurion of Bulla
• Andrew Carmellini of The Dutch
• Alberto Cabrera of Bread and Butter
• Chef Bee of Khong River House
• Richard Hales of Sakaya Kitchen
• Sef Gonzalez of Burger Beast
• Thomas Connell of Fontainebleau
• Yannis Janssens of Lee & Marie’s Cakery
• Daniel Serfer of Blue Collar
• Antonio Bachour of St. Regis Bal Harbour
• Robert Ferrara of Swine Southern
• Hedy Goldsmith of Michaels Genuine
• Mercy Gonzalez of El Rey De Las Fritas