James Beard Award–winning chef Michael Schwartz and original executive chef Thomas Tennant imported the slow-food philosophy of the groundbreaking Michael's Genuine in Miami. Seasonal menu items come from the on-site garden and from carefully chosen Cayman farmers, fishers, and ranchers. Living up to the Schwartz mantra of "fresh, simple, pure," the honest, uncluttered food sings with color and flavor down to the homemade sodas. Lunch offers a more traditional but lengthy selection, whereas dinner dishes come in small, medium, and large portions—perfect for sharing. The changing menu includes burrata (with seasonal heirloom tomato) and crispy yet unctuously fatty sweet-and-sour pork belly, and wood-oven-roasted dishes like pizza, snapper, or poulet rouge chicken. The well-considered wine list offers occasional bargains. Tennant devised an inspired solution to the invasive lionfish population: look for it as a menu special, and if you dive, ask about the Lionfish Safari.