You've probably seen the large Botero sculpture, "Mujer Vestida," at the corner of Tigertail + Mary - well, that's part of Tigertail + Mary, the new restaurant which opens Friday, May 24.
James Beard Award-winning chef-restaurateur Michael Schwartz is owner of the new restaurant, he also owns Harry's Pizzeria in Center Grove and started in 2007 with Michael's Genuine Food & Drink in the Design District.
“Coconut Grove feels good I think because it doesn’t try too hard to be something. It is consistently, 100 percent itself, full of good energy and honesty. Food should be this way, too,” he explains.
A Miami native, Executive Chef Stephen Ullrich’s menu includes Oysters with mignonette; Steak Tartare with smoked egg aioli, fingerling potatoes, chives; Charred Snap Peas with whipped ricotta, ham, mint, and lemon; Fideos with chorizo, littleneck clams, sea beans, and saffron aioli; Mashed Fava Pizza with ramps, snap peas, asparagus, fontina cheese; Sea Trout with crispy black lentils, herbs, yellow curry; and Slow-Roasted Curried Lamb Shoulder ‘Thali’, part of a Family-Style section with larger dishes perfect for sharing, served with assorted pickles and sauces, brown basmati, and paratha. Pastry Chef Antonia Grandberry delights with ease in desserts like vegan Pavlova with key lime curd and mango pineapple-coconut sorbet and Rhubarb Crisp with strawberry and quinoa honey oat gelato.
Partnering with Miami-based, nationally-recognized craft cocktail experts Bar Lab, Tigertail + Mary’s bar features a well-rounded list of cocktails. Rhubarb + Soda takes a flagship aperitif, Campari, and brightens it with the zing of rhubarb and strawberry for a twist on the classic Americano with Cocchi Torino and soda water. Tigertail Daiquiri combines coconut fat-washed white rum with Cocchi Americano, lime juice and fennel syrup. Bottled cocktails provide a perfect pour, including Salty Dove with Paloma lovers in mind, but here with blanco Tequila, lime juice and a house made grapefruit tepache, a bright, fermented mixer with pineapple. Guests can enjoy a rotating selection of Florida beer at the bar’s two taps, rounded out with a cross section of approachable local and American craft beers in a range of styles.
The restaurant is cultivating a small, raised bed garden with the guidance of urban farmer and Little River Cooperative founder Muriel Olivares. Freshly planted this summer, the garden has peppers, shiso, basil, sweet potato and more to make the best of Miami’s year-round growing season.
Nicole Kelly, long-time General Manager at The Genuine Hospitality Group, will oversee Tigertail + Mary.
Opening hours of operation will be dinner hours to start: Friday and Saturday from 5:30 – 11:30 pm and Sunday through Thursday until 10:30 pm. The restaurant’s café will open soon for breakfast including coffee and bakery items, as well as grab and go sandwiches and drinks. Brunch and lunch service at the restaurant will soon follow this summer. The restaurant’s myriad spaces are available for events, including a chef’s table at the open kitchen and a private room with A/V capability.
Valet parking is available in addition to metered street spots and a nearby garage.
Reservations can be made by calling 305.722.5688, emailing [email protected] or via Open Table through tigertailandmary.com. Walk-ins are always welcome.
Tigertail + Mary, located at 3321 Mary Street.
James Beard Award-winning chef-restaurateur Michael Schwartz is owner of the new restaurant, he also owns Harry's Pizzeria in Center Grove and started in 2007 with Michael's Genuine Food & Drink in the Design District.
“Coconut Grove feels good I think because it doesn’t try too hard to be something. It is consistently, 100 percent itself, full of good energy and honesty. Food should be this way, too,” he explains.
A Miami native, Executive Chef Stephen Ullrich’s menu includes Oysters with mignonette; Steak Tartare with smoked egg aioli, fingerling potatoes, chives; Charred Snap Peas with whipped ricotta, ham, mint, and lemon; Fideos with chorizo, littleneck clams, sea beans, and saffron aioli; Mashed Fava Pizza with ramps, snap peas, asparagus, fontina cheese; Sea Trout with crispy black lentils, herbs, yellow curry; and Slow-Roasted Curried Lamb Shoulder ‘Thali’, part of a Family-Style section with larger dishes perfect for sharing, served with assorted pickles and sauces, brown basmati, and paratha. Pastry Chef Antonia Grandberry delights with ease in desserts like vegan Pavlova with key lime curd and mango pineapple-coconut sorbet and Rhubarb Crisp with strawberry and quinoa honey oat gelato.
Partnering with Miami-based, nationally-recognized craft cocktail experts Bar Lab, Tigertail + Mary’s bar features a well-rounded list of cocktails. Rhubarb + Soda takes a flagship aperitif, Campari, and brightens it with the zing of rhubarb and strawberry for a twist on the classic Americano with Cocchi Torino and soda water. Tigertail Daiquiri combines coconut fat-washed white rum with Cocchi Americano, lime juice and fennel syrup. Bottled cocktails provide a perfect pour, including Salty Dove with Paloma lovers in mind, but here with blanco Tequila, lime juice and a house made grapefruit tepache, a bright, fermented mixer with pineapple. Guests can enjoy a rotating selection of Florida beer at the bar’s two taps, rounded out with a cross section of approachable local and American craft beers in a range of styles.
The restaurant is cultivating a small, raised bed garden with the guidance of urban farmer and Little River Cooperative founder Muriel Olivares. Freshly planted this summer, the garden has peppers, shiso, basil, sweet potato and more to make the best of Miami’s year-round growing season.
Nicole Kelly, long-time General Manager at The Genuine Hospitality Group, will oversee Tigertail + Mary.
Opening hours of operation will be dinner hours to start: Friday and Saturday from 5:30 – 11:30 pm and Sunday through Thursday until 10:30 pm. The restaurant’s café will open soon for breakfast including coffee and bakery items, as well as grab and go sandwiches and drinks. Brunch and lunch service at the restaurant will soon follow this summer. The restaurant’s myriad spaces are available for events, including a chef’s table at the open kitchen and a private room with A/V capability.
The American Contemporary dinner menu features items like oysters, sea trout, along with pizza and pasta, there is also suckling pig, NY Strip, chicken, burgers and there is a large selection of fresh vegetables including charcoal-grilled artichokes, roasted carrots, charred escarole, grilled leeks, asparagus, and marinated green cabbage.
Valet parking is available in addition to metered street spots and a nearby garage.
Reservations can be made by calling 305.722.5688, emailing [email protected] or via Open Table through tigertailandmary.com. Walk-ins are always welcome.
Tigertail + Mary, located at 3321 Mary Street.
