The cuisine is paired with a diverse wine list, a unique beer portfolio, and hand-crafted specialty cocktails.

Featuring a menu built around high quality ingredients and what’s in season, Michael’s Genuine Food & Drink Grand Cayman is sleek and simply designed, featuring a central open kitchen with a wood burning oven, heirloom tomato-lined food bar, and a drinks bar.
 
“You can’t beat the gorgeous dockside location,” says Chef Michael Schwartz.
 
“The atmosphere at Camana Bay is casual and friendly, but at the same time elegant, perfectly suited for what Michael’s Genuine is all about. We’re cultivating relationships with local farmers, ranchers, and fishermen, as we have done in South Florida, so we can source local ingredients for our ever-changing menu whenever it makes sense.”
 
A menu that evolves with what’s in season requires an equally as nimble drink list. The cuisine is paired with a diverse wine list, a unique beer portfolio, and hand-crafted specialty cocktails.
 
Sommelier Eric Larkee focuses on small producers and classic wines. It’s a mix that is accessible without being predictable.
 
“We’ve included small producers we love at the Miami restaurant,” explains Eric. “Au Bon Climat’s Pinot Noir and Chardonnay, and Betts & Scholl’s Riesling are all served by-the-glass. There are also wines from Emeritus, Dutton-Goldfield, and Roessler.”
 
Eric explains that in the summer months he leans towards high acid whites and fresh rosés. Young Pinot Noirs or Barbera with a slight chill can also be enjoyed outside with the restaurant’s cheese of the week, like the Langa Robiola from Piedmonte, Italy. The soft, creamy, and lightly fragrant ripened cheese is made from cow and sheep’s milk, and served with pecan raisin bread and fig mostardo.
 
With the exception of Bohemia and Grolsch, the bar’s eclectic portfolio of unique beers are first to the Island. Bar Manager Ryan Goodspeed has composed a solid, hand-picked list that is a tour of styles and provenance, ranging from the not so bitter Harpoon IPA from Boston, San Francisco’s Anchor Steam, the crisp and effervescent Fischer Amber Ale from Alsace, and the clean, refreshing Tucher Hefeweizen, a wheat beer from Germany.
 
“Matt Bishop of Cayman Distributors has been absolutely pivotal in attaining these brands,” explains Ryan.
 
“Flying back and forth to Miami, currently he is working on getting Pilsner Urquell here which would be very exciting as an alternative to Heineken and is possibly the world’s best beer. Findlay over at Jacques Scott has been doing the same with Fischer and Tucher. We are all excited to expand the local selections and re-sculpt beer culture on the Island.”
 
Specialty cocktails are made from syrups, herbs and fresh squeezed juices made with local ingredients.
 
“I’m importing some favourite cocktails, and others are brand new to the Islands like The Premier and The Governor,” continues Ryan.
 
“We have always been a quiet bourbon house and our list of bourbons may reach 30. I think the Bulletproof Manhattan is likely to be the most popular. It’s a new take on an old classic, substituting housemade rosemary cherry syrup and a dash of lemon for sweet vermouth.”