I have heard about Michael’s Pizzeria a few times now and today I decided to shoot down there and try it for Sunday Brunch. I parked across the street in the 2 hour free parking lot but I later found out that Michael’s also has a lot connected to their building which is also 2 hours for free with validation.
I came up and was greeted by Lindsay. She was very nice and found me a good spot to sit inside. A few minutes laterI was greeted by Allison who was my server for this round. I told her that I wanted to sample a few things and she started coming up with some great suggestions for me. After about 10 minutes and just after the Artichokes arrived, the General Manager Chris came up to check on me. We chatted about the restaurant a bit and I asked him some questions about some of the food which is always fun.
So here is what I ate:
Artichokes and Burrata: Confit baby artichokes with house-made burrata and extra virgin olive oil. Wow what a great mix! I have never had these two ingredients together. There were 6 artichokes surrounding burrata cheese. You grab an artichoke and then put some cheese on it and down the hatch. I made quick work of these.
Squash Blossoms: Beer battered squash blossoms served with a pesto sauce and an organic honey drizzle over the top. The squash are stuffed and fried and the stuffing has some paprika and cayenne pepper which ads color and flavor.
Prosciutto and Melone Salad: Parma hame, cantaloupe, balsamic, and arugula. This one looked really good because the melon part really sounded interesting. So it came with cantaloupe and honeydew slices then on top of that was a healthy amount of Parma hame and that was topped with fresh Arugula. There was a bead of balsamic around the side
and this one just made it up into my favorite salads list.
Carbonara Pizza: Provolone, house-made mozzarella, pancetta, asparagus, and two eggs. This was very tasty and it was my first time sampling a breakfast pizza. There were two eggs in the middle and when you cut into them, the yolk blends in with all the other ingredients. I was getting pretty full at this point so I mainly sampled the middle and
I did not get a chance to try the crust.
Caprino E Carciofi which is a Wood Cast Iron Frittata. It has Pesto, baby artichokes, fingerling potatoes, mozzarella, and goat cheese. This dish is served with Brioche toast and strawberry jam. I usually don’t hit the dipping sauces to hard but the strawberry jam really mixed well with this dish.
This is a really cool spot on the Promenade and it is located right across from Dave Schneider Jewelry and next to Beachwood BBQ. Above the restaurant are loft apartments and it is all very new looking. This restaurant sits about 90 people. 45 people can sit outside and there is this really cool big firepit table that can probably sit 10 people. Inside can seat another 45 people and you can also sit at the bar which will put you up close to the cooking. The open kitchen concept is really cool and I love to see how things are created so I am totally on board with Michael’s. There are two more locations, one in Rancho Mirage and the other in Naples.
Written by Louie Baur