I’m hesitant to violate the first rule of food blogging (Thou Shalt Not Speak Ill of Michael’s Genuine Food & Drink), but I’m not comforted by the idea of a second MGFD opening up in the Cayman Islands. Check out Eater Miami for some quotes from Chef Schwartz about the expansion. So much of the charm of MGFD is that it is one-of-a-kind and is deeply rooted in the local farm community.
Is anyone else concerned about quality control with Chef Schwartz going between the two restaurants? In my opinion, the last two design district chefs to grow their empires have done so at the expense of their flagship restaurants (Chef Eismann’s rapid growth from one to four restaurants and Chef Lyon’s addition of the Cape Cod Room).
Here’s hoping that the opening of a second MGFD will have no impact on the first and perhaps MGFD has trained enough chefs to go forth and multiply (see Chef Gorenstein at BLT Steak and the new chef at Altamare, both MGFD alums). While the lessons of history may warn otherwise, MGFD turned the Design District into Miami’s top dining destination so I should know better than to doubt the guy.