When you think of the Miami dining scene, it usually evokes thoughts of fancy, overpriced night club-esque restaurants that serve their meals on fancy white square plates. But chef Michael Schwartz is probably the exact opposite of that stereotype.When we met up with Michael at his restaurant in the Design District of Miami, he was going through a scrumptious haul from a local farm with his on-staff forager. Michael then took us into the kitchen and cooked up some dishes using some of the fresh ingredients he had just picked up from the forager. We headed out for night in Miami with the chef and his friends, Eric and Elad. Our first stop was Tap Tap, a long standing Haitian restaurant in South Beach, a local favorite. We downed some Mojitos, ate some conch salad, and sampled the plata frita. We then went over to Pubbelly Sushi, a restaurant unique to Miami and as Michael described it "Like a latin take on a gastropub with an Asian twist." We ate some oysters, drank some sake and trigger fish collar, or Hamachi Kama, which is a lot better tasting than it sounds. Then Elad took us over to his bar The Broken Shaker, where he whipped up some crazy cocktails and punches using fresh ingredients from his garden at the bar. When the crew got a little bigger, we trekked over to Michael's newest venture, The Cypress Room, for our final meal.When Michael told us he had some cool stuff in store for the final meal, we had no idea it meant having his fisherman deliver us freshly caught trigger fish and lobster to the restaurant at 12AM. Michael and a few of the other chefs cooked up a feast that consisted of an assortment of killer items that included highlights like lobster ceviche and grilled trigger fish.Season 4 Episode 3 of Chef's Night Out. Watch more