Harry’s Pizzeria 

Design District

Sometimes it’s the simple things in life that can make a bad day good. On this occasion it was a slice of pizza from Harry’s Pizzeria [3918 N Miami Ave.]. For me pizza is attached to a memory, a memory featured on this blog previously, but that doesn’t mean that I am particular to any one style of pie. Although I’m partial to the New York style I can appreciate a good slice. During our trip to Italy we got to experience pizza in its source, Naples. The Neapolitan pizza is simply pure, tomatos, fresh mozzarella and basil. In Chicago we had the deep dish; true to its name, the deep dish is more a pie than a pizza, but the combination of chewy and crispy achieved in the cast iron pans, put the Chicago style pizza in a class of its own. At Harry’s Pizzeria they are producing more of the artisanal brand pizza. The pies are fired in a wood burning oven with a thin crust, lightly charred with extremely fresh ingredients; what you would come to expect from Chef Michael Schwartz.

The menu features an assortment of “snacks” including Marinate Olives, Homemade Organic Ricotta and Meatballs in Sauce. We went with the Polenta Fries presented Lincoln Log style and served with a tangy marinara sauce and the Caponata, both excellent choices. In addition to the “snacks” there are daily soups and salads, like the Peach & Frisee and the Escarole.

To accompany our food we went with a Cat 3 IPA from local brewery Due South. This IPA is heavy on the malt and hops, but it’s not too bitter. Harry’s has great selection of beers on tap as well as more in bottle.  But if you prefer a glass of wine or bottle with your meal, Harry’s can accommodate.

As for the pies, they all have one thing in common: the crust. I’m not usually a fan of the cracker like crust, but Harry’s has managed to give their crust the proper balance of textures with just the right amount of char from the wood oven. The dough is thin and crisp, but with a little bite. But what makes the pies at Harry’s stand out are the inspired mix of toppings. You can go traditional with a Margherita or you can go with one of the more creative options, like the Shortrib or Rock Shrimp pizzas. The Shortrib is topped with cave aged gruyere, caramelized onions, and arugula, an amazing combination of flavors. The Rock Shrimp is a light and refreshing with a blend of grilled lemon, manchego, scallions, and cilantro. Along with the regulars there is a daily lunch special based on seasonal ingredients. The pies, sized for one, range in price from eleven to fifteen dollars. If you are going to share, I would recommend more than one pie unless you’re going to have a salad or few snacks to accompany the pie. If you are not in the mood for pizza, Harry’s also features daily dinner specials like the Wood Oven Roasted ½ Poulet Rouge Chicken or the Crispy Cuban-Stlye Mojo Pork.

Harry’s calls itself a “casual neighborhood joint” and it is. The place has everything you would expect in a local spot, great people, good beer, and exceptional food. It’s the kind of place you can go unwind and let the troubles of your day slip away. The food and service at Harry’s is on point, but don’t take my word for it. Experience it for yourself. 

Michael’s Genuine 

Design Distric, Miami

Over the last few years there has been a definite shift to cook and eat local sustainable ingredients in Miami and Michael’sGenuine Food and Drink [130 NE 40th St] has been at the forefront of this movement. Since 2007, Chef and owner Michael Schwartz has been making sure the restaurant is putting out the freshest local ingredients possible. Around here, there is no need to introduce this man, but in case you’ve been living in a cave, here it goes; 2010 James Beard Award Winner, Best Chef South, writer of his own cookbook Michael's Genuine Food: Down-to-Earth Cooking for People Who Love to Eat, owner of the aforementioned Michaels Genuine and Harry’s Pizzeria, and hell why not, throw-in craft brewer. While the restaurant has a wide assortment of craft beers Michael decided it was his turn to give it a try. He has partnered with Back Forty Brewers to create an American Ale that uses local ingredients like sem-chi rice (a rotating crop that is used to replenish the soil after cane harvesting) and cane sugar. But I digress; beer can do that to me. In case one James Beard acclaimed chef wasn’t enough, executive pastry Chef Hedy Goldsmith with her inspired and playful treats was nominated for Outstanding Pastry Chef in 2012. Along with Chef de Cuisine Bradley Herron, Michael has surrounded himself with talented people that help him keep his menu as fresh as the food they produce. The restaurant is open seven days a week, serving lunch, dinner, and Sunday brunch. Considering the quality and freshness of the ingredients used, MGFD is very affordable. 

Passing under the neon sign and through the covered courtyard, you enter a space that is cozy and inviting. The restaurant, much like the food, is unpretentious unlike most places in Miami. The clean and modern décor includes large hanging red lanterns, artwork, and in large letters on the wall, Campbell McGrath’s poem, Ode to the Mother Tongue: “Praise the tongue that shapes and savors words and flavors, that sings and stubles, drunkenly, upon the wine of poetry.”  A small bar at the entrance, private dining room, and exposed kitchen complete the space.  

With reservations for four, we arrive and are promptly seated. Our waiter, Himatuya was fantastic, very attentive and knowledgeable on the food. First up were drinks. I was in the mood for a beer and on tap that night was a Penn Brewery Kaiser Pilsner that was crisp and refreshing with lots of flavor.  Leslie had bourbon on her mind, so she went with a Bulleit Proof Manhattan; Bulleit Bourbon, rosemary infused cherries and a splash of lemon. This drink is downright dangerous; sweet and tangy while maintaining the bold flavors of the bourbon.  Our friends chose to go the non-alcoholic route and order a few of the house made sodas. The menu is organized by portion size, including, Snacks and Medium to Extra Large plates. Along with our drinks we ordered a few “Snacks;” the Crispy Hominy, Marinated Olives, and Kimchi. The perfectly crisp chili lime kernels were addictive and a bowl of the hominy and a few cold beers alone would have made for a perfect night, but at this point, there was a lot more food on the way. Next to the table were the Chili Chicken Wings with creamy cucumbers. These were crunchy on the outside and soft and juicy on the inside with a hint of spice from the chili and tang from the lime; while the creamy cucumbers made for the perfect addition to balance out the dish. 

Next were the “Medium” plates. The Duck Confit with peach marmalade, frisée, and spiced pumpkin seeds was rich and flavorful with a good balance of textures. The Crispy Sweet and Spicy Pork Belly with kimchi, crushed peanuts and pea shoots was delicious. The acidity from the kimchi balanced out the fat of the pork belly, but the skin could have been a bit crispier. The Crispy Rice Cake with chorizo and Florida rock shrimp topped with manchego, chili aioli and a fried egg was tasty. The Grilled Shrimp, one of the night’s specials, was light and savory with lychee (seasonal ingredient), avocado, cilantro, and lime. 

Our order of “Large” plates included the Grilled Pork Loin and the Pan Roasted “Poulet Rouge” Chicken with parsley and capers. The chicken which is not usually my first choice as an entrée, but in this case, it was highly recommended and unbelievably tender. 

We couldn’t leave without trying a dessert (or two), so we ordered: the Chocolate Oreo Bourbon Jar Pie with a chocolate custard crème fraiche ice cream; outstanding. Followed by an array of sorbets; Watermelon Lime, Peach Cobbler, Chocolate Dulce de Leche, and Buttered Popcorn. All delicious, but I found myself going back for more of the clean and refreshing watermelon lime and the strangely satisfying buttered popcorn that could easily replace a freshly popped bag at the movies. 

This was a fantastic meal and a great time with friends. The food was fresh and flavorful and service was on point. The menu at Michael’s Genuine is constantly changing and improving; no matter when you go, you are sure to find an array of delicious dishes highlighting fresh local ingredients. 

Cochon 555

A few weeks ago I came across a culinary event called Cochon 555, the description read: “five chefs, five pigs, five winemakers”. Considering that by this point I had already pulled out my credit card to purchase tickets, there was no need to read on, but I did. Five local chefs are given a whole pig to dream up their best recipes, nose to tail. The event is casual and is meant to be interactive with high tops and prep stations. At the end of the night the audience and a panel of judges vote on the best bite. The winner gets local bragging rights and a place in the Grand Cochon competition at the Food and Wine Classic in Aspen. Along with the chef’s creations, wines, spirits, and brews keep your whistles wet between stations while mingling with farmers or taking in a butcher demonstration and [why not] a tattoo challenge.

The mastermind behind such a sinister event is Brady Lowe of Taste Network. With event cities including: New York, Chicago, Boston, Los Angeles, San Francisco, DC, Portland, Memphis, Napa, and for the first time Miami, his goal of spreading the word about heritage pigs, the farmers that breed them, and their amazing benefits to the culinary world is catching on.

Tickets in hand and grumbling stomachs we head to the Four Seasons, Brickell. The sights and smells are overwhelming. We grab a drink and set our eyes on the first table.

The Chefs

Michael Schwartz [ Michael’s Genuine ]

James Petrakis [ The Ravenous Pig ]

Michelle Bernstein [ Michy’s ]

James Strine [ Café Boulud Palm Beach ]

Aaron Brooks [ Four Seasons Hotel ]

The Wineries

Elk Cove Vineyards

Chehalem Wines

Sokol Blosser

Scholium Project

K Vintners

Notable bites included; Chef Strine’s Milk Braised Pork Shoulder, Heart Tartar, and Bacon Jam (caution: when eating bacon jam, whatever you spread it on, toast, paper plate, all will taste delicious); Chef Brooks’ Pork Belly Anticucho and Smoked Hock Ice Cream Sundae; Chef Bernstein’s Pork Ceviche, Croqueta, and PB & J; Chef Schwartz’s Scapple with Fried Quail egg and Bacon Maple Pecan Pie; and Chef Petrakis’ Head Boudin and Bacon Fat Biscotti. 

If that wasn’t enough pork for one night Yardbird’s Jeffery McInnis served up Steamed Asian Buns, Tator Tot Croquetas and Yardbird Fiddle Faddle.

The event’s promise did not disappoint, it was every bit as decadent and delicious as it sounded. With a traditional champagne toast, the much anticipated results: the winner of the Miami Cochon 555 event is…

Michelle Bernstein!