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. 

PIZZA BAR, downtown miami

Everyone has their idea of what a perfect slice of pizza should be.  If you grew up in the northeast like I did, it’s simple; a thin slice of cheese is all you need.  Memories of the gritty pizza shop—strangely they play out in Technicolor—the checkered laminate floor, faded red Formica countertops, bright fluorescent lighting… A place never quite as clean as you’d like it to be, but as a kid dirt is really never an issue.  The sounds of Pac-Man, Frogger, and Street Fighter fill the air.  Behind the counter the dough is being tossed, stretched thin, and formed to the right size by what seems to be an always-annoyed Italian-American covered in flour.  A ladle of a semi-sweet sauce with a hint of spice is meticulously spread around the dough, a hand full of cheese tops it off, and into the oven it goes.  Two dollars later, I have my large slice of cheese and drink; needing only garlic powder and crushed red pepper to finish it off.  Nothing but a greasy, almost transparent paper plate remains, unhealthy I know, but oh so good.  The perfect slice.

The New York style pizza—or in my case the Jersey style pizza—at its core: a simple, unpretentious thin slice of cheese; no magical ingredients, no fancy toppings and yet, so difficult to duplicate outside of the northeast. Flash forward 20 years and travel 1,300 miles south to Pizza Bar in Downtown Miami [228 SE 1ST Street].  Here, you won’t find the gritty pizza shop of your youth.  There are no arcade games playing in the background or faded Formica; instead, you are treated with the familiar sounds of the movie Goodfellas (so cliché and yet, so fitting).  Hanging guitar light fixtures replace the fluorescent bulbs, and stainless steel countertops, exposed brick, and flat screens round-out the modern and purposely gritty décor.  Pizza Bar brings out what you would expect in a typical New York pizza joint: a simple menu, freshly made pies displayed on the storefront and of course, the owner: an Italian from the City.  Like any good pizza joint, a few hot Italian subs and wings round out the menu.  If you’d rather have a salad, they have those too, but really, why would you go to a pizza joint for a salad?  If you’re looking for a good BIG cheese slice, fountain drink, and garlic knot for under $6 then this is your place.  No magical ingredients or fancy toppings, just a good slice.  It’s not quite New York or Jersey, but with the cool vibe and hearty slice, it’s pretty close.

The quest for the perfect slice continues…