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.