Night & Yay: Harry’s Daily Specials Now All Day Err Day!

HP_DS_Fish

TGIF… Finish the week fresh with Wood Oven Roasted Local Fish chickpea, lemon aioli, chermoula.

Great news for Harry’s Pizzeria fans! Michael’s casual neighborhood joint, which introduced Daily Dinner Specials to its menu in the summer of 2012, today begins to offer this recurring schedule of daily entrees all day, every day.  In addition to the restaurant’s daily soup and pizza special, Harry’s Daily Specials complement the restaurant’s menu of snacks, salads, pizza – now also available with gluten free crust, and dessert — or can make a meal of their own!  From meatless Monday’s eggplant to Friday’s local fish, stay glued to Harry’s Instagram this week for midday posts of each plate according to the line-up below.  Have fun with them!

MONDAY
Wood Oven Roasted Eggplant stewed tomatoes, farro, gremolata, feta 16
TUESDAY
Braised Beef Cheeks shaved celery salad, lemon, crème fraîche 19
WEDNESDAY
Slow Roasted Pork lemon, rosemary, cucumber salad, chili vinaigrette 19
THURSDAY
Wood Oven Roasted 1/2 Chicken salsa verde, fennel salad 19
FRIDAY
Wood Oven Roasted Local Fish chickpea, lemon aioli, chermoula 21
SATURDAY
Chicken Milanese escarole salad, chilies, herbs, capers 17
SUNDAY
Wood Oven Roasted Leg of Lamb peperonata, fingerlings, thyme 20

Genuine People Wanted!

 

We are keeping pretty busy here at The Genuine Hospitality Group working to bring more fresh, simple, pure food and drink to a restaurant near you.  We are looking for dependable, passionate and professional staff members with great attitudes and personalities to join our growing team!  If you are committed to delivering an exceptional dining experience and enjoy working in a dynamic environment, maybe there is a position that applies to you below!

MGFD_MIAGCM_R_CroppedMICHAEL’S GENUINE FOOD & DRINK
130 Northeast 40th Street
Miami, FL 33137

  • GM | A minimum of 5 years recent, practical experience in restaurant management including a sound knowledge of all aspects of beverage and wine service, including pairing and storage. Superior organization and communication skills for dealing with diverse duties. A calm, level headed and professional demeanor with customer service expertise required to enhance guest / staff relations. A Bachelor of Science degree in hotel / restaurant management is preferred.  Please apply by submitting your resume with cover letter to Director of Operations Charles Bell at charles@thegenuinehospitalitygroup.com.
  • [NEW] Pastry Plater | Full time P.M., passionate team player with strong work ethic who can stay focused and level headed under the pressure and excitement that comes working for TGHG Executive Pastry Chef Hedy Goldsmith at Michael Schwartz’s electric flagship restaurant. Expect to jump right in during a busy time and learn a lot, very quickly.  Please apply by submitting your resume with cover letter to margaret@michaelsgenuine.com.

Harry's Logo_TMHARRY’S PIZZERIA
3918 North Miami Avenue
Miami, FL 33127

  • Kitchen Manager | Full time, minimum two years experience in fast-paced restaurant.  Please apply in person only Monday through Friday from 10:00am – 10:30am OR 3:00pm – 3:30pm. Applicants must bring a resume.

TCR logoTHE CYPRESS ROOM
3620 Northeast Second Avenue
Miami Design District, FL  33137

  • [NEW] Pastry Assistant | Full time, focused, passionate, creative and self-motivated team player that values precision and excellence in their work with a strong attention to detail to bring TGHG Executive Pastry Chef Hedy Goldsmith’s specific vision to life in desserts at Michael Schwartz’s elegant American dining room. Minimum 3-5 years experience in fine dining.   Please apply by submitting your resume with cover letter to margaret@michaelsgenuine.com.
  • Server Assistant | Full time, part time, hard working team player with full service restaurant experience.  Please apply in person only, Tuesday through Friday from 10:00am – 10:30am OR 3:00pm – 3:30pm. Applicants must bring a resume.
  • Bartender | Days, nights, part time and full time – positivity, flexibility and creativity combined with a strong passion for food, wine and cocktails, command of the classics.  Please apply in person only, Tuesday through Friday from 10:00am – 10:30am OR 3:00pm – 3:30pm. Applicants must bring a resume.

Announcing Harry’s Chef Pop-Up No. 26 | Mozza Pizzeria with James Beard Award Winner Matt Molina

Like it was yesterday, you remember your first meal at Pizzeria Mozza. Mine was lunch with Chef and Eric as we rounded out a trip west after blending the first Lua Rossa with Jim Clendenden in Santa Barbara (No. 2 is estimated to drop September 4 to Au Bon Climat’s distributor’s warehouse, by the way.)  As you can see from the photos above, it was in a word, perfect. That bone marrow? Done right without a fuss. Squash blossom pizza? It looked up at us from the table – the lightest crust you’ve ever had – but still with purposeful bite, just begging to be devoured.  And if you think there’s no way in hell you are going to be able to fit that budino into your happy belly, you will. And it will be silky, sticky, creamy heaven on a spoon.

We are very pleased and excited to announce that 2014’s last Chef Pop-Up, true to form, brings this slice and spoon of LA heaven to Miami’s Design District for one night only in the form of its James Beard Award Winning executive chef, and maybe if I’m lucky, those amazing placemats.  Best part is, we’ll just be entering our local growing season for the menu.

TICKETS ARE NOW LIVE HERE FOR MOZZA PIZZERIA!

Pizzeria Logo 12-15 Matt_Mozza_2011_6537[2]

After esteemed visiting guests Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, Jon Shook and Vinny Dotolo, Paul Grieco, Chris Hastings, Hugh Acheson, Andrew Carmellini, Mindy Segal, Paul Kahan, April Bloomfield, Bill Telepan, Joey Campanaro, Jeff Michaud, Matthew Accarrino, Michael Solomonov, Ben Ford, and John Currence, Ken Oringer and Jamie Bissonnette, Jenn Louis, Mike Lata, Matt McCallister, and Tony Mantuano, Michael is thrilled to welcome Matt Molina to Harry’s for Mozza Pizzeria on Tuesday, November 4 at 7PM!

A graduate of the Los Angeles Culinary Institute, Matt began his career at Campanile in Los Angeles. After 6 years at Campanile under the tutelage of Nancy Silverton, Matt went on to train at Del Posto in New York City in preparation for his role as Executive Chef of Pizzeria Mozza and Osteria Mozza.  As Executive Chef at Pizzeria Mozza & Osteria Mozza , Matt has received three stars by S. Irene Virbila, the Los Angeles Times food critic, for both restaurants.  In 2008, Matt was nominated for “Rising Star Chef” & “Best New Restaurant” in Osteria Mozza by the James Beard Foundation and later went on to receive the accolade for “Best Chef Pacific” in 2012.

You know the drill. Seating is first come, first served for this family-style meal at our casual neighborhood joint.  Making new friends is encouraged and easy when you’ve got a welcome cocktail in hand with hors d’oeuvres, four courses, free-flowing wines by The Genuine Hospitality Group sommelier and wine director Eric Larkee and our tap beers at your disposal. Take home something special Matt co-authored with Nancy Silverton and Carolynn Carreno, too — The Mozza Cookbook: Recipes From Los Angeles’s Favorite Italian Restaurant and Pizzeria (Knopf, 2011). All that and tax and gratuity are included in the ticket price of $150.

LET’S DO THIS TOGETHER, OK?  We can’t wait to have the opportunity for seconds again in LA after.

Expediting The Genuine Kitchen | A Method to the Madness

One of the many qualities of a successful restaurant is the art of timing a table’s meal effectively, so that courses are properly paced and for guests to receive their meal at once, without compromising freshness. It sets the tone for the entire dining experience. But how exactly? The expediter position, or “expo”. The person tasked with this role is in short, a conductor of the kitchen. The expo monitors the scheduling and quality of the dishes, such as the appropriate temperature, texture, and presentation, and orchestrates the stations behind the line in concert. I had the opportunity to go behind the scenes with Michael’s Genuine Food & Drink’s Chef de Cuisine, Niven Patel, to take a closer look at these intricacies and let you inside the controlled chaos of our back of house to see how the magic happens during service!

Let us talk about the scenery. As soon as I stepped into the kitchen, I felt a rush. The cooks and chefs work with haste, but most importantly with passion. As the kitchen’s fearless leader, Chef Niven presides with calmness yet conviction. He believes that tone, confidence and respect, translate to accurate and passionate execution in the food. He is as focused, if not more so than his team, to set the example and build the group’s ammunition for a busy Saturday evening. The Genuine Kitchen holds four stations: wood oven, grill, sauté and pantry (otherwise known as salads). Despite the specificity of these duties, it does not prohibit a cook from one station to assist in another region of the kitchen when asked by the Chef. Teamwork is everything in this jungle.

Our Wood Oven

Our Wood Oven fires items or components of items from all across the Genuine menu, at once, delicately moved in and around hot spots until each is ready at different times by the cook on this station. Here it’s about half capacity.

Between 7 and 9 p.m. the circus takes place, as these are typically the busiest hours of the night. Due to the rapidity of this point in service, kitchen language and non-verbal queues are essential. The Chef abbreviates certain dishes when calling them out to his cooks; therefore, every person must be very familiar with the menu to avoid kitchen errors: “two cauli, one pus, one 2.5, one shoulder SOS”, meaning two wood oven roasted cauliflowers, one chargrilled octopus, one 2.5 pound snapper, and one slow roasted pork shoulder with sauce on the side.  “Got it?” “Heard!” This is how cooks respond to the Chef to ensure effective communication; a good memory will serve you well here. Or, the Chef may merely extend an olive bowl and a team member knows that it should automatically be filled with marinated olives, without uttering a word. It all goes down very quickly, but despite the speed, cooks must deliver in order to please the Chef, but most importantly the guest.

As he continues to call out orders, the Chef keeps track of all items using slips, which stick on a long metal line. He uses a twistable blue crayon – Niven is very particular – to mark which items are complete. He groups certain tables to maximize efficiency and separates others to allow dinners to enjoy their appetizers, before bombarding them with the next course. At the expo “seat” (they stand) the designated person must anticipate the cooking time for all items and keep cooks on track. There are no timers.  The Chef and cooks can determine exactly four minutes or seven minutes solely from their internal clock, and precision is key.

Monitoring time does not only benefit the table, but it affects the performance of the entire restaurant. For example, staying on schedule for the first three tables helps with timing on the subsequent twenty tables. The Chef uses key words to hold the reigns, such as “on the fly”, to emphasize speed on a particular dish or “all day” to reiterate the number of the times a cook should execute a particular dish: “…all day, you have four groupers and two stracciatella.”  All five senses are put to the test at the kitchen. The Chef can smell when a wood oven roasted double yolk farm egg is ready, determine the appropriate temperature of a steak by its sight, feel the ideal texture of crispy hominy, hear the printer emit the next order slip, and taste the level of spice on a pig ear. It truly is a science.

A talented Chef or Sous-Chef at the expo position is vital; however, the restaurant only comes together due to our dream team. The conductor leads but the orchestra performs, which is the cooks, as their hard work is what leads to dishes that make you gasp. It also entails the food runners, those who deliver dishes from kitchen stations to the correct person at the table. They recognize any dish with a quick glance and understand its composition in order to inform the Chef of what they see at the window and accurately describe to guests what is presented at the table. In addition, a food runner may take over the expo position, sharpen knives, prepare breads, and debone snappers and chickens at the guest’s request, among other duties.


The front of the house is also an important part of the expo equation, which includes the manager on duty (or MOD), servers, and host. The latter reaches out to the Chef to indicate when a large number of guests have been seated at once, otherwise known as a “push”, so that the kitchen may be prepared. Servers share the pace of their table, along with special requests, so that the kitchen can offer the best possible service. Last but not least, the MOD holds a great deal of responsibility, working to ensure any mistakes are seamless with the guest.  As odd as these procedures may sound, they allow us to raise the bar for an unprecedented guest dining experience. Each role is a dance to develop a cohesive choreography in the restaurant and the expediter position is but one of many. “Teamwork makes the Dream Work” indeed.

A Clam Bake & a Homecoming in Grand Cayman


I’m getting my beach bag ready for another — yes, productive! — visit to the rock in September.  But before the trusty passport gets more island ink, we welcome back two genuine specialties to our home away from home in Camana Bay — a second Clam Bake event on the Crescent Fountain lawn and Prudent Baselais into the MGFD kitchen.

Like Michael’s Genuine® Food & Drink Grand Cayman’s 2010 opening chef de cuisine Thomas Tennant (now TGHG Special Ops Chef,) Prudent’s assuming this position should come as no surprise.  Like Tennant, Mr. Baselais’ first day in Michael’s flagship Miami kitchen as a line cook was in the restaurant’s first year — March 19, 2007 in fact, 6 days after the public stepped foot inside its doors.  Talk about Throwback Thursday!  He has grown along with The Genuine Hospitality Group, from keeping things genuine in the Restaurant Michael Schwartz kitchen to his new opportunity on the rock.

“I like the island a lot.  It reminds me of home.  I grew up a part of my life in Haiti so it really brings back a lot memories when I see breadfruit everywhere, green plantain and callaloo,” Prudent explains.  “I’m also founding out people are really nice here. Even on the street people will stop to let you pass!”

Tiger ShrimpPrudent’s influence is already being felt since he arrived earlier this summer.  People are really digging seeing the menu come to life with new ingredients like Tiger Shrimp and his new chicken set-up with fresh local bok choy and farro.

“Just like the restaurant in Miami, the wood oven is my favorite station to work in and getting with the local farmers for the freshest produce… ’cause that’s what we do!” he continues.  “One thing I never touch a day in my life before is Ackee, but I found it pairs great with the local fish.  It’s big hit on the island.”

See our UPCOMING EVENTS page for Clam Bake details, and for a genuine taste of what’s new on island as Prudent settles in, follow the restaurant’s Instagram @MGFD_GCM. We are really excited about the work manager Camille Ross has been doing to share what our Caribbean family is up to on one of its first Instagram accounts which we hope will catch on in a bigger way across the island.