One Year, One Beer, 22 Pies: Throwing a Few Back at Harry’s Pizzeria!


Good things come in small packages. Here, Michael’s Genuine Home Brew’s new 12-ounce format bottles, coming to a watering hole near you beginning in September.  Caps will match our mustard middle, too!

22 signed bottles of beer on the wall, 22 signed bottles of beer.
Take one down and pass it around, 21 signed bottles of beer on the wall!

Yes, tomorrow begins a celebration of beer at Harry’s Pizzeria. The occasion?  On August 9, 2012, our first batch of Michael’s Genuine Home Brew landed in Miami, taking the joys of locally-grown ingredients to a whole new level in a classic, American Ale with a citrusy sweetness, hint of floral hops and a dry finish. Ushering in a transition exclusively to 12-ounce bottles in September, Harry’s Pizzeria is celebrating the one-year anniversary and last batch of large formats by giving away 22 pizzas!

photo 1 photo 2As of tomorrow, customers who purchase 22-ounce Michael’s Genuine Home Brew bottles at Harry’s should look for the John Hancock of a certain special someone named chef Michael Schwartz gracing the label. Each of the 22 signed bottles come with a card good for one pizza on the house during brunch hours on Sunday, 11:00 a.m. to 4:00 p.m. Harry’s knows a thing or two about good things coming in packages.  It will be sad to 86 the 22s, but can’t wait for the 12s.

In other exciting summery Harry’s news, we are proud to take our relationship with Panther Coffee to the next level, with a next level coffee machine from Faema. The Italian company has been producing espresso coffee machines with distinctive elegant designs and innovative technology since 1945. Originally launched in 1961, Faema’s E61 Legend S machine is from its traditional line and is one sexy number. Panther Coffee owners Leticia and Joel Pollock selected this semi-automatic model with adjustable thermal balancing system and a curvy, stainless steel body that has been drawing looks behind Harry’s counter since its installation.  Since the beginning, Michael has served this Wynwood small batch-roasted espresso at our casual neighborhood joint and the future packs a sweet punch. Take her for a test drive with an Espresso, Macchiato, Latte or Cappuccino!

Sunday Brunch, Harry’s-style means fun!  This Chocolate and Peanut Putter Panini with Sour Cherries ran last week. Each service brings new flavors and combinations.

From 11:00 a.m. to 4:00 p.m. every Sunday, Harry’s Pizzeria comes alive with a fresh brunch menu for the meal that makes weekends, weekends.  Lately, they’ve been having a lot of fun with new dishes every week.  Brunch done the Harry’s way begins with Ocoee, Florida’s Lake Meadow Naturals farm eggs on its weekly-changing breakfast pizza on the chalkboard, and heats up with a section of weekly-changing sweet and savory items on the menu from chef de cuisine Manny Sulbaran and sous chef Steven Martin. Highlighting Harry’s best assets including its wood-burning oven and seasonal produce deliveries from forager Chris Padin of Farm to Kitchen, dishes change weekly like pillowy Crespelle, seasonal vegetable Fritatta, and sweets from The Genuine Hospitality Group executive pastry chef Hedy Goldsmith including Bread Pudding, crunchy, gooey Panini, and Whipped Ricotta with Florida peaches, spiced cashews and local honey on brioche toast.

Screen shot 2013-08-08 at 10.41.42 AM

#Joyful. Visit Harry’s to check out the Chef Pop-Up Series photo collage, or better yet, make your mark by attending one!

Lastly, but not leastly, today is Thursday, so we would be remiss not to throw it back a bit and Harry’s manager Christine Susu has given us an even more beautiful reason… a veritable pop-up wall of fame!  Harry’s chef pop-up dinners began with guest chef Gabriele Hamilton in November 2011 as a way to make a new house a home. Now rounding out a second season with 17 dinners under its belt, Harry’s invites James Beard Award winner Michael Solomonov to take over with Zahav Pizzeria with a menu celebrating his Israel heritage on Tuesday, August 27 at 7:00 p.m.  We are having our menu review call with Chef tomorrow, so stay tuned for its release, where tickets are sold!

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