It’s Harry’s Pizzeria On Wheels!

Director of Special Events Lindsay Guidos with Chef, tasting out the goods. All Genuine photo shoots are edible!

TGHG Director of Special Events Lindsay Guidos with Chef, tasting out the goods. All Genuine photo shoots are edible!

Miami’s favorite casual neighborhood joint, Harry’s Pizzeria®, is hitting road from its headquarters in the Design District as Michael Schwartz readies the opening of our first new location in Coconut Grove!!!  The Genuine Hospitality Group is now proud to offer Harry’s Pizzeria on wheels, bringing the pizza party to you courtesy of Michael Schwartz Events with a beautiful, copper-domed mobile wood-burning oven. This latest offering from the company’s growing off-site events and catering outfit makes popping up a Schwartz-approved pizza party virtually anywhere in South Florida a reality.

Director of Special Events Lindsay Guidos explains, “What’s unique about our events capability is that you have the entire Genuine team’s resources at your disposal – our chefs, menus and me to plan everything! From fully-staffed experiences with décor to simply cranking out perfectly-tuned Harry’s pies for a hungry group, enjoy as much James Beard Award-winning food & hospitality as you care to experience.”

Like its on-site private parties, Harry’s Pizzeria’s mobile oven option makes for water cooler-worthy office happy hour gatherings, bachelor and bachelorette parties, and unforgettable kids’ birthday celebrations. Menus are fully customizable from dedicated pizza parties featuring Harry’s favorite pies, to family-style spreads that showcase the restaurant’s favorite snacks, bright and colorful salads, entrée specials, and desserts. Leverage the group’s Genuine coffers to complement the meal with craft beers and new world wines like Chef’s own Lua Rossa red blend, as well as old world standbys from Wine Director Eric Larkee’s lists across all Schwartz restaurants.


Wish we could park the oven in front of Harry’s every day!

For menus and pricing, including planning parties at any of The Genuine Hospitality Group restaurants, please reach Lindsay at or 203.313.4503. Check out the feed on Instagram at #HPMobileOven and #michaelschwartzevents.

Harry’s Pizza Party | SAMPLE MENU
Served Family-Style

Meatballs in sauce
Focaccia & Homemade Organic Ricotta
Escarole lemon, anchovy & bread crumbs
Heirloom Tomato & Mozzarella torn basil, extra virgin olive oil
Margherita mozzarella, tomato sauce & basil
Oyster Mushroom taleggio, roasted poblano peppers, fresh chilies
MGFD Bacon fingerling potatoes, caramelized, cave aged gruyere, arugula
Meatball peppers & onions, escarole, trugole
Panna Cotta
Chocolate Chunk Cookies

Segel, Eisenberg, Schwartz: OMG! It’s The End of the Tour with Harry’s Pizzeria

The-End-of-the-Tour-poster-courtesy-A24Tickets are NOW LIVE for our last OMG! event of the summer with O Cinema Wynwood!

THE END OF THE TOUR tells the story of the five-day interview between Rolling Stone reporter & novelist David Lipsky (Jesse Eisenberg) and acclaimed novelist David Foster Wallace (Jason Segel), which took place right after the 1996 publication of Wallace’s groundbreaking epic novel, Infinite Jest.

As the days go on, a tenuous yet intense relationship seems to develop between journalist and subject. The two men bob and weave around each other, sharing laughs and also possibly revealing hidden frailties – but it’s never clear how truthful they are being with each other. Ironically, the interview was never published, and five days of audio tapes were packed away in Lipsky’s closet. The two men did not meet again. The film is based on Lipsky’s critically acclaimed memoir about this unforgettable encounter, written following Wallace’s 2008 suicide. Both Segel and Eisenberg reveal great depths of emotion in their performances and the film is directed with humor and tenderness by Sundance vet James Ponsoldt from Pulitzer- Prize winner Donald Margulies’ insightful and heartbreaking screenplay.

See you at O on Thursday, August 13!  Dinner is served when doors open at 6PM, and the film begins at 7PM.  General Admission is $40 and  VIP Tickets include a copy of “Michael’s Genuine Food” cookbook plus priority seating for $55 (Priority seating is also made available to O CINEMA Members.) Chef de cuisine Danny OMG Ramirez has the following menu cooking… You won’t want to miss this one!

Peach and Arugula Salad
parmigiano and shallot vinaigrette

Michigan Pasty Pot Pie
pork and beef

Braised Cabbage
grain mustard and pickled onions

Rice Pilaf

Chocolate Chess Pie

Popcorn Trail Mix
pretzels and chocolate

Balancing Act: Get to Know Harry’s New Daily Entrée Specials

MG_new DDE

Harry’s Pizzeria fans, gather round!  Chef de cuisine Daniel Ramirez has three new Daily Entrée setups to share effective TODAY!  Besides our favorite Harry’s snacks, salads, and pizzas, these wholesome plates have shone bright in their own section of the menu since they were introduced a few summers ago for dinner.  Now available all day long, each day of the week highlights a new protein or in Monday’s case, a vegetable.  Then we hit repeat.  It’s time to refresh TUESDAY (short rib), FRIDAY (fish) and SUNDAY (lamb).


TUESDAY | Braised Short Rib with celery salad & crème fraîche 20

Harry’s sous chef Chris Cantu explains, “we season beef short rib with salt and pepper and hard sear both sides in a cast iron pan.”  At the same time mirepoix is sauteed and added to a hotel pan with tomato paste. It’s deglazed with red wine, brought to a boil, and then poured over the short rib.  The chefs slow roast the meat until tender for 3 1/2 hours at 350 degrees.  The celery salad, simply tossed in a lemon vinaigrette, adds a refreshing crunch to cut into the richness of the short rib.

IMG_0978FRIDAY | Wood Oven Roasted Local Fish with summer grain salad & aioli 21

“We call into Trigger [Seafood] on Wednesday and ask for the order to arrive Thursday so we are ahead of the game,” Cantu continues. “Last week it was Redfish, but it’s always different depending on what George sends us on any given week.  Sometimes it’s Snapper, other times Black Grouper.”  The fish is seared off and tops a summer grain salad of rice, bulgar wheat and farro that’s been tossed with small diced red pepper, zucchini and preserved lemon and champagne vinaigrette.  The contrast in temperature of a classic garlic-based aioli melting into the warm fish and its juices coating the fresh salad means this dish only gets better as you consume it.  Or rather, as it consumes you! The smells wafting from the plate are divine.

IMG_1063SUNDAY | Wood Oven Roasted Leg of Lamb with tabouli, yogurt, mint 20

This harissa-spiced leg of lamb is rubbed and marinated on Saturday night with ancho chili powder, garlic powder, paprika, cumin, cayenne pepper,  ground caraway seeds, lemon and orange zest, and salt and pepper that’s been made into a paste with a little canola oil.  The leg is roasted whole at 350 degrees for 3 hours, and then carved into 7 ounce portions.  At service, a couple slices hit a sizzle plate to sear off in the wood oven before they hit a bed of yogurt.  Tabouli with the addition of rosemary plumped raisins to balance spiciness of the lamb finishes the dish.

Let us know what you think of our new Daily Entrées. Tag #HPDailyEntrees on your next visit to #HPDesignDistrict!

MGFD’s Back of House is Now Hiring for Sous Chef, Line Cooks & Pastry Cooks

Michael’s Genuine® Food & Drink and James Beard Award-winning Chef Michael Schwartz are now hiring back of house superstars.  We are looking for dependable, energetic, reliable, passionate & professional staff members with great attitudes and personalities to join our team. If you are committed to delivering an exceptional dining experience and enjoy working in a dynamic environment, then you should apply! The following positions are available:

Sous Chef 

  • Minimum two years experience as a sous chef in a high volume kitchen is required.
  • Reports to Chef de Cuisine regarding all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
  • Please apply in person at 130 NE 40th Street (Miami Design District) at 10:30am or 3:30pm (ONLY) or send resume via e-mail to

Line Cooks

  • Minimum two years experience in varied kitchen positions is required.
  • Please apply in person at 130 NE 40th Street (Miami Design District) at 10:30am or 3:30pm (ONLY) or send resume via e-mail to

Pastry Cooks

  • Minimum two years experience in the pastry department of a high volume restaurant
  • All applicants must:
    • Be passionate about pastry as a career, not just a paycheck!
    • Possess excellent communication skills
    • Be self motivated and innovative
    • Have an open and flexible schedule
  • Please apply in person at 130 NE 40th Street (Miami Design District) at 10:30am or 3:30pm (ONLY) or send resume via e-mail to

Nom Nom, ella after

ella after_banner_7.15

We are seeing double this summer!   The team at TGHG is working hard to get Harry’s 2 open in Coconut Grove and looking forward to popping James Beard Award-winning Philadelphia via Israel (and regularly back and forth!) chef Mike Solomonov there on Monday, November 9 to celebrate his new cookbook, ZAHAV: A World of Israeli Cooking. Make a new house a home, right?

In the meantime, we are excited to have another genuine event to share with you close to home in the Design District with our fearless leader doing the cooking.  Michael Schwartz is making dinner at ella on Thursday, July 30!

Ella_after_menu_6.15Chef’s light and airy café, now open in Palm Court in Miami’s Design District, will remain open late on Thursday, July 30 for ella after, a prix fixe dinner of 4 set courses with wine pairings for $75, excluding tax and gratuity. The event will be set up inside with communal seating and is available exclusively through advance tickets now live HERE (and via in the following 2-hour time slots: 7pm, 7:15pm, 7:30, 9pm, 9:15pm, 9:30pm.  For this event there are no substitutions and all sales are final as seating is very limited.  Please be on-time — after 15 minutes seats will be forfeited.  The day of the event the café’ will be open for breakfast and lunch, but will close slightly early to prepare for ella after.

ella is nestled in Palm Court, a beautiful sun-drenched plaza in Miami’s Design District.  The café’s address is 140 NE 39th Street, unit 136, Miami, FL 33137 and is open Monday to Saturday from 9am – 7pm serving breakfast, lunch and early evening bites, with beverages including juice and soda, Panther Coffee, beer and wine.  ella offers takeout and accepts all major credit cards. ella is  now offering half off spritzes, sangria, beer and wine from 5-7 p.m.!  

In addition to street parking, the Design District offers valet from $5 located at the entrance to Palm Court on 39th Street in between NE 1st and NE 2nd Ave and the Palm Court Parking Garage is open from 9 am to 9pm Monday-Saturday and 11am – 7pm on Sunday, $3 for the first 4 hours, $6 for 4-6 hours, and $25 for 6+ hours, with the entrance located on NE 38th St.

Connect with ella on social media @ellapopmiami or reach our team at 786.534.8177 and