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.
“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.
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!