Pepperoni Pizza? Yes, Please.

March Madness! What’s more important in the world of pizza than the pepperoni pie?  It’s the ultimate expression of the iconic American pizzeria.  The go-to slice.  What you think of when you think pizza. It’s what the people want who love a perfectly unadulterated pie, like we do.  So after much trial and little error to get the toppings combination just right, we are introducing our first Pepperoni to the pizza menu at Genuine Pizza™ and Harry’s Pizzeria® effective today.  Not such a crazy idea, after all…

Spicy Pepperoni is now available for $16 at all locations in Atlanta and Miami with tomato sauce, chile oil, fontina, mozzarella and arugula.  The magic mix honors the original in its pure form taking it to the next level with a blend of mozzarella and fontina cheeses for just the right creaminess and stretch, some chile oil-flecked tomato sauce for a little punch and leafy, peppery and crisp arugula that melts into the gooey bed of deliciousness.

This pizza is all about the beautiful Niman Ranch product at the end of the day, sliced to just the right thickness for a crispy, juicy bake. Took us long enough!  Visit genuinepizza.com and harryspizzeria.com for locations and hours near you and to order the Pepperoni Pizza online for takeout or delivery through one of our partners including Uber Eats, Amazon Restaurants and Door Dash.

Chef Derek Dammann is Like a Great Bar. He Owns a Restaurant with One, Too.

 

About an hour after I hang up from my interview with Derek Dammann, he sends me some images to illustrate this post. There is no pristine beauty of Baked Oysters with Mushroom and Marmite, now iconic at the chef’s beloved five-year-old Québécois gastropub, Maison Publique — the dish he mentioned over the phone that began as half-serious, half-joke until they realized it was really fucking good.  Also not included is a table full of Sichuan dishes from that place back home in Vancouver that doesn’t look like much but serves some of the best Asian food the city’s immigrant nooks and crannies have to offer.  No.  He has sent me two images.  One is of a wood burning stove for heating not cooking — and the other, a flood-lit house and shed fronting a wood disappearing into the night.  Leading to it, a pathway has been plowed four feet deep and is soft with footsteps fresh from the evening’s snowfall.  For someone for whom affability seems to come more naturally and fluidly than most, who makes a living playing host to both friends and strangers daily, Dammann has chosen to live of all places out in the woods.  “This is home,” he writes, and suddenly I realize he has shared all I need to know in this one text message.  I can relate.

He, wife Christina and six-year-old son Felix call the Laurentian Mountains home.  They are majestic, primal and not exactly the obvious choice for a man who has built his reputation on creating atmosphere and community at his popular restaurant ensconced in the residential Le Plateau Mont-Royal neighborhood of Montreal, just north of the park and mount for which the city is named.  As a young chef, Dammann set off to London to work for Jamie Oliver, and these quiet neighborhood streets remind him of his little corner there.  The commute is 45 minutes to an hour of rolling, fir-lined roads. Thinking time.  He wouldn’t have it any other way.

The Laurentian Mountains run through southern Quebec. They consist of Precambrian rocks over 540 million years old, making these soft peaks among the oldest in the world.(credit: Tourism Laurentians)

Eating at the bar and the sense of welcome it can cultivate in a restaurant is something important to us at Michael’s Genuine®, a feeling and approach to hospitality that Dammann shares.  When we knocked down the back bar in 2014 to make room for the now familiar horseshoe there today, it changed the entire dynamic of the dining room.  Everything opened up to the hearth and the energy shift was palpable.

“I love eating at the bar. It’s less serious and more convivial,” he explains.  “It takes a lot of pressure off —if you’re on a date, there’s other people to talk to.  Things come faster… Drinks come faster…. There should be lots of little things to look at. All the little details.  We added angled mirrors above the bar, and they reflect where we are, the street lamps and cars crawling in the snow.”

When he bought the place, there was nothing there except dirty carpets.  They ripped everything out and built the whole restaurant based around the bar.  They distressed it, made it look really old and lived in.  An enthusiast and practitioner of the national pastime, Dammann made sure there was a TV strategically placed so he could watch hockey from the pass.

“It’s something you think about when you get open. You feel out the space, where the best seats are in the restaurant,” he continues.  “Bar 1, 2 and 3 in the corner by the open kitchen were saved for walk-ins in the beginning. No one really wanted them at first. Now they’re the most sought-after in the house. There are people that hem and haw about sitting at the bar.  Then there are those that the bar speaks to. I’m one of those people. It says, ‘you’re going to have a good time tonight.'”

Next Thursday’s dinner for South Beach Wine & Food Festival will be his first time in Florida, but something tells us he’ll feel at home.  He tells of meeting Michael for the first time as his booth neighbor at one of the Alex’s Lemonade Stand chef events last year. They hit it off immediately.

“It’s one of those things that people say,” he notes. “‘You should come and do a dinner’ — and then you don’t hear from them.  But three weeks later, I got a call.”

In addition to the Marmitine oysters on the reception menu on February 22, he’s doing Smoked Mackerel with anchovy and lemon, a nod to his travels in Italy and affinity for the country of his mom’s heritage.

Spaghetti all’ubriaco.

“There are things in the flavor profiles you like that you either grow up with or you discover,” Dammann reflects.  “My grandmother’s house always had a lot of certain things — good salami, homemade pasta… It always stuck with me, the complex simplicity of it.  You can have the simplest spaghetti and tomato sauce and if you finish it with amazing olive oil, it kind of changes everything.  Canada is a big country. We don’t have white truffles, but we have insane pine mushrooms… They all go to Japan, they’re that special… We have 95% of the flour going to Italy for pasta. Lentils going to France, mustard sent to Dijon only to be turned around and sold back to us… It’s kind of crazy. This is a country full of prairies and rich resources.  Massive space for farming… You can stereotype the cuisine here, but we have a rich, hyper-regional history.”

The thing I find out about this chef is that, like a great bar, he’s disarming the moment you get acquainted.  It’s comfortable right out of the gate.  He’s also a good listener and answers questions thoughtfully, like he’s hearing them for the first time.  It’s like you’ve been friends for years. You want to take a seat, settle in and have a pint. He admits when he drinks beer, though, it’s really rare.

“It’s going to be a shitty after-hockey beer.  I just want something cold on tap and don’t care about the next new craft beer. I have people that actually care about that,” he says. “Maybe I’m crotchety, but I know what I like.”

Felix asked Dad to throw him in the lake.

He’s always been in love with the region his family now calls home — and the lake, Lac Barron, in particular.  He has fond memories of summers at a family cabin back home.  He always told himself that he wanted to live that lifestyle.  Now he wakes up some mornings to wild turkeys in the backyard. And there are plans for the place, rebuilding the shed, for one, this summer. He’ll fashion a wood stove inside so he can hang out in there when it’s minus 20 outside.  It’s a little piece of heaven he calls home, and that’s something we can toast a shitty beer to no matter what the weather.

Want a piece?  Dinner with Dammann, Kapur and Schwartz is almost sold out, but click here for tickets while you still can.

Getting Saucy with Fennel Puttanesca, the New Seasonal Pizza Launching Today at Genuine Pizza™ & Harry’s Pizzeria®

A two cheese pie by another name would be as delicious

Today we say goodbye to Calabaza and hello to a new seasonal pizza to supercharge the winter doldrums — Spicy Fennel Puttanesca (15) mozzarella, ricotta, oregano.  We first introduced a seasonal pie to our menu in August, before Genuine Pizza existed, not to mention opened out of state!  Available beginning today at all Genuine Pizza and Harry’s Pizzeria locations, this pie features two cheeses that work together with sweet roasted fennel to balance a punchy tomato sauce for a simple combination that just works. Timing is everything.

“Right now we relish the days above 50 degrees like our teams in Miami do for those below,” Genuine Pizza Atlanta GM Megan Griffin explains. “I think we can all agree this pizza satisfies all kinds of winter cravings. It’s a perfect choice for those days when all you want is a little sunshine and vibrancy to cut through the chill.  We like spice!”

Braving the winter has definitely taken on a whole new meaning now that we have our first restaurant where snow falls. In Miami, we wish — er — pray for those intermittent cold front weeks.  They don’t come often but when they do, we relish the experience of dry 55°F degree air washing over the palms, making us feel like we’re anywhere but here.  It has taken operating in Atlanta to truly understand seasonal change and how welcome, transportive and comforting a little bit of heat can be in the form of hot meal. For both mind and body.  Get you some winter warming!  We are now open in Downtown Dadeland (Kendall, FL), Coconut Grove (Miami, FL), Miami Design District (Miami, FL), Aventura Mall (Aventura, FL), and Phipps Plaza (Buckhead/Atlanta, GA) Visit genuinepizza.com and harryspizzeria.com to find location near you and to order online.

 

Ring in the New Year with Genuine Cheers

Baby we like it raw.

Celebrate the New Year your way at Michael’s Genuine® Food & Drink.  No seatings, no prix fixe. Just what you love about our a la carte dinner menu the way it was meant to be enjoyed… any way you fancy it!  Make it more fancy with a Champagne and Raw Bar starter.  $89 includes a dozen oysters and your choice of King or Stone Crab with two glasses of bubbly.  Nothing says sexy time like New Year’s Eve does, so indulge a little with some crustaceans and bivalves on ice with a sparkling side of flutes for two.  Up the ante with a bottle for $30 more.  Chef Tim Piazza who is always keeping us on our toes will also add a few specials to the menu for the night!  Sunday, December 31 we are open for Brunch 11am – 3pm, for our snacks menu in between 3 – 5:30pm, and dinner from 5:30 until Midnight. Cheers to 2018! Click here to make a reservation.

[UPDATE] You Gift… We Gift Card Back!

HAPPY HOLIDAY SHOPPING! Kick back and enjoy our gift of thanks.

BACK BY POPULAR DEMAND!   We are extending our terms of endearment for one more week.  Until, December 24.  Same links below apply.  Happy gifting!

From Thanksgiving Monday, November 20 through Cyber Monday, November 27, stop by our restaurants, or order online to receive $20 for every $100 spent in Gift Cards. You can purchase physical Gift Cards or our new eGift Cards which can be sent right away to friends and family! Buy three $100 Michael’s Genuine cards, get three complimentary $20 Michael’s Genuine cards at the time of purchase. Buy two $50 Harry’s Pizzeria cards, get one complimentary $20 Harry’s Pizzeria card.

The deal is available for purchase on site at Michael’s Genuine® Food & Drink, Ella Pop Café and all Harry’s Pizzeria® locations. To purchase eGift cards online now and throughout the holiday season from the soon to open Genuine Pizza, follow the eGift Card links below or visit genuinepizza.com!

PASSIONATE ABOUT OUR FAVORITE FOOD
The Marra Forni oven is being cured and the signage hoisted. Get ready to experience honest ingredients, chef-inspired combinations and a thoughtful process at Genuine Pizza in the Aventura Mall as we prep for opening later this month.

Genuine Pizza eGift Card

Fresh, Simple, Pure
Our flagship restaurant in the Miami Design District has been shopping for season and the outlook from our favorite local farms is bountiful! Get taste of what’s growing, prepared simple and delicious, from squash blossoms to eggplant.

Michael’s Genuine® eGift Card

130 NE 40th Street, Miami, FL 33137
305.573.5550

BOLD, COASTAL, LATIN AMERICAN
Michael’s love letter to Miami is also his first waterfront restaurant. Grab the gift of the most anticipated new restaurant of the season… before it opens in January! We are firing up the Josper charcoal grill-oven and getting ready to serve a taste of what’s to come at our pop up in December (tickets here). While we get a jumpstart on opening, you can give the gift of the Amara experience now.

Amara at Paraiso Pop Up 

Neighborhood American Pizzeria
Our original place for pies is your happy place with three locations pumping out your favorite snacks, salads, pizza, entrées and dessert just like they always have in Coconut Grove, the Miami Design District and Downtown Dadeland.

Harry’s Pizzeria® eGift Card

Light & Airy Café
Ella is always ready for a celebration. From our new homemade holiday pies available for pre-order now to daily treats made fresh from our pastry team, there’s something to enjoy or share with the people you love. It’s the little things that make it special!

Ella Pop eGift Card

140 NE 39th Street, Unit 136, Miami, FL 33137
786.534.8177

SEE OUR FULL LIST OF HOLIDAY HOURS