After Irma Pizza Relief | Harry’s Pizzeria® Pledges Pies for First Responders

We all are feeling a little Irma-frayed right now.  As Chef wrote in an email to staff a few days ago: As we reach for a sense of normalcy, it’s hard not to think about what’s most important in our lives. We are grateful for what we have and who we have to share it with.

Before the storm hit, we put together a great dinner with people we respect and enjoy hanging out with: the folks at Niman Ranch like farmer advocate and founding family farmer Sarah Willis, helping us put ingredients raised with care on our menus at Harry’s Pizzeria®.  THE SHOW WILL GO ON!

Gold bars ahead!

Chef Bradley Herron put the Rancher Appreciation Supper menu in my inbox mere days before the storm hit as we were all distracted in preparation mode.  As things come back into focus, we are excited to share an air conditioned evening with friends and a comforting taste of normalcy next Wednesday, September 27 at Harry’s in the Miami Design District.

Each ticket purchased HERE equals a pizza for our extended family in the community, beginning with Coconut Grove’s City of Miami Station 8 Firehouse. With your support, we’ll deliver the motherlode as lunch (or more!!!) next week — a small way we can say thanks for keeping us safe and expediting the herculean task of literally lifting one of our neighborhoods up out of the muck.

Cheers to first responder teams everywhere making it all ok. Coming together just makes everything a little – in fact a lot – better.  So does saying YES to helping those who are helping us, even if it means dropping what you are doing or dealing with at the time.  It’s what genuine hospitality is all about.

Rancher Appreciation Supper | Menu

Snacks
Warm Gougeres stuffed with taleggio
Rosemary Popcorn
Vegetable Crudite with jade dressing, bagna cauda, romesco sauce

First
Marinated Tuscan Kale with celery, quinoa, apple, pumpkin seeds
Wood Oven Roasted Gold Bar Squash with proscuitto, arubella cheese, soft herbs

Second
Slow Roasted Beef Rib with fingerling potatoes, charred escarole, horseradish
Smoked Pork Neck shaved fennel, calabrian chili, preserved meyer lemon

Dessert
Ginger Pavlova candied turmeric, lemongrass, mango, lime

[UPDATED] All Smiles, No (Significant) Damage & See You Tomorrow at MGFD, ella pop café, Harry’s Pizzeria Downtown Dadeland

As of Thursday, September 14:

Harry’s Pizzeria in Coconut Grove is back online and opened at 4pm!

As of Wednesday, September 13:
We are currently preparing to reopen with regular business hours ASAP as follows:

OPEN TODAY
HARRY’S PIZZERIA® Downtown Dadeland and Miami Design District 
MICHAEL’S GENUINE® FOOD & DRINK
ELLA POP CAFE

OPEN FRIDAY
FI’LIA BY MICHAEL SCHWARTZ

We will advise as soon as HARRY’S PIZZERIA® Coconut Grove is back online, as it’s currently dealing with power issues.

THANK YOU FOR YOUR PATIENCE AND STAY SAFE IN YOUR RETURNS AND RECOVERY!

TGHG executive chef Bradley Herron’s breakfast treat this morning for Senior Director of Human Resources and Administration Charles Bell. Lucky.

Sous chef Randy prepping for tomorrow’s reopening.

We are extremely lucky. Such is the sentiment you’ll probably find expressed from Miamians the city over today. Despite challenges with power and downed foliage and the occasional complication associated with water damage, our restaurants and teams are in great shape sustaining virtually zero damage and preparing to reopen tomorrow pending rounding up staff and power. Here is the latest from the home front:

MGFD, ella and Harry’s in Downtown Dadeland will be open tomorrow business as usual and with regular hours. Please visit their websites or Google for quick access to accurate hours, location, contact, menus and more.

We are out of power at Harry’s in Coconut Grove and the Miami Design District (where the only losses are a stolen smoker from our chain gated back lot (looters cut the fence), ripped awnings, and blown away planters. FPL estimates Grove power will be restored by the 17th. We are holding out for sooner (being that it’s also my neighborhood!)  Word on Fi’lia coming soon, and despite a collapsed crane on the Paraiso Bay property, Amara is all systems go on schedule with what appears to be no damage or backtracks to construction.

Cheers y’all. I’m working remotely from my brother’s apartment in Williamsburg, Brooklyn currently until Thursday with my cat Kittie.  Per usual, updates here and on all our social feeds. Hope everyone is ok and wishing all a swift return and recovery.

Hurricane Irma Update: Our Restaurants Are Open Today, September 6

3:25 PM UPDATE – Harry’s Pizzeria’s Design District location will be closed tomorrow, Thursday September 7.

WE ARE OPEN FOR BUSINESS AS USUAL AT ALL CHEF MICHAEL SCHWARTZ RESTAURANTS TODAY, WEDNESDAY SEPTEMBER 6.

HARRY’S PIZZERIA® DESIGN DISTRICT AND COCONUT GROVE LOCATIONS WILL ALSO BE OPEN TOMORROW, THURSDAY SEPTEMBER 7, CLOSING AT 9PM. THEY WILL BE CLOSED FRIDAY SEPTEMBER 8 THROUGH MONDAY SEPTEMBER 11, PENDING RE-OPENING TUESDAY SEPTEMBER 12.

HARRY’S PIZZERIA® DOWNTOWN DADELAND, FI’LIA BY MICHAEL SCHWARTZ, MICHAEL’S GENUINE® FOOD & DRINK AND ELLA POP CAFE WILL BE CLOSED TOMORROW THURSDAY SEPTEMBER 7 THROUGH MONDAY SEPTEMBER 11, PENDING RE-OPENING TUESDAY SEPTEMBER 12.

The fastest and easiest way to get accurate updates in real time is to visit our restaurants’ social media handles where status will be listed as soon as it comes in, on Instagram Story, as well as the most recent posts on Facebook and Twitter feeds. You can also find the same information aggregated for your convenience posted at thegenuinekitchen.com.

@michaelsgenuine
@filiarestaurant
@harryspizzeria
@ellapopmiami

THANKS FOR YOUR PATIENCE!
Safety first, please.

Niman Ranch and Harry’s Pizzeria® Double Down on Ingredients Raised with Care

Food we can feel good about is what it’s all about.  Today we are announcing a commitment to just that at Harry’s Pizzeria®, by sourcing meat raised sustainably and humanely in partnership with industry-leader Niman Ranch. As of this summer, all locations of Michael’s genuine brand of thoughtfully-made, better pizza exclusively feature responsibly-sourced beef and pork products from Niman Ranch on the menu in pizza toppings including hot soppressata, shredded pulled pork shoulder, braised short rib, meatballs and bacon, as well as beef sirloin as an entrée. It just tastes better this way.

“Harry’s is about much more than pizza,” Chef explains. “We are committed to building community and a genuine experience for our guests, and this is a perfect way for us to check all those boxes. It feels good to support independent American family farmers who raise their livestock without antibiotics or added hormones. Not only can we stand behind a product that is top quality and tastes amazing, but we’re able to work with a supplier that shares our passion for doing the right thing.”

You’re bacon me crazy.

A special snack, Short Rib Bomba with fontina and arugula, will be available at all locations for $7 from Tuesday, September 5 until Saturday, September 30.

To celebrate the introduction, Niman Ranch’s family farmer advocate, Sarah Willis, will co-host a family-style dinner with Chef Schwartz at the original Harry’s Pizzeria in the Miami Design District on Wednesday, September 27 at 7 pm, the restaurant’s 6th anniversary. Tickets are live for Harry’s Rancher Appreciation Dinner as of this morning through harryspizzeria.com/nimanranch for $89 all-inclusive for a welcome cocktail, 3-course menu, and beverage including unlimited tap beer and two wines poured by the bottle all night. The menu will be announced soon.

With more than 40 years as an industry leader, Niman Ranch is a community of more than 720 independent family farmers and ranchers who raise livestock traditionally, humanely and sustainably to deliver the finest-tasting meat. All Niman Ranch pork, beef, lamb and prepared products are certified under the Certified Humane® program and available nationwide at both food service and retail locations.

Over the years, our chefs have enjoyed working with the product.  We can recall many dishes showing up at Michael’s Genuine® Food & Drink with lamb especially like Niman Ranch Lamb Flatbread with preserved meyer lemon, hummus, harissa, pine nuts, golden raisins, and French feta and Lamb Stuffed Eggplant wood roasted and topped with local heirloom tomato, greek yogurt, and pistachios. Niman Ranch beef made our then restaurant in Grand Cayman’s burger one of the most sought after menu items on island.  Michael has also traveled to Iowa for its annual Hog Farmer Appreciation Dinner to celebrate the good folks raising good product with a meal by adoring chefs.

“We are proud to have Niman Ranch showcased on Harry’s delicious pizza,” Niman Ranch general manager Jeff Tripician says. “The folks at Harry’s, under the vision of Chef Schwartz, serve up terrific dishes that are a perfect pairing for our meat, not to mention our company values. We’re proud to be associated and a part of such a progressive chef-centered enterprise that cares deeply about where their food comes from.”

Named one of the top 25 pizzerias in America by Food & Wine Magazine, Chef Schwartz’s Neighborhood American Pizzeria will add restaurants in Miami Beach, Aventura and Sunrise, FL as well as its first out of state locations in Cleveland and Atlanta as part of its expansion to 20 restaurants by 2020 and Niman Ranch is a key component to getting there in the right way.  Come along for the ride.  Follow @harryspizzeria and visit harryspizzeria.com for what’s on the menu.

Your Spiny Lobster Passport is the Harry’s Pizzeria® Special Pizza Next Week

Next time check your lobster’s passport to fully appreciate where it comes from. Florida lobster season as regulated commercially and recreationally by the Florida Fish & Wildlife Conservation Commission and spans August to March, allowing for spawning in the off months.  The crustacean itself is actually Panulirus argus or “spiny lobster”.  Characteristic for its abundant tail (meat!) and very long, thick, spiny antennae, the spiny lobster and its clawed doppelganger the true Maine lobster aren’t as related as you might think.  In fact, Caribbean lobster is more accurate than Florida, which really refers to the regulatory season itself and the jurisdiction of fisheries.

“Oh they’re walkers,” fisherman George Figueroa explained on the phone this morning. “Lobster will walk hundreds of miles, from Mexico, you name it. Sometimes the traps are empty in the Keys and Bahamas, and then they’re full all of a sudden, so those were probably in Cuba.”

This begins to make a lot of sense when you consider the fossil record of spiny lobsters has been extended by the discovery in 1995 of a 110-million-year-old fossil near El Espiñal in Chiapas, Mexico.

George explains that lobsters generally look for habitats to hide, whether it’s a reef or something artificial. Divers will tend to catch them in the first month.  Then as they do their walks at night, searching for food, fishermen lay traps in a desolate area so the trap then becomes the habitat — often baiting it with a lobster to make it more inviting for these social, pack travelers. The 2017-18 season is starting kind of weak, and they’ve been hauling several hundred pounds a week. Come January and February, supply will taper off.

We always are looking to feature ingredients at their freshest, and spiny lobster is one of those seasonal moments we look forward to each year.  Chef de Cuisine Tim Piazza has be working it into the Michael’s Genuine® menu in a number of ways, from daily pasta specials to raw bar.  But when Michael shot an email out last week that he was thinking a lobster pizza for Harry’s, we knew we needed to make it happen!  TGHG executive Chef Bradley Herron jumped on it, from vacation no less, getting his troops together to source product, recipe test and ultimately implement a plan to launch in all three locations.  Chefs Max Makowski, Megan Hess and Dillion Wolff are championing the effort to make it happen, working with our commissary kitchen to process 100 pounds or about 150 tails including cutting the shell, cooking sous vide in butter and thyme, and getting to the Harry’s kitchen managers complete with recipe cards and training for a smooth consistent introduction.  Making changes to menus gets more challenging as we grow, so this process is essential to ensure the end game lives up to the initial intention.

Enjoy a taste of the result as Harry’s Pizzeria celebrates the start of the season in Florida Lobster Pizza with braised leeks, Calabrian chiles, fontina and scallions as next week’s special pie.  It will run Monday, August 21 to Sunday, August 27 at all three locations for $21.  How’s that for an exercise in knowing where your food comes from?  Watch as the chefs test a couple versions yesterday on @harryspizzeria here, and get those juices flowing.  George’s Trigger Seafood in another astonishing turn of events has added an Instagram account, so be sure to show him some love too as you enjoy the fruits of his labor!