When Harry Met Pastrami, Back by Popular Demand!

We’ll all have what Coconut Grove is having.

PASTRAMI GATE!  The Katz’s Pastrami Pizza on Rye Crust that Michael conceived for our American pizza joint will now be available at all 3 Miami locations beginning Monday, July 17 until Sunday, July 23, after Chef had to make a call to owner Jake Dell for 150 more pounds after selling out at the Coconut Grove restaurant during its limited run this week. We re-upped to make sure we were covered through the weekend and also convinced Dell to fly down Tuesday to make the rounds in person and learn how to make the pizza from the master himself.  So much for keeping kosher in the 6th borough!

Breaking pastrami news in today’s New York Post.

Join us to celebrate “Pass the Pastrami”, as New York City’s iconic Katz’s Delicatessen shares the Jewish Deli love across the country this summer with celebrity chefs creating a signature Katz’s-inspired dish for their menus. Get Michael’s before it’s gone!  For hours, directions and contact for all Harry’s locations, visit harryspizzeria.com/locations.

And mail order your Katz’s favorites here too, FREE SHIPPING NATIONWIDE, to get your fix on repeat.  The item we are using is the Whole Pastrami, cheekily advised as for professionals only, noting “Katz’s only recommends whole pastramis for those who know how to carve pastrami as it is a delicate process.”  In true Michael fashion, “Do you know what you’re doing?”  If you do, this recipe is for you!

Give the people what they want!

Pastrami Pizza

Makes 1, 12-inch pizza

1 ball Rye Pizza Dough (recipe follows)
2 teaspoons spicy brown mustard
2 tablespoons mayonnaise
1 tablespoon buttermilk
Kosher salt and freshly cracked black pepper to taste
8 ounces shredded gruyère cheese
2 ounces sauerkraut
3 ounces Katz’s pastrami
1 scallion cut on the bias for garnish

Pre-heat the oven to 500F.

Place pizza stone or baking pan on the middle rack and preheat it along with the oven for at least a good 20 minutes.

To prepare 1, 12-inch pizza, dip the ball of dough into a little flour, shake off the excess, and put the dough on a clean, lightly floured surface. Stretch the dough with your hands, turning the ball as you press down the center. Continue spreading the dough into a 12-inch circle either with your hands or a rolling pin. Leave the dough slightly thick so the topping does not seep through. Dust a pizza paddle (if you don’t have a paddle you can use a rimless cookie sheet as a substitute) with flour and slide it under the pizza dough; it’s easiest to top the pizza with the dough already on the paddle. In a small bowl make your mustard sauce by combining the spicy brown mustard, mayonnaise and whisk together with the buttermilk. Season with salt and pepper. To build the pizza first spread the mustard sauce on the dough, then evenly distribute the cheese, sauerkraut, and pastrami. Slide the pizza onto a pizza stone that has been pre-heated and bake for about 20 minutes or until golden brown and delicious. Garnish with scallion and serve immediately.

Rye pizza dough

Makes 4, 12 inch pizzas

½ cup lager or other light style beer
2 tablespoons olive oil
2 tablespoons molasses
1, 7 gram packet active dry yeast
1 pound bread flour, plus additional for stretching
1/3 cup dark rye flour
1 tablespoon kosher salt

Combine the yeast, honey, beer and 1 cup water in a small bowl; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

In a mixer fitted with a dough hook, combine the flour and the salt. With the mixer running on slow speed, add the oil, the yeast mixture, and mix until the dough comes cleanly away from the sides of the bowl, 3 to 5 minutes.

Turn the dough out onto a clean work surface and knead by hand for just 1 to 2 minutes. The dough should be a little sticky. Gather the dough into a ball and place in a lightly oiled bowl, turn it over to coat with the oil. Cover the dough with a clean, damp towel and let it rise in a warm spot until doubled in size, about 30 minutes.

Knead the dough gently on an unfloured surface and divide into 4 equal balls, they should be about 8 ounces each and the size of large tangerines. Roll the ball under the palm of your hand until the top of the dough is smooth and firm. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. The balls can now be wrapped in plastic and refrigerated for up to 2 days, or wrapped and frozen for up to 2 weeks.

A Juicy & Genuine National Burger Month

All in the genuine burger family in May.

We love a good burger at Michael’s Genuine® & Drink, so National Burger Month is too irresistible a motivator to up our game and griddle you what you came for.  In addition to the Genuine Burger, now available on lunch, afternoon and dinner menus, our fresh, simple, pure neighborhood bistro will offer one new special burger each week in May to complement the classic.

The burger.

What makes for a good burger according to chef de cuisine Tim Piazza?

“The right bread, quality meat and a good pickle.”

His schedule below is subject to change, as the disclaimer goes, and it’s looking like a solid line up.  See you beginning this Monday!

May 1- Sun May 7 | All American Double
2, 3oz patties, American cheese, bacon, shredded lettuce, sliced tomato and pickles on a Martin’s potato roll

May 8 – Sun May 14 | The Cypress Burger
Jasper Hill Landaff, Vidalia onion marmalade

May 15 – Sun May 21 | The Frita
Chorizo and beef patty with onions, American cheese, shoestring potatoes and secret sauce on a Cuban bun

May 22 – Sun May 28 | Lamb Burger
Feta, thick cut grilled heirloom tomato, arugula on a hard roll

 

Mother’s Day at Fi’lia | Mom’s Got More than Just a Pizza with Her Name on It

Mother’s Day calls for making things a little more special than your average Sunday.  The bar is high!  Fi’lia by Michael Schwartz takes this to the heart Sunday, May 14 with a supplemental menu of a la carte dishes fit for a queen and her party, available during breakfast and lunch.

So, what’s our move?  How about toasting with Emilia, a bewitching cocktail of Solerno blood orange liqueur, Mancino Chinato, blood orange juice, Dimmi and Prosecco, packing as vibrant a punch as it does color. Perfectly forked stacks of Wood Grilled Peaches, whipped ricotta, pistachio pesto and peppery arugula need follow.  Then Mom’s Pizza would hit the table to share, spring’s swan song in bechamel, fava beans, morels, mint, onion, pecorino and Calabrian chiles.  The combination is almost too much for one mind’s eye to contemplate.  But to be bewitched by Plum and Brandy Custard Brulée?  That’s the Mother’s Day dreams are made of. Reserve now by calling 305.912.1729 or emailing filiareservations@slshotels.com.

Wood Grilled Peaches with whipped ricotta, pistachio pesto, arugula

 

Throwing Back a Milestone 10 Year Celebration | Classic Dishes Hit MGFD’s Menus Thursday & We All Toast a Longer, Food-Inclusive Genuine Happy Hour Next Week

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A cleaner, mobile-optimized michaelsgenuine.com will greet you on Thursday.

mg_mgfd10-presenter_happy-hoursSince Chef’s flagship, Michael’s Genuine® Food & Drink, first opened in Miami’s Design District on March 13, 2007, locals and tourists alike have come to embrace and crave its refreshing combination of laid-back, bistro atmosphere and straightforward food emphasizing fresh, local ingredients. 10 years later, it’s time to celebrate what Michael Schwartz does best.

Enjoy a taste of Genuine’s beginning as we highlight classic dishes from the 2007 opening menu this Thursday, March 9 until anniversary day on Monday, March 13, and for the first time, beginning Tuesday, March 14, the restaurant launches a food-friendly Genuine Happy Hour, doubling its length to three hours on weekdays from 4:30-7:30pm at the Bar and adding 1/2 off oysters and snacks to complement 1/2 off cocktails, wine and beer.  The celebration would not be complete without a Genuine precedent that throws back to what this restaurant is really all about — gathering good company around good vibes and thoughtfully-made food and drink. They just go hand in hand.

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One of Michael’s most requested throwback dishes of all time looking stunning in Chef’s Michael’s Genuine Food cookbook and on your table soon (photo credit Ben Fink Photography.)

For the throwback, look for these dishes that put fresh, simple, pure cuisine on the map at lunch and dinner, including:

Chicken Liver Crostini with caramelized onions
Pulled Pork Sandwich with pickled red onion, creamy cucumbers & parsley sauce
Butter Lettuce with orange, hazelnuts, avocado & shallot-hazelnut vinaigrette
Rock Shrimp & Chorizo Pizza with escarole & toasted garlic
Rigatoni with Short Rib Sugo, homemade ricotta & lemon zest
Chile Chicken Wings with creamy cucumbers
Curried Duck Confit with mashed cauliflower & pear-raisin chutney
Wood Roasted Onion stuffed with ground lamb & apricots
Crispy Beef Cheeks with whipped celeriac, celery salad & chocolate reduction
Slow Roasted Pork Shoulder with Anson Mills grits, pickled onions, parsley sauce
Indian Style Braised Lamb Shank with perfumed basmati rice & braised greens

“When you put everything into something and your family and staff depends on you to make it work, it’s an incredible responsibility,” reflects Schwartz. “We have always cooked the food we want to eat and embraced the freedom in that even though it hasn’t been easy. We have so much to be thankful for, especially our guests who have stood by us for so long and believed in our passion for putting better product on the plate. I’ve always said the secret to good food is… good food. And that’s what Genuine is all about.”

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Subject to change. Prices listed are 1/2 off regular menu.

mgfd-new-afternoon-sections_bigIn addition to rolling out the all new Genuine Happy Hour, the restaurant’s afternoon menu will continue to be served from 3-5:30p.m., more robust than ever with two sandwiches, two pizzas and a variety of other vegetable, meat and fish dishes, as well as the full raw bar.

Michael’s Genuine has been the recipient of coveted superlatives over the years, including 10 Best New Restaurants from The New York Times, Best Restaurant and Best Chef Miami New Times, Trip Advisor’s Award of Excellence, Eater’s Top 38 Restaurants in America, Best Burgers in America The Daily Meal, and much more. The early success of the restaurant catapulted Chef Schwartz on the national stage garnering the attention of the James Beard Foundation who in 2010 awarded him Best Chef South. His cookbook, Michael’s Genuine Food: Down-to-Earth Cooking for People who Love to Eat (Clarkson Potter) was released in 2011, a volume meant to be on the kitchen counter not the shelf, full of recipes including his famous addictive snacks, favorite pizzas and colorful salads, and even the restaurant’s signature Whole Roasted Chicken – a love letter to the greatest hits from his menu to bring genuine cooking home.

Guests may reserve a table by calling 305.573.5550 or emailing reservations@michaelsgenuine.com. The classic dishes will be noted on the restaurant’s menus in bold and available a la carte during the throwback celebration from Thursday, March 9 to Monday, March 13. Join the anniversary online by sharing favorite dishes and memories on Instagram and tagging #MGFD10.  @michaelsgenuine will regram selections as part of the ongoing festivities. Michael’s Genuine is open seven days a week, with Lunch Monday through Saturday 11:30 a.m. to 3 p.m.; Afternoon Monday through Saturday 3 p.m. to 5:30 p.m.; Dinner Monday through Thursday 5:30 p.m. to 11 p.m., Friday & Saturday 5:30 p.m. to midnight, and Sunday 5:30 p.m. to 10 p.m.; and Brunch Sunday 11 a.m. to 3 p.m. Genuine Happy Hour is Monday through Friday, 4:30-7:30 p.m. featuring ½ off oysters, snacks, cocktails, wine and beer at the Bar and Bar Room. Visit the all new michaelsgenuine.com beginning Thursday, March 9 for more information and menus.

Super Sunday Specials | Wing Bowls & Za, Buckets of Beer at Harry’s Pizzeria®

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Let’s get it on, America!  Super Bowl Sunday is February 5, and we’re ready to take comfort in our annual nationwide rallying cry that sets politics aside to celebrate the strength, strategy and camaraderie of sport.  Harry’s Pizzeria has you fed home and away with some specials, because, well, we all could use some right about now.  These hit the spot for parties of four, but who’s counting?

SUPER WING BOWLS & ZA |  Any two pizzas on the regular menu and a bowl of 18 oven roasted agrodolce wings with rosemary crema dipping sauce for $51.  Available for dine in, take out and delivery; find the combo in the “Most Popular” section of Uber EATS.

BUCKETS OF BEER |  Galvanize this. Crack open a selection of five of our favorite cans for $25 for the table, served on ice so they’re nice and cold to go the distance.

Our locations in the Miami Design District (3918 North Miami Ave, Miami, FL 33127) and Coconut Grove (2996 McFarlane Road, Miami, FL 33133) don’t take reservations, but if you’d like to know if either restaurant can accommodate a larger group, reach Lindsay Guidos at Lindsay@michaelschwartzevents.com or 786.708.6826.  Visit harryspizzeria.com for our menus and more.

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