Daily Dinner Specials Begin Monday, June 18 at Harry’s Pizzeria

Ready… Set… Daily Dinner Specials!  A week from today, chef de cuisine Manny Sulbaran will roll out a schedule of weekday dinner dishes at Harry’s, each $18.   Our graphics design intern and Miami Ad school student Junior Narvaez, responsible for Harry’s creative identity, is designing new, foldable menus to make room for them.  Set your calendar reminders now!  As you can see from the photo above, my favorite day is going to be Monday.  Who woulda thunk it possible?!  What’s your favorite day?

Wood Oven ½ Roasted Poulet Rouge Chicken, salsa verde & fennel slaw

Braised Short Ribs, peperonata sauce & orzo salad

Crispy Lamb shank, balsamic onions & giardineira

“Frito” Pork, mojo & calabza hash

Local Fish in Cartoccio
Tomato, fingerling potato, lemon, onion & white wine

Chat Chow Goes On the Air, Harry’s Throws Its First Calzone in the Oven!

Harry’s Pizzeria is celebrating the premiere of Content Miami with the Chat Chow Special Calzone!

Miami’s hottest restaurant show online — sporting an ingredient motif in its logo not unlike our Friends with You wall at Harry’s — is now coming to a TV near you!  That’s right.  Our friends at Chat Chow are the featured food segment on WPBT2’s new show, Content Miami, taking the best programming created for the web in the South Florida area and broadcasting it over the air. Chat Chow goes behind the scenes with the chefs, owners and barmen and women of Miami’s celebrated restaurant industry, like Michael!  We filmed an episode with host WiiFit girl Lauren Bernat and producer Gio Gutierrez last fall on Oasis of the Seas, when we first introduced Chef’s Farm-to-Ship menus onboard.

We’re all fired up for their small screen premiere at midnight tonight, Friday, May 4, so we’re marking the occasion with a special at Harry’s Pizzeria. Customers who visit Harry’s today can enjoy the Chat Chow Calzone for $12, featuring Michael’s housemade dough fired until crisp in our wood oven with creamy, organic ricotta and mozzarella cheese, and fire-rosted tomato sauce on the side for dipping. Add two of our craft beers on draught or a Miller High Five bucket for $10 more.

See you then!

Outdoor Seating at Harry’s Pizzeria

You may now enjoy the breeze while enjoying our menu at Harry’s Pizzeria, our restaurant down the block in the Design District.  Outdoor seating became available yesterday, and I took full advantage with some polenta fries and spicy ketchup, my – gasp – first ever order.  After a wet, miserable morning, especially on the roads with Art Basel nearing, the day has become a beautiful one.   Bring a friend, and enjoy today’s special outside, crispy pork belly and cornmeal fried French purple beans, served with spicy pickled chili aioli. Chef de cuisine Manny used a combination of red, Anaheim, and jalapeno peppers to make the dipping sauce just the right level and flavor of heat, and the beans came via a recent Homestead farm run by our new forager for both Harry’s and MGFD, Chris (Ali‘s husband!)

Harry’s is open Monday through Thursday 12:00 noon to 11: 00 p.m., Friday & Saturday 12:00 noon to 12:00 a.m., and Sunday 12:00 noon to 10:00 p.m.  Have you tried Harry’s yet?  Visit its Tumblr site here and the archive specifically for lots of posts from pizzaland, and even submit thoughts or pictures of your experience!

[UPDATE] Off the Menu in Grand Cayman

Chefs Eddie and Tony, making it rain @MGFD_GCM

Update: Indian Tuesdays at Michael’s Genuine Grand Cayman is here! A favorite treat of our visits to the island is now available to customers on Tuesdays beginning December 13 from 5:30pm. Chef Tony will offer a weekly-changing prix fixe Indian dinner menu including 3 courses served family-style for CI $30. For reservations please call 345-640-6433 or email reservationsgcm@michaelsgenuine.com. Come to Miami, too, Tony!

When we’re on island, we spend a lot of time eating at MGFD. It’s both important and fun to try all the new dishes and ingredients Thomas is working on, as well as old favorites. I am always so impressed, in fact from day one, as to how well this restaurant executes Michael’s food and recreates the experience we have all come to love so much at home in Miami. You can really taste its own character as well, as local ingredients express themselves in new ways. Throughout Michael’s and my stay of just three days, there are myriad examples of this, from a simple one like the Local Snapper BLT I had for lunch Wednesday – Thomas’ current take on the fish sandwich special I love to eat at home – to Lionfish Gumbo and the beginnings of a great chicken dish inspired by new free range birds farmer Patrick Panton is adding to his usual focus on produce at East End Garden in Bodden Town. And since we’re fed up with kids’ menus that pander to the myth that all they will eat is chicken fingers and fries, we have our own version rolling out, too, including classic favorites presented in a more balanced fashion.  It was fun to sample that for lunch yesterday, including the menu itself which arrives to the table on a mini wooden clipboard with crayons.

But perhaps the best part of visiting the island is spending quality time with the staff, especially when bonding involves trying the off-the-menu, personal specialties of our cooks, like sous chef Eddie Guanzon and chef Tony Rozario!

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[UPDATED] #TGIF! Time for Some Bourbon & Peanut Butter.

Eat this, make that.

Update: They came. They saw. They conquered. Pictures from Hedy and Trew’s adventure are now on our Flickr!

Don’t worry, not together! Hedy is on the road again, this weekend in Chicago with Pastry Sous Chef Trew Sterling preparing for tomorrow’s annual Meals on Wheels Celebrity Chef Ball.  She’s getting help from friend and former Miami-based chef Randy Zweiban, now of Province, to put out 350 Chocolate Peanut Butter Pies. Holding down the fort here in Miami is Pastry Sous Chef Amy Kalinowski, who accompanied Hedy to New York City Wine & Food Festival earlier in the month.  We were wowed by this dessert special she is throwing down today, Roasted White Chocolate Bourbon Pie with whipped crema, wood oven roasted spiced pears & maple candied bacon.  Come in to try it @MGFD_MIA at lunch or dinner, and if you’re feeling ambitious, the recipe for Hedy’s sweet Chicago reunion is below. Continue reading