Good morning, July! On the heels of the introduction of fresh pasta at Genuine Pizza in Aventura, Harry’s Pizzeria’s menu is getting a summer sheen, adding fresh pasta in a few different forms, five new salads for a total of seven, and new entrées like juicy Chicken Paillard, flash cooked in a ripping hot pan with loads of veggies including broccolini and hearty farro. To start, dip into next level new snacks like panko-breaded crispy mozzarella sticks, large but fluffy with ample zesty tomato sauce for dipping and luscious avocado crostini brightened with a hit of Calabrian chile and lemon zest.
Don’t miss sweet endings like Banana Nutella Pizza, Tiramisu, and Hot Fudge Sundae with vanilla ice cream, wet nuts, amarena cherry and whipped cream, joining Harry’s favorites like Zeppole and Warm Chocolate Chunk Cookie.
Stop by first at our Coconut Grove location where the new menu goes live beginning today and later this summer at Chef Michael Schwartz’s locations South Florida-wide. Visit Harry’s Instagram as we showcase new items on the regular!
Banana Nutella Pizza with toffee and hot fudge
A big part of what it means to live in Miami is that home and homeland aren’t one and the same. We are a city of transplants acutely aware of the power of food culture to create a sense of belonging and serve as a conduit for understanding each other’s differences — a source of hope and connection. It is in this spirit at Amara at Paraiso where we celebrate the many flavors of Latin America that we enthusiastically join Andrew Zimmern’s Coalition of Culinary Thought Leaders and inaugural World Refugee Day restaurant fundraiser on Thursday, June 20… with Venezuela Arepas!
Andrew visited Amara last summer for an episode of the Zimmern List and enjoyed Chef’s fresh approach to many of the iconic Latin American dishes that have found their way to Miami thanks to refugees and immigrants alike. As the crisis in Venezuela hits particularly close to home, we felt it was high time to celebrate one of its delicious specialties on the menu. 100% of the proceeds of Amara’s arepa specials on June 20th during lunch AND dinner will go to International Rescue Committee’s efforts to respond to the world’s worst humanitarian crises, helping to restore health, safety, education, economic wellbeing and power to people devastated by conflict and disaster.
Unlike its neighbor Colombia, which incorporates mozzarella-style cheese directly into the masa or white cornmeal-based dough, Venezuela is known for splitting and stuffing its arepas with anything from simple ‘queso de mano’ or cheese of the hand, a fresh creamy-tasting mozzarella-like cheese, to the decadent avocado-chicken mixture called Reina Pepiada. Chef Paley will offer three varieties each for $10 and available as a sampler for $28 including, Guayanés Cheese with fried plantain and avocado, Grilled Queso Blanco with chorizo, jalapeño and salsa criolla, and Pulled Chicken with grilled scallion and avocado dressing.
Managers Jason and Mirna can’t get enough arepa time!
On World Refugee Day, we will learn the official count of displaced people around the world from the United Nations. Says Andrew, “Sharing food is an incredibly unifying and intimate experience– it brings people together, inspires conversation and celebrates the diversity of all cultures– that makes the spaces we break bread in perfect for drawing attention to issues that often go unacknowledged. Refugees and immigrants have made the biggest impact on America through food. This day is about more than one heartbreaking statistic. It’s about the human stories and potential behind those numbers and spotlighting the contributions refugees can make when we embrace and welcome them into our communities.”
For more information visit rescue.org and follow Amara at Paraiso on IG where we will post a video of Chef Paley’s arepa-making adventures later this week! What’s your favorite arepa filling?
Good design has to function and be effective especially in hospitality and a busy restaurant. What Meyer Davis Studio does so well is make that feel effortless, so the guest experience is about the special details and sense of place they conjure. At Tigertail + Mary the feeling is texture, modern geometric forms and how some natural touches in art and materials can create an easy, confident style that embraces the neighborhood’s jungle-like surroundings. Come inside and take a look around through the lens of Gather + Grow, and hear from our lead designer about the collaboration with Chef Schwartz to make this feeling come alive from our main dining room and bar, to our patio looking out to the neighborhood. Opening soon!
We take brunch seriously. Seriously fun! It’s hard to imagine that in October we will celebrate 10 years of brunch service at our flagship restaurant in Miami. Our favorite weekend pastime at Michael’s Genuine launched a year and a half after opening. Chef took his time figuring it out, but he knew what he didn’t want — Sunday wasn’t going to be a line of glowing red lamps. After a whirlwind of planning, our busiest service yet shifted into gear on October 25, 2009 and hasn’t let up since. Now it’s time for Cleveland to join the party, with chef de cuisine Vinnie Cimino in the driver’s seat, and we aren’t wasting any time greasing the wheels. Expect the unexpected, beginning Mother’s Day Sunday, May 12! Click the menu below for a preview.
“Brunch is my favorite meal of the week and always an opportunity to go for it, so why not make food to order and bring the buffet to guests at the table,” says Michael. “It’s a marathon service for the kitchen, but we are better for it and can have some fun making a new menu each week. The challenge keeps things dialed in — thinking of new ways to approach things and to utilize ingredients. It’s interesting for Cleveland, because we kind of know what we are doing now with this format. We are really excited to share something we have grown to love with Cleveland and see how they respond!”
Beginning this Sunday, 10:30am – 2:30pm, enjoy our weekly Brunch service including savory and sweet small plates, and special Brunch cocktails like our signature Kimchi Bloody Mary with vodka, kimchi and skewered rock shrimp — the best! For a look back at our OG Brunch, five years in, click here. To make a reservation, visit our website.
The GENUINE PIZZA: BETTER PIZZA AT HOME book tour is on! In anticipation of Michael’s new cookbook release on Tuesday, May 14 we’re unveiling fresh new content including event dates, recipe demo videos, special giveaways from our partners like Lynx Grills and more at cookbook hub michaelsgenuine.com/cookbook. Event tickets will go up on a rolling basis — the first of which is now live for our biggest blowout yet at HQ!
Tuesday, May 14, Michael’s Genuine Miami and chef de cuisine Dillion Wolff host Michael for a Genuine Pizza Garden Party release day celebration where it all began! Click here for tickets and join us as the new cookbook takes over the restaurant inside and out on our patio for a stationed event with plenty of pizza and awesome things to go with it. With a menu taken from the pages of his new book, each $100 ticket includes assorted passed snacks, 6 pizzas, a selection of composed salads, cocktails, wine and beer all night long, a signed copy to take home, tax and gratuity!
The wood oven has always been a focal point of the open kitchen at Michael’s Genuine, and it’s no surprise pizza has found a special place in our hearth getting cozy with whole fish and fresh vegetables. Michael’s love for a genuine pie spawned a bunch of warm and welcoming joints where it’s the star, too — Harry’s Pizzeria. Now, the home cook can make and eat better pizza at home, getting comfortable creating balanced, delicious meals centered around everyone’s favorite food. Let’s celebrate!