Harry’s Pizzeria, Now Open at 11:30 a.m. for Lunch!

Screen shot 2013-09-23 at 10.35.53 AMOur pizzeria down the Design District block is turning back the clock early this fall, with new opening hours of 11:30 a.m. Monday through Saturday!  More time with Harry’s for lunch, more love to share, like its new salad – a delicious combination of free range chicken, bulgar wheat, greens, dried apricot, red onion, celery, almonds and mosto vinaigrette!  Make a meal of it.  Here’s what else is cooking to enjoy 30 minutes more of each day.

Cheers to Oktoberfest
While we eagerly await the arrival of Michael’s Genuine Home Brew 12 ounce bottles, Harry’s is pumping out the pumpkin brews, all rotating just in time for fall!  Right now UFO Harpoon Pumpkin is up in the bottle, to be followed by Post Road Pumpkin, Southern Tier Pumpking, and if you’re lucky according to manager and beer handler Margot Eisbart — Dogfish Punkin. Due South Honey Wheat is coming on tap soon, too, a close-to-home favorite which we love.  Drink Like a Local!

Sundays are Better at Harry’s
Don’t worry, we got plenty of Lake Meadow Naturals farm eggs to go around, but Harry’s Sunday Brunch features a weekly-changing section of six new dishes from chef de cuisine Manny Sulbaran and sous chef Steven Martin that are anything but inside the pizza box.  Dishes yesterday included Roasted Nectarines with brioche & whipped ricotta, Short Rib Arancini with arrabiata  sauce, soft scrambled egg, and piave, Pesce Fritto Misto with  Michael’s Genuine Home Brew vinegar,  Roasted Vegetable Crespelle with tomato & pesto,  Mushroom and Caramelized Onion Frittata, and Nutella and Cherry panini with coconut.  Best part is, Christine Susu posts pictures on its Instagram at the start of service every Sunday so you never go without a heads up of what’s special!  Breakfast Pizzas change weekly, too, written on the specials chalkboard, for those of us who love a little egg schmear on the pie.  Don’t know who doesn’t!  Bring your friends and family and please join us on Sundays from 11:00 a.m. until 4:00 p.m.  Also, Sunday is when we celebrate our favorite five customer Instagrams of the week and post them on Harry’s website.  Dig in and snap away!

Poppin’ Like it’s Hot
Harry’s Chef Pop-Up Series is in the homestretch of its second year of monthly family-style dinners. Two more to go in 2013, and finishing strong!  October welcomes visiting guest chef Benjamin Ford! Known not only for his creative techniques, but also for his innate understanding of the ingredients in his dishes, Ben opened Ford’s Filling Station in Culver City, California in 2006, serving seasonal food for the people of the community. Designed to be casual, open and familiar, the room is full of artifacts from Chef Ben’s life, his books are on the shelves, and his music plays on the stereo. It’s a soulful space, a place of substance to come and revive the senses and refuel the mind, body and spirit. The “Filling Station” metaphor and slogan “Fuel No Gas” are representative of a place to come to fill up on all the good things in life. Click here for tickets and menu.

Daily Dinner Specials
Harry’s weekly daily dinner specials, served from 5:30 p.m. Monday through Friday, feature a new protein each weeknight done right.  The chefs have been honing these dishes for a while now, and we have a killer line=up running right now including
Wood Oven Roasted 1/2 Chicken  with salsa verde & fennel slaw
(Monday,) Spezzatino, an Italian  beef  stew served with orzo  salad (Tuesday,)  Slow  Roasted  Leg  of  Lamb  with   mint  pesto,  farro  salad  &  flatbread (a new favorite on Wednesdays,) Wood Oven Roasted Pork Ribs with balsamic BBQ, roasted corn & slaw and Wood Oven Roasted Local Fish with vegetable stew (Friday.) Yum.

The Pizza Sign!
Last but certainly not least, we love Michael’s new sign for Harry’s, fabricated by our sign guy Paul, who also did beautiful work at The Cypress RoomCheck out the video of its installation on Harry’s Instagram.  Now no one traveling down North Miami Avenue will miss a Harry’s opportunity with our shiny new beacon of pizza hope.  Great work Chef!

Menu Announcement: Ford’s Filling Station Pizzeria & Stagiaire Supper Six

stagiairesupperwithmgfdlogochefpopsharryslogoDouble the pleasure, double the fun. The next editions of our two favorite recurring events in Miami — Harry’s Chef Pop-Up Series and MGFD’s Stagiaire Supper — are around the corner and we have the just-finalized menus to share!  Click the images below to peruse, and follow the ticket links to secure your spot.  Ben and Floyd are bringing their A-games to a genuine restaurant near you, and we can’t wait!Fords Filling Station Pizzeria_9.16v2
Screen shot 2013-08-28 at 12.41.02 PMMIAMI DESIGN DISTRICT Ford’s Filling Station Pizzeria Tuesday, October 1 at 7:00 p.m.
Chef Benjamin Ford is known not only for his creative techniques, but also for his innate understanding of the ingredients in his dishes, which celebrate the cycle of life and freshness of the earth. In 2006, he opened Ford’s Filling Station in Culver City, California, serving seasonal food for the people of the community. Designed to be casual, open and familiar, the room is full of artifacts from Chef Ben’s life, his books are on the shelves, and his music plays on the stereo. It’s a soulful space, a place of substance to come and revive the senses and refuel the mind, body and spirit. The “Filling Station” metaphor and slogan “Fuel No Gas” are representative of a place to come to fill up on all the good things in life. Click here for tickets!Floyd's Stagiaire Supper_Final

Screen shot 2013-09-09 at 1.50.25 PMMIAMI DESIGN DISTRICT Stagiaire Supper Six, Sunday, September 22 at 5:30 p.m. Please join us for a family style meal for 30 guests as they gather in the Michael’s Genuine Food & Drink’s private dining room to enjoy a welcome beverage, hors d’oeuvres, and intimate three course family style meal with wine for $50 from line cook Floyd Jones. After a successful first five suppers, one supersupper, and cooks sent to Greenhouse Tavern (Steve Martin,) SBRAGA (Milton Vega,) Barbuto (Ray Melendi,) Hot & Hot Fish Club (Juan Mayo,) NOMA (Akino West in 2014,) and Blackbird (Gabe Rossi in September,) it is line cook Floyd Jones’s turn! Help us make it possible. Click here for details and tickets. Your contribution will go to send Floyd to stage with April Bloomfield’s team in NYC at The Breslin and Salvation Taco!

[UPDATED] Announcing Harry’s Pop-Up No. 19: Ford’s Filling Station Pizzeria with Chef Ben Ford

Screen shot 2013-08-28 at 12.41.02 PMScreen shot 2013-08-28 at 1.31.09 PMUPDATE:  ZAHAV PIZZERIA PHOTO MADNESS IS UP! CHECK IT OUT AND THANKS FOR THE FUN TIMES MIKE AND TOM.  #LAFFAFORLIFE #SURFSUPMIAMI  : )

We take a super quick break in September and are excited to announce Ford’s Filling Station Pizzeria with chef Benjamin Ford coming to Harry’s on Tuesday, October 1 at 7:00 p.m.!

Ben is known not only for his creative techniques, but also for his innate understanding of the ingredients in his dishes, which celebrate the cycle of life and freshness of the earth. In 2006, he opened Ford’s Filling Station in Culver City, California, serving seasonal food for the people of the community. Designed to be casual, open and familiar, the room is full of artifacts from Ben’s life, his books are on the shelves, and his music plays on the stereo. It’s a soulful space, a place of substance to come and revive the senses and refuel the mind, body and spirit. The “Filling Station” metaphor and slogan “Fuel No Gas” are representative of a place to come to fill up on all the good things in life.

WE LIKE THAT!

So after esteemed visiting guests Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, Jon Shook and Vinny Dotolo, Paul Grieco, Chris Hastings, Hugh Acheson, Andrew Carmellini, Mindy Segal, Paul Kahan, April Bloomfield, Bill Telepan, Joey Campanaro, Jeff Michaud, Matthew Accarrino and Michael Solomonov, Michael is thrilled to invite chef Ben Ford to take over Harry’s Pizzeria. The menu is being set next week, but first a recipe for Ben’s welcome cocktail to get things buzzing.  Click here for the just released tickets!

Bee Sting
Add 1oz Fresh Lemon Juice, .5oz Mint Honey Syrup, and 2 dashes Angostura Bitters in shaker with ice and shake gently, to chill but not over water down. Strain into 14oz Collins glass over ice Add 1.5oz ginger beer.  Fill with IPA, Sculpin if you can find it.  Garnish with a fresh mint sprig.