New Late Night Happy Hour is Last Call for Genuine Burgers!

The Juicy Schwartzy Burger – $25 at both Miami and Cleveland locations available all day on Wednesday, September 18 (National Cheeseburger Day)

It’s no secret we love a great cheeseburger at MGFD.  We’ve lost track of how many lists and rankings there are corroborating this, but one thing is for sure… the people have spoken and we’re giving them what they want.  Double meat and a whole lot more! National Cheeseburger Day kicks off the following new ways to enjoy burger favorites in Miami and Cleveland, beginning Wednesday, September 18:

LETTING THE GOOD JUICE ROLL FOR NATIONAL CHEESEBURGER DAY: Enjoy a special cheeseburger all day long inspired by Chef’s love of juice in all its forms. The Juicy Schwartzy will be available at lunch and dinner in Miami and Cleveland for $25 and features our house made pastrami, thousand island dressing, pickled red cabbage and melty gruyere sandwiched between a butter-griddled brioche roll.  Yum! This burger is all about the meat, 3 oz. of beautifully brined beef brisket sizzling on the searing-hot griddle beside an 8 oz. house ground black angus patty (50/50 brisket and chuck).

LAST CALL, MIAMI! Last two hours before close? Take a juicy bite out of it!  Enjoy an all new late night happy hour celebrating our favorite burgers. Monday – Thursday guests can join us at the bar from 9-11PM for the restaurant’s signature Genuine Bacon Cheeseburger as well as a rotating special burger only available during the Last Call window. Purchase includes Happy Hour pricing on drinks (1/2 off cocktails, wine and beer)!

WINE DOWN CLEVELAND: Wine Wednesday the juicy way! All guests dining at the restaurant on Wednesdays now enjoy half price bottles from our wine list all day long. The Genuine Burger and a Wednesday-only rotating special burger, beginning with the Juicy Schwartzy, come with happy hour pricing on drinks at the bar from 4:30PM until close!

 

We Couldn’t Fuggetaboutit! Katz’s Pastrami on Rye Pizza Returns to Miami at Schwartz’s Pizzerias In September for Two Weeks Only

Look for the signs.

Homer, a pizza cook at Miami Design District, couldn’t believe his eyes!

Start spreading the news. Miami will have what the Big Apple is having… AGAIN!  Back by popular demand, the Katz’s Pastrami Pizza on Rye Crust that Michael conceived last summer will be available at all four South Florida pizzerias and new Atlanta location beginning Monday, September 17 until Sunday, September 30. Chef and Katz’s Delicatessen owner Jake Dell connected on a recent trip to NYC and hatched a plan to give the people what they want for the second year in a row.  We are positively verklempt — especially our pizza cooks who couldn’t get enough of this specialty inspired the icon’s famous sandwich the first go around.

Katz’s Deli famous pastrami, sauerkraut, rye pizza crust, mustard sauce, gruyère 18

“The original Lower East Side location is an obligatory stop on every visit,” Michael says. “Katz’s pastrami on rye sandwich is legendary — and one my all time favorites. I have to pinch myself that it’s going to be back in our pizza ovens!”

It’s always a pleasure to bring a taste of New York City’s iconic Katz’s
Delicatessen to the 6th Borough.  The Pastrami on Rye pizza will be available all day long during regular business hours, as well as delivery and takeout — until Michael has to call Jake for more meat!  Visit genuinepizza.com.com/locations to plan your visit and share the Jewish Deli love at #pastramionpie.  And remember you’ll never run out of pastrami at home by ordering your own at katzsdelicatessen.com – Katz’s ships nationwide.

 

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.

Pastrami on Pie! Pass the Katz’s Delicatessen Pizza at Harry’s Pizzeria Coconut Grove

This summer, New York City’s iconic Katz’s Delicatessen is sharing the Jewish Deli love across the country with the launch of its first-ever Pass the Pastrami series, and Michael’s been flagged to receive it!  Chef joins Jamie Bissonnette and Marc Vetri to “pass the pastrami” and highlight a signature Katz’s-inspired dish at one of their restaurants.  From July 10-16, it’s Harry’s turn to play at our Coconut Grove location as Chef breathes some fire into the classic NYC sandwich — pastrami on rye — with a Pastrami Pizza featuring rye crust, sauerkraut, mustard sauce and gruyere.  The pizza will be available each day until we run out for $18. It’s time to start salivating and choose which beer to wash it down with.

The inspiration.

“Katz’s is always my first stop in NYC.  THE pastrami is hands down both the best and worst craving to have because you just can’t replicate it,” Michael says. “We’re excited to take this classic and have some fun with it in Miami at Harry’s. Pastrami on Rye Pizza just makes sense!”

We just received our sample batch of pastrami and got straight to recipe testing.  TGHG executive chef Bradley Herron is currently working on the rye dough which should be the real kicker to tie this tasty bite together — along with a little scallion for a fresh contrast to the melty, briny toppings combination. Home cooks can try their hand at the chefs’ deli creations with easy-to-replicate recipes… Stay tuned for ours!

Behold, the test pie.

Katz’s Delicatessen is an iconic restaurant serving traditional Jewish deli fare in the Lower East Side since 1888. As one of the oldest Jewish delis in NYC, the family-run business has been a local favorite for over a century. Their pastrami and corned beef sandwiches are the gold standard for an ‘authentic’ NYC deli experience, thanks to Katz’s emphasis on traditional slow-curing processes and hand-cut slicing techniques. Today, Katz’s serves thousands of hungry customers daily and ships their deli classics nationwide. Katz’s storefront is considered a LES landmark and is a popular destination among locals, tourists, and celebrities. In June 2017, Katz’s will open its first outpost in Brooklyn at the new Dekalb Market.

“We sell 15,000 pounds of pastrami every week, making it our most popular meat at the moment. I’ve always enjoyed watching others put their own spin on the classics, so I can’t wait to see what these insanely talented chefs are going to come up with,” says Katz’s Deli owner, Jake Dell. “It’s a fun way for people in different cities to get a taste of what we do here at Katz’s, and to learn some cool new recipes that they can recreate at home through our shipping department.”

The “Pass the Pastrami “series includes:
– Chef Jamie Bissonnette, Little Donkey, Boston
o Dish: Katz’s Pastrami Tacos with habanero salsa, cotija, and pepitas
o Location: Little Donkey, 505 Massachusetts Avenue, Cambridge, MA 02139
o Offer Date: July 7 – 9, 2017
– Chef Michael Schwartz, Harry’s Pizzeria, Miami
o Dish: Pastrami Pizza, rye crust, kraut, mustard sauce, and gruyere
o Location: Harry’s Pizzeria Coconut Grove, 2996 McFarlane Road, Miami, FL 33133
o Offer Date: July 10 – July 16, 2017
– Chef Marc Vetri, Amis Trattoria, Philadelphia
o Dish: Pastrami carbonara
o Location: Amis Trattoria, 412 S 13th Street, Philadelphia, PA 19147
o Offer Date: July 17-July 23, 2017

Katz’s pastrami and other legendary menu items are available for shipping nationwide, with free shipping for orders over $100.  For additional information on Katz’s Delicatessen, please visit katzsdelicatessen.com.

Break Cornbread with Chef Bradley Herron’s Menu at Harry’s First Rosé BBQ Night

Rosé BBQ Night_Menu

Tuesday’s menu by chef de cuisine Bradley Herron.

14867168290_f4e933381e_kA week from today it’ll be time to roll out the smoker again for Harry’s first Rosé BBQ Night, and we’re breaking out the rosé for the occasion.  And the menu ready for us to salivate over.

Harry’s Pizzeria is so excited to welcome back The Genuine Hospitality Group Executive Chef Bradley Herron,  this time to pop a rosé barbecue dinner at Michael’s neighborhood American pizzeria. This is the wine we like to drink; it always occupies a special place at the Schwartz table and summertime is no exception. Tickets are $79 and include it all — the stationed menu above, all you care to drink rosé and draught beer, tax and gratuity.  It all gets started Tuesday, August 23 at 6:30 p.m. at our location in the Miami Design District (3918 North Miami Avenue, Miami, 33127) and will be going until close that night.  Purchase tickets to join us HERE!

HP Rose BBQ Blast smoker header