If You Don’t Know, Now You Dough at Genuine Pizza® | Chef’s Aventura Pizza Class is in Session!

Summer is just the time to learn something new, or polish your skills doing what you already love!  All you need is a little motivation in the form of a great instructor James Beard Award-winning chef Michael Schwartz!  It’s time for pizza-making class at Genuine Pizza.  Miami’s beloved chef known best for his straightforward, delicious food at flagship restaurant Michael’s Genuine® Food & Drink and now casual pizza restaurant Genuine Pizza, teaches you how to make it amazing from dough to table, with a meal along the way. Make your own pizzas, with toppings just the way you want them and enjoy dinner in good company on Thursday, July 19 from 7-10 pm at our Aventura Mall location.

Tickets are now available for purchase here. Price of $79 includes everything with a wooden pizza paddle signed by Chef and home pizza-making kit with recipes and ingredients to take home (tax & gratuity, too).

Pizza Making Activity Menu, served family-style

meatballs in sauce – piave vecchio
polenta fries – spicy ketchup
lollipop chicken wings – agrodolce, rosemary crema
roasted red pepper crostini

SALAD, served family style
escarole caesar – lemon, anchovy, bread crumbs
baby spinach – tomato, walnuts, roasted red peppers, egg, bacon, feta dressing

make your own!
assorted toppings

DESSERT, served individually
panna cotta

Beer, wine and sangria

Genuine Pizza Aventura is located at 19565 Biscayne Blvd Unit 956, Aventura, FL 33180, in the new Zara wing on the first floor in the outside, next to The Haas Brothers Gorillas in the Mist sculpture and Carsten Holler’s Aventura Slide Tower. We have indoor and outdoor seating, and parking is available in the free parking garage at NE 29th Place and Abigail Road!

Pesto in Your Pie Whole | A Slice of Harry’s Pizzeria® at a Whole Foods Market Near You This Summer

Harry’s pesto pizza has been a staple on the menu at Michael’s American pizzeria since day one. Might have something to do with his favorite ingredient!

Sometimes things start from a seed and grow in the right ways when you care for them, like our partnership with Wellness in the Schools.  It’s especially gratifying when the results are sweetened by a delicious and surprising biproduct, like the Harry’s Pizzeria® Pesto Pizza turning up at Whole Foods Market’s South Florida stores beginning this weekend!

As fearless founder Nancy Easton’s New York City-based non profit heads into its second school year of work here in Miami-Dade and Broward counties, we are more poised than ever to improve cafeteria food one lunch at a time working with a task force of local chefs.  Thanks to shared values — and love of good food — we found ourselves at the table with Whole Foods Market, even matching its pledge of 5% of sales on January 10 to raise a combined $44,000 and further WITS’ penetration down here.  Huge thanks to Michael and Harry’s Holdings CEO Sunil Bhatt for their commitment to this cause!

In the spirit of getting to know each other better and having some fun since, well, that’s what summer is for, you can now enjoy the Pesto Pizza by the slice and whole pie available for purchase at all 13 Whole Foods Market Pizza Bars from Palm Beach County down to Miami-Dade.  Pick up a recipe card to try your hand at home with all the ingredients, including dough, heirloom tomatoes and Mozzarita mozzarella, sourced right there in the store.  You can also purchase Michael’s dough fresh at all three Harry’s Pizzeria locations.  Thank you to the Florida region’s Carlye Wisliceny, marketing field coordinator and Brian Collaro, prepared foods coordinator and WITS Chef, for the opportunity.  It’s been a fun exercise pulling it together, and we couldn’t do it right without The Genuine Hospitality Group’s culinary team to support on recipes and training from chef Megan Hess in-store.  For participating Whole Foods Market stores near you including hours, visit its website or your nearest Google toolbar.  Make sure to tag #summeratharrys, @wholefoodsmiami and @harryspizzeria to share your slice of the pie!

Night & Day: Action on the Avenue Happens in a Harry

Harry's at Night

Harry’s got that glow.


Alfresco! Lunch today, fueling up for a busy South Beach Wine & Food Festival Weekend

A full house. Old school hip hop is in the air. Beanies and leather jackets everywhere.  The fun kids are hanging out and sharing a meal and a laugh.  There’s electricity in the air and flowing through the neon PIZZA beacon outside.  This is Harry’s Pizzeria at night, and it’s a party.

Chef de Cuisine Daniel Ramirez (“Danny”) and Sous Chef Chris Cantu (“Cantu”) tag-team on the tickets, the incessant orders coming through the Micros terminal: pizzas with names like Pesto, Bacon and Short Rib… The beat goes on.  This rapidity can’t impede accuracy. The chefs at the wood oven both cook and expedite 10 varieties of house pizzas, in addition to the daily special pie, and chicken wings. It takes about 3-5 minutes to cook each pizza depending on how much wood is Harry’s smoking’ hot oven — and how hot it’s running, somewhere between 7-800° F.  As multiple pizzas cook at once, I wondered, where is the timer? Danny and Cantu laughed in unison. They don’t need a timer. They can effectively monitor cooking times in their heads.

This isn’t your average pizza joint. They “man” the dough of six pizzas at once. I call it a workout! There is also only one ticket machine, and Chris shouts it out. Their flow is choreographed due to skill but also their trust  and co-dependency. There is no written rule; they know the dance and silently take the next step. It’s beautiful to watch.

Meanwhile, behind the counter, servers and managers alike, balance the requests of in-house diners with that of to go orders calling in. They know the menu well, off the top of their heads. Despite all the commotion, they find the time to keep smiling. Christine, a server, apparently has a resting smiling face. Ever heard of it? I seized the opportunity to put in a sizeable to-go order of my own: everything please!

Let’s get back to the pizzas. Although Harry’s is not known for its plain mozzarella or pepperoni pizza, if you want just that, Harry’s makes it happen. When it comes to special orders of any kind, chef Danny’s motto is “if we have it, we make it!” Whether it’s adding shrimp to your pesto pizza or mozzarella to your oyster mushroom pizza, Harry’s genuinely complies.

Meanwhile, the cool kids at the bar sip on beer flights, such as the Cigar City Maduro brown ale- a perfect pairing with the MGFD bacon- while watching some hoops on the big screen. Harry’s at night is the basement playroom you have always wanted, except with way better food. By 8:23pm, there is a wait for indoor tables as valentines, gal-entines, bro-lentines and fam-lentines alike are having too much fun. But the wait is a mere ten minutes, and soon the next group is ready to join the party.

Although this is Miami, no bouncers and no red ropes exist here. But saucy wings do! The wood oven roasted wings are cooked in an agrodolce sauce: slightly sweet, slightly spicy and extremely delicious. The best part is when they are doused in sauce from a squeeze bottle on the deck, one upping even the most sizzled cast iron fajita platter.  Don’t forget to dip into the rosemary crema for a refreshing balance, or to lick your fingers. We won’t judge.

The kitchen supports the wood oven with appetizers, special entrees, salads and desserts, and that evening, Miller and Moses held down the fort. During my watch, I couldn’t help but enjoy the homemade ricotta and caponata with focaccia, while salivating over the chicken Milanese and the buttermilk panna cotta, topped with a strawberry compote.

Let’s not forget Hedy’s treats. You probably all know about the oozing chocolate chunk cookie, but what about the Zeppole? These Italian style donuts are made from pizza dough, fried up and coated with powdered sugar, with honey whipped ricotta on the side. Mind blown!

It’s a little family in here, executing good food at a laid-back neighborhood joint, while keeping the pep in their step. As 10 pm rolled around, I expected the place the be winding down, but not really, it was still poppin’. It’s the genuine food you love, without taking it too seriously.