A tasty line up of new dishes are in the window at Genuine Pizza, including a first for Michael’s pizzeria menu… sandwiches! Featuring our fresh-baked focaccia, three roasty, toasty bundles offer a favorite for everyone including Chicken Pesto, Meatball and Fresh & Roasted Veggie. You’ll find them beginning today for $12 at both Aventura and Atlanta locations, in addition to two new pizzas — Italian Sausage and Four Cheese with Spinach, a Baby Spinach Salad, and punchy Roasted Red Pepper Spread, a snack served with focaccia soldiers.
Yeah, baby. New Spinach Salad with tomato, walnuts, roasted red peppers, egg, bacon, feta dressing.
“We’re always looking for ways to make the menu better,” says Bradley Herron, TGHG Culinary Director. “Everything’s on the table, all the time. We felt like there was an opportunity to take a look at the things we love as much as our guests, and build on that in new ways. We spend a lot of time and energy making really delicious focaccia in house and wanted to highlight it more, so developing a few sandwiches just made good sense.”
Sourcing all beef and pork from Niman Ranch is one such opportunity. Spicy Pepperoni and Short Rib are among the most popular items on the Genuine Pizza menu period, let alone pizzas, so the team developed the Meatball Sandwich and Italian Sausage Pizza to showcase their responsible-raised, high quality products in a delicious new format.
Visit genuinepizza.com for the menu including new items, restaurant hours and locations, and to order online for delivery or takeout.
Culinary assistant Brand Green (left) training line cook Derek Pelatti in Aventura
Did we say roasty, toasty?
Brandon slathering the tomato sauce.
It is Throwback Thursday after all, and today we recognize the achievements of chef Manuel “Manny” Sulbaran, who will be leaving us to focus on his family business. It’s no surprise that Manny has received a lot of love from The Genuine Kitchen since the blog first began in November 2009. His early soup and sandwich specials are the stuff of legend, still etched in our memory from his start in Genuineland before it even was a land, as a cook on the Michael’s Genuine Food & Drink hot line. Harry’s Pizzeria, his home as chef de cuisine for the past couple of years, is where we gathered this morning at the lunch pre-shift meeting to celebrate Manny and wish him the best on his new journey. There was a little cake, a lot of of hugs and of course, a soup special for the record books.
Finishing Strong: Today’s soup special at Harry’s.
“I remember when I started, working the line with Michael. He was to my left and Hedy behind [in pastry],” he reminisced.
“Don’t get all sappy on me!” said Michael, code for how obviously touched he was by this goodbye. Ah the good old days. May we continue to make delicious memories, learning from each other and growing. There are way too many to count, but without further adieu, let’s enjoy a sampling of past soups and sandwiches stamped Sulbaran. Manny, what can we say, like the rice cake and the octopus, you are an instant classic. Onward and upward, my friend!
As you know by now, the way the kitchen works at MGFD is that everyday we usually verbal — i.e. don’t print on menu — anywhere from two to sometimes four or even five (since we like to count dessert!) new dishes. These usually 86 by the next day to be replaced with more new items based on what ingredients are coming in season, and start it all over again. We don’t know those until the day of and they have a day or two days life cycle at most. Sometimes these new dishes are printed, as are little changes to items that have been around for a while, like the burrata salad, which gets figs when local heirloom tomatoes seas ends in summer.
The not so po’ boy.
So I guess what I’m getting at is that we when do get printed changes to the menu, it’s kind of a big deal! Great news, for us here in the office at least since we eat lunch at Michael’s more than any other meal, is that we are currently rolling out updates to the sandwich section. The Banh Mi, pronounced bang me for those of you who have not been to Vietnam (echem @stevebm,) with its crispy pork belly meeting creamy pate and some pickled veg and herbs of all sorts to cut it, is a regular verbal special now getting some ink. The newcomer stealing the show however has to be Crispy Florida Shrimp with preserved meyer lemon remoulade, frisée, and heirloom tomato. There’s a little heat in the schmear and matched with the juicy acidity of tomato and fresh, slightly bitter crunch of frisse on a toasty baguette… well… it just hits the spot and won our hearts at first bite. Check out the rest of the sandwiches on the lunch menu here. I hear there are more to come.
Last night’s daily dinner special at Harry’s.
This week Harry’s Pizzeria rings the dinner bell, rolling out a new section on its menu featuring daily dinner specials that highlight a new protein each night. Flawlessly executed by chef de cuisine Manny Sulbaran, these family-style portions include Monday’s Wood Oven Roasted 1/2 Poulet Rouge with salsa verde and fennel slaw and tonight’s Braised Short Ribs with peperonata sauce and orzo salad. We even have new menus, from placemat to folded, to accommodate the new section! I’ll be taking pictures and posting them each night at preshift on Harry’s website, so keep your eyes peeled and stop by with some friends to share them!
Later this week we’ll tackle drinks, including our homemade sodas as investigated by our Bread & Butter contributor Emily Codik, and from moi, new spirits beverage director Ryan Goodspeed has added to bulk up MGFD’s already bourbon-friendly bar. Cheers!
Manny schools Chef in the art of the perfectly smashed and double fried tostone, here with Hua Moa plantains in the MGFD Miami kitchen last year.
If you’ve ever had lunch at Michael’s Genuine Food & Drink in Miami — and no one eats more lunch there, usually to-go, than I do! — you have probably #omg’d more than your fair share of times thanks to the sandwich and soup skills of one Manuel “Manny” Sulbaran. We craft a special of each every day at MGFD, and as long as I can remember, it has been Manny’s Midas touch on those babies that has made my tummy grumble at an all-too-early 11:30 a.m. like clockwork. Harry’s Pizzeria may not have sandwiches on its menu, but it has a daily soup special and more importantly a Manny leading the kitchen. His local calabaza with breadcrumbs that kicked the whole shebang off on opening day last week was smooth and velvety, the perfect combination of sweet and savory with a touch of garlicky crunch. One of his best showings ever, and I can’t wait to see what his influence brings to the rest of the menu. Read about his brush with “large-bottomed ant” hot sauce and more below, and let us know what your favorite lunchtime Manny memory is in the comments.