After a night at Town Kitchen and Bar (that didn't go too well...read previous post for more details), we salvaged our desire for great food at Harry's Pizzeria. The restaurant is located in the heart of the design district on 39th St and North Miami Avenue and is owned and operated by the same chef as Michael's Genuine, an exquisite yet pricey restaurant that is nearby in Midtown. One of the best features you can find at this place is a limited menu of around 30 possible items. This is becoming a growing trend around Miami, especially with food trucks and new little dives around the city. It's all about discovering what you are good at and doing it well. This italian eatery has obviously found its niche as a pizzeria but with flare for gourmet flavors with overlooked and unusual pairings. We had four different pizzas to sample from. But before we get into pizzas, we had to start the night off with their fried polenta, their famous meatballs in sauce, and Caponata which is a spread of tomatoes, onions, roasted peppers, and olives. Though the focaccia bread served with the appetizers were nothing out of this world and need improvement, they still left a great taste in our mouths.
The first was a delicious Pesto pizza that had a perfect combination of parmesan, garlic, olive oil, pine nuts, and basil. You can often find a disproportionate ratio of ingredients that can be overwhelming of a certain flavor; this pizza that is topped with homemade ricotta cheese, definitely hits the spot. The Slow Roasted Pork pizza with it's fig, fontina, caramelized onions, and Natalie's favorite leafy green, Arugula! (you have to say that out loud as though you are Oprah, and introducing your next guest...lol), did a great job in marrying (a la Mormon style) the salty, sweet, and savory. The Shortrib pizza, similarly has the same flavors of the 3 S's of salty, sweet, and savory, but with it's aged gruyere cheese topping added an extra complex layers. The figs popped in your mouth and with the pork, reminded me of our mother's bacon wrapped figs that she would make for the holidays. The MGFD Bacon pizza was topped with Michael's famous style of bacon with fingerling potatoes. The potatoes on the olive oil infused crust was an interesting pairing that would certainly not make you worry about counting your carbs. This dynamic duo along with our friends, Vicky and Enrique (What? you thought we ate those 4 pizzas and appetizers by ourselves?), had a great time eating followed by a wonderful stroll through the design district checking out the latest trends in Art Walk.
To tally it up:
This dynamic duo says to definitely check out Harry's Pizzeria!!