Pizza Today - January 2016 - 63
LEFT: The Rock Shrimp pizza with grilled lemon, manchego, scallion and cilantro. TOP RIGHT: Sidewalk dining adds seating for 16. BOTTOM
RIGHT: The wood-burning oven cherns out a Margherita pizza.
ing food but the story and narrative
behind Harry's, Sayet says.
The strategy paid off when Harry's
opened in October. Even with the extra
months, Schwartz says, "We could
never have been ready for last week. We
were completely overwhelmed with the
volume."
On Pizza Today's visit during week
two, the staff has settled into its new
digs. Design District staff migrated
over to help out with the launch.
Schwartz even manned the oven the
first week but now his new crew has
taken over, allowing the leadership staff
to step back.
The new location offers its own
unique challenges. "Everything is different - bigger oven, bigger mixer and
it's a spiral mixer, different walk-in,
different conditions," Schwartz says,
adding that each store handles its own
made-from-scratch products. "For a
week in, we've found a groove."
With all the excitement of a
grand opening, Schwartz says, it's
vital to stay focused on the Harry's
brand and its core philosophy of
genuine cooking in a hip, casual setting.
"There are certainly Italian influences
that drive the menu but it's an American pizzeria and this notion of getting
people back in a restaurant to eat pizza,
not out of a box," he says.
Staying true to Harry's, Schwartz
says, also means to "not introduce sandwiches and not introduce pasta and not
to try to be all things to all people."
Harry's is a pizzeria, first-and-foremost, but that's not to say the snacks,
daily entrée specials and salads are not
star attractions. The Warm Brussels
Sprouts & Stracciatella has received citywide accolades as one of Miami's best
dishes, and with good reason. The salad
incorporates pears, pistachios, herbs and
a creamy parmigiano dressing ($12).
Harry's menus the original 11 pizzas
Schwartz debuted when he opened
the Design District pizzeria four
years ago. A bit of a stab in the dark,
Schwartz says, but they nailed it. It taps
into Schwartz's culinary prowess -
"combinations that I thought would be
interesting but not too off-putting or
complicated or hard to understand," he
says.
Simple yet engaging, well-balanced
toppings shine through. The popular
Short Rib is finished with cave-aged
gruyere, caramelized onion and arugula
($17). The Rock Shrimp features grilled
lemon, manchego, scallions and cilantro
($16). Schwartz's is fine with his favorite, Braised Fennel (with trugole, basil,
caramelized onion and green olive -
$14), not being a huge seller. The pizza
shows daring and creativity that his
customers appreciate.
J A N UA R Y 2 0 1 6 / P I Z Z AT O D AY. C O M / 6 3
http://www.PIZZATODAY.COM
Pizza Today - January 2016
Table of Contents for the Digital Edition of Pizza Today - January 2016
Pizza Today - January 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Late-night Security
From-scratch Products
Ingredient Updates
Creative Kids Menu
Branding as Artisan
Smartphone Apps
Pizza Today on the Road: Pizza Bar, Miami, FL
Pizza Today on the Road: Pizza Bar, Miami, FL
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - January 2016 - CT1
Pizza Today - January 2016 - CT2
Pizza Today - January 2016 - Pizza Today - January 2016
Pizza Today - January 2016 - Cover2
Pizza Today - January 2016 - Commentary
Pizza Today - January 2016 - 4
Pizza Today - January 2016 - 5
Pizza Today - January 2016 - Contents
Pizza Today - January 2016 - 7
Pizza Today - January 2016 - 8
Pizza Today - January 2016 - 9
Pizza Today - January 2016 - Contributors
Pizza Today - January 2016 - 11
Pizza Today - January 2016 - Expo Spotlight
Pizza Today - January 2016 - 13
Pizza Today - January 2016 - Interact
Pizza Today - January 2016 - 15
Pizza Today - January 2016 - Conversation
Pizza Today - January 2016 - 17
Pizza Today - January 2016 - Man on the Street
Pizza Today - January 2016 - 19
Pizza Today - January 2016 - Respecting the Craft
Pizza Today - January 2016 - 21
Pizza Today - January 2016 - Trending Recipes
Pizza Today - January 2016 - 23
Pizza Today - January 2016 - Destinations
Pizza Today - January 2016 - 25
Pizza Today - January 2016 - Dough Doctor
Pizza Today - January 2016 - 27
Pizza Today - January 2016 - 28
Pizza Today - January 2016 - 29
Pizza Today - January 2016 - Late-night Security
Pizza Today - January 2016 - 31
Pizza Today - January 2016 - 32
Pizza Today - January 2016 - 33
Pizza Today - January 2016 - From-scratch Products
Pizza Today - January 2016 - 35
Pizza Today - January 2016 - 36
Pizza Today - January 2016 - 37
Pizza Today - January 2016 - Ingredient Updates
Pizza Today - January 2016 - 39
Pizza Today - January 2016 - 40
Pizza Today - January 2016 - 41
Pizza Today - January 2016 - 42
Pizza Today - January 2016 - 43
Pizza Today - January 2016 - Creative Kids Menu
Pizza Today - January 2016 - 45
Pizza Today - January 2016 - 46
Pizza Today - January 2016 - 47
Pizza Today - January 2016 - Branding as Artisan
Pizza Today - January 2016 - 49
Pizza Today - January 2016 - 50
Pizza Today - January 2016 - 51
Pizza Today - January 2016 - Smartphone Apps
Pizza Today - January 2016 - 53
Pizza Today - January 2016 - 54
Pizza Today - January 2016 - 55
Pizza Today - January 2016 - Pizza Today on the Road: Pizza Bar, Miami, FL
Pizza Today - January 2016 - 57
Pizza Today - January 2016 - 58
Pizza Today - January 2016 - 59
Pizza Today - January 2016 - Pizza Today on the Road: Pizza Bar, Miami, FL
Pizza Today - January 2016 - 61
Pizza Today - January 2016 - 62
Pizza Today - January 2016 - 63
Pizza Today - January 2016 - 64
Pizza Today - January 2016 - 65
Pizza Today - January 2016 - 66
Pizza Today - January 2016 - Product Showcase
Pizza Today - January 2016 - 68
Pizza Today - January 2016 - 69
Pizza Today - January 2016 - Pizza Today Yellow Pages
Pizza Today - January 2016 - 71
Pizza Today - January 2016 - 72
Pizza Today - January 2016 - 73
Pizza Today - January 2016 - 74
Pizza Today - January 2016 - 75
Pizza Today - January 2016 - 76
Pizza Today - January 2016 - 77
Pizza Today - January 2016 - The Marketplace
Pizza Today - January 2016 - 79
Pizza Today - January 2016 - 80
Pizza Today - January 2016 - 81
Pizza Today - January 2016 - 82
Pizza Today - January 2016 - 83
Pizza Today - January 2016 - 84
Pizza Today - January 2016 - 85
Pizza Today - January 2016 - 86
Pizza Today - January 2016 - 87
Pizza Today - January 2016 - 88
Pizza Today - January 2016 - Reader’s Resource
Pizza Today - January 2016 - Snapped
Pizza Today - January 2016 - Cover3
Pizza Today - January 2016 - Cover4
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