I attended the last two dinners in Chef Schwartz's pop-up series over at Harry's Pizzeria and really enjoyed them. Jonathan Waxman (Barbuto Pizzeria) and Marc Vetri both served outstanding meals to a packed house. Next up is Jonathan Sawyer from The Greenhouse Tavern in Cleveland. His restaurant menu sounds awesome and it looks like Miami is in store for another culinary treat. I already purchased my seat. See you there!
Greenhouse Pizzeria is coming to Harry's on
Wednesday, April 4, continuing our chef pop-up series featuring some of Michael's favorite chefs cooking in our kitchen and completely taking over the menu for the night.
After Gabrielle Hamilton, Jonathan Waxman, and Marc Vetri, Michael welcomes one of Food & Wine magazine’s 2010 Best New Chefs, Jonathon Sawyer to join us for a dinner celebrating his new housemade vinegars!
The Cleveland, Ohio-based chef/owner of Noodlecat, Brick & Mortar, and Greenhouse Tavern ferments over 300 gallons at a time in his home basement, using them in nearly every dish at the restaurant and now beginning to roll them out in retail. He’s also got his own wines and new private label beer with Pennsylvania’s Victory Brewery, with a new restaurant in the works paying homage to his wife's Italian roots. Look for some of these goodies on Greenhouse Pizzeria’s menu, below.
Guests will enjoy a welcome cocktail, hors d’oeuvre, four courses, wine and beer, and go home with a bottle of Tavern vinegar, with tax and gratuity all included in the ticket price of $129.
*This is an intimate venue with limited seating available, so claim your spot while supplies last*
Barrel-Aged OYO Negroni w/ blood OJ
Roasted Red Pepper & Rock Shrimp Toasts virgin sauce & florida tomato
Bounty of Florida Veggies in Bagna Cauda GHT pinot noir, GHT vinegar & buratta
Florida Octopus Pie crema pazza, scotch bonnet vinegar & herbs
Insalata Bresaola chicory, ricotta salata, salted cabbage & soviet dressing
Frutti di Mare en Cartoccio cobia, littleneck clams, seaweed butter & hearts of palm
Pig Mittens whole roasted pork shoulder porchetta-style, fennel, anise & “christmas pudding” mustardo
Turnips Apicius raisins, garlic vinegar garum & 170 day aged khlii
The Whole Radish lamb liver bottarga & florida oranges
Spumoni Panna Cotta
Our best from Michael and the team from Harry's!
For more information on Harry’s chef pop-up dinners and the upcoming schedule,
3918 North Miami Avenue
Miami, FL 33127