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Down the street from Michael's Genuine Food & Drink is Harry's Pizzeria, chef Michael Schwartz's tiny pizza-centric spot on the outskirts of the Design District. The pizza oven was left over from the former tenant, so Schwartz needed to give the space only a slight industrial-themed makeover and expand his line of pies, which are already popular down the street at MGFD. Named for Schwartz's son, Harry's is a straightforward place, offering ten pies, a couple of local beers, a focused list of wines, and various starters and salads for good measure. Try the slow-roasted pork pizza, topped with figs and fontina ($14), and the rock shrimp: a modern pie featuring grilled lemon and cilantro ($15). The leftover dough is made into zeppole ($5), a doughnut-like dessert you can dip into homemade honey-whipped ricotta.
Michael Schwartz has a lot on his plate.While the paint has barely dried on his new Design District restaurant, the Cypress Room, the chef and restaurateur is working on finalizing his place at t... More »
Miami is a city laden with restaurants of little value. There are stylish joints, the kind where mediocre $24 tuna tartares and $30 chicken breasts, filled with fontina and foie gras, are the norm. Th... More »
The debate over whether the best meal of the day is lunch or breakfast has been going on for millennia. Intense battles have broken out over the issue. But one day, a peaceful being came up with a com... More »
Seven employees were cleaning up Harry's Pizzeria after a slow Monday evening last month when three men grabbed the security guard out front and pushed him inside. A man in a dark hoodie pulled out a semiautomatic handgun and shouted, "Everybody,... More »
Bill Telepan, chef at Telepan on New York's Upper West Side, dedicates his time outside the kitchen to Wellness in the Schools, an organization focused on inspiring nutritious eating and fitness ... More »
The fries at Harry's Pizzeria are practically Robespierre-esque in the way they revolutionize the idea of being French. For those tired of the greasy excess of the potato aristocracy, the polenta fries at Harry's offer a tuber-tastic alternative. Eating them feels not like a retreat from taste, but an attack on the world's taste buds. At Michael Schwartz's new pizzeria in the Design District, they take a block of polenta and slice it cleanly, as one would the neck of a noble in a guillotine.... More »
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