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Event
Osteria Pizzeria
We are thrilled to announce our next pop-up at Harry's Pizzeria: Osteria Pizzeria with James Beard Award-winning chef Jeff Michaud on June 18! Don't be confused by the name. Osteria is Jeff's restaurant in Philadelphia where he is partner - with the grand poobah himself Marc Vetri - and for our pizzeria's next pop-up it will be Italy served up to the second power! Osteria Pizzeria style!
Osteria Pizzeria Menu
Welcome Cocktail
Grapefruit Spritz grapefruit, sweet vermouth, Campari, Aperol, bitters
Stuzzichini
Mortadella pizza with pistacchio pesto
Veal tongue with salsa rossa and escarole
Pinzimonio with tarragon vinaigrette and goat cheese
Red bell pepper tonnato with caper berries
Antipasti
Fried stuffed softshell crabs with asparagus
Zucchini flowers stuffed with ricotta and tuna
Primi
Spaghetti al nero di sepia with florida rock shrimp
Guinea hen lasagna
Secondi
Whole veal shoulder roasted in hay with grilled peaches, radicchio and pistacchio
Dolci
Claudia's tiramisu
Coconut latte fritto with passion fruit curd
To Drink
Bubbles, Folle Blanche & Pinot Noir, Jo Landron, Atmospheres, Method Traditionelle Brut, France NV
White, Insolia, Valle dell'Acate, Vittoria, Italy
Red, Nero d'Avola & Frappato, COS, Cerasuolo, Vittoria, Italy
Red, Gaglioppo, Malvasia Nera & Greco Nero, Du Cropio, Calabria, Italy
Jeff has carved his path to greatness earning the 2010 James Beard Award for "Best Mid-Atlantic Chef" (coincidentally the same year Michael won "Best Chef South") and through ongoing support of Alex's Lemonade Stand in addition to other philanthropy championed by the Vetri Family. As the Executive Chef and co-owner of Osteria Restaurant and Amis Restaurant, Jeff began his cooking career at the age of 13 in a pizza shop in New Hampshire, where he was raised and has since traveled from Aspen to Bergamo, Lombardia, Italy discovering his love for Italian cooking. We can't wait to host one of our favorite talented chef friends and bring his smile and northern Italian cooking to Miami. He's actually on one of his frequent trips to the mother country right now getting even more inspired... We like to think for our benefit! Maybe he'll even bring back some of the granny aprons we love so much so Michael can chef-in-style at this summer's upcoming Great Chefs event. We can't help but plug everything he does cause it's all just so, well, genuine.
So after esteemed visiting guests Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, Jon Shook and Vinny Dotolo, Paul Grieco, Chris Hastings, Hugh Acheson, Andrew Carmellini, Mindy Segal, Paul Kahan, April Bloomfield, Bill Telepan, and Joey Campanaro , Michael is thrilled to invite chef Jeffrey Michaud to take over Harry's Pizzeria on Tuesday, June 18 at 7:00 p.m.
Seating is first come, first served for this sweet and savory family-style meal! Making new friends is encouraged and easy when you've got a welcome cocktail in hand with hors d'oeuvre, four courses, free-flowing wines by The Genuine Hospitality Group sommelier and Wine Director Eric Larkee and our tap beers including Michael's Genuine Home Brew at your disposal. Go home with a special gift from J eff, too. All that and tax and gratuity are included in the ticket price of $150.
To recap the drill... Harry's chef pop-up dinners occur about once a month, each time with a new chef in Harry's kitchen doing a special menu from their cookbook, their restaurant, or sometimes something different. We close to regular business for these intimate evenings. They are relaxed and convivial, with a family-style meal unfolding at communal tables. Seating is first come first served. Menu is subject to change and doors open at 7:00 p.m. sharp. Tickets are exclusively sold online for the pop-up series through www.harryspizzeria.com/fun!
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LocationHarry's Pizzeria (View)
3918 North Miami Avenue
Miami, FL 33127
United States
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Q&A
| Question: |
How late do these generally run? I'm trying to make a show later that night. |
| Answer: |
We are finishing up service usually by 8:45/9 but sometimes folks want to hang longer :) |
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