Harry's Pizzeria

"Unsurprisingly, when chef and Miami restauranteur Michael Schwartz opened one of Miami's most eclectic pizza places, Harry’s Pizzeria, he included the same culinary expertise as all his other restaurants. Head down to this neighborhood joint to try something unique, like the roasted pork pizza topped with figs, grilled onions, fontina, and arugula, or the rock shrimp pie topped with grilled lemon, manchego, scallion, and cilantro." - Olee Fowler

"For a fun Valentine’s Day outing, this local hotspot offers a pizza-making class at $90 per person or $160 for two. Participants make heart-shaped pizzas and enjoy a salad and the special Scarlet Spritz cocktail. The interactive event includes appetizers like polenta fries, arancini, and meatballs, along with cocktails, concluding with olive oil cake, seasonal fruit compote, and whipped cream." - Alona Martinez

"Genuine Pizza’s wings are coated in a reduction of vinegar and sugar that is sticky, sweet, and tangy — not quite barbecue, not quite teriyaki — but suits wings quite well. Fired off at 700 degrees and served with rosemary cream and plenty of sauce to glaze to dip them in." - Jennifer Agress, Olee Fowler

"Pizza lovers can get their fix at chef Michael Schwartz’s neighborhood joint, Harry’s Pizzeria. With two Miami locations, Harry’s Pizzeria serves up gluten-free classics like cheese and margarita pies among more inventive varieties like short rib and pesto." - Dara Smith, Alona Martinez

"The Perfect Pizza Daniel Ramirez, a Miami native and the chef de cuisine at the pioneeringHarry’s Pizzeria, has helped usher inthe city’snew wave of Neapolitan pies—pies so good they’d make a nonna cry. With locations in the Design District, Coconut Grove, and downtown Dadeland, these popular pizzerias are colonizing the city. The pies are made with toppings such as braised short rib, slow-roasted pork, and rock shrimp, and devoteesinclude other Miami chefs such asGiorgio Rapicavoli, of Glass & Vine, and a Chopped champion who orders his margherita pizza with extra char. By Afar Magazine"