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Event
Bradley's Pizzeria
Bradley's Pizzeria
Harry's Welcomes Chef Bradley Herron
Jefe is in the house, so hide the sheet trays. Michael Schwartz's neighborhood American pizzeria becomes Bradley's Pizzeria, as The Genuine Hospitality Group executive chef Bradley Herron prepares a Mexican dinner his way on Tuesday, January 26 at 7PM. There will be fire and finesse. It's what Bradley does best - that magical intersection of bravado and balance. The plates will be soulful, beautiful, and filled with fresh ingredients. We see this chef so often, in and out of the restaurants - and especially at pop-up dinners, yet so rarely have the chance to enjoy his own inspired cooking. He is one-of-a-kind, and we know better than to pass up an opportunity when one like this comes around. Take it.
Join us where it all began for another epic pop up, the first dinner of the year at Harry's. You know the drill. Seating is first come, first served for this family-style meal at our casual neighborhood joint. Making new friends is encouraged and easy when you've got a welcome cocktail in hand with hors d'oeuvres, four courses, free-flowing wines by The Genuine Hospitality Group director of wine & spirits Eric Larkee and our tap beers at your disposal. Tax and gratuity, and a take home gift made by Bradley to spice up your home kitchen are included for $110. All sales are final.
COCKTAIL Tamarindo ~ tamarind syrup, lime, agave, tamarind juice, reposado tequila, salt and spice rim
PASSED
Rabbit Taquito
Soft Cooked Egg, green chile, chorizo bits
Warm Octopus, black bean sauce, cilantro, lime
Avocado Toast, corn cooked in ashes
Pizza, smoked chilies, crushed tomato, queso fresco, cilantro
FIRST
Beets, kale, apricot, chipotle, feta
Peeky Toe Crab, radish, lime, serrano chilies
SECOND
Corn Pudding with Smoked Duck Leg
Green Chili Enchiladas
THIRD
Mole Lamb Neck with Queso Fresco with all the fixins
Blue Corn Tortillas
Radish
Lime
Cabbage Slaw
Roasted Carrots with Mexican spice
Local Vegetable Escabeche
DESSERT
Spiced Chocolate Pudding
Florida Strawberries
Crema
TBD Crunchy/Cookie/Hot thing with cinnamon sugar
TO DRINK
Tecate
Lioco Carignan Rosé
La Craie Vouvray
Ridge Three Valley Zinfandel
Bradley Herron began his career at 13 in his hometown of Laguna Beach, California in a taco shop, where he prepped and washed dishes. Three years later, with all the gusto of a sixteen year old, he took a job as a line cook at Claes Restaurant overlooking the Pacific in the prestigious Hotel Laguna and discovered he had a lot to learn.
Bradley returned to the kitchen, after having graduated in 2003 from Le Cordon Bleu College of Culinary Arts in Pasadena at Joe's Restaurant in Venice Beach. He was quickly promoted to Sous Chef, and shortly thereafter the restaurant received a Michelin star. He went on to work in a few other restaurants in the Los Angeles area before moving to Miami in search of a kitchen where the menu was ingredient-driven. In 2009, when he joined Michael, Bradley worked on the line at Michael's Genuine Food & Drink for five months before being promoted to Chef de Cuisine. He's been overseeing the kitchen staff and menus of all The Genuine Hospitality Group restaurants since 2011.
Basing his dishes around what is local and/or seasonal, Herron has refined his style to simple, thought out, and visually-balanced food. After learning about the Florida seasons, which are reversed compared to the rest of the country, he uses what he can get his hands on and lets the product do the work. Always choosing his jobs based on the knowledge he may acquire has made him the chef he is today.
About Harry's Pizzeria:
Ranked as one of Food & Wine magazine's best pizza places in the U.S., Harry's Pizzeria debuted in Miami's Design District in 2011, fast becoming a hip, casual joint for people who love pizza, but who also crave and gather around innovative, genuine cooking. In 2014, Harry's took home Dish of the Year in the Miami Herald for its Brussels Sprouts and Stracciatella salad. Not your typical pizza joint! Pies feature fresh, chef-curated toppings and a tender, wood-oven baked crust with integrity. At the table, the Harry's experience is complete with warm service and a wholesome menu to make a meal, including snacks, colorful salads, daily wood-oven roasted entrée specials and dessert. From the sidewalk to the dining room, the restaurant buzzes with friends and family hanging out over craft beer, a creative wine list and great music. To make a new house a home, its "Chef Pop-Up Series" has welcomed America's most acclaimed chefs into the kitchen over the past three years, effectively cementing Harry's Pizzeria as a fixture in Miami's dining community known for both its consistency and energetic approach to the restaurant experience. Bright and airy, with street-facing floor to ceiling windows draped in blinds, the restaurant basks under the golden glow of gelled industrial florescent lamps and features a modern rustic interior of woods, leather, rattan, white marble, and metal. The bathroom blackboard is for guests to get creative. Visit harryspizzeria.com for more information.
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LocationHarry's Pizzeria Design District (View)
3918 North Miami Avenue
Mimi, FL 33127
United States
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