Rancho Patel Pizzeria
Finally, a delicious INDIAN DINNER is coming to Harry's Pizzeria!
We are excited to announce that chef de cuisine Niven Patel of Michael's Genuine Food & Drink is taking over Michael's neighborhood American pizzeria in the Design District on Tuesday, December 15 at 7pm for Rancho Patel Pizzeria!
Welcome cocktail, passed snacks, four courses including dessert, beverage pairings and tax and gratuity, and that special brand of Niven hospitality are included for $110. What a pre-holiday treat!?
Responsible for the kitchen at Michael's flagship restaurant, Michael's Genuine Food & Drink going on 3 years, Niven is a genuine chef at heart. His approach to Rancho Patel Pizzeria is to share his uniquely fresh take on authentic Indian cuisine from his home in Homestead and family traditions. Trust that each dish will pack that special pop with exotic spices and preparations!
Spiked Chai Redemption Rye, Chai-infused Dolin Dry Vermouth, Averna
Patra, crispy "elephant" ears, chickpea, peanuts
Bhel, puffed farro, tamarind, thai chiles
Manchurian, royal red shrimp, soy, scallion
Paneer pizza, heirloom tomato, fenugreek, cilantro, charred scallion
Papadum, heirloom tomato, chaat masala
Samosa, braised lamb, mint chutney
Cobia crudo, achar spice, cucumber
Sprouted mung beans, lila onion, preserved meyer lemon
Wood oven roasted scallops, pickled carrots
Rainbow chard curry
Dry aged top sirloin, whipped ghee
Chicken Wings, tandoori spice, raita
Halwa, heirloom carrots, cranberries, pistachio ice cream
Give away at the end of the night: jar of ghee!!!
Freigeist Ottekolong, Kölsch, Köln, Germany
Dönnhoff, Trocken Riesling, Nahe, Germany
Langmeil, Shiraz "Valley Floor" Barossa Valley, Australia
A pursuit for knowledge was the stimulus and continues to be the driving force behind Chef Niven's career. Patel's first glimpse into the restaurant world was during culinary school, and he was hooked. "I was cooking and working in restaurants the whole time during college". But his passion for cooking came much earlier on, he says, "I have been cooking all my life. I used to make my menus as a child and let my family order, and then I went into the kitchen to cook whatever they wanted."
Patel earned his chops at 3030 Ocean Restaurant at the Harbour Beach Resort and Spa in Fort Lauderdale Florida, working under Chef Dean Max for six years. He then traveled to Italy to learn and cook for six months, returning to the U.S. to be a part of the opening team of Watertable Restaurant at the Renaissance Baltimore. From there, Patel went on to become the Executive Chef at the four-diamond resort Cheeca Lodge & Spa in Islamorada, Florida. Chef Niven then moved to the Cayman Islands to work with Chef Dean Max again, this time at The Brasserie Restaurant and Market. Honing his craft, Chef Niven had the opportunity to experience the farm to table renaissance happening on the island.
Niven joined Chef Michael Schwartz at Michael's Genuine Food & Drink in 2013. He quickly found himself at home, holding the ideal that fresh, simple and pure food is paramount. Working closely with farmers and purveyors, the chef developed a deeper appreciation for the product coming into the restaurant. He began digging in his back yard, cultivating greens, fruits and vegetables. Lovingly referred to as Rancho Patel, bounty from Chef Niven's garden becomes daily specials on the MGFD menu. His passion and curiosity is infectious, with the whole restaurant lighting up when his harvest turns up on the menu, especially in Indian-spiced dishes. For young cooks dreaming of one day becoming a chef, Patel offers some words of wisdom, cultivated over his many years of due diligence, "Be inquisitive. Every time there is something you don't know, research it, look it up". Clearly the success of the highly disciplined Nivenl proves that the chef is guided by his own advice.
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.
Harry's Pizzeria Design District (View)
3918 North Miami Avenue
Miami, FL 33127