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Lincoln Pizzeria
Harry's Pizzeria
Miami, FL
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Lincoln Pizzeria
2012 Best New Chef Winner Jenn Louis has a philosophy on food: "Keep it consistent, simple, and purposeful." It's an approach that has driven her culinary career to date, hand in hand with a healthy dose of moxie, and a deep sense of social responsibility. After graduating from Pitzer College in Los Angeles, Louis spent time traveling in Europe, North and South America, and South Africa. A thirst for adventure later drove her from the West Coast of the United States to the deep woods of North Carolina, then on to the Florida Keys and the Everglades. Heard THAT, Jenn!

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, Joey Campanaro, Jeff Michaud, Matthew Accarrino, Michael Solomonov, Ben Ford, and John Currence, and Ken Oringer and Jamie Bissonnette in January, Michael is thrilled to welcome Jenn Louis to take over Harry's Pizzeria on Wednesday, February 19 at 7PM. PLEASE, YOU MUST BRING YOUR PRINTED TICKET WITH YOU TO GAIN ACCESS TO THE DINNER. THANK YOU!

welcome cocktail
Berlioni  a cynar negroni

passed appetizers
Monte cristo: royal red shrimp, mascarpone, bottarga
Baguette, parm schmaltz, prosciutto
Ricotta fritters with sage and cocoa nib dust
Pizza: Squash blossom with straciatella, mint and chilies

Lamb tartare with salsa verde and cured egg yolk
Pork rillettes, fennel pollen-dried beef, pickled eggs, meyer lemon conserva, pickles
Wood oven flatbread

Grapefruit, orange and kumquat with crab, avocado, mint, olives, fennel and cucumber
Octopus giardiniera, tonnato

Rabbit with green olives and anchovies
Kale bagna cauda
Ricotta gnochetti with zucchini and oregano
Roasted tomatoes with basil

Popcorn panna cotta
Fennel pollen and flax seed caramels

to drink
Argyle, Sparkling Rose, Willamette Valley
Abacela, Albarino, Umpqua Valley
Panther Creek, Pinot Noir, Willamette Valley
Cliff Creek, Claret, Sams Valley Vineyard, Gold Hill

During her U.S. adventures, Louis began cooking and instructing rehab courses in the wilderness with Outward Bound. She found herself more at home in the kitchen, but her love of working with not-for-profits never faded. Armed with a focus, Louis set about formalizing her training at the Western Culinary Institute in Portland, working her way through Portland kitchens before landing a job at Wildwood Restaurant and Bar.

Working in restaurants kicked Louis's inner entrepreneur into gear. In 2000, she opened a catering company called Culinary Artistry, and soon earned respect as a top Portland caterer. She built on this success in the summer of 2008 with the opening of Lincoln,and a menu that coaxes the freshest Pacific Northwest ingredients into hearty fare that takes its cue from the seasons. In spring 2011, Louis opened Sunshine Tavern with husband and partner David Welch. The neighborhood spot has kid-friendly bar food, unlimited Donkey Kong/Ms. Pac Man, and soft serve ice cream.

But even while juggling a catering company and two restaurants, Louis carves out time to teach cooking classes at a homeless youth shelter, work with the farmers market, help Growing Gardens provide working kitchen gardens for low income families, and participate in Janus Youth Programs, and Dining with Dignity. Not only that, her cuisine never flags; in 2010 and 2011 she was a James Beard Foundation semifinalist for "Best Chef Northwest."  

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 at your disposal. Go home with a special gift from Jenn, too. All that and tax and gratuity are included in the ticket price of $150.


Harry's Pizzeria (View)
3918 North Miami Avenue
Miami, FL 33127
United States


Food > Beer, Wine, Spirits
Food > Markets & Farms
Food > Sweets

Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!


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