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Down the street from Michael's Genuine Food & Drink is Harry's Pizzeria, chef Michael Schwartz's tiny pizza-centric spot on the outskirts of the Design District. The pizza oven was left over from the former tenant, so Schwartz needed to give the space only a slight industrial-themed makeover and expand his line of pies, which are already popular down the street at MGFD. Named for Schwartz's son, Harry's is a straightforward place, offering ten pies, a couple of local beers, a focused list of wines, and various starters and salads for good measure. Try the slow-roasted pork pizza, topped with figs and fontina ($14), and the rock shrimp: a modern pie featuring grilled lemon and cilantro ($15). The leftover dough is made into zeppole ($5), a doughnut-like dessert you can dip into homemade honey-whipped ricotta.