“We are so excited for this location to open because it’s our first full-service version with our expanded menu," Sklar says.
The 3,000-square-foot, indoor-outdoor space offers guests a full sit-down experience as opposed to the sandwich-counter service at the brand's two other locations. However, decor is similar, with white-tiled walls, gold accents, and black-and-white checked tile flooring.
The larger menu includes pastrami pizza topped with pickles, mustard, Swiss, and mozzarella ($8.95); deep-fried Reuben egg rolls filled with hot pastrami, Swiss, and coleslaw ($8.95); a warm Reuben dip, made by fusing cream cheese and chunks of corned beef, and served with a side of crunchy bagel chips ($6.95); and a section dedicated to gourmet French fries, including loaded baked potato fries, Jersey-style disco fries topped with cheese and gravy, jalapeño cheese fries, and shaved pastrami and cheese fries ($6.95).
As with all Hank & Harry's, the location serves all-day breakfast complete with eggs any style, speciality omelets, cheesy egg sandwiches, and stuffed bagels ($1.95 and up). New to the lineup are jumbo pancakes filled with chocolate chips or blueberries, and French toast, which can be packed with Nutella or cream cheese ($9 to $11.95).
South Miami also offers a sizable selection of wine, local beer from Funky Buddha and Wynwood Brewing, and made-to-order chocolate or vanilla milkshakes mixed with ingredients such as red velvet cookies and brownie chunks ($6.95 and up).
Of course the menu also offers Hank & Harry's corned beef and pastrami sandwiches ($13.95), knishes, and black-and-white sugar cookies ($1.50), along with Italian favorites such as hot Italian sandwiches and meatball subs ($10).
"After opening three locations in the past year, we are going to catch our breaths for a second," Sklar says. "But we'll be announcing huge news by the end of the year."
Hank & Harry's South Miami. 5958 S. Dixie Hwy., South Miami; handhdeli.com. 7 a.m. to 9 p.m. Monday through Friday; 8 a.m. to 9 p.m. Saturday and Sunday.
