Miami Slice Expanding to Coconut Grove

The new Miami Slice is opening in a space formerly occupied by Harry’s Pizzeria

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

Located at 1335 N Miami Ct. in Downtown Miami, award-winning pizza restaurant Miami Slice has been making expansion moves recently. In addition to opening a location at Fontainebleau Las Vegas, it has also been operating a popup in Key Biscayne. Now, it’s preparing to launch its first brick-and-mortar expansion in South Florida, according to coverage by the Miami New Times.

For its second South Florida restaurant, Miami Slice is headed to Coconut Grove, opening in the space 2996 McFarlane Rd., which was formerly occupied by Harry’s Pizzeria.

“In 2019 we moved to Miami with the intention of building a slice shop that rivaled Miami’s best pizza,” says the Our Story Page on the Miami Slice website. “Upon arrival, we took over a friend’s local areperia, which would later become the pizza lab where Miami Slice would come to life. Part of La Latina’s kitchen became a space for perfecting Miami’s best NY-slice. After endless dough iterations, it was only when we achieved the crunch and flavor we have today that we began sharing it with Miami — you can’t rush the craft.”

Miami Slice’s streamlined menu features pizza pies like the Margherita de la Casa, the Pepperoni Proper (red sauce, mozz, pepp, hot honey), La Salsera (red sauce, vodka sauce, pesto), and the Leeks on Bacon (garlic confit cream, mozz, leek, bacon).

Opening where McFarlane Road, Grand Avenue, and Main Highway meet, Miami Slice will join a food and drink community that includes restaurants like Jaguar Restaurant, Sushi Garage, and J-Rocks.

On Friday, a representative Miami Slice declined to talk about on the news with What Now just yet, but stay tuned for more details.

You can keep up with Miami Slice news by following @miamislicepizza on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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