Harry & Michelle Coleman
Michelle and Harry Coleman being featured in the 2023 New York Times “Top 50 Restaurants Excited About” list for Smoke and Dough can be traced back to its roots of Empanada Harry’s.
Michelle and Harry Coleman opened Empanada Harry’s back in April of 2017 with a simple idea in mind – to create authentic empanadas from all over Latin America. Empanada Harry’s gained popularity as the only specialty empanada shop in Miami focusing on empanadas from Venezuela, Argentina, Chile, Peru and Colombia being showcased alongside innovative empanada twists such as Korean BBQ, truffle bacon mac and cheese, Philly cheesesteak and more.
With the bakery earning acclaim, prior to the pandemic, Harry and Michelle began offering barbeque nights at the bakery as Chef Harry experimented with creating a Miami style barbeque menu. During the pandemic, barbeque helped Empanada Harry’s keep afloat and assured them their creations would thrive in Miami. The Coleman’s signed a lease to acquire the locale adjacent to the bakery for barbecue to have its own brick and mortar location.
Smoke and Dough opened in January of 2022 with great reviews for its brisket, flan and tapas menu. The Coleman’s were able to create a Miami inspired menu and dining experience featuring Cafecito rubbed brisket, guava baby back ribs, succulent pulled pork and the famous smoked flan that is cooked in the smoker over cherry wood. Most tapas have a smoke and dough element that combines baking and barbecue skills.
Harry and Michelle graduated Cum Lade from Florida International University back in 2008 and have has been featured in the Miami Herald, Food Network Magazine, Miami New Times and on NBC, Univision, Telemundo, NY Times and Cooking Channel.
