The coronavirus pandemic has changed our everyday life, but it doesn't need to change who we are. So, in addition to our ongoing coverage of the coronavirus, OnMilwaukee will continue to report on cool, fun, inspiring and strange stories from our city and beyond. Stay safe, stay healthy, stay informed and stay joyful. We're all in this together. #InThisTogetherMKEMaybe you’re already thinking about new places to visit later this summer, and – if so – you can put a trip to Sheboygan on your list.
Harry's Pizza Market, 4024 State Highway 42, Sheboygan, is slated to open this summer as the very first certified Roman al Taglio pizza restaurant in the state.
Owned by Avni (Al) Latifi and his wife Laurie, the new pizza restaurant will be located in the former Harry’s Diner, a restaurant Latifi opened with his brother Harry in 2006. The former diner is currently undergoing a complete remodel to prepare for its debut as a modern Italian restaurant.
Plans for a new restaurant began last summer when Al and his nephew Adrian Latifi participated in the week-long full immersion course at the Roman Pizza Academy in Miami, Florida. Latifi is among only 100 chefs in the United States to earn the Roman al Taglio Pizza accreditation. Since December, the chef duo has been running a Roman al Taglio Pizza special on Tuesday evenings at another Latifi family owned restaurant, Harry's Prohibition Bistro, 668 S Pier Dr., one of four VPN certified Neapolitan pizza restaurants in the state.
Roman al Taglio Pizza is distinguished by its crust, which undergoes a fermentation of up to 96 hours and a triple baking process, resulting in a light texture with an open, airy crumb and distinctive chewy-yet crisp exterior.
The pizza is served in rectangles which have been painstaking cut with a scissors, the traditional instrument used to cut the Roman style pies.
Among Harry’s Pizza Market offerings, guests will find a puttanesca pizza featuring hot sopressata, calabrese peppers, garlic, olives, mozzarella, Parmesan, fresh basil, and tomato sauce; as well as the Walnut topped with walnuts, mushrooms, fontina cheese, cream cheese, and walnut puree.
Guests will also find appetizers, salads and desserts along with a selection of dishes typically found at Italian markets and from street vendors. Harry’s will also boast a full-service bar with imaginative cocktails and a curated selection of both wine and craft beer.
In the meantime, seven varieties of Harry’s Roman al Taglio Pizza are currently available at Harry's Prohibition Bistro, 668 S Pier Dr., for take-out and delivery on Thursday, Friday and Saturday from 4:30 to 8 p.m. Each pizza is $15 and serves one to two people. The full carry-out menu is available on their Facebook page.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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