Brooklyn has been home to the legendary and acclaimed Paulie Gee’s for over 6 years. Well, now Miami has an outpost at 8001 Biscayne Blvd, near the Little River area of Miami and MiMo. It opened this past September 2016 and is in the capable hands of Jason Weisberg. Jason learned the business from founder Paulie Giannone. Paulie Gee’s serves up wood-fired pizza in a state-of-the-art oven that cooks the pies in 60-90 seconds, using the best Caputo 100 flour and creates a beautifully charred Neopolitan pie. The pizzas come with very creative and unusual toppings and have been given hysterical names.
This casual spot is in a building that dates back to 1938. When we visited, Jason pointed out some of the original wooden beams they found when they opened up the ceiling. The previous occupant was a Chinese restaurant and I like how Jason incorporated some of the original elements of the previous restaurant, like signs, dinner plates and peeling columns, in the new rendition. The place is quirky and fun. There are three rooms and they can fit a total of 80 people. The back room has a high top table and bar. This is a good room for parties as it is more private. There is even an old pinball machine in there, an original sign from the Chinese Palace, along with a large sign that says, “size matters”. The place is pretty much grey with a few accents of colour. The peeling paint gives it its own character. Jason parks a 1964 Continental convertible outside, with two-tone black and white seats. The whole experience is fun and unfussy.
The menu offers a couple of salads, one called the Cheek Corea Salad, and a couple of sausages. We had a special of eggplant parmesan which was out of this world. It is cheesy with crispy corners, just the way I like it. But, the main attraction here are the unique pizzas. I had the Cherry Jones, it came with fresh mozzarella, Gorgonzola, prosciutto Di Parma, dried bing cherries and orange blossom honey. It has a good ying and yang of sweet and salty. The crust is thin, but not soggy, and nicely charred and tender, just the way I like it. One of my guests tried the Hellboy, it came with fresh mozzarella, Italian tomatoes, Berkshire soppressata, parmesan reggiano, and Mike’s HOT honey. Every month the restaurant collaborates with another restaurant and incorporates what they are known for into a pizza. Tonight one guest had the Anderson special, with mozzarella, fried onions, ground beef and creme fraiche. They also make some pizzas that are unique to Florida, like the Biscayne Brisket pizza. Also popular are the Jewbano, made with Swiss, yellow mustard, Canadian bacon, pulled pork and dill pickles, and the Greenpointer is a standout, made with fresh mozzarella, baby arugula, olive oil, fresh lemon juice and shaved parmesan reggiano. Some others are the Ricotta Be Kiddin’ Me, the Brian DeParma, and the Porkypineapple, to name a few. They also have a nice selection of vegan pizzas as well.
They offer only wine and beer here.
Some people won’t be happy because:
1) They don’t take reservations
2) no customized pies
But hey, this way things run more efficiently, and there were 17 choices in the menu. I am sure you can find something to your liking. Brooklyn offers no takeout, but Mr. Weisberg has recently instituted take out, which must be ordered at the bar only.
For dessert, there were only three choices. A Nutella pizza with ricotta cheese and powdered sugar. An ice cream Sunday with candied pecans and spicy honey, or regular ice cream.
The restaurant is closed on Mondays. It is open Tuesday and Wednesday from 6-11pm, Thursday to Saturday 12-11pm, and Sunday 12-10pm.
The New York Times declared Brooklyn’s Paulie Gee’s a herald of the city’s “golden age” of pizza.