Harry Coleman is making some of the best barbecue anywhere in South Florida at his Kendall – yes Kendall – restaurant Smoke & Dough.

And he’s making some of the most unique empanadas at his restaurant next door, Empanada Harry’s.

What makes both special is he tries to bring a multicultural element to his food that reflects Miami. 

Although he’s Venezuelan, he bakes empanadas from all different Latin American styles, from crispy fried Colombian and Cuban to powder-coated Chilean. Same at Smoke & Dough where he barbecues dishes like a cafecito-rubbed brisket and timba guava and cheese sausage, and a smoked flan you would sell your children for.

He took a circuitous route to get here. He started out as a sportswriter and got into the family biz when no one was hiring.

And then just before opening Smoke & Dough, which was delayed by the pandemic, he had a heart attack that nearly killed him.

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