Mikey’s is an ode to the pizza joints of New York by UK-born chef, Mikey Greenhalgh – and the NY influence is evident long before your first pizza hits the table. There's a flashing light box above the door with “Mikey’s Pizza Bar” illuminated in neon red. Inside, there’s exposed brickwork and copper pipes, as well as gingham vinyl tablecloths and a hearty dose of rock’n’roll memorabilia.
Mikey’s pies are stone baked, ranging from the New Yorker (buffalo mozzarella, fior di latte, double pepperoni and parmesan) to a confit-mushroom option on a taleggio-cream base. Classic round pizzas come in 14-inch or 18-inch sizes, with rotating flavours by the slice.
Mikey’s also has square options including the Grandma Square (a focaccia-style recipe credited to the Italian grandmas of Long Island), and the Di Fara Square (an homage to Dom DeMarco, the late owner of Brooklyn’s famous Di Fara Pizza; it’s topped with pepperoni, three cheeses and capsicum).
You can also crowd your table with salads, crunchy fried chicken, and an heirloom tomato and burrata salad in tomato vinaigrette. The Soprano board is loaded with a rotating selection of cuts from Vic’s Meat, house-made pickles, olives warmed in lemon oil, Iggy’s bread and stracciatella from Marrickville’s Vannella Cheese.
The drinks menu is streamlined, with a good list of wines, and a few local and international beers on tap. One of Greenhalgh’s favourite beers back in NYC was the Italian lager Birra Moretti, so that’s on the list alongside brews from Bondi’s Curly Lewis.
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