Connecticut Restaurants, Hamden, CT - Mickey's Restaurant & Bar

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CHEF ON THE GRILL
As featured in the New Haven Magazine
Published: July 2008

Mickey Josephs of Mickey's Restaurant & Bar

The Mediterranean Sea caresses the shorelines of three continents and 21 countries, so when Mickey Josephs calls his food "Mediterranean" he's giving himself lots of options. Josephs, 39, has drawn on his childhood memories of growing up with a Moroccan-born mother In Jerusalem, Israel, and his adult experiences cooking in Italian kitchens to create an eclectic and flavorful menu at his namesake eatery in Hamden.

How did you get into the food business?

My brother's a pastry chef. There was always food around the house - the main thing in the house was the kitchen. In Israel I grew up eating a lot of Moroccan foods with a Middle Eastern influence. In Israel you have Jews who came from Arab countries, Europe - you just take everything and mold it into something new.

When did you open your first restaurant?

I came to the U.S. 18 years ago; five years ago I started Rosemary & Sage in Old Saybrook, Then I started a place called My with my brother on State Street in New Haven, but he decided to go back to Israel.

What brought you into Hamden?

I finally sold Rosemary & Sage and I was looking for a business to open. My friend called me and told me there was a nice spot in Hamden - it's got a patio and everything. I've been here for two years.

How did you create the menu?

I worked in a lot of Italian restaurants when I first got here, in New Jersey and other places. The chefs were right off the boat and I learned a lot from them. So I decided on Mediterranean with an Italian flair. I try to experiment and keep up with trends and customer feedback. For example, I put an appetizer on the menu, Dalia's Trio, with baba ghanoush, (eggplant puree), hummus and Israeli salad - very Middle Eastern. At first I wasn't sure it would go, but we can't keep that in stock. People love it.

How do you describe Israeli food?

It's like American food on a smaller scale. Everyone brought their dishes when they came over. Israel just turned 60, so it's a mixture from Jews that came from all over. Being there, you're also working with a lot of fish.

What's your signature dish?

Our best seller is our calamari: It's an appetizer with calamari fried and tossed with tomatoes, cherry peppers, capers. It's by far our No.1 seller here. We sell quite a bit of our salmon with Israeli couscous and salad - it's a combination of hot and cold, witch is nice. The spice rub on it brings out the flavor. Sometimes you can do certain things that overpower the dish or cover up the flavor. For the most part, less is more when it comes to food. You've really got to balance it well so one thing is not overpowering. You want to create a harmony.

What would you eat for a "last meal"?

I would say steak. I'm boring. A good steak, something I'd make myself. Start with top-quality meat, the best out there. Just grill it on the real charcoal - no gas grill - some salt and pepper and call it a day.

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	Back CHEF ON THE GRILL As featured in the New Haven Magazine Published: July 2008 Mickey Josephs of Mickey's Restaurant & Bar The Mediterranean Sea caresses the shorelines of three continents and 21 countries, so when Mickey Josephs calls his food "Mediterranean" he's giving himself lots of options. Josephs, 39, has drawn on his childhood memories of growing up with a Moroccan-born mother In Jerusalem, Israel, and his adult experiences cooking in Italian kitchens to create an eclectic and flavorful menu at his namesake eatery in Hamden. How did you get into the food business? My brother's a pastry chef. There was always food around the house - the main thing in the house was the kitchen. In Israel I grew up eating a lot of Moroccan foods with a Middle Eastern influence. In Israel you have Jews who came from Arab countries, Europe - you just take everything and mold it into something new. When did you open your first restaurant? I came to the U.S. 18 years ago; five years ago I started Rosemary & Sage in Old Saybrook, Then I started a place called My with my brother on State Street in New Haven, but he decided to go back to Israel. What brought you into Hamden? I finally sold Rosemary & Sage and I was looking for a business to open. My friend called me and told me there was a nice spot in Hamden - it's got a patio and everything. I've been here for two years. How did you create the menu? I worked in a lot of Italian restaurants when I first got here, in New Jersey and other places. The chefs were right off the boat and I learned a lot from them. So I decided on Mediterranean with an Italian flair. I try to experiment and keep up with trends and customer feedback. For example, I put an appetizer on the menu, Dalia's Trio, with baba ghanoush, (eggplant puree), hummus and Israeli salad - very Middle Eastern. At first I wasn't sure it would go, but we can't keep that in stock. People love it. How do you describe Israeli food? It's like American food on a smaller scale. Everyone brought their dishes when they came over. Israel just turned 60, so it's a mixture from Jews that came from all over. Being there, you're also working with a lot of fish. What's your signature dish? Our best seller is our calamari: It's an appetizer with calamari fried and tossed with tomatoes, cherry peppers, capers. It's by far our No.1 seller here. We sell quite a bit of our salmon with Israeli couscous and salad - it's a combination of hot and cold, witch is nice. The spice rub on it brings out the flavor. Sometimes you can do certain things that overpower the dish or cover up the flavor. For the most part, less is more when it comes to food. You've really got to balance it well so one thing is not overpowering. You want to create a harmony. What would you eat for a "last meal"? I would say steak. I'm boring. A good steak, something I'd make myself. Start with top-quality meat, the best out there. Just grill it on the real charcoal - no gas grill - some salt and pepper and call it a day. Back
	Mickey's Group, LLC. 2006-2007 2323 Whitney Ave, Hamden, CT 06518, Tel: 203.288.4700 Fax: 203.288.4727
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