Rock and roll-infused Mikey’s Pizza on Bondi Road is an ode to lively New York pizzerias

Landing in Sydney after nine years in the US, one of the first things Mikey Greenhalgh did was install a pizza oven. The UK-born chef and pizza enthusiast built his own oven in his back garden in 2016 and within a year had established Mikey’s Pizza, a New York-inspired restaurant in the quiet suburb of Killarney Heights, on the beaches of the north. Five years on, his family-owned, rock’n’roll-influenced pizzeria has found a new home on Bondi Road. The reimagined Mikey’s Pizza is a total ode to New York pizza parlors.

Greenhalgh’s interest in the art of pizza was born in Italy, where he spent two years working as a chef before turning 20. His years in New York compounded his passion and sparked an appreciation for New Yorkers’ flexible approach to pizza. gender.

“Sometimes you want to come over with friends, order 10 pizzas and rounds of mozzarella sticks for the table, other times you just want a quiet slice at the bar,” says Greenhalgh. bed sheet.

The New York influence is evident long before you enter the new Bondi restaurant: warm light filters onto the street through retro curtains and a flashing light box hangs over the doorway with “Mikey’s Pizza Bar” illuminated in neon red . Inside, there’s exposed brick and copper pipes, as well as checkered vinyl tablecloths and a healthy dose of rock and roll memorabilia. Greenhalgh’s hand can be seen everywhere; the remodeling of the space, which previously housed the vegan pasta restaurant Peppe’s, is his work.

The new menu is a stripped-down version of the Killarney Heights original; there is a focus on high quality ingredients and staple foods done right. “We’re in Bondi, and less is more here,” says Greenhalgh.

Stone-baked pizzas dominate the menu. Options range from the New Yorker (buffalo mozzarella, fior di latte, double pepperoni and parmesan) to an option of confit mushrooms on a taleggio cream base. Classic round pizzas come in 14- or 18-inch sizes, with rotating flavors per slice. And Mikey’s also offers two square options: Grandma Square (a focaccia-based pizza recipe credited to Long Island Italian grandmothers) and Di Fara Square (a tribute to Dom DeMarco, the late owner of Brooklyn’s famous Di Fara Pizza). .; it’s topped with pepperoni, three cheeses, and bell pepper).

Non-pizza options include a salad made with microleaves from a Terrey Hills farm owned by Greenhalgh’s friend; crispy fried chicken; and a heirloom tomato and burrata salad in a tomato vinaigrette. The Soprano board is loaded with a rotating selection of cuts from Vic’s Meat, house-made pickles, olives heated in lemon oil, Iggy’s bread and Marrickville’s Vannella Cheese stracciatella.

“People don’t want big menus anymore, and with the price of products going in and out of the country, you can’t have a big menu. There’s nothing worse than wasting food, so we keep it simple: I want to be known for making really good pizza,” says Greenhalgh.

The drinks menu is similarly streamlined, with a selection of wines and some local and international beers on tap. One of Greenhalgh’s favorite beers in New York was the Italian lager Birra Moretti, so it’s on the list along with Bondi’s Curly Lewis beers.

Despite its name dominating, Mikey’s is a family affair, and guests are likely to be greeted by Greenhalgh’s partner if the eponymous owner is in the kitchen. “We all have a part to play, and it’s a tough industry to work in, so my spirit is, let’s make this as fun as possible.”

mickey’s pizza
261 Bondi Street, Bondi
(02) 8095 8269

Tue to Thu 3pm–afternoon
friday and sunday noon-afternoon

Leave a Comment