A Family Owned and Operated Sandwich Shop written By: Karen Singer
Michael McGarthy’s childhood dream of opening his own restaurant came true on March 9TH of this year.
McGarthy and his partner, Erin Sullivan, also were laid off at Gabriele’s Ristorante, where he was a bartender and she was a waitress. The unforeseen challenges motivated them to concentrate on Mad Mike’s, which is named for their three-yearold daughter, Madison, and nine-yearold son, Michael. “It gave us time to get the business up and running,” Sullivan said.
ADJUSTING THE BUSINESS MODEL On March 15th, the day the state orders became effective, Mad Mike’s changed its business model to takeout and curbside pickup. Within a few weeks, delivery options included Uber Eats and Grubhub. By late May, in accordance with updated state orders, Mad Mike’s added several tables for outdoor dining. McGarthy, 35, grew up in Westville, learning to cook “full Italian” meals with his mother and grandmother. Gabriele’s hired him as a busboy when he was in high school. “At that time, I did some food preparation, went on to become a waiter and eventually a bartender,” he said. WINTER 2020
After graduating from Southern Connecticut State University in 2008 with a bachelor’s degree in business, McGarthy began researching how to start a business.
THE PERFECT SPACE The idea simmered until last year, when Patricia Urbano, a Gabriele’s regular and the owner of the property at 223 Boston Post Road, offered McGarthy space in the building, previously occupied by the Roly Poly sandwich shop. “It’s my favorite sandwich, and there’s nothing like it around here,” “He had seen it was vacant and came to me with an offer in January,” Urbano recalled. “I had all kinds of people look at it, but I liked him and gravitated back towards him. He’s a hard worker and just needed a chance.” In developing his menu, McGarthy wanted Mad Mike’s to specialize in Philly Cheesesteaks, a sandwich typically made with thinly sliced ribeye steak (not overcooked), melted cheese (aficionados prefer Cheese Whiz) and onions (optional), served on a long roll. “It’s my favorite sandwich, and there’s nothing like it around here,” McGarthy said, adding he enjoyed making cheesesteaks while growing up, and consumed many more while visiting college friends at Temple University in Philadelphia.
OrangeLife
Photo: Paula Severino
A week later, Mad Mike’s Cheesesteaks & Salads, at 223 Boston Post Road in Orange, was among thousands of indoor dining restaurants affected by state closure orders in response to the spread of COVID-19.
Owners Mike McGarthy and Erin Sullivan.
Cheesesteaks and steak bomb subs (cheesesteaks with mushrooms, onions, cheese, and sweet and hot peppers) quickly became best sellers at Mad Mike’s. The evolving menu includes Philly chicken, cheesesteak egg rolls, bacon jalapeno subs, sides, and salads. Bread, meat, and vegetables are sourced from area vendors. “We want to support the community,” McGarthy said. The feeling is mutual. “At a time when so many businesses are closing, a lot of local people have really reached out to us,” said Sullivan, 35. “I’m very personable and have made many connections,” McGarthy | 21
