MAD MIKE’S CHEESESTEAKS & SALADS A Family Owned and Operated Sandwich Shop

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.

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.

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. 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.

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

Photo: Paula Severino

Head chef, Manuel Atemiz, cooking a Philly Chicken sandwich.

said. “There are so many regular customers now, and we get 10 to 15 new people every day.”

THE IMPORTANCE OF SOCIAL MEDIA

Social media plays a pivot role in Mad Mike’s business. Sullivan updates the Facebook page and Instagram account several times a week with “People eat with their minds, and you’ve got to keep them interested,” she said. “We often get orders minutes after new food photos appear online.”

Positive feedback from customers has attracted business opportunities from out of state.

“At a time when so many businesses are closing, a lot of local people have really reached out to us.”

Mad Mike’s recently started selling root beer and other sodas made by Hank’s Gourmet Beverages in Philadelphia. “They contacted us,” Sullivan said, “After finding good reviews during a Google search for the Best Philly Cheesesteaks in Connecticut.”

Making Mad Mike’s a viable venture has made the family closer than ever, according to Sullivan.

GETTING THE KIDS INVOLVED

“Our kids have been here since the beginning,” she said. “Michael is learning the register, and he’s teaching me. One day a customer asked if we accept Apple Pay. I wasn’t sure, but Michael immediately chimed in, ‘Yes, we do,’ and handled the transaction.”

“People love coming in and seeing the kids,” Sullivan added. “In this time of isolation, it gives them a sense of normalcy.”

Asked about the future, Sullivan said, “I always expect the unexpected, and take it day-by-day.”

McGarthy dreams of expanding Mad Mikes to other locations. “Opening this place is probably the scariest thing I’ve ever done,” he said. “But it feels great, and I’m probably the happiest I’ve ever been.”

Contact Mad Mike’s at 475-209-9190 or visit their website at www.madmikescheesesteaks.com. 

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