Chef Talk: Michael Psilakis of Mia Dona, Anthos, Kefi
Posted at 11:50:37 AM in Celeb chefs, Chef talk, Midtown restaurants, Upper West Side restaurantsby Kathleen Squires
To say Michael Psilakis has a lot on his plate at the moment is an understatement. He mans the stoves at Michelin-starred Anthos; is in the midst of moving Upper West Sider Kefi and opening a restaurant with another concept in its place (though he's not giving details); and he's somehow finding the time to write a memoir/cookbook for Little Brown. We recently caught up with the refreshingly humble chef to discuss everything from what's on the menu at Mia Dona to whether his name will be on the awning at his next restaurant, a la his collaborator, Donatella Arpaia.
KS: The crispy rabbit at Mia Dona, which I'm calling "rabbit in a bucket," is finger lickin' great! What inspired that brainstorm?
Chef Michael Psilakis: We have an amazing, big bar at Mia Dona and I wanted to come up with some great bar snacks. Obviously wings fit into that category, but I wanted to take it to another level. I thought about working with rabbit instead of chicken, and we serve them with potato chips made from pickled potatoes and cucumber remoulade. It's a fun dish and it sells like crazy.
KS: I noticed pitchers of Pabst Blue Ribbon on the menu. Were you concerned about that being too lowbrow for the neighborhood?
MP: One of the reasons I chose to do tap beers and pitchers was to bring that homey, unpretentious feeling to the restaurant. PBR is recognizable and super casual and it adds to the comfortable vibe. And the response has been great. The guests are surprised and each time they come back they relax a bit. Like the first time they'll wear a jacket and order wine, and the next time they come they're dressed down and ordering a pitcher.
KS: I was sorry to hear that your dad passed away a few months ago. Which dishes at Mia Dona would have been his picks?
MP: My father loved meat and taught me to appreciate all parts of the animal. He would have loved the crispy rabbit, the biggoli pasta and the mixed grill.
KS: You mentioned that you are an avid reader of customer comment cards at the restaurant. How do they affect your cooking, if at all?
MP: As a businessman, I have to listen to the voice of the consumer. In addition to the comment cards, we do a waiter survey every two weeks to see what they have seen and heard from diners. If there is a pattern of similar likes and dislikes then, yes, it does affect what we serve. An outside eye is needed sometimes.
KS: You've got a Michelin star, a cookbook in the works and accolades out the wazoo. Don't you think your next restaurant should be called michael psilakis & donatella?
MP: I think the thing that defines me is humility. I can't really see my name on the awning. I like the food to speak for itself and hope it will carry my name forward.
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