Oftentimes, people use the cliché “family goes beyond blood” to convey that there are people who have as great an impact on our lives as our families do. Though perhaps overused, the phrase still captures the truth that the people you find and the communities you surround yourself with are what make you feel whole. Michael’s in Brooklyn is one of those communities.
In a city as large as New York where restaurant chains and fast-food stops run rampant, small, family-owned businesses like Michael’s offer something fundamentally different. In restaurant chains, there is little chance for connection. People frequent to multiple locations of the restaurant — rather than sticking to just one — and dining is fast-paced. In both of these cases, the opportunity for community and connection is limited and eating becomes about convenience rather than experience. However, at Michael’s, dining is about love, relationships, familiarity and consistently encouraging the guests to come back for more than the food.
Michael’s of Brooklyn is a family-owned and operated business that has been around for over 60 years. In 1964, after immigrating to the United States from a small town in Italy, Michael Cacace, the founder and original owner, opened a small pizzeria on Nostrand Avenue in Brooklyn. After speaking with Michael’s grandson (Michael Cacace II), I learned that although it was ambitious, the original owner “had hopes of accumulating supportive customers and growing a strong business.” Years later, after gaining much excitement and positive attention from loyal customers, Michael expanded the business and opened a formal restaurant. Since then, Michael’s of Brooklyn has remained at 2929 Avenue R, between Nostrand Ave and Marine Park. To this day, Michael’s is built on three generations of love, hard work and excellence.
Though it was during off hours (between lunch and dinner), when I entered the restaurant, the first thing I noticed was the attention the waiters, busboys and hostesses paid to customers. My grandparents and I were greeted with smiles, and the ambiance felt cozy and welcoming, yet slightly elevated. The lighting was warm, the seats were comfortable, tables felt private but not deserted. At a glance, it was clear that everyone in there knew each other,whether directly or indirectly. Servers hugged and conversed with several guests, and it seemed as though there was a sense of familiarity throughout the space.
After we were seated by the hostess, our waiter welcomed us, introduced the menu and took our order. He brought an assortment of breads, including their housemade focaccia. Although it hadn’t just been taken out of the oven, it still tasted fresh. Following that, they brought out our appetizers, which consisted of the fried zucchini, paired with Michael’s homemade tomato sauce. They were crispy; however, they were not too oily, which we enjoyed. Shortly after, they came out with the main course. My grandmother and I shared the chicken parmesan, which came with a side of their classic sweet potato purée. Both were exceptional and not overly filling. To finish off, we each had the vanilla ice cream with warm chocolate chips, along with complim entary biscotti. Not only were they a perfect way to end the meal, but they also felt original, despite its simplicity — perhaps because there are few restaurants that do the same. Overall, I definitely enjoyed the meal. Somehow, it felt homemade, more like I had been welcomed to dine in someone’s home, which I appreciated.
Although we enjoyed the food very much, my personal favorite part of the experience was our waiter, Enzo. Enzo happened to be a friend of my grandparents, as they are regular customers. He began working there 42 years ago. Astonished by the number of years Enzo had dedicated to the restaurant, I asked him why: why stay at Michaels? What sets it apart from other Italian restaurants in New York? He started, “Before coming to Michaels, I worked at an Italian restaurant in Manhattan. It was a chain and I felt like the people were cold. Nothing made me want to stay. The people weren’t mean, but just cold, distant, and sort of had the outlook, ‘I’m only here to work.’” Enzo’s words highlight how Michael’s is a community-oriented place. He continued, “when I came to Michaels, I felt so happy. The community became so big but so close, to the point where if a regular didn’t show up that day, everyone would worry.” This proves that the Cacace family has built a foundation that has made so many people eager to stay (as employees) or return (as customers) because of the love they feel with every dining experience. Michael’s of Brooklyn demonstrates the importance of cultivating spaces where people feel recognized and remembered. It showcases that in a world where life is consistently fast paced, Michael’s brings the important reminder that restaurants should be about more than efficient dining; restaurants should be about connections, community and a sense of belonging that keeps people returning. “Michael’s is the kind of place you never want to leave and always want to come back to. At Michael’s no one ever forgets a face,” Enzo said.
