Dublin has long been characterized as home to community-minded people.  Kate and Asch Mikhail, the operators of Dublin’s new Sunny Street Café in the Perimeter Center shopping plaza, continue to exemplify this spirit. 

 

 

When the couple held their restaurant’s grand opening and ribbon cutting on St. Patrick’s Day this year, they donated a portion of the week’s profits to a neighbor battling her third round of cancer and to The Ohio State University Comprehensive Cancer Center James Cancer Hospital and Solove Research Institute. Through the café and neighborhood garage sales, the Mikhails continue raising money for their neighbor, who faces rising medical bills. 

 

Kate and Asch became franchisees in this Columbus-based chain by a bit of luck. They had been looking for a business to run, and were having breakfast one day at the sister store on Sawmill Road, where they happened to meet the owner of the franchise. After that, one thing led to another and their Sunny Street Café eventually came to fruition.

 

As the parents of three children, the Mikhails consider themselves a “mom-and-pop, family-oriented” business. Many of their employees have children, and the store hours (6:30 a.m. to 2:30 p.m., seven days a week) lend themselves to employees getting home when their kids return from school. Kate and Asch take pride in giving back to the community and connecting with their restaurant patrons, aiming to make new friends and create “regulars” for the business.

 

Breakfast and lunch places are not exactly scarce in Dublin, but Asch says Sunny Street makes a special effort to stand out.

 

“Value for the money spent is a key goal,” he says. “Everything is made fresh daily. Produce comes in fresh, not in bags. Eggs are real eggs, not from a carton. And all beef is 100-percent Certified Black Angus. The quiche is made fresh daily, as are the biscuits and sausage gravy.”

 

Kate adds they are currently looking for local food sources for numerous menu items.

 

The atmosphere inside Sunny Street is pleasant and spotless. The kitchen is semi-open, and seating options include tables and a breakfast counter. Kate says catering is also a big aspect of their business, and they continue to work on getting more corporate and private catering clients.

 

Kate likes to cook at home, as well, although she sometimes finds herself limited on time (in addition to their three children, the Mikhails are also hosting an exchange student from Germany). She tries to cook something new for dinner at least once a week and this recipe for chicken Marsala is a favorite.

 

 

The Mikhail’s Easier Chicken Marsala (Serves four)

(Recipe reprinted from AllRecipes.com)

             

¼ cup all-purpose flour

½ teaspoon garlic salt

¼ teaspoon ground black pepper

½ teaspoon dried oregano

4 boneless, skinless chicken breast halves

1 tablespoon olive oil

1 tablespoon butter

1 cup sliced fresh mushrooms

½ cup Marsala wine

 

In a medium bowl, stir together the flour, garlic salt, pepper and oregano. Dredge chicken in the mixture to lightly coat. Heat the olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over and add mushrooms. Cook for about 2 minutes, until the other side of the chicken is lightly browned. Stir mushrooms so they cook evenly. Pour Marsala wine over the chicken. Cover skillet and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.