New York City, the culinary capital of the world, is home to a staggering array of restaurants that reflect its unparalleled diversity. Among the crowded landscape of upscale dining, where fusion menus and trendy concepts often dominate, finding authentic Eastern European cuisine is a rarity. Enter Marina Genel, the owner and visionary behind Mishka Soho, a hidden gem in the heart of Manhattan. Combining a passion for tradition with an innovative approach to dining, Marina has created a space that’s as warm and welcoming as the dishes she serves.
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At Mishka Soho, every detail—from the décor to the ingredients—tells a story, bridging generations and cultures in an unforgettable dining experience.
Marina’s culinary journey is deeply rooted in tradition, family, and an unwavering commitment to quality. Although she began her professional life in a different field, the allure of the culinary world was ever-present. It wasn’t just a profession—it was a legacy. Her grandfather, a director at one of the most esteemed meat factories in Odessa, Ukraine, instilled in her a profound appreciation for the art and craft of food. Together with her grandmother, he helped her manage her childhood diabetes by instilling mindful dietary and lifestyle modifications.
“The fact that I outgrew diabetes as a child—which I had from the ages of four to 14, which was a one-in-a-million chance, was because of my grandparents. I wasn’t allowed to eat many of the things I saw.”
This unique experience shaped her health philosophy, introducing her to the transformative power of food, diet and discipline.
Growing up in Odessa—a vibrant port city brimming with cultural and culinary diversity—she was also exposed to an eclectic mix of influences. Her family’s dynamic background further enriched her worldview; her uncle directed an opera theater, her father was a doctor, and her mother was a colorist at a large hair salon. This worldly upbringing ignited her awareness of the role of food in shaping both culture and health, particularly in contrast to the obesity epidemic she observed in the United States.
“Growing up, I understood, and I saw how many people in the United States were suffering from overeating or not eating the right way, especially teenagers,” she reflects. This realization fueled her mission to someday craft a menu that not only preserved the authenticity of her heritage but also promoted wellness.
Choosing New York City as the home for her restaurant was an intentional decision born out of a love for diversity and variety, which she had grown up embracing. Extensive childhood travels exposed her to a quarter of the world, but Manhattan’s vibrance captured her imagination.
“Most chefs dream of being in Manhattan. You have every country in the world coming together in one city. Where else can you find something like that?”
Mishka Soho’s menu reflects this melting pot yet stays true to its roots by offering authentic Eastern European cuisine. The result is a menu that pays homage to her heritage while embracing the global essence of New York.
“People like to stick to one culture—like Greek or Italian. I just wanted to put a few dishes from each country on the menu. Being in Odessa, being born on the Black Sea, you have Turkey, Greece, and Italy—all those cultures influencing the cuisine.”
At Mishka Soho, the menu is a tapestry of Eastern European cuisine, interwoven with influences from Poland, Uzbekistan, and other regions. “I was exposed to a lot of variety,” she explains. “Odessa was a port city where everything came first—fish, produce, spices—everything other cities didn’t have yet. We are crazy about food there, the quality, the way you cook it, and being true to the recipe. You can improvise by decorating it, but there is no improvisation as far as taste.”
At Mishka Soho, every dish carries an essence of “home,” nostalgia, and generations of tradition. “I put all my knowledge and experience into cooking food that people remember from growing up,” she says. “At the same time, it’s healthy. We also have a full menu with gluten-free, vegan, kosher and halal options, but the authenticity is the same.”
This authenticity extends beyond recipes to her choice of ingredients. Mishka Soho’s farm-to-table philosophy underscores its dedication to freshness and sustainability. For Marina, food is not just nourishment; it’s an art form that connects the diner to the earth.
“I strongly believe in supporting farmers. You want to eat naturally because you are what you eat. You don’t want to eat something that grew faster than it was supposed to or was fed with inappropriate antibiotics. Of course, exercise and physical activities come into play, but your food is your fuel. It’s the type of gas you put in your car.”
Marina’s favorite dish from the menu is the Borscht, a vibrant and nutrient-rich soup. “It has a lot of beets and a lot of vitamin A, C, and beyond,” she says.
She shares an adage she often heard growing up: “Buy two tomatoes, but make sure they are the best.” It’s not necessary to buy in bulk. “Buy a little, but let it be the best,” she says.
At Mishka Soho, this ethos is scaled to the needs of a bustling restaurant. While many establishments stock up on produce weekly, Mishka Soho sources fresh ingredients almost daily. The same philosophy applies to meats, which are selected with care and seldom frozen to preserve their integrity. “We try not to freeze things and instead rely on what can be used immediately,” she explains. “It’s about quality, not quantity.”
Bringing traditional recipes into the realm of upscale dining in New York City is no small feat, but Marina approaches it with determination and grace. She acknowledges the inherent challenges, particularly the cost and time involved.
The hurdles to clear while opening a restaurant in Soho—a neighborhood steeped in culture and competition—tested her mettle. “It was challenging to be acknowledged in Soho,” she admits. “It’s a very upscale, particular area with a lot of artists and restaurants that have been there for years. It was challenging to stand out.”
“With all the needed abilities, the knowledge, plus the availability of produce, yes, it is expensive. When I buy chicken, it has to be organic. When I buy meat, it’s halal meat. If I buy fish, it’s farm-raised. We have a special, for example—once it ends, it ends. We don’t remake it again. I have dishes that take six to seven hours to make, like lamb shank. It’s 24 hours before you can even use it. Then we grill it on a stone outdoors, which I’m blessed to have the ability to do without using propane or gas.”
Even the tools used in the kitchen reflect the restaurant’s meticulous attention to detail. Mishka Soho employs special induction stoves, which reduce the risk of illness from cooking fumes by 70%. She proudly notes that she learned of these innovative stoves after they were featured in the London Journal and adopted by many top chefs worldwide. It is vital to stay abreast of the current trends in the industry.
At Mishka Soho, cooking transcends mere sustenance; it is a celebration of artistry.
“You have to always remember who is the creator. How did that tomato grow? Why are some farms more successful than others? Whether you’re growing tomatoes, cucumbers, or potatoes, it’s an everyday art. It’s the way you treat what you’re growing.”
This reverence for the origins of her ingredients extends to the presentation of her dishes. “The dish has to look delicious,” she asserts. “It means a lot to how your brain sees the dish and your appreciation for the person that made it. They had to spend years learning the technology of preparing food and keeping something extra warm—it’s very involved.”
The responses from her diners affirm her commitment to ensuring every meal is not merely a dish but a story.
“I always appreciate people who comment on the presentation. I never thought people would notice things like that, but when they say, ‘Oh, wow, can I take a picture of this? Can I send this to my mother?’ it’s incredibly rewarding.”
Mishka Soho’s décor is as thoughtfully crafted as its menu. The restaurant’s design was inspired by the Italian architect who shaped Odessa, blending European influences to create a space that feels timeless and unique. “It’s definitely one place where you will never be bored,” she says, describing the sculptures and artwork that adorn the walls.
The ambiance is meticulously curated, combining elements of comfort and culture. “We have a bit of a library vibe with teas from all over the world—57 kinds of teas that are naturally grown—art, utensils, items that you would choose for your home. It took years and years to collect and put it all in one package.”
Indeed, Mishka Soho’s distinct charm hasn’t gone unnoticed. The restaurant has served as a backdrop for notable productions, including Sex and the City and Winter House. Marina recalls the thrill of hosting these projects, saying, “When you walk in, it’s just a hidden treasure. You are transported to another place.” Guests and crew alike marveled at the atmosphere and the authenticity of the dishes, from grilled Branzino to perfectly marinated meats. “I was told that after a few minutes, you just don’t want to leave because there is so much to look at,” she proudly adds.
“Between the amazing music, great atmosphere, and great quality of food, my place is open to everybody—whether it’s art, a film, a commercial, or a lecture for a large group. It’s just a very unique place. I’ve had everybody you can possibly think of—actors, famous sportspeople, tourists. People come back. When somebody travels from Germany, Spain, or Italy, they say, ‘Do you remember us? We were here last year. And when we left, we said, next time we’re trying this dish.’ That’s the most rewarding feeling.”
Many patrons return because Mishka Soho strives to make every guest feel uniquely valued. “I want everybody to feel as if the chef was cooking for them,” she says. This personalized approach sets Mishka Soho apart from other bustling restaurants in the Big Apple.
“I’m not about reviews because we all know that many restaurants buy reviews these days. I don’t do that. I’m not saying that 100% of people are happy—you can’t make everyone happy—but most people who walk out of here feel that they ate real homemade food.”
Opening a restaurant is taxing in the best of times, but Marina’s journey was uniquely fraught. Mishka Soho opened its doors mere weeks before the COVID-19 pandemic upended the world and lockdowns went into place.
“I went through a lot of waves, and it was very challenging. When I was forced to close the place to renovate after vandalism, one day I woke up and said, ‘You know what, maybe I just needed to rest.’”
Financial struggles, supply chain disruptions, and operational hurdles tested her resilience. Yet, The vision for Mishka Soho remained steadfast.
“My aim was always to create a place where you can have fun, where some can remember their childhoods by eating something that is not only healthy but also tastes delicious—the kind of food that makes you remember your grandmother or others in your family.”
Through it all, Marina’s values have remained constant. She credits her children as her greatest inspiration and her grandparents as her guiding lights.
“My kids are the two people who are my best friends, my best critics, my unlimited inspiration, and my biggest blessing. My grandparents have been there for me during my toughest times.”
She also believes in the importance of self-reflection. “In the everyday rush, you just don’t think of things. This year was the toughest, but we are the creators of many things in our lives that we don’t even realize. So many flags are raised before something happens—whether you cross the street here and look around or wake up and you’re constantly late. We don’t realize how much we create and build tripping stones ourselves. You have to be honest with yourself and critical of yourself at the same time. It’s not to dwell on what you did wrong, but to say, ‘Okay, I’m going to do it differently tomorrow—or better yet, today.’”
When asked about advice for those navigating tough times, Marina offers a simple yet profound mantra: “Never stop loving because love conquers the world.”
“You have to believe in overcoming things,” she explains. “You have to isolate yourself from negativity. Stop listening to people who never succeeded or who stop you from growing or taking chances in life. If you love something, and if you just know how to love in general—that includes people, food, and the people who work for you—resilience will save you.”
Books such as The Book of Unlimited Possibilities by Pam Grout have also provided valuable lessons. “Mostly, it tells you to learn to turn your worst experiences into your best lessons in life. You have to eat salt to know what sugar is. That book cleared my mind and really helped me understand that sometimes your enemies believe in you more than you believe in yourself.”
A cornerstone of Marina’s personal and professional philosophy is the power of gratitude, manifestations, and affirmations.
“You go to sleep and say, ‘This is what I would like tomorrow.’ You have to live today. You cannot change yesterday and don’t know what tomorrow will bring you. Manifesting your dream, your own vision, is extremely hard to put on paper, but it’s the most challenging and rewarding thing.”
Her counsel extends to women aspiring to enter the business world, especially the restaurant industry. “Make sure that you love something so much that, especially in the first couple of years, you are willing to give up your life. This is your home. Until you establish it, it’s just morning and night, nonstop. Sometimes, it feels like 48 hours in 24 hours because you do so much. You’re challenged because you must remember that everybody who works for you is a person. People get sick, and people get stuck on the train. You have to be ready for everything.”
Mishka Soho embodies the spirit of the American Dream, offering a space where heritage and opportunity converge on every plate. “You could practically turn your dreams into reality. That’s the American Dream. And hopefully, it’s going to stay,” she says. Having emigrated to the United States, Marina acknowledges how her perspective has evolved over time.
“It did change for me from when I came to the United States. I’m sure the people born here from generation to generation feel the same way. I do love this country. I love the opportunity it gave me and the fact that you can fall and get up here. There’s nothing wrong with that.”
Her gratitude extends to even the most minor facets of life. “Waking up, feeling positive, feeling happy, being appreciative, saying thank you—thank you, God, not only for money or when you win the lottery but for being healthy. Your kids are healthy. Your family’s healthy. You have a roof over your head. The sun is shining. You have your coffee and your toothbrush. We take so many things for granted.”
Marina dreams of expanding Mishka Soho’s legacy across multiple locations. She also wants her life’s work to go beyond crafting meals; she hopes to make a lasting impact. “I hope that I can help a lot of people that are struggling, especially young girls and women struggling with weight,” she says.
“I want Mishka Soho to be known as a place where you don’t have to count calories. I already did that for you. It’s about creating a space where you feel cared for, inspired, and, most importantly, at home. Whether they’re eating, dancing, or just talking to me, putting a smile on people’s faces is the best part of what I do.”
Marina is quick to express gratitude for the people who have supported her journey, both personally and professionally. Reflecting on her roots, she shares, “I want to thank my parents for their brave decision to leave Odessa, the city we loved so dearly, and give my children and me the opportunity to embrace freedom in the United States—to become and accomplish anything we set our minds to.”
She also extends heartfelt appreciation to her business partner, Michael Podolsky, whose partnership has been instrumental in Mishka Soho’s success. “Michael brought all the ingredients for success to the table. Despite running and owning major companies, he believed in this venture and dedicated himself to our shared vision for Mishka Soho in Soho, NYC,” Marina explains.
Beyond his expertise, Michael provided essential resources that have been key to navigating the challenges of operating a restaurant in Manhattan’s competitive dining scene. “His knowledge of business, his roots in Ukraine, and his ability to support in every possible way have been invaluable,” Marina shares.
She describes Michael as a shining example of resilience and determination. “He’s a great example of ‘Don’t give up.’ Don’t let your enemies believe in you more than you believe in yourself. Learn from your mistakes and move forward.”
For Marina, love remains at the heart of everything she does. “Love is the key ingredient in the world,” she reflects, and that ethos is woven into every corner of Mishka Soho.
With faith, resilience, and gratitude as her compass, Marina continues to build on her legacy, one plate at a time. Marina’s passion for her craft, commitment to her team and guests, and resilience in the face of adversity have shaped Mishka Soho into more than a restaurant—it’s a living testament to the power of tradition, perseverance, and love.
Moumita Basuroychowdhury is a Contributing Reporter at The National Digest. After earning an economics degree at Cornell University, she moved to NYC to pursue her MFA in creative writing. She enjoys reporting on science, business and culture news. You can reach her at moumita.b@thenationaldigest.com.
