In the Kitchen: Mike Kudzma of MakMak in Cranston

When you are craving fresh seafood, Oaklawn Avenue in Cranston might not be the first location that comes to mind, but perhaps it should. It’s where you’ll find makmak, an eatery founded by Chef Mike Kudzma (formerly of Matunuck Oyster Bar) and his wife Crystal. While the restaurant’s name might sound like some exotic dish, it’s actually derived from the initials of the Kudzma’s two sons. Since opening their doors in May of 2024, the couple have made it their mission to create a space that feels like home, starting by being greeted at the door by Crystal, smiling as she leads patrons to the perfect table.

Mike grew up in the kitchen with his mom and grandmother, creating meals and building a love of cooking. Before opening his own business, he learned the ins and outs of culinary techniques and the skills needed to operate a restaurant at other establishments. Seafood has always been part of his repertoire, and as a proud partner of the Rhode Island Seafood Marketing Collaborative and RI Seafood, he supports local fishermen and sources ingredients from trusted suppliers like Narragansett Bay Lobsters and Twin Shellfish in Warwick.

Each week, Mike features rotating specials that showcase seasonal Rhode Island catches. While he loves working with all types of local seafood, he has a special fondness for littlenecks. “Their versatility makes them a staple in his kitchen, and you’ll find them in a variety of specials,” he notes. Still, Mike never passes up the chance to work with crab, and his menu is packed with items like Crab Tots, a twist on loaded tater tots featuring succulent Jonah crab meat, Idaho potatoes, and panko bread crumbs, served on a circle of poblano aioli; the delicate crab meat also finds its way into the gumbo, tempering the savory bite of the andouille sausage.

Creating his own menu allows Mike to showcase his creativity and serve people dishes that he is proud of plating. Diners will find house items like the makmak and cheese, with charred pepper bechamel over radiatori pasta (add lobster and you’re in for a decadent treat), or the makmak biscuit, found on the brunch menu – a farmer-style hand-held. Posts on Instagram (@makmakeatery) give status updates on limited-quantity dishes like the RI-caught black seabass.

Mike and Crystal say that by owning their own space, they can directly shape the experiences of each guest who comes through the door. Each person who dines at makmak is welcomed into the dining room and treated like family. For Mike, the real joy of being a chef and restaurant owner is creating experiences and seeing his guests light up over a meal they’ll never forget. “We are determined to make this restaurant a place that people come to for excellent food, drink, and experience, every single visit,” says Mike. “Come see what we’re about.” 650 Oaklawn Avenue,
Cranston; MakMakEatery.com