Archive for Thursday, March 12, 2009

De Soto restaurateur partner in new Eudora eatery

March 12, 2009

Watch any television newscast or read any newspaper and you’re likely to hear about the how the economy is in shambles. It’s not a stretch to say it’s not exactly the best time to open a business.

However, that’s what Anthony Ferrara and David Jenkins did Feb. 2 when they opened Anthony’s Diner, 10 W. Ninth St.

It’s not the first restaurant Ferarra has owned, as he ran Kill Creek Pub in De Soto about 15 years ago.

“I’ve been semi-retired for the last few years and I always enjoyed the food business and wanted to get back into it,” Ferrara said.

The menu consists mostly of Italian food such as ravioli, egg plant parmesan and pasta dishes. However, there also is a good selection of typical diner fare such as burgers, club sandwiches, chicken fried steak, chicken tenders and salads. They also serve breakfast.

“It’s mostly stuff that I like and he (Jenkins) likes,” Ferarra said. “We just kind of kept it really simple.”

So far, customer favorites have been the chicken spiedini and the fettuccine alfredo.

Ferarra said making Italian food is a passion for him, which is a good thing because he and Jenkins have found that passion is what is getting them through the long workdays typically associated with getting a new business up and running.

“We have a lot of kinks to work out and putting in the 12-14 hour days can get rough, but I’m getting used to it,” Ferrara said.

Some of those long days began in January when they renovated the interior of the restaurant, repainting the walls, installing carpet and new tables.

The work came naturally to Jenkins, who previously worked in the construction industry for more than 30 years and retired last June.

The two were golfing when they decided to open Anthony’s with the simple rule that Ferrara will take care of the cooking and Jenkins will manage the front of the house.

“I told him ‘I don’t cook, so you take that side and I’ll take this side,’” Jenkins said.

One instance where Ferarra and Jenkins have been aware of the economy is in their prices, making a point of maintaining a low overhead.

“Some of our meals they (the customers) can’t cook at home for the price we’re giving it to them,” Jenkins said.

Hours for Anthony’s are as follows:

• Monday and Tuesday — Closed

• Wednesday and Thursday — 8 a.m. to 2 p.m. and 5 p.m. to 8 p.m.

• Friday and Saturday — 8 a.m. to 2 p.m. and 5 p.m. to 9 p.m.

• Sunday — 8 a.m. to 1 p.m., breakfast only

They also plan to start delivery service within the month.

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