tony's restaurant & prohibition lounge

attended birthday dinner with family and friends. party size was about 18. we only had one waiter for the duration of the evening but he did well. the food was not satisfactorily. restaurant was out of a number of items. salad was salty, lettuce was wilted and brown. steaks were requested medium rare and was prepared well done borderline burnt, according to patrons. pasta was overcooked and dry. it took an hour for the food to come out and then all the above, we were not happy. the room was spacious for our event but rather warm to the degree family members were sweating. not at all pleased with this visit. it was my first time and the expectation thattony'sis the premier restaurant, we were not impressed..

use to be great.....tony'suse to be one of the best places to eat in the st. louis area, but that last few times we have been there booth the food and service were horrible for the fine dining atmosphere that they are trying to maintain. went there about a year ago, and the service fairly good but the food was ok at best, and we decided we would not go back for a while. two weeks ago we decided to go back and give them a try. we walked in on a were told it would be about 5 minutes for them to get a table for our party of 4. it was a saturday evening 7pm, there were several tables open around the restraint that we could see. 20 minutes passed and no one came to seat, or even say anything to us. there were 3 other parties that came in behind us and no one had even talked to them. we just walked out and will not be going back. 10 years ago the food and service was top notch and i would have recommended the place to anyone, i hope they can turn it around... but at this point i don't see the restaurant being around much longer.

after 65 years i keep going back. i first went totony'swhen i was 15 years old for pizza, in the early 50s. i have enjoyed fine dining attony'son a regular basis until i moved to florida in 1981. i always go back totony'swhen i'm back for a visit. i personally always enjoy the pepper loin and it has remained the same delicious tasting tender high-quality beef as i remember from year to year.
i am a personal friend of leonard but that has nothing to do with my review of the high-quality food as well as excellent service they provide.
chuck taylor

continues to be great. my family came back totony'sfor dinner last week for the first time in about a year and, as always, the pepperloin was cooked to perfection and delicious; the pepperloin kabobs were equally good; and the chicken parmesan was also great. service was good and we will be back again for sure.


-----17 nov, 2009-----

here's what to order.tony'shas a nice bar, good menu, good pizza, but there is only one meal i ever get when i go there: pepperloin filet, salad with house dressing and baked potato with butter and sour cream. this steak has consistently been the best steak i have ever had over the countless times i've been there in the last 30 years. i don't know where they get their beef, but you won't find a more melt-in-your-mouth filet than they serve here.

mmmm. love me sometony'spepperloin!