Archive for Thursday, March 5, 2009

Diner keeping retirees busy

David Jenkins and Anthony Ferrara, co-owners of Anthony’s Diner, 10 W. Ninth St., stand in front of their recently opened restaurant.

David Jenkins and Anthony Ferrara, co-owners of Anthony’s Diner, 10 W. Ninth St., stand in front of their recently opened restaurant.

March 5, 2009

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 the opened Anthony’s Diner, 10 W. Ninth St.

It’s not the first restaurant Ferrara 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 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.

They began preparing the restaurant in January when they redid the interior of the restaurant, repainting the walls, installing carpet and new tables.

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

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

The menu consists mostly of Italian food However, there also is a good selection of typical diner fare such as burgers and sandwiches. They also serve breakfast.

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

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

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

“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.

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