At Tony’s Mining Company, the art of hospitality is alive and well. You aren’t greeted with a hostess grilling you on your reservation status but instead with a warm welcome.
That’s nothing new to Tony’s, the venerable establishment run by the family of Anthony Cek since he founded it in 1974. Today, Tony’s has new owners who greet longtime regulars and new patrons alike with a refreshed look and upgraded menu.
“Tony’s had a following, so it was important to honor the family and their vision of the place, and just give it a little twist,” says Jennifer Rettew Bushey. She and her husband, chef Steve Bushey, are the new owners.
Tony’s is a Lebanon County mainstay, host to countless birthdays, anniversaries, and special occasions. Jen has roots in the region, growing up with her father’s business, the beloved Twin Kiss in Manheim and its spinoff, Rettew’s Catering. She and the Culinary Institute of America-trained Steven met while they both worked at a Five Diamond Hilton property in New Jersey.
Pursuing Jen’s dream of self-employment, they returned to Manheim, where she managed and grew her father’s businesses. Even after buying the Twin Kiss and Rettew’s Catering, the couple stayed alert for other opportunities.
At the time, Tony’s Mining Company was owned by Cek’s daughter Jean Kotkas and her husband, Paul. When Paul–Jean’s soulmate and right-hand man—died in September 2020, she decided it was time to sell, but only to someone who would sustain the establishment’s reputation for customer service and treating staff with respect.
Jen remembers the first time she walked into the restaurant with the vaulted ceiling, central fireplace, and pewter dishes.
“It just reminded me of a place I would have come with my grandparents,” she says. “I still have men come in wearing their sport coats.”
The Busheys recognized the good bones of the building and the business. They retained many of the elements central to Tony’s–the pewter, the open fireplace between lounge and dining room, crocks accenting corners and shelves. A designer helped arrange groupings of the mining tools formerly scattered on the walls for décor. Underutilized coppertop tables got new life as the tables for all diners.
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And then there were the once-in-a-lifetime discoveries. When the carpets came up, they found concrete floors in a spectacular, terrazzo-like speckling.
“We paid someone to have it polished and polished and polished and polished,” says Jen.
Renovations included new lighting, new doors and windows introducing more natural light, a private dining room for small groups, and relocation of the bar from a corner to a long wall. The resulting look reflects the Busheys’ taste in industrial modern–no-fuss comfort with a roomy esthetic.
“We tried to make everything we added look like it was here or just fit,” says Jen. That included keeping the restaurant’s cherished name, meant as tribute to the region’s mining industry.
“It wasn’t really a consideration to change it,” says Jen.
The revised menu keeps two surf-and-turf tributes to the original Tony’s – the Miner’s Combo and the Company Special. New dishes made by Steven and main cooks Mitchell Moyer and Cory Pekarski reflect Steven’s talent for making every ingredient into the best version of itself.
“It starts with the very best ingredients,” says Jen. “He never does shortcuts. Always homemade dressings. European butter. Local milk and cream.”
Fish, meats, and organic produce come from Pennsylvania and Maryland vendors.
“That’s step one, and then it’s a lot of love,” says Jen. “There’s a lot of love in the dishes.”
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On the seasonally updated menu, winter entrees included Thai chili salmon, vegetable curry, and seared butter-basted scallops. Dishes are complemented by salads, lobster bisque and French onion soup. Appetizers include goat cheese dip and lobster risotto.
The Busheys also wanted an approachable menu for casual diners, who can find a pub burger, chicken cordon bleu sandwich, and meatloaf stack. The meatloaf is so delicious that Jen laughs at the memory of choosing it over the lobster when Steven created a sumptuous spread to thank the staff for their hard work over the holidays.
Jen, a trained sommelier, took charge of beverages. Wintertime cocktails included pomegranate punch and chocolate peppermint martini. A rotating selection of draft beers presents a strong local focus, with Troeg’s, St. Boniface, and Yuengling on tap.
In the warmer months, guests will enjoy al fresco dining, and possibly live music, on the new patio. Jen knows that the community will continue supporting their new old-favorite place to eat and gather.
“We’ve gotten such a warm welcome,” Jen says. “The community has always loved Tony’s. They’re happy with the food and service, and they like the charm of the place. They’ve been really good to us.”
