Anthony Scotto, cofounder of Anthony Scotto Restaurants hospitality group, has spent over six decades shaping Long Island’s dining scene — starting humbly as a teenage dishwasher at his uncle’s Brooklyn eatery, Romanos.
With passion, vision, and an unwavering dedication to excellence, Scotto grew his portfolio into some of the region’s most celebrated restaurants, including Blackstone, Insignia, Rare650, Opus, One10 and The Halston.
“I really fell in love with it,” he said, recalling how he got his start in the family business 65 years ago at age 17 after immigrating from Italy. “I always joke that if my uncle had been in the shoe business, I’d probably be a shoemaker! I never imagined it would grow into what it is now, but I’m incredibly grateful for the journey.”
The 81-year-old industry icon recently sat down for an interview to reflect on his journey, his family’s role in carrying the torch, and what makes guests say “wow” time and again. For Scotto, it’s always been about heart, hospitality — and doing it right, right here at home.
In 1967, a chance encounter and a bold gamble set Anthony Scotto on a path that would transform the Long Island dining scene.
“A friend of mine approached me one day and told me about a location that had gone bankrupt four times before,” Scotto recalls. “I didn’t know much about being a businessman. I will never forget the moment I went to see these people in New York, the owners. They said they were looking for $15,000. I said I only have five. They said, ‘We’ll take it.’”
That leap of faith marked the beginning of a restaurant empire known for delivering unforgettable experiences. Scotto’s portfolio of restaurants — including Blackstone, Rare650, Opus, Insignia, One10, and The Halston — are each distinctive yet unified by the same high standards.
“It all comes down to passion and a lot of hard work,” he says. “Each of my restaurants is just a stone’s throw from the next, so it’s important that they each have their own unique identity to avoid competing with one another… I encourage my chefs to express themselves and bring their own creativity to the table.”
A hallmark of the Scotto brand is the unique pairing of prime steaks and sushi, a concept that raised eyebrows and palates alike.
“The pairing of prime steaks and sushi came from a desire to offer our guests the best of both worlds — classic, high-quality steakhouse fare alongside the artistry and freshness of sushi,” Scotto explains. “It has become a signature part of what makes our restaurants stand out.”
Innovation remains central, especially in more recent ventures like One10 and The Halston.
“We start by respecting the roots of Italian and American cuisine — those timeless flavors that people know and love,” Scotto says. “From there, we bring in fresh ideas, modern techniques, and high-quality ingredients to elevate the experience.”
Despite decades in the business, Scotto remains hands-on and energized by the daily rhythm of hospitality.
“After all these years, what still brings me the most joy is simply being in my restaurants, talking with guests,” he says. “I genuinely love connecting with people, hearing their stories, and seeing them enjoy the experience we’ve created.”
He’s also preparing for what’s next.
“Today’s guests are looking for more than just a great meal — they want to feel truly taken care of. At our properties, we’re preparing for the future of the Long Island dining scene by making sure we satisfy every guest and exceed expectations at every turn.”
So, what keeps people coming back to a Scotto restaurant?
“When people walk into an Anthony Scotto property, they’re immediately struck by the wow factor,” he says. “Whether it’s the stunning design, the attention to detail, or the vibrant atmosphere, there’s an immediate sense that they’re somewhere special.”
But beyond the aesthetics, it’s the fundamentals that seal the deal.
“I think the ambiance,” he says. “Wine rooms are normally downstairs. Mine’s upstairs with white marble with grains everywhere. That’s the wow factor. But after that, what brings them back is good food, good service, and consistency.”
While consistency is key, so is letting the chefs get creative.
“Every restaurant has to be different,” he says. “I’ve been doing this for years by hiring some great chefs that don’t all cook the same thing, and I let them express themselves.”
Scotto attributes his success not just to vision and drive, but also to the people around him.
“Working with my daughters, Silvana and Monica, and my son-in-law, Richie, has been one of the most rewarding parts of building this legacy,” he says. “I hope that through the years, I’ve taught and mentored them well. With that, I look forward to watching them carry the vision forward — and I proudly leave the future in their hands.”
Rooted deeply in Long Island, Scotto takes special pride in having grown his business in his own backyard.
“It means everything to me, because I feel I’ve fulfilled my father’s wish,” he recalls. “He always said, ‘If you can’t do it right, don’t do it at all.’ I’ve carried that with me throughout my career. If he were here today, I believe he’d be proud — not just of what we’ve built, but that we did it right here at home on Long Island.”
Scotto shows no signs of slowing down.
“It’s a feeling of satisfaction and fulfillment,” he says. “And I take it very seriously. I am what I call a very lucky man. I’m 81 years old, and I love to go to work, because I love what I do. And just like they say, when you love what you’re doing, you’re not really going to work.”
