“The owner said, ‘Butchie, you have such a nice personality. “I used to be a soda jerk there,” Barrasso said.
The East Boston native – known as Butchie back in the day – started out working at the pharmacy across the street from his home. Just treat people good.”Īs with his kids, restaurant life wasn’t “the plan” for Barrasso, either. “I just treat everybody like human beings,” said Barrasso in a hushed voice as he revealed the secret. Like his kids, he often finds himself doing what he does best here: doling out big smiles and warm greetings for customers, along with hugs where needed. “I think the business keeps him going, keeps him young, focused and sharp,” said Mark Barrasso. A tall, broad, white-haired man with soulful eyes, Tony still works every day until about 2 p.m. The business itself has grown into a lifestyle for the family, none more so than Tony. It wasn’t the original plan, but I really feel like I grew into this business.” “I was just starting a family,” she said. “I was going to do this for a year and get my feet wet then finish my degree, but here I am 30 years later.
Like her siblings, she said she couldn’t have foreseen herself still working at Anthony’s today. Pierre joined the family business when she was 23. The couple’s roughly 50 guests feasted on Anthony’s baked ziti, some of it gluten-free, and homemade cannoli. Pierre, who married her new husband Jason inside the restaurant last month on the same stage his band plays jazz on Thursday nights, figuring the venue couldn’t be more appropriate. “When we’re here, it’s a well-oiled machine, we work extremely well together,” said St. Pierre pose for a photo during her wedding reception at Anthony’s Italian Kitchen in late September. “But really, there was pull there to help the family.”Īnthony Barrasso and his daughter Karen St. And though he considered a career in radio after graduating college, “My father made me an offer I couldn’t refuse,” he joked. Mark Barrasso, 47, started working at Anthony’s when he was 17, a senior at Cheverus High School. “It’s kind of like an orchestra here when it’s busy, everybody just does what they do best,” said Fournier, who spends time each morning before customers arrive arranging soda in display coolers and chips on racks into almost military formation, so improbably neat and tidy are the rows of bottles and bags. Pierre – have worked at Anthony’s since it opened, taking customer orders and serving nearly 60 kinds of sandwiches along with meals like lasagna, eggplant parmesan and pizza, all cooked from Lucy’s recipes.
Three of his kids – Mark, Julie Fournier and Karen St. “I’ve been here so long, I’ve seen law clerks become judges,” Barrasso said on a recent Wednesday at Anthony’s, where people he really likes - pretty much everyone who enters - call him Tony.
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