Tony’s Bakes 30 Years’ of Pies
By Becky Billingsley
A great day can end at Tony's in Georgetown, where excellent Italian and Greek specialties are served in a family setting with economical prices.
The south end of the Grand Strand has much to love, including historic Georgetown that was founded by Spaniards and was a port hub during the American Revolutionary and Civil Wars. It's common for Myrtle Beach visitors to take day trips down there for golfing at gorgeous courses, dining and shopping along waterfront Front Street and going on history tours.
After a busy day, visitors often want to patronize a family-style restaurant where the food is fresh and delicious but doesn't have prices that will empty your wallet. Tony's fills that niche.
Tony Papadopoulos was 13 years old when he moved to Worcestershire, Mass., from Greece. The young man was only 21 when he decided to travel and find a place where he could open a restaurant. He loved the Georgetown area, and so he opened his business in 1979. In 1995 he opened a second location in Andrews.
The Georgetown restaurant is a big square with booths along three sides. Tables are in the middle, and a big brick-faced counter where carry-out orders are picked up juts out like a V into the dining room.
Tables are no-nonsense and easy-to-clean laminated oak, and there are roomy eight-tops perfect for celebrating or commiserating sports teams. Chairs are utilitarian metal framed with padded vinyl seats and backs. The floor is a brown and beige and has a broken tile mosaic effect, and lights and ceiling fans have a brassy early 1980s look.
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Pizza is the specialty of the house, and the crust is quite awesome. You couldn't say it is either thick or thin - it's medium-thick - but the crust's edges have a delectable crispiness.
Toppings piled on the pizza and on the side salad were exceedingly fresh and flavorful, and Papadopoulos said he uses only fresh ingredients in every dish they make. A nice touch when you order a salad is you are brought a whole squeeze bottle of dressing so you can add daubs exactly where you want them.
Their specialty pizzas include Bacon/Cheddar/Ranch, Hawaiian, Vegetable, Greek, Meat Lovers, and the House Special with salami, ham, sausage, pepperoni, hamburger, onions, bell pepper and mushrooms.
All subs are topped with Tony's Italian Dressing, which is creamy and tangy. A few of the 25 sub choices include Bologna, Chicken Salad, Veal Parmesan, Genoa Salami, Smoked Turkey Chipotle, Chicken Cordon Bleu, Pepper Steak, Cheese Steak and Hot Pastrami.
Spaghetti dinners are made with angel hair pasta, and can be topped with plain house-made marinara, meatballs, mushrooms, Chicken Parmesan or sausage. Fettuccine Alfredo can be topped with shrimp or chicken, and there are also Cheese or Beef Ravioli, Cheese Manicotti, and house-made Lasagna that will be a delightful experience for those who like more mozzarella than pasta in their lasagna.
Cheese Bread is a popular item here, and it can come with marinara sauce, and/or be topped with pepperoni or bacon. Green salads include Chef, Greek and Grilled Chicken, while the Tuna Salad and Chicken Salad are topped with mozzarella and Cheddar cheeses. Chicken and Tuna salads are also available by the scoop or by the pound for carry-out.
Children have a couple of special sub and spaghetti choices for less than $5, and if adults dine in-house, children ages 5 and younger may have free spaghetti and meat sauce and a drink.
For dessert there is a chocolate treat called Nuts About Fudge, Cheesecake and the wonderful honey-infused Greek pastry called Baklava.
Tony's Pizza is at 415 N. Fraser St., Georgetown, and the number is 843-546-1612. It's open for lunch and dinner Mondays through Saturdays starting at 11 a.m.
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