North Country Foodie • February 2020
Legacy of
Loyalty & Longevity
Owner/executive chef Scott Murray’s success is due in part because his staff shows up to create memories day after day after day. By Robin Caudell Photos by Kayla Breen Anthony’s Restaurant & Bistro’s two Ls are loyalty and longevity. 2020 marks the 40th anniversary of the award-winning fine-dining establishment, which serves New American cuisine in country-chic elegance. LONG HAUL The place where locals enjoy scrumptious lunch/dinner services and celebrate milestones begins with owner/executive chef Scott Murray, who started there 37 years ago. He purchased the business from founders Drew and Linda Sabella in 2009. “When Drew and Linda retired and I bought the business, we really didn’t add any positions,” Scott says. “So, I remain executive chef, but I also took over some of what they’re doing. Then, Deb Rascoe, one of my bar managers, I made an office manager to kind of take up some of what Linda was doing but kept everything in house.” His hats are more, but different. “As Drew told me it would be,” Scott says. 10
“As the GM and the chef, you’re Josh Dilly (sous chef). “I like to sit down with Amy and working for the ownership, but you’re also working to maintain the John and Josh and give them a lot of say,” Scott says. loyalty of the staff.” “It’s fun for them.” Scott’s major conceptual change EMPOWERING EMPLOYEES was to empower and elevate the The shift gives Scott energy for service staff to the same level as the kitchen staff. the business facets. “So that kind of worked out “And not to say that the service staff wasn’t talented, they just didn’t well,” he says. Scott fine tunes a management have the ownership that I felt that the team on the floor: Michael Minehan kitchen staff had,” he says. “Buying into the importance of (maître d’hôtel), Scott Williams (maître d’hôtel/catering manager), every aspect of the business. I brought Deb Rascoe (office manager/bar that kind of loyalty and camaraderie manager), and Jimmy Golovach (main and nucleus of the kitchen to the floor when I became the owner. We had it in bar manager/decorating/grounds). “I wanted us to get together and be the kitchen, and I wasn’t sure that we had it on the floor.” equal parts,” Scott says. “I think that brought in a little bit LEGACY OF SERVICE of ownership, and then in the kitchen, I treat them the same way.” Anthony’s is successful because of Behind the kitchen’s two swinging doors is the realm of Amy Upton (sous the staff ’s longevity: Rascoe-15 years, chef), John LeBarge, (sous chef), and Minehan-25 years, Williams-25 years,
Anthony’s Restaurant & Bistro employees pose behind the bar.
