Tony Bethmann’s journey into the restaurant world began humbly, washing dishes at Rich & Charlie’s. This early experience instilled in him the value of hard work and the allure of the kitchen environment. By age 15, the pocket money from his paycheck, a novelty after working on his father’s farm, made him the go-to provider of refreshments among his peers. This early exposure to the hospitality industry was the foundation for what would become a remarkable career.
Long before he was legally old enough to enjoy a drink at a bar, Bethmann dedicated himself to the restaurant business. This path culminated in him becoming the owner of Tony’s on Main (132 North Main Street, St. Charles, MO 63301; 636-940-1960), a celebrated dining establishment. Since its inception on St. Charles’ Historic Main Street in 1998 with his former in-laws, and his subsequent sole ownership in 2006, Bethmann has been the driving force behind Tony’s vision. He has nurtured it into a beloved institution in St. Charles.
A bartender in a black shirt and apron presents a martini glass filled with a clear liquid and olive to the viewer, set against a warmly lit bar background. The vibrant atmosphere and camaraderie of the kitchen at Rich & Charlie’s immediately captivated Bethmann. He discovered a passion for cooking and thrived on the energy of the restaurant industry. This enthusiasm followed him through roles at Pasta House Co. and other restaurants. Amongst family and friends, he became known as the dependable cook for gatherings and casual backyard barbecues.
Despite his culinary inclinations, Bethmann initially considered a career in engineering, planning to attend Missouri University of Science and Technology. However, life took a different course when he and his partner welcomed their son. Prioritizing his family, he remained in St. Charles and took a position at the Chrysler plant. It was during this period that a life-changing proposal came from his in-laws.
Tony Bethmann, the owner of Tony's on Main Street, stands smiling in his restaurant, wearing a blue button-down shirt. “They asked if I was interested in opening a restaurant,” Bethmann recalls. His in-laws had found a small location at 208 North Main Street, an affordable venture they likened to the price of a car. Knowing Bethmann’s culinary talent, they approached him to lead their foray into the restaurant business.
Bethmann was confident in his ability to succeed. His experience working with talented chefs, combined with his meticulous attention to detail, understanding of customer preferences, and receptiveness to innovation, equipped him for the challenge. This approach is reflected in Tony’s menu, which seamlessly blends the classic steakhouse experience with beloved St. Louis-style Italian dishes. Renowned for its hand-cut steaks, signature mâitre d’hôtel butter, and potato skins, as well as its pizzas and pasta con broccoli, Tony’s quickly became the preferred dining destination on Main Street, attracting a loyal clientele that soon necessitated a larger space.
An interior shot of Tony's on Main Street, showcasing a dimly lit, traditionally decorated dining area with tables set for service. Several years after the successful launch of Tony’s original location, Bethmann and his partners relocated the restaurant to its current, more spacious home at 132 North Main Street. This historic building, dating back to 1860, boasts a rich past, having served as a bowling alley and even a miniature museum. In 2006, Bethmann took over as sole owner, continuing the restaurant’s upward trajectory. He remains actively involved in the kitchen, working the grill three nights a week, a testament to his dedication despite acknowledging it as “a young person’s job.” Bethmann attributes Tony’s sustained popularity to the unwavering commitment to detail shared by his team. These seemingly small touches collectively create an exceptional dining experience.
“We genuinely do things that others simply don’t,” Bethmann explains. “It’s increasingly rare to find a place with our level of commitment. From hand-cutting steaks and making everything from scratch, to the incredible volume of guests we serve, even chilling our salad bowls in a special freezer – it’s all about the details. We focus on what we do best and strive to perfect it.”
Close-up of a perfectly grilled steak topped with herb butter, showcasing the detail and quality of Tony's cuisine. Bethmann emphasizes that valuing his employees is crucial to Tony’s success. He takes pride in offering competitive wages, believing that investing in his staff is an investment in the restaurant’s overall success. This philosophy has cultivated a team of dedicated and talented individuals, whom Bethmann supports in their professional growth.
The warmly lit bar area at Tony's on Main Street, featuring a selection of bottles and glassware, inviting patrons to relax and enjoy a drink. “Some might say young people lack work ethic, but we have an exceptional young team who are incredibly dedicated,” Bethmann remarks. “We encourage them to stay with us as long as they choose, and then pursue even greater opportunities.”
Bethmann himself continually seeks opportunities for growth, balancing the consistency Tony’s patrons expect with the need to stay current. He is always exploring new recipes, industry trends, and operational innovations. He also invests in the upkeep of his historic building, a constant endeavor given its age. Despite the demands and expenses of running Tony’s, Bethmann remains committed, ensuring he provides the best possible experience for his guests.
A bartender in a black shirt expertly pours a beverage from a silver shaker into a stemmed glass at Tony's bar. “I live modestly and reinvest in this business,” Bethmann states. “It’s a constant reinvestment, but it’s essential. The most important lesson in this business is understanding: you’re not just here to make money, you’re here to make friends.”
