George and Tony Started out in the restaurant business working their way from the bottom up. ATony Georges young boys they worked at their father’s Manhattan diner. Mike, a Greek immigrant, instilled in his sons the strong ideals of hard work. They started by washing dishes, bussing tables, cleaning floors and freezers, anything that had to be done. They quickly learned that being the boss’s son did not earn them any favors, rather they worked harder than the other employees to prove themselves to their dad.

George continue working in the family business and in the other restaurants throughout his teen and college years. He graduated from New York University 1993 with an economics degree and decided to put his apron aside and try his hand at the banking world. He spent several years working at Natwest and EAB Banks but his love of the restaurant business never stopped as he continued waiting tables and bartending on weekends.

Tony, also worked with his dad in the family business, but he fell in love with the kitchen. As a child he could often be found in the kitchen with his mother, Asimina, who created fabulous traditional Greek dishes and desserts. He followed his dreams and graduated from one of the most prestigious cooking schools in the world, the Culinary Institute of America, located in Poughkeepsie, New York. After graduation, Tony worked at some of the top restaurants in New York: Windows of the of the World, Café des Artiste as well as the Westchester Country Club and Ruth Chris Steak House.

At the ages of 25 and 22, George and Tony along with their dad, seized the opportunity to turn around a failing PIzzeria and Restaurant in the Bronx, New York. Within a year, they had tripled the business and expanded the menu to include delivery and catering.

Although a success in the Pizzeria, the New York lifestyle weighed heavily on the family. Tony moved with their parents to Lancaster County, Pennsylvania. It was a natural transition for the family, since they had spent many summers visiting and vacationing there with their aunts, uncles and cousins.

In 2000 the family purchased Silver Spring Family Restaurant. They transformed the business by expanding the menu to mimic typical New York style variety diner menus but with particular attention to local fare. Tony’s expertise in the kitchen coupled with George’s high standard for customer service topped with a relentless attention to detail by their parents have proven to be a successful equation for this restaurant family.

Shortly thereafter, the family purchased Kountry Kitchen Family Restaurant located on Route 72 and again performed a magical turnaround of this local Roadside Restaurant. The family brought their menu, service, cleanliness and coziness to a rundown diner and made it one of the busiest restaurants in Manheim.

Less than 2 years later, the family went on to purchase the Soda Jerk, a gorgeous 50’s style chrome and checkered tiled restaurant, located outside Hershey, Pennsylvania. Business was failing and once again the family made the place sparkle and brought back the local customers as well as tourists.

Now the family has purchased the Brickerville located at the intersection of Route 322 and 501. The Brickerville is housed in an exquisite landmark building establish in the 1700’s with local antiques and exposed stone walls giving it cozy, welcoming decor. The menu has been completely updated and will serve breakfast, lunch and dinner. You will find traditional items such as hogmaw, pork and sauerkraut and oyster pie as well as a variety of sandwiches, burgers and seafood. The Brickerville will be open 7 days a week on Monday through Saturday from 6am to 8pm and Sunday 7am to 2pm.