Tony Beef began its journey on Sept. 19, 2018, when brothers Nick and Anthony Della Vecchia opened their first location in Galloway Township. Anthony, a skilled chef, and Nick, a lifelong business enthusiast, combined their passions for food and entrepreneurship to create a restaurant focused on one thing — quality.
In just seven years, Tony Beef has grown to three locations in Galloway, Somers Point and Brigantine, employing 40 team members across all stores. Each location, ranging from 1,500 to 2,000 square feet, is led by a dedicated general manager: Rochelle Lucas in Galloway, Giovanni Spagnoli in Somers Point and Josh Baker in Brigantine.
Tony Beef’s philosophy stands true: Great food starts with real ingredients. The menu features craft burgers, fries, milkshakes and sides made with care and integrity. The team bakes its signature buns fresh daily from a house recipe and uses only freshly ground, never-frozen beef. The restaurant continues to phase out preservatives and additives, staying true to its mission of serving food that’s not only delicious but honest and thoughtfully made.
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Equally important is the company’s commitment to its team and community. Tony Beef fosters a positive, team-first work culture built on accountability and pride. As Galloway natives and Absegami High School graduates, the Della Vecchia brothers actively give back to the community that helped them grow, hosting annual fundraisers and supporting local causes.
“We bake our buns fresh every day, prepare our food in-house, and use clean-label ingredients we trust,” said Nick Della Vecchia. “Quality isn’t just a slogan — it’s our standard. When our team thrives, our food and community do, too.”
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