Tony's Bar & Rooftop - Fort Collins, Colorado

Juan B.

Excelente bar muy buena atención

Samuel G.

Perfect para una Buena peda

Victor A. A. I.

Genial para ligar

Ruperto S.

Una buena cerveza

Mr W.

First lets compare Fort Collins to NYC because in NYC it is 5-6 times more expensive to lease business space for a Bar restaurant

Tonys charges $4 for a cheese slice

At “99 Cent Fresh Pizza” which is a business name of a place downtown NYC you can get a cheese slice for $1.

At Joes Pizza downtown NYC a slice of Cheese is $3.

There is no mystery to this. Its called price gouging. I was the Kitchen manager at Tonys for a few years. When i started the owners claimed someone was “stealing” $45,000 a year. Turns out, the missing money was tied to BAD ORDERING AND BOOK KEEPING IE INVENTORY which they never did. They used a long time food purveyor who had been jacking the costs of goods to the moon and never sought to switch companies. Because 30yrs prior the original owner had a bad experience with Sysco.

The prices could be better but they do the copycat thing that everyone in town does and price match other businesses instead of trying to gain a regular crowd that comes for the better food and cheaper prices. In 2018 after i switched them to US food the cost to make pizza was so much lower that even $2 was feasible for a price of cheese and left plenty of room for profit considering it was near $1 to make a whole pizza.

Like a basket of fries from the window is $8 and a side of fries at the Whiskey is $6.
Again, in downtown NYC where lease rent is 5x as much has sides of fries for $5.

When i first took over as kitchen manager i asked the bar managers for both the Whiskey and Tonys how much they charged for sides of sauces like ranch which they would ring back by the dozens nightly. Neither side was charging for sides of sauce. Literally giving away profits. So free sauce but a $1.30 in cost basket of fries is $8? How does that make sense?

In my short time there not only did i vastly improve the menu by taking off high cost items that were being sold for less than the per plate cost of the item like calamari, which cost $14 a plate to buy but they sold it for $12 on the menu. But i also dramatically lowered the cost of things like the cost of goods to make the pizza by getting cheaper products that were better than the high price “buffalo milk mozzarella “ which wasnt even as good but cost 3x the price to buy.

What places like this and other places in town are not realizing is that VOLUME is whats important when making food sales, lower the profit margins per plate, and have people come back 7 days a week to keep buying food they actually like.

A great example was i took the calamari off the menu and was able to source YELLOW FIN TUNA for 1/3 the price and had sashimi tuna and a fresh Ahi Tuna salad on the menu, between both items i would sell a whole case of tuna on friday and a whole case on Saturday. Before that, 1 case of calamari would sit for weeks in the freezer that would go bad and eventually go in the trash. It was told to me by the Gm of the whiskey that they kept buying it for their customers yet we would sell 1 or 2 orders a night.

no place in this town has to charge as high of prices that they do if they ran the business trying to collect a regular crowd and used lower profit margins to do so. Even the bar managers werent doing bar inventory properly and had grouped up liquors that had all different prices.

I left that job after having a bad fall and was treated like absolute trash by Tavo the Gm of the whiskey at the time and his whole staff who all thought i made more money than them when i was barely making $26,000 after taxes. Most of them made double or more.

The pictures i provided are

-Fresh grilled Ahi Tuned salad with edamame, shredded carrots and Honey Lime Sriracha dressing
-Easter Lamb preparation for the Church of with Tony and his family
-Blueberry Breading pudding with Irish Creme whipped topping , walnut streusel and maple syrup

People came there for my food when i was Chef. Now its just another bar with over priced bar food.

Uğurcan ?.

The pizza is terrible, but the fries are great. The taste of the BBQ sauce is just average, and the other sauces are store-bought. The atmosphere on the upper floor is that of an open-air bar.

Henrietta T.

Tony’s Bar is truly one of the best local spots in Fort Collins! You can always count on this gem for excellent service, delicious food, and fantastic drinks. It’s a place where great entertainment is always on the menu.

We stopped by on a Saturday for lunch, and it was the perfect atmosphere for locals. The vibe was pleasantly quiet, allowing us to relax and enjoy our meal without the hustle and bustle. The food came out hot, and I have to say, the pizza was incredibly cheesy—just the way I like it!

As for drinks, the Old Aggie beer was crisp and cold, and I loved that the beer glass was cold. It made for a refreshing experience on a sunny day!

To top it all off, the football games were playing on the TVs while the music created a lively atmosphere, making it an ideal spot for locals to unwind. Honestly, I couldn’t have asked for anything better.

If you're in Fort Collins and looking for a place that combines great food, drinks, and a welcoming environment, Tony’s Bar is the place to be!

cam P.

Great staff from kitchen, bartenders, and security. Brandy, Z, Reef, and Tommy (bartenders) made amazing drinks, were personable, and had great customer service. Pat, Steve, and Taylor (security) were super helpful and made sure we were doing okay all night. Food was great we had Al Pastor fries and pizza. Will definitely be coming back regularly!!