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Tom Anastopoulos,
All Star Wings & Ribs,
Multiple locations
By Gary Lipovetsky, President of MenuPalace.com
 After spending years in the Aviation industry, Tom Anastopoulos changed his career path and reconnected with his love for great food and exotic flavours. All Star Wings & Ribs has quickly built an impressive reputation for their famous wings by food critics and patrons alike. MenuPalace recently caught up with Tom to chat about what it feels like to be coined 'The United Nations of Wings' and just how hot their signature hot sauce is.
MP:How did you get involved in the restaurant business?
TA: Working in the restaurant industry has always been a passion of mine. At the age of 14, I started out washing dishes and learned the ins and outs over the years by being a busboy, waiter and then eventually a bartender. I started a career in the Aviation industry where I was lucky enough to travel the world and expand my taste of fine food. After September 11, the airline industry took a hit and I decided that it was the right time for me to get back to my roots and put my honed skills in the hospitality industry - which is when I started All Star Wings & Ribs in June 2003.
MP: What makes All Star Wings & Ribs unique among other wing and rib establishments?
TA: I think it's a combination of many things. The variety of flavours, the quality of our product and friendly service play a large part. From a servicing perspective, we've created an upbeat atmosphere that allows us to keep our customers and gain new ones. It's no surprise to us that the majority of our clients are repeat customers and that's because they're drawn to the total experience that All Star Wings & Ribs provides. We've been coined by food critics as 'The United Nations of Wings' because of the fact that we have flavours from all over the world and there is something for everyone on our menu.
MP: As a company, what is the biggest obstacle you have had to face?
TA: In the last few years there has been a big boom in the wing market, which has made things challenging. But because we have built a solid reputation with our customers and food critics, it's not something we have shied away from. There will always be an influx of brands and start-ups that will attempt to saturate the market and we've had to deal with that. But, these changes have kept us on our toes and we've relished in the challenge at the same time. We continue to deliver the very best to our loyal customers, which keeps everyone honest.
MP: Your wings have been voted the best in the GTA. Congratulations! What makes them so great?
TA: Thank you! It's no big secret. We don't compromise on our quality, it's that simple. We've been voted the best in the GTA a number of times over the years by food critics; and recently we won an award for the best wings two year in a row by one of Toronto's hospitality publications. I'm proud of the fact that since we first opened our doors in 2003, we have won many awards for our famous wings. Most recently we were awarded the silver award by Oliver & Bonacini for our ribs.
MP: Where do you get all of your ideas for the vast variety of wing flavours you serve?
TA: The inspiration comes from my previous career in the aviation industry. During those years, I was fortunate enough to have travelled all over the world. Being a foodie myself, I relished in the delicious adventure of trying new flavours, textures and foods from all types of cuisines from around the world. I believe there are many more people out there that, like me, see the value of incorporating and experimenting with flavours and temperatures from different cultural backgrounds.
MP: All Star Wings & Ribs has over 186 flavours of wings - if you had to pick one, which one would you recommend to first timers?
TA: Currently we have 186 flavours of wings on our menu but we will be introducing more flavours to our customers when we launch our new menu this coming October. Our vast menu has something for everyone, which is why we've been called 'The United Nations of Wings'. Our number one selling flavour is Caesar Does Texas. It's our take on a sauce that is pretty common out there. We make it in-house and have put our own little spin on it, which is why it has become our number one seller year after year.
MP: I read that Armageddon is the hottest wing sauce you have on the menu. Just how hot is it?
TA: Now that I'm older, my tolerance for spice has gone down, but I can tell you our Armageddon sauce is painfully hot! Currently, we've had to suspend our signature hot sauce from our menu for the time being. Due to the intensity of the sauce, patrons had to sign a legal wavier before attempting to tackle that kind of heat. A lot of people would come in here expecting a walk in the park and attempted to endure the heat under the pressure of their chanting friends. We are currently looking into upping the age limit for those who would like to attempt this bad boy. It's really important for us to not lose the integrity of the heat or change the profile of the recipe. So right now we are currently reviewing ways to safely bring our famously hot sauce back to the table.
MP: Any future plans for All Star Wings & Ribs?
TA: Absolutely! We have grown slow but steadily over the years by means of conscious design. It is important for us to ensure that each location we open is as successful as the last. We have spent the last three to four years building an infrastructure that will take a more aggressive stance in both our brand and our growth. Now that we've laid down the foundation, we are prepared to start expanding our restaurants throughout the GTA and Southern Ontario. Eventually, we plan on expanding across Canada and outside our boarders. This is a really exciting time for us! |