OURSTORY
There’s not much better than a well-made Dirty Martini.
Except, of course, family.
At DIRTY TONY'S, we honor and celebrate both.
Join us, won’t you?
My Dad, Andreas Marcopoulos, was a charismatic, old school, people-loving guy who was always thinking about “what’s next?” A real Brooklyn boy with street smarts and the entrepreneurial bug.
​
In the 1980s, after decades in the NY food scene, Andy picked up and moved his talents and personality across the country to Houston, TX. He decided to take a chance and put everything he had into starting a food distribution business selling mostly Greek products such as olives, olive oil and feta cheese – gourmet items not easily found in the area at the time. Typical of his big personality, he quickly made friends and became known in the greater Houston area as “Andy the Greek.”
“Andy the Greek” and his buddy, “Slippery Sam,” loved going to a local steakhouse on Westheimer Road in Houston. Saturday nights would be spent drinking Black Label Scotch and sipping Martinis, laughing, busting chops and catching up on the happenings of the past week.
Slippery Sam
Dirty Tony
Andy the Greek
One week, Sam asked Andy to bring him some olive juice from the office and my dad couldn’t understand why. “I love adding it in to my Martinis! It’s delicious!” Sam explained.
​
Andy had an “Aha!” moment…and the idea of bottling olive juice for Dirty Martinis was born…
​
So, who was Dirty Tony? One Saturday night at the steakhouse, a new waiter served Andy and Sam, and my dad recognized him immediately. “I know you!” he exclaimed. “You’re that waiter from Sparks Steakhouse in New York City!”
​
Sure-enough he was. And from that day on, “Dirty Tony” joined the crew of characters on Saturday nights at the steakhouse, where good times led to good ideas (and sometimes not-so-good ideas).
For those who knew my dad, it comes as no surprise that business and pleasure were one and the same. From loyal friendships cultivated at a steakhouse on Saturday nights, he launched Dirty Tony’s Olive Juice more than 25 years ago. There was no internet and social media at the time, so sales relied solely on word of mouth by loyal customers. Dirty Tony’s always took a back seat to my dad’s distribution business, but he was proud of how it was the key to making the best Dirty Martini. He knew then, and I know today, that it is something special.
​
Andy the Greek, Slippery Sam, and Dirty Tony have all since moved on. But Andy’s premium olive juice is still enjoyed by friends everywhere creating memories of their own . . .