After three decades of restauranteering, Tony Ricci still lives each day by a quote from 19th century English writer and poet Rudyard Kipling: “Meet with triumph and disaster and treat those two imposters just the same.”

“I’ve gone by that mantra my entire career,” says Ricci.

Fortunately for him, he’s met success far more than disaster.

For three years, Ricci’s resaurant, Tony’s, has cemented its reputation as a place for top-quality cuts of beef, fresh catches of seafood and Mediterranean specialties. Sprinkle in some Italian heritage and an affable approach, and Tony’s becomes a high-end restaurant with an emphasis on people.

“Nowadays where everyone is on their phone, being personable with customers really means lot,” says Ricci. “You can get instant feedback that way.”

Ricci understands lives are busier than ever, but no one should ever feel too preoccupied to enjoy an exquisite meal with friends, family and loved ones.

Tony’s maintains a chic décor with white linen tables, high ceilings and sparkling glassware. The attention to detail is reflected in a raw bar with the freshest oysters, shrimp and crabs in the Midwest. It’s among the reasons Tony’s was voted Best Fresh Catch in this year’s Best of the North competition.

“With me, it’s all about the guest and putting out top-notch food.”

12110 Montgomery Rd, Cincinnati, OH. 513-677-1993. Sunday and Monday 5 p.m. to 9 p.m. Tuesday-Thursday: 5 p.m. to 10 p.m. Friday and Saturday: 5 p.m. to 11 p.m.