Lamp Post Inn celebrates 33 years

SUSSEX — Keeping pace with the growing population, the Lamp Post Inn has grown to include bar room seating, a country cozy dining room with tables and booths, and a party room.

“We are here 33 years this September,” said owner Sal Santonello. “My father and I first opened up the business in 1980. It was formerly Drew’s Tavern. The days of the shot and beer places were going by the wayside.”

Frank and Sal ran the business while Sal’s mother, Ethel, did the bookkeeping at home. His half-brother Tom Wilson did the building renovations ­­­— upgrading the bar and the dining room. It was truly a family business — Santonello’s sister, Carol, was one of the waitresses.

When the drinking age was raised and drinking attitudes started to change Santonello recognized an opportunity to feature quality food.

“The drinking age was 18 when I took over,” said Santonello. "When the drinking age went up to 21 that is when I began to change my menu and started to get more into food.”

The menu now includes beef, poultry, veal, pork, lamb and seafood dishes. The business outgrew the space and the current bar room was added in 1995. Since the expansion Santonello runs the business and his wife, Lynda, does the bookkeeping and other paperwork. He added a party room in 2003.

“This is where we do bridal showers, baby showers, christenings, birthday parties. We open it up at night for a la carte dining.”

Along with gourmet selections, the Lamp Post never turned away from bar classics — pizza, burgers, sandwiches and fried food served in a basket — shrimp and chicken. A customer favorite is the jumbo wings.

“It is a very meaty wing which is why everybody falls in love with them,” Santonello explained.

Over the years the Lamp Post has developed loyal customers and Santonello knows why.

“You have to have a good product, reasonable prices, the place has to be clean and you have to give good service.”

The product is produced by chef Chuck Grembowiec. The prices are enhanced by various specials five nights a week. Sal attributes the cleanliness of the facility and the quality of service to his great staff.

The best business plans are no good without customers.

“The people have made the Lamp Post,” said Santonello. “You do not survive if you do not have customers coming back.”