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TONY LOCOS BAR & RESTAURANT

American & Puerto Rican Cuisine

Featuring Open Kitchen Full Bar with TVs | Bar Seating | Dining Room

Great American & Puerto Rican Food Casual Hangout Atmosphere | Live Acoustic Music

Also Featuring: Oysters from our Raw Bar | Drink Specials Every Night | Late Night Food Fridays & Saturdays

SUNDAY PRIME RIB SUPPER
$14.99 from 5pm to 9pm every Sunday

SUNDAY BRUNCH 11am to 3pm
Plus $3 Mimosas and Bloody Marys!

Saturday Lunch Crab Cake Platter Special. 11am – 3pm
7oz Crab Cake, Fries & Coleslaw. $11.99

HOURS OF OPERATION

Sunday to Thursday
11am – Midnight
(Final Kitchen Orders at 10pm)

Friday & Saturday
11am – 2am
(Final Kitchen Orders at 11pm)

TONY LOCOS

Lisbon Circle, Next to High’s

(443) 266-7252

710 Lisbon Center Drive
Woodbine, MD 21797

Tony Guarino – Owner

HOURS OF OPERATION
Sunday to Thursday
11am – Midnight
(Final Kitchen Orders at 10pm)

Friday & Saturday
11am – 2am
(Final Kitchen Orders at 11pm)

Welcome to Tony Locos!

I want to introduce you to some American and Puerto Rican dishes that have been in our families for a very long time. My wife, Rosa, is from Puerto Rico and my grand parents moved here from Italy in the early 1900s. So you will also see some Italian dishes on the menu as well. We have worked hard to present a menu that is simple, very affordable and made with all fresh ingredients. Tony Chicken Lilly This dish goes back to my grandmother on my moms side. So I named it after my mom, Lilly. The original recipe was with veal but I converted it to chicken. I no longer cook or eat veal. The chicken is marinated with Italian herbs, olive oil, lemon and vinegar the night before. We then breaded them with our family recipe. It is cooked in a saute pane first to crisp both sides and finished off in the oven. It is topped off with a lemon caper vinaigrette and garlic crisps. Shrimp Penne Fresh shrimp sauteed in tomato, asparagus with a fresh herb stock served over penne pasta. Seafood Mofongo Mofongo is a traditional dish from Puerto Rico that can be served with a white garlic sauce or a red creole based sauce. Before a plantain becomes ripe, yellow and sweet, it is green and hard and has a starchy taste. We peel it and cut it into small pieces and fry them until soft. We then crush them and add, garlic, extra virgin olive oil, salt & pepper and pork grinds. We create a mold and stuff it with seafood and add the sauce.

TONY LOCOS

American & Puerto Rican Cuisine