Tony’s Tacos set to open in Holbrook amid major Long Island expansion

The Holbrook location is expected to open in early September

What started as a 12-seat taco shop in Floral Park six years ago has grown into a rapidly expanding Long Island brand, and Tony’s Tacos is showing no signs of slowing down.

Founded by Italian-born chef and owner Mike Scotto, Tony’s Tacos was built around an unusual idea: combine the flavors and recipes of Italian cooking with the format of a Mexican taco.

Today, Tony’s has five locations in Floral Park, Franklin Square, Garden City, Huntington and Elmhurst, with several more openings planned across Long Island through 2027.

The expansion began almost as quickly as the original Floral Park restaurant took off.

“We were a small place, 12 seats,” Scotto told Greater Long Island. “The business just exploded so much that we had to open another two miles from there.”

That second location opened on Hempstead Turnpike in Franklin Square, followed by another on Main Street in Huntington.

Then came a much bigger gamble.

Scotto wanted to open a 160-seat Tony’s Tacos in Garden City, a move that some questioned.

“Everyone was like, ‘You’re crazy. You can’t have a taco place with 160 seats,’” he said.

The Garden City restaurant proved to be a success and helped lay the groundwork for the company’s next phase of growth.

Tony’s Tacos now sells approximately 3 million tacos a year, according to Scotto, and the company is preparing to expand even further.

It recently opened its first food-court location at Queens Center Mall, with additional restaurants planned for Holbrook, Green Acres Mall, Levittown and Babylon.

The Holbrook location at the new The Shops at SunVet is expected to open in early September, followed by Green Acres during the second week of November.

Tony’s Tacos is also targeting the end of March 2027 for its Levittown opening. Another location on Deer Park Avenue in Babylon is under construction and expected to open in spring 2027.

An Italian take on the taco

The idea behind Tony’s Tacos grew out of Scotto’s own background.

Rather than trying to create a traditional Mexican taqueria, Scotto built the restaurant around Italian recipes and cooking techniques presented in taco form.

In fact, he had barely encountered tacos himself before deciding to open the restaurant.

“I had my first taco six months before opening Tony’s Tacos,” Scotto said with a laugh. “I didn’t even know what a taco was.”

The experience didn’t exactly win him over. Instead, it gave him an idea.

“I didn’t enjoy it. So, I wanted to make it better,” he said.

That became the inspiration for Tony’s Tacos.

“I’m not an authentic taqueria. I would never do that,” Scotto said. “The work and recipes behind every single taco are craftsmanship from a chef.”

The result is a menu that uses the taco as a vehicle for Italian-inspired flavors rather than attempting to replicate a traditional taqueria.

Offerings include Chicken Parmigiana Tacos and Vodka Parm Tacos alongside Birria, Buffalo Chicken and Steak & Cheese tacos.

The menu also features Italian-style rice bowls, loaded fries, quesadillas and chicken tenders, as well as weekly specials including $2 margaritas on Tuesdays.

Scotto describes his food as a chef-driven take on the taco that remains accessible and affordable.

“If you want something that is completely going to shock you, which will change your idea of taco, I think that’s when you should try Tony’s Tacos,” he said.

— All photos come courtesy of Tony’s Tacos