What are the odds that two women, barely into their 20s, could buy a restaurant, turn it around, and create a long-lasting, successful endeavor?

Probably not very good.But that didn’t stop Mary and Toni Marie Macaluso, who purchased the restaurant in Nesquehoning from their parents in 1987.“The odds were against us starting out,” says Toni Marie. “We were super-young, and we were girls. Nobody took us seriously.”Not surprising, considering 85 percent of restaurants fail within the first two years.“We started in the negative with a rundown building. We were 22 and 24,” says Toni Marie. “We just did what we knew how to do.”Working in their favor was having grown up around the restaurant, known as The Lantern, which her parents bought in 1971. In 1975, her parents purchased the adjacent motel. In the early 90s, Toni Marie and Mary renamed the restaurant “Macaluso’s.”Over the years, it has become a mecca of fine dining.“It evolved. Slowly,” says Toni Marie, who describes the fresh take on their Italian offerings as “innovative dining.”Toni Marie credits the 20-25 people who work with her, from dishwashers to serves to chefs, for the restaurant’s success and longevity.“I have the world’s greatest staff,” she says. “That’s the key to success.”“Jane Maurer has been with me 35 years, since working with my dad. She is currently a chef and bartender, as well as Chief Cook and Bottlewasher.”Other long-term staff include: Magda Szlagiewicz, 15 years, chef; Lisa Shubeck, 28 years, server; Susie Christman, 40 years, housekeeping; and Rita Mulderig, 30 years, bartender.While Toni Marie is culinary-school trained, having attended the Restaurant School of Philadelphia, she has an executive chef. Jonathan Vermillion, who trained at the Culinary Institute of America, has taken over running the kitchen. He’s been the executive chef for about a year, but before that, he worked part-time at the restaurant for three or four years. Jonathan is married to the former Mary Theresa Horvat, who like the Macalusos, has an Italian heritage. Toni Marie jokes that by working at the restaurant, he is becoming Italian by osmosis.With a great staff and chef keeping the restaurant a popular destination, Toni Marie can pull back a little.“My real focus is my husband and two daughters, and juggling that schedule and running a business.”She is married to Duane Zeleniak, and mother to Antonina, 15, and Tatianna, 13.In addition to the beautifully appointed dining room at Macaluso’s, guests will have a new option next year — a patio will be constructed in the spring for outdoor dining.“I’m really excited about that,” she says. “It will be small, but pretty.”Here’s a recipe from Chef Jonathan and Toni Marie. It’s simple, but elegant, and easy to prepare.Chicken Marsala Mascarpone2 full double-lobed chicken breasts, cleaned and pounded to about one-half their thicknessFlour, for dredging3 tablespoons oil for sauteing2 tablespoons butter1 cup sliced mushrooms¼cup Marsala wine¾cup chicken broth, preferably homemade1 tablespoon microgreens or fresh chopped parsley2 heaping tablespoons mascarpone cheeseSaltPepperHeat oil in pan and saute to brown both sides; cook to about medium (still pink inside). Remove from pan. Discard oil. Add butter into hot pan and scrape up brown bits when butter has melted. Saute mushrooms in butter about 2 minutes. Add chicken back into the pan. Add Marsala wine, cook down 1 minute. Add chicken broth and a pinch of salt and pepper. Reduce liquid to desired thickness, similar to a thin gravy.Remove from heat.When ready to serve, add mascarpone and whisk in. Remove from heat and serve over a bed of braised spinach. Sprinkle with microgreens or chopped parsley and serve.Braised Spinach1-2 large handfuls of fresh spinach2 tablespoons butterPecorino cheeseRed pepper flakesMelt butter in pan. Add spinach. Saute about a minute, add a pinch of Pecorino cheese and red pepper flakes. Continue sauteing just until spinach has cooked down and is wilted. Serve.For more information about Macaluso’s Restaurant and Cocktail Bar, call 570-669-9433 or visit

http://macalusosrestaurant.com.