In June 1969, Steve Tsangarakis and Andy Phillips opened Newburgh Lunch. Steve Tsangarakis, one of the three original Texas Wiener kings in Newburgh, made the famous wieners and sauce for most of the 20th century.

In 1995, Steve's son Tony took his father's place making the sauce and became the sole proprietor after Andy's retirement in 2005.

Tony's culinary thirst began when he assisted his father Steve at the store. Tony mastered the diverse aspects of the business while working during summer breaks and holidays throughout his high school years. He began working behind the scenes as a prep assistant and slowly worked to short order cook and subsequently grill man.

However, his love of the business and desire to work by his dad's side would be postponed while he attended the University at Buffalo were he earned an undergraduate degree. He worked in the IT department at St. Luke's Cornwall Hospital for years. When his aging father was ready to retire, Tony's childhood dream of owning the business became a reality. Tony would continue his father's legacy by becoming an owner. He assumed his position in the storefront window as his father had done for decades before him. Tony can be seen through those windows six days a week. He, too, has become part of the historic embers of Newburgh's business establishments.