Runway Royalty

Walk into Anthony’s Runway 84 on any given night and it feels like stepping into a Scorsese film. The lights are low, martinis chilled, the bandstand alive with Sinatra standards. But the real story behind the supper club’s swagger lies in the trio steering the ship: Anthony Bruno, Marc Falsetto, and Pat Marzano. Three men with Italian roots, three different roles and one restaurant that has packed its dining room for more than four decades.

Consider Bruno the founding father. For 43 years he’s been in the kitchen, tasting sauces, checking fish, making sure the escarole and beans come out just like his mother’s. “I like the action,” Bruno says. “I like to be there.” His definition of slowing down still means five or six nights a week. Diners who have been coming for decades expect to see him shaking hands—and they still do.

Falsetto is the innovator of the pack. Raised in hospitality, he focuses on keeping the menu, cocktails and wine list fresh while paying homage to what has made Runway 84 a household name. “Anthony and Pat have the history and pedigree. I focus on innovation,” he says. The Veal Chop Danielle—a modern take on veal Parmesan with spicy vodka sauce, mozzarella, peas and prosciutto—started as an off-menu special and is now a signature dish. A full roasted rack of lamb and heritage pork chop with vinegar peppers are also permanent additions. His approach is about striking balance. “It’s old school and new school together,” he says. “That’s what makes Runway unique.”

Marzano, who co-founded Anthony’s Coal Fired Pizza with Bruno, ensures the production runs like a show worth the price of admission. “The menu is phenomenal, but what really sets us apart is the music,” he says. “I’ve traveled and never seen a program like this. It adds to the Rat Pack, old-world environment.” He also points to the beverage program, which recently earned recognition from Wine Spectator. With the 17th Street corridor, Port Everglades, and the convention center booming, he sees Runway perfectly positioned for both locals and visitors in the years ahead.

Together, the partners embrace comparisons to Goodfellas and the Copa Cabana scene that inspired Runway’s redesign. From the dimly lit entryway to the lamps glowing on each table to the later-night spike when the band kicks into gear, it’s designed to feel cinematic. “We wanted every guest to feel like Henry Hill walking into the Copa,” Falsetto says.

Behind the theater, the food is serious. Runway is one of the last South Florida spots still serving family-style Italian American classics in a supper club setting. The red-sauce staples sit alongside some of the city’s best steaks and seafood. “Simplicity is the ultimate sophistication,” Bruno says, quoting da Vinci. “We try not to muck it up.”

Hospitality is as vital as the food. Bruno insists on hiring people with “natural hospitality in their soul.” Many staff members have been there for decades, creating continuity rare in today’s restaurant scene. GM Joe Alfano brings experience from New York and Las Vegas, while servers who know regulars by name keep the atmosphere personal. “People buy from people they like,” Bruno says. “That’s in every business. We’ve been able to sustain because of that.”

When the partners rolled out a multimillion-dollar renovation in January 2023, some wondered if it was too bold. Two and a half years later, the gamble looks prescient. Runway 84 is one of the toughest reservations in Broward County, often booked weeks out. The refresh attracted younger diners while keeping longtime regulars. Even in the slow South Florida summer, the band plays, the dining room stays fully packed, and the vibe is identical to peak season. Falsetto notes the multigenerational appeal: grandparents who once came for anniversaries now return with their children and grandchildren, proof that Runway has become a family tradition as much as a night out.

That balance of heritage and innovation is why Runway 84 remains a crown jewel in Fort Lauderdale. Bruno, Falsetto and Marzano may come from different regions of Italy – Naples, Calabria, Bari – but they share the same DNA when it comes to food and hospitality. “We’re all cut from the same cloth,” Falsetto says. “It’s the old school and the new school together, and that’s what makes Runway the most unique place in town.”

In a world where South Florida restaurants can be here today and gone tomorrow, Runway 84 shows that with tradition, boldness and perhaps a little mafioso swagger, some things really do only get better with age.

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