Classic American dishes with a twist
Tank & Libby’s was born in 2018 out of a friendship between two chefs, a love of good quality, fresh food, and their childhood nicknames.
After Alex, (aka “Tank”) received a Bachelor of Science in hotel and restaurant management from the University of Delaware, he continued his education at the Culinary Institute of America in Napa Valley, California. He cooked his way across the country until finally settling down not too far from his hometown of Margate City, New Jersey.
Once he graduated from The Restaurant School at Walnut Hill College, Joe (or, “Libby”) spent most of his cooking career in the kitchen of the Four Seasons Philadelphia. A native of Drexel Hill, Joe not only took pride in his craft, he knew that Delaware County was where he wanted to raise his family and continue his culinary profession.
Both chefs have always wanted their own breakfast and lunch spot, but it actually took meeting each other to realize the dream, take the risk, and make it happen. At Tank & Libby’s, the goal is to provide superior, fresh food that is prepared with love, and an experience that makes you feel like one of the family.
Classic American dishes with a twist, creative daily specials, and fresh, not frozen, meals (like some of the popular chain restaurants), are what you can expect when dining with us. We are proud to offer great service, knowledgeable staff, and a clean, fun, and friendly atmosphere. Have a seat at the counter before work or on your lunch break, stop in for a breakfast sandwich to go, or catch up with friends and family over a delicious meal. However you get here and for whatever the reason, we’re happy to have you here!
Once you walk through the doors, we hope you will feel at home. Local history, landmarks, favorite places and activities from each of the chef’s hometown adorn the walls. You may notice a significant ocean element in the decor. This is not only because Tank is from the Jersey shore. Libby’s wife Staycee is a Marine Biologist who has found herself living very far from the ocean. So once the restaurant planning began, incorporating her passion for ocean life into the concept of Tank & Libby’s was a no brainer.
To do our part in protecting the fragile marine environment, we have taken steps to reduce our footprint by using sustainable, recyclable, and/or biodegradable and compostable items. The majority of our ingredients are purchased fresh from local businesses and distributors. We support fair trade, as many of the items you see throughout Tank & Libby’s were handmade by people around the planet. And each month we donate a percentage of our profits to different organizations that promote conservation and preservation of the Earth’s oceans and the life within.