Co-founder, Tank & Libby’s
By Lisa Dukart
It can take years—even decades—to helm your own restaurant. For Alex Reid, things happened much more quickly. At the age of 26, he and business partner Joe Liberatore opened Tank & Libby’s in Drexel Hill. With a moniker inspired by the owners’ nicknames, the place has quickly become an area favorite as a breakfast-and-lunch joint known for both classic and creative dishes. “We have shrimp and grits and chicken and waffles—things you don’t normally see at all breakfast and lunch places,” Reid says.
Growing up in Margate, N.J., Reid always “had a connection with cooking.” After taking a few culinary classes in high school, Reid pursued a degree in hospitality at the University of Delaware before ending up at the Culinary Institute of America. “I took all the information the chefs taught me to heart,” he says.
After the untimely loss of his father, Reid knew there was no time like the present, and he teamed up with Liberatore. These days, he’s up every morning well before the sun, prepping the restaurant’s kitchen. “That’s what my dad instilled in me—if you really want something in life, then go for it,” he says.