*** Update – thanks to StR, who commented below, Chef Tony is currently closed, and will reopen in a months in a different location. A brief update can be found here, at the bottom of the post.
Way back in August of last year I received an email from Christina recommending Chef Tony Mediterranean and Lebanese Cuisine, so I added Chef Tony to my "list". But for one reason or another we just never quite made it to Chef Tony. Then last week "Keith" left a comment also recommending Chef Tony, so this time I really had to make sure to pay the restaurant a visit. An opportunity arose this past Tuesday. We were headed out to Viejas for a concert, and thought a nice detour to the College area, and a visit to Chef Tony was in order.
Chef Tony is located next to an AM/PM, and fronting a mostly unoccupied strip mall on El Cajon Boulevard. It seems that Chef Tony had been perhaps a pizza joint in a previous life. We were greeted by the dignified, though perhaps vertically challenged fellow at the door. Chef Tony, perhaps?
We arrived at about 530pm, and the restaurant was empty except for a family finishing up dinner.
After a brief wait we placed our order.
The Missus ordered the Lamb Kabob Plate($10.95):
Two skewers of Lamb,on a bed of nondescript rice, some nicely flavored hummus, and a fresh Greek salad with the typical vinaigrette dressing. Nothing really outstanding, except the lamb. The lamb was not just fork tender, but "plastic fork" tender:
And though the lamb was just mildly marinated and seasoned, it was grilled to perfection, with just the right amount of charring. We could have done with a bit more "muttony" flavor, but still, the texture and tenderness was right on.
I opted for the Shawarma Combo Plate($9.95):
Strips of marinated and nicely charbroiled beef and chicken, we both thought the beef had more flavor then the chicken. Though I enjoyed the hummus, and everything else that came with the plate, it’s the "white stuff" that made the dish. That "white stuff" is delici-yoso garlic paste, very garlicky, and yet without the bitter bite of garlic. It’s as if the "soul" of garlic had been captured. You do understand that I love garlic, right?
Two large warm pitas were also provided for sandwiching our meats and slathering with garlic paste.
We also ordered a half dozen Falafel($3.75):
These were only garbanzo bean falafel, with no fava beans. You can tell by the color, and flavor. Made fresh and brought sizzling to the table. I thought these falafel were fair, since they were small in size, I thought there was too much "crust", and the interior wasn’t quite as smooth as I enjoy. The falafel were also a bit on the oily side, and when we finished there was a small pool of oil at the bottom of the bowl.
In a nutshell, if you enjoy the gritty crust of the falafel, you’ll enjoy these. Personally, I enjoy the balance the crunchy exterior, along with sufficient amount of slightly creamy "filling". Still not bad for the price, and you know these haven’t been lying around or put into some drawer stored for later.
We enjoyed Chef Tony, and I think we’ll be in whenever we’re in the neighborhood. As we were leaving, the place started to fill up, and the smell of Shawarma(and garlic) filled the air.
Notes on Chef Tony: This is a small Family operation, so one thing it’s not, is "fast food". Think of it as very casual, leisurely dining if you eat in. The menu consists of a good variety from appetizers like Dolma($3.95) and Falafel (1/2 dozen $3.75-1 dozen $6.75), to salads (small greek salad $2.95-large$4.95), reasonable priced sandwiches from $3.75(Lebni) to $4.95 (Beef Shawarma), to various entrees ($6.50 – $10.95). Oh, and you can buy a "large" order of Garlic Paste(Toum) for $3.50.
Thanks for the recommendation Christina and Keith!
Chef Tony
6311 El Cajon Blvd
San Diego, CA 92115
Here’s where I show my "age". Guess what concert we went to? I’m allowed one "old-fogey" concert a year and this year it was Blondie(good – Debra Harry’s voice sounded really good), and The "New" Cars(bleh, except for Elliot Easton). As great a musician and songwriter Todd Rundgren is, he’s no replacement for Ric Ocasek. And though Kasim Sultan and Prairie Prince sound like a great rhythm section, they sounded a bit out of synch…..I kept waiting for a "train wreck" especially on Shake It Up, where the tempo would constantly speed up, and Elliot Easton would have to "reign it in".
Of course we kept singing "One way, or another, I’m going to get you, I’m going to get you, get you, get you…." All the way home.
MMMM….
that looks so good! Kinda reminds me of Zankou back in LA, especially that fluffy garlic paste. Really curious how this turns out!
P.S. As a Greek-American, I don’t really think that this could be classified as Greek cuisine. No complaints or worries, just pointing it out.
Hi Ted – The garlic paste was like Zankou’s. They do have dolmas, baklava, and greek salads among other things on the menu. Though the restaurant is more of a Lebanese restaurant.
kirk,
lamb kebobs are the ticket.. and those look amazing…
hummus too… oh man, i gotta get me something cause kebobs and hummus are a major weakness… i think i have like a freezer burned Red Baron Supreme Pizza gathering icicles in my fridge.. i guess i’ll have to bust that out cause i’m starving
Holy Schmoly, that looks SO YUMMY to me!!! IwantitIwantitIwantitIwantit.
You had me at “plastic fork tender”. I need to find out if there’s a place like this in OC. There must be.
I want the lamb and the fresh falafel!
Kirk, have a fine weekend and dining of course.
Hi Kirk…long time. I apologize for being scarce, it has just been a little crazy at home/work. I have been sneaking in once in awhile checking to see what gems you are uncovering. It looks like you found a winner. The pics here look great! And those falafel…it’s making my mouth water.
You know… I never really picked up on liking falafels. I’m starting to think that I’m a very picky eater, even though I say that I’m really not. 😉 hahaha….
“One way or another I’m gonna see ya, I’m gonna meetcha meetcha meetcha meetcha, one day, maybe next week….”
Ahh, good stuff.
Love the plastic fork tender!
I have a hankering for homemade hummous tabouli and marinated lamb mmmmmmmmmmmm!
Well it’s not like I can go and eat there ny time soon.
Hi DCCF – Yes, the kabobs were quite good…very soft & tender, not unlike freezer burned red baron pizza I would imagine.
Hi Jenn – Can you get Kabobs where you live?
Hi Elmo – These were surprisingly tender.
Hi Thess – Same back at ya’. Have a great week!
Hey Jack – Hope all is well! I’ll give you a call soon.
Hi Kristy – Let’s just say you have a selectively open mind! LOL!
Hi Scott – I’ve been singing one way or another I’m gonna eatcha, eatcha, eatcha to my food all week long…….The lyrics are so catchy.
Hi Clare – But being the master cook that you are…. you’ll just make them at home!
Nope no kebabs, no falafel, no hummus, no pita, no nuttin! You can’t even get unsweetened yoghurt to make some tzadziki. But if it’s some kimchi you want,…well –
yes, yes I will 😛
Hi Jenn – Well, man does not live on kimchi alone….or does he? And you can’t get plain yogurt? Geez.
Hi Clare – Alright, go for it!
Yay, another middle-eastern joint to check out! Although the felafel, alas, don’t sound as promising as the last joint you visited.
And hey! let’s hear it for the “old fogey” music! I’m happily holding a ticket to the upcoming return of Steely Dan to San Diego, and am debating whether to splurge on tix for the Zappa Plays Zappa tour, Dweezil’s tribute to his dad, whose closest stop will be the Anaheim House of Blues. Rock on!
Hi mizducky – Of course I never thought I’d ever hear myself say….they sure don’t play ’em like they used too!
mmm that garlic paste looks great!! Alot of places here have garlic paste made of bottled mince garlic mixed with sour cream and it is pretty ordinary! I am glad that place makes more authentic sounding garlic paste.
Welcome back Rachel – We’ve missed you! Now you know how much I love garlic!
I’m so glad you got to chef Tony’s. It’s all about the garlic paste, I can’t get enough of that stuff. Did you try the purple turnip pickles? I don’t know about you, but between the pickles and garlic paste, I have a meal.
Hi Christina – Thanks again for the recommendation. I did try the pickled turnips, a bit too bitter for me, but that garlic paste is great!
I just spoke with the owner on the phone. They have been closed for ~3 months (the building is going to be torn down), but they are planning to reopen at a new place (to be decided) within 1-2 months.
Jan. 27, 2007.
The phone number is still the same: 619-582-0212
Hi StR – Thanks for the info…I’ll make sure to note that!