Zeto imports about 1,000 pounds of the Wagyu each month, and what isn’t made into shawarma is sold online. The shawarma, seasoned meat slow-cooked on a vertical rotisserie, is made with heavily marbled Wagyu beef from Australia.
(Hayne Palmour IV / San Diego Union-Tribune)Įverything except the dolmas (rolled grape leaves) is made in-house, including the hummus, tabbouleh salad and extra-spicy hot sauce. Instead, he hit his six-month sales goal after 45 days. Bryan Zeto said he expected to sell maybe $200 of orders a day in the opening weeks.
The other “guy” in the title is his father, Samer Zeto, who helps out on busy days. You can’t do that.’ Instead he came up with the shawarma idea, and the neighborhood is loving and appreciating it,” Hirmez said.Īfter two months of round-the-clock recipe testing and experimentation, Zeto opened Shawarma Guys on Jan. “I said, ‘Bro, in South Park there are eight Italian restaurants, two taco shops and fish trucks all up and down 30th Street. Why not test the waters first with a food truck that he could park in the Bottle House parking lot? Hirmez also talked Zeto out of his initial idea of opening a taco truck. When Zeto started looking for a restaurant building in 2018, Hirmez offered him a less risky solution. He always made great meals for me and our friends and he always talked about opening his own restaurant.” “I would always go to his house and he’d be cooking Wagyu this and Wagyu that. “He has always had a passion for cooking,” Hirmez said. One of those friends was Steven Hirmez, who owns the Bottle House. From an early age, he loved to cook and became known among his friends for his barbecuing expertise. When he was 11, his family moved to eastern San Diego County, where as a teen he started working in the family business selling paging devices and later running his own business selling cellphones in bulk. Zeto was born and raised in an Iraqi Chaldean neighborhood of Detroit. Several regulars on Saturday said that Zeto always greets local customers by name, knows most of their usual orders and sets aside treats for their dogs. And whenever he’s not making food, Zeto is also in the parking lot talking to his customers. Now, all customer orders are taken and delivered by an employee in the parking lot with a hand-held point-of-sale tablet. Zeto said he realized almost immediately after opening Shawarma Guys last January that he needed to get out of the truck to meet his customers face to face. Youthful and energetic, Musky Bilavarn ping-pongs around his small Laotian restaurant, Kra Z Kai’s in Corona, like a dervish: There he is manning the gas grill in the kitchen, there he is taking a phone order at the counter, there he is refilling your iced tea before you even notice the cup is half-empty.
Food Review: Laotian-style barbecue seizes the spotlight at Kra Z Kai’s in Corona
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