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Sombreros Mexican Restaurant Great Kills
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Restaurant Description
Hats off for SombrerosRestaurateur Bobby Sombrero brings authentic taste of Mexico to Great Kills
Friday, April 28, 2006
Bobby Sombrero of Great Kills grew weary of seeing pizza and Chinese food on Staten Island. So when he opened Sombrero's Restaurant two years ago, he decided to dish up authentic Mexican fare.
"One Friday night, we went to Jose Tejas," he said. "I've lived on the South Shore of Staten Island all my life and we wondered 'How come no one did this on the south shore of Staten Island?'"
Intent on bringing south-of-the-border to his side of the Island, Bobby started collecting sombreros (as in the little hats) from eBay. He finally set up his 20-seat shop in October 2004.
Bobby started his food career in 1979 in the kitchen at Spanish-flavored Carmen's Restaurant in Great Kills. After 1990, he moved on to work as a computer tech on Wall Street for another 12 years
In 2004 Bobby Sombrero decided to open Sombreros Mexican restaurant..
Sombreros delivers too so even those at home can have authentic Mexican food delivered right to their front door.
Catering has grown considerably over the last year, Bobby notes. He makes miniature burritos and quesadillas for hors d'oeuvres. He also puts together taco parties -- he makes taco shells fresh in the restaurant..
Recent Sombreros Mexican Restaurant Great Kills Reviews
A diner
from staten island , ny
gave an overall rating of
on October 9, 2006 @ 4:25 AM
Hats off for Sombreros
Restaurateur Bobby Sombrero brings authentic taste of Mexico to Great Kills
Friday, April 28, 2006
Bobby Sombrero of Great Kills grew weary of seeing pizza and Chinese food on Staten Island. So when he opened Sombrero's Restaurant two years ago, he decided to dish up authentic Mexican fare.
"One Friday night, we went to Jose Tejas," he said. "I've lived on the South Shore of Staten Island all my life and we wondered 'How come no one did this on the south shore of Staten Island?'"
Intent on bringing south-of-the-border to his side of the Island, Bobby started collecting sombreros (as in the little hats) from eBay. He finally set up his 20-seat shop in October 2004.
Bobby started his food career in 1979 in the kitchen at Spanish-flavored Carmen's Restaurant in Great Kills. After 1990, he moved on to work as a computer tech on Wall Street for another 12 years
In 2004 Bobby Sombrero decided to open Sombrero's Mexican restaurant..
Sombrero's delivers too so even those at home can have authentic Mexican food delivered right to their front door.
Catering has grown considerably over the last year, Bobby notes. He makes miniature burritos and quesadillas for hors d'oeuvres. He also puts together taco parties -- he makes taco shells fresh in the restaurant..
Sombrero's Mexican restaurant in great kills
Sure, franchising may have popularized Mexican food nationwide, but forward-thinking restaurants are looking way beyond Taco Bell. The next big thing? Fast-casual fresh-mex establishments. Unlike the ubiquitous Mexican fast-food drive thrus, these restaurants are offering customers healthier, freshly prepared food and limited table service.
"People are burned out on cheap quality food, and they're willing to pay a few dollars more to get a higher quality product.
The restaurant industry, of course, is prepared to meet this demand. There are several newer Mexican fast-casual concepts in southern California, who want to grow their fresh Mexican segment beyond the Southwest and make it a national favorite.
Even though some of the country may be unfamiliar with this grilled, vegetable-laden style of Mexican food, that doesn't mean they're not ready for it. "Taco Bell blew out thousands of restaurants and kind of set everybody's palate, but now people are looking for something more. Consumers have tried burritos and tacos, but today there's better food out there to choose from."
Fresh Mexican restaurants are taking advantage of this new taste demand, as well as a growing desire among the American population, particularly the ever-influential baby boomers, to eat better. "Mexican systems have always had this advantage. "The brands that sell the freshness move forward faster in market share."
The decor at mexican restaurants are cleaner, brighter and enhanced with new colors and artwork depicting vegetables in an attempt to highlight the "fresh" aspects of this Mexican concept.
The race seems to have just begun for fresh Mexican concepts. "The overall category is very small. When you look for other Mexican restaurants, you cant find many around.
718-605-2300
4091 Hylan Blvd
between Nelson and Armstrong
718-605-2300
Great Kills Staten Island ny
www.mexicanfoodtogo.com
on October 9, 2006 @ 4:25 AM Hats off for SombrerosRestaurateur Bobby Sombrero brings authentic taste of Mexico to Great Kills
Friday, April 28, 2006
Bobby Sombrero of Great Kills grew weary of seeing pizza and Chinese food on Staten Island. So when he opened Sombrero's Restaurant two years ago, he decided to dish up authentic Mexican fare.
"One Friday night, we went to Jose Tejas," he said. "I've lived on the South Shore of Staten Island all my life and we wondered 'How come no one did this on the south shore of Staten Island?'"
Intent on bringing south-of-the-border to his side of the Island, Bobby started collecting sombreros (as in the little hats) from eBay. He finally set up his 20-seat shop in October 2004.
Bobby started his food career in 1979 in the kitchen at Spanish-flavored Carmen's Restaurant in Great Kills. After 1990, he moved on to work as a computer tech on Wall Street for another 12 years
In 2004 Bobby Sombrero decided to open Sombrero's Mexican restaurant..
Sombrero's delivers too so even those at home can have authentic Mexican food delivered right to their front door.
Catering has grown considerably over the last year, Bobby notes. He makes miniature burritos and quesadillas for hors d'oeuvres. He also puts together taco parties -- he makes taco shells fresh in the restaurant..
Sombrero's Mexican restaurant in great kills
Sure, franchising may have popularized Mexican food nationwide, but forward-thinking restaurants are looking way beyond Taco Bell. The next big thing? Fast-casual fresh-mex establishments. Unlike the ubiquitous Mexican fast-food drive thrus, these restaurants are offering customers healthier, freshly prepared food and limited table service.
"People are burned out on cheap quality food, and they're willing to pay a few dollars more to get a higher quality product.
The restaurant industry, of course, is prepared to meet this demand. There are several newer Mexican fast-casual concepts in southern California, who want to grow their fresh Mexican segment beyond the Southwest and make it a national favorite.
Even though some of the country may be unfamiliar with this grilled, vegetable-laden style of Mexican food, that doesn't mean they're not ready for it. "Taco Bell blew out thousands of restaurants and kind of set everybody's palate, but now people are looking for something more. Consumers have tried burritos and tacos, but today there's better food out there to choose from."
Fresh Mexican restaurants are taking advantage of this new taste demand, as well as a growing desire among the American population, particularly the ever-influential baby boomers, to eat better. "Mexican systems have always had this advantage. "The brands that sell the freshness move forward faster in market share."
The decor at mexican restaurants are cleaner, brighter and enhanced with new colors and artwork depicting vegetables in an attempt to highlight the "fresh" aspects of this Mexican concept.
The race seems to have just begun for fresh Mexican concepts. "The overall category is very small. When you look for other Mexican restaurants, you cant find many around.
718-605-2300
4091 Hylan Blvd
between Nelson and Armstrong
718-605-2300
Great Kills Staten Island ny
www.mexicanfoodtogo.com
