How a regular customer at a Mediterranean food spot began serving his favorite meals
It's not easy surviving the restaurant business, but George Azar has done so since he immigrated from Lebanon in the 70s and started working in the industry.
Hidden in the corner of a strip mall near Franconia Road and Beulah Street, Mediterranean Gourmet Market, his counter-service shop he started in the 80s at Landmark Mall is a spot frequented by locals.
"I come here for the food, but also the company, it's nice, you become friends," one customer said when asked why he comes every day.
Not only do regular customers (commonly referred to as "regulars") find their way here for a bite, one of them even found themselves behind the counter.
"George needed some help one day, so I stepped in," Shadi Abusbitan recalls.
Abusbitan immigrated to the U.S. from Palestine in the 80s. His parents were invited to a Lebanese party where he met his childhood best friend, who is the market chef's son.
He said he immediately felt a connection to his roots when coming to the Middle-Eastern food-focused market, which is part of what drew him to join the community here.
"I find it very similar to the food at home," Abusbitan said, noting his mother still gathers the family for home cooked meals every Sunday.
As an IT recruiter for a defense contractor, Abusbitan decided to volunteer at Azar's local shop at first when help was needed on the weekends, but he soon fell in love with the atmosphere behind the counter.
He's been volunteering at the store every weekend now for the last three years.
Azar welcomed the help, especially after his experience as a local business owner in the food industry when COVID-19 hit in 2020.
"I mean, I lost all the employees in here. I was coming in by myself," Azar said of having to wear multiple hats to keep his dream alive.
Since he lives nearby, Azar said he would walk to work and prepare food sold via curbside service.
"I survived by myself it was lonely, but is something I enjoy doing – otherwise I wouldn't have been in this since 1979," Azar said.
"We keep doing it, so long as we're healthy."
