BUSINESS SPOTLIGHT:Good-time Charlie’s

BALBOA PENINSULA — On an average weekend night 20 years ago after the bars on Balboa Peninsula were closing up shop, people stumbling out often headed for Charlie’s Chili — a city staple — for a late night grub run.

“It was known as the place to go get sober, to go to after the bar,” owner Alex Farman said.

These days, Charlie’s locks its doors at 10 p.m. or 11 p.m., letting servers and chefs go home earlier than its old 4 a.m. closing time. But business has continued to thrive, despite shorter hours. How has the restaurant, which specializes in chili, continued its success?

On any given morning, especially Saturdays and Sundays, flocks of customers cruise to the restaurant by the Newport Pier for some home-style cooking and dining with a view.

Family-owned and operated for the past 40 years, Charlie’s Chili has remained relatively unchanged.

Farman and his family have run the restaurant for the past 20 years. Farman said his secret is trying not to change much, including menu prices.

The eventual change in crowd opened Charlie’s Chili up to more customers, and over the years he’s added more seafood, appetizers, salad and other menu items.

“Our basic philosophy is home cooking, everything is made from scratch,” Farman said. “Home cooking, reasonable prices and customer service are what we stand by.”

The other key factor is outside dining. Charlie’s Chili was the first restaurant to receive its outdoor dining permit after the area by the pier was redone, Farman said.

“Nowhere can you sit down, eat and look at the ocean and pay these prices,” he said. “There are so many items under $10.”

The five-page menu boasts specialties like chili cheese omelettes, the Baja breakfast and the Chili Size — an open face bun with a beef patty, smothered with chili, cheese and onions, served with fries and salad.

“I come here just for breakfast,” said peninsula resident Steve Mateus, who ordered the breakfast burrito Thursday morning, straying from his usual order of the two-egg breakfast. “I live across the street and it’s good to sit outside, sit by the ocean and get good food.”

Mateus said he holds weekly business meetings there.

Over the past 10 years, Farman has not advertised, simply relying on word-of-mouth and the regulars who frequent the dining room. During the summer months, Farman has no problem drawing tourists, but during the other seasons, the locals trickle back in, keeping staff busy.

“A lot of our business is locals, that’s what keeps us going,” he said. “The summer is only three months.That’s why we have to keep good food, that’s the most difficult part, keeping consistent the quality of the food.”

That task is made a bit easier because the core staff of chefs and managers have remained the same since he hired them 20 years ago.

The restaurant also offers chili to go, which is very popular as the weather changes, especially during the boat parade, Farman said.

Charlie’s Chili is at 102 McFadden Place, by the Newport Pier. For more information, call (949) 675-7991.