Gus Balon’s Restaurant takes breakfast seriously. With scratch-made classics, the breakfast diner draws in regulars far and wide. Some of those regulars have made Gus part of their daily routine for over 50 years now.
Owner and general manager Kelli Phillips has worked in the restaurant since childhood.
“I have owned it, actually, for 20 years, but I’ve grew up in the business since Gus is my grandfather,” Phillips said. “So I’ve worked here probably since I was seven.”
Her grandfather opened the original Gus’s Catalina on Grant and Country Club in the 1960s. The restaurant later consolidated to its current location at 6027 E. 22nd St., where it has stood since 1965.
A Loyal Team & Community
Phillips credits her staff and long-term customers for keeping the business strong.
“When we do come to work, everybody’s a family,” she said. “Everybody’s worked here for, I don’t know, 10 to 20 years, mostly. When I do have staff that are able to fill positions they generally don’t leave.”
Many regulars have dined at Gus Balon’s for generations.
“People come in and say, I remember when your grandfather opened it, and I’ve been coming in here since 1966,” she said.
A Classic Breakfast That Endures
While Tucson’s restaurant scene shifts with trends, Gus Balon’s remains steadfast.
“Nothing is really trendy,” Phillips said. “It is what it is. You know, we’re not like a gourmet restaurant. It’s good comfort food.”
Furthermore, none of the dishes are pre-breaded or pre-cooked. The fried chicken, chicken tenders, and chicken-fried steak (three of the most popular dishes) are all hand-breaded to order. The fried chicken dinner, which includes a half of a whole chicken, takes 20 minutes to cook.
Another popular dish?
“Our corned beef hash, because I brine the brisket for 10 days, and then we bake it for about 12 hours, and then we shred it,” she said. Next, they add just potatoes and onions. “And so it’s very popular, just because I feel like it’s so clean and it has a really wonderful taste”
Sweet traditions
Homemade breads, cinnamon rolls, and pies remain signature house-made items. The cream pies, banana and coconut in particular, remain the best sellers.
Phillips’ personal favorite? Coconut cream pie. But even rhubarb pie has a dedicated following.
“You wouldn’t think rhubarb, but it is a very, very popular one,” she said. No berries mixed in; just straight rhubarb.
The 60-year celebration
Wednesday, November 19 marks Gus Balon’s 60th anniversary.
“I’m going to do different things throughout the month of November,” Phillips said.
Last year, she offered pie at its original price from back in the day. She will announce this year’s specials on the restaurant’s Facebook page soon.
Honoring service and community
Located near Davis-Monthan Air Force Base, the diner welcomes many in uniform.
“We give military, active or retired military, 10% off with an ID,” Phillips said. They also offer police, fire department, and border patrol 50% off if they are in uniform.
Comfort that endures
Through six decades of Tucson growth, Gus Balon’s continues to offer comfort and connection with no plans to expand with additional locations.
“I just feel like it’s my grandfather’s legacy, and I just don’t want to give up control or recipes or secrets,” Phillips said. “It’s something I just rather hold close to my heart.”
Gus Balon’s Restaurant is located at 6027 E. 22nd St. Keep up with Gus Balon’s Restaurant on Facebook.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
