Pablo’s Restaurante & Cantina

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Photo by Jessa Pease.

Pablo's Restaurante & Cantina

(left) Pablo’s owner Jack Lin, left, said eight out of 10 people who come in to the Colonnade location ask for longtime employee Putu.

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Photo by Jessa Pease.

Pablo's Restaurante & Cantina

Pablo’s Southwestern Rolls include grilled chicken, black beans, onion and corn rolled into a flour tortilla and served with beans and cheese dip.

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It was everything they thought they didn’t want to do. 

Jack, Sue and Susan Lin’s father owned a Chinese restaurant in Georgia while they were growing up, and they never wanted to follow the family tradition.

But for the past 15 years, the siblings have owned Pablo’s Restaurante & Cantina at the Colonnade off U.S. 280. One wasn’t enough though, so they added two other locations in Lee Branch and off Highway 150 in Hoover. Even with the other spots, Jack Lin still said the Colonnade is by the busiest. 

“It’s like a neighborhood place,” he said. “You walk in and you know everyone.” 

On any given day, Lin said he knows which regulars will be coming in, and people feel comfortable bringing their kids because they know Pablo’s has a good atmosphere. They can simply sit and enjoy a margarita without worrying. 

Jack said most of the staff members are family or have been working there for such a long time they might as well be. In fact, one family member manages each location in order to maintain the sense of community and friendship. Jack manages the Colonnade location, Susan the Hoover location and Susan’s husband Lee Branch. 

“You can’t jump from restaurant to restaurant,” Jack said. “You have to stay stationary to make it profitable because all it is, is just a building. It’s what people you have that bring people here, because everybody sells tacos and margaritas.”  

The tacos and margaritas do draw people in, though, he said. Pablo’s signature dishes — the Fajita Nachos and the Fajita Quesadillas — are a product of 15 years of ingredients and recipes proven to work.   

“Our cheese dip — You’ve got to have your margarita, good salsa, good salsa and good service,” Jack said. “I think that is what keeps it consistent.”

Pablo’s signature drink is the Texas Margarita, but it also features house margaritas for happy hour from 4-6 p.m. and Mexican beer for specials all week.

“Being Asian descent, everybody asks us ‘Why do you have Mexican restaurants instead of Chinese restaurants?’” Jack said. “Duh, you sell more alcohol. That’s my motto.”

Friday nights after closing, Pablo’s Restaurante at the Colonnade transforms into a salsa nightclub. Jack said they tried the idea in Hoover but they always had to close at 2 a.m. At the Colonnade they can stay open until 5 a.m. 

Jack said some dancers really know what they are doing, but many people from the surrounding businesses just come to have some fun once they are off the clock. 

“It took about a year or two, but it has really become an attraction here on U.S. 280,” Jack said. “It’s really cool. We have the lights, the smoke and the whole nine yards.”