Open Sesame Grill Has Become a Long Beach Landmark |
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When Open Sesame Grill opened in Long Beach back in 1999, Lebanese food wasn’t something you saw on every corner. But founder Ali Kobeissi wasn’t chasing a trend—he was sharing what he grew up with. Raised in Lebanon and shaped by summers in his uncle’s spice factory, Kobeissi brought those flavors with him: grilled meats, warm spices, house-made sauces, and no shortcuts.
Now more than two decades later, Open Sesame is still here, still in the same spot, still making garlic sauce from scratch and turning out the kind of food people come back for. The dining room is small, the crowd is loyal, and the vibe hasn’t changed much. That’s the story.
With Competition Growing Open Sesame Has Kept Its Base
Plenty of new restaurants have come and gone since 1999—and more than a few now serve falafel, hummus, or a kabob plate. Places like Ammatoli downtown have added polish to the category, while Magic Lamp Grill and The Green Olive offer quicker versions nearby. But Open Sesame never chased the fast casual crowd or the upscale makeover. It stayed where it started, somewhere in between.
This is a place where regulars know what they’re getting: a full plate, seasoned right, with the kind of flavor that doesn’t need an explanation. Even as the city around it has changed, the food has stayed grounded, bold, consistent, and proudly made in house every day.
You Don’t Have to Be Lebanese to Love This Food
Open Sesame isn’t trying to be a cultural crash course. It’s not niche or exclusive. The menu is simple and accessible, whether you grew up with dishes like lentil soup and baba ghanoush or not. First-timers usually find something familiar, grilled chicken, warm rice, fresh bread—and something they didn’t know they were missing.
This is the kind of place where garlic sauce turns casual customers into loyal ones. It speaks to locals of all backgrounds. Some come in weekly. Others only when they’re craving something comforting and flavorful. Either way, nobody leaves hungry.
Garlic Sauce, Lamb Kabobs, and a Menu That Doesn’t Miss
There’s no shortage of favorites here, but the real win is how balanced every plate feels. The grilled chicken tawook is tender, the lamb kabobs come out smoky and well spiced, and the baba ghanoush has just the right bite. Even the lentil soup feels like something from a home kitchen.
Everything hits the table with rice, salad, and fresh pita, and nothing ever tastes like it came from a prep line. You can try something new or stick to the same thing every visit. Either way, it holds up.
Two Locations, One Story — And Still Cooking Every Day
Ali Kobeissi didn’t just open a restaurant. He brought a way of cooking and a way of thinking about food that stayed consistent even as the city changed. He grew up around flavor, spices, stews, slow cooking, and put that into everything Open Sesame serves. No shortcuts, no overthinking, just food done right.
The second location in Los Angeles expanded the brand, but Long Beach is still home base. The kitchen still turns out garlic sauce from scratch. The grill still works overtime. The tables still fill up on weekends. For a place that’s been here this long, that kind of consistency is rare, and that’s why people keep coming back.
Open Sesame Grill – Lebanese / Mediterranean
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