Fattoush in College Area, San Diego, serves Lebanese and Mediterranean cuisine from a counter inside a strip-mall storefront at 6686 El Cajon Blvd, where a husband-and-wife team from Lebanon runs both the kitchen and the dining room. The menu rotates around a vertical rotisserie that processes beef shawarma, chicken shawarma, and lamb gyro throughout each service, slicing the meat to order for pita wraps and platter builds. El Cajon Blvd through College Area functions as one of San Diego's densest corridors for international dining, and Fattoush anchors the Lebanese end of that spectrum alongside Thai, Vietnamese, and Korean kitchens—including Charoen Krung Thai Cuisine, which represents the Thai side of the boulevard's dining cluster. Falafel patties are pressed from a garbanzo-and-fava-bean blend with cilantro, parsley, sesame seeds, and house spices, then fried to order rather than held in a warmer. Kibbeh—ground lamb mixed with cracked wheat and pine nuts—and muhammarah made from red peppers, cumin, pomegranate, and walnuts anchor the appetizer menu alongside a moujaddara of lentils and caramelized onions. The wall behind the register displays a collection of international currency notes brought in by customers over the years, a visual marker that regulars use to identify the shop to first-time visitors. A full mezze sampler pulls hummus, tabbouleh, baba ghanouj, lubieh bizzeyt, muhammarah, moujaddara, garlic dip, stuffed grape leaves, and falafel onto a single platter for $15.95. The San Diego County health department has assigned the location a 97-out-of-100 inspection score. Coffee and tea service draws from a Middle Eastern brewing tradition shared by Barakah Coffee House a few blocks east on the same boulevard. Lunch and dinner platters pair any protein—chicken kabob, beef kabob, ground-beef kafta, or lamb shank—with rice, salad, hummus, and pita, running $14.95 to $15.95 per plate. The restaurant sits about a mile west of SDSU, drawing a split crowd of campus staff on lunch breaks and neighborhood residents in the 92115 ZIP. The lentil soup runs as a standing starter, blended smooth and served hot with a side of pita, and the baklava is baked in-house with layers of phyllo, walnuts, and honey syrup.