From software test engineer to successful restaurateur.

Sounds like an unlikely transition, but Matt Jabbour has always loved to make food since he was very young. Originally from Lebanon, Jabbour moved to Bellevue in 1998 to work for Microsoft. While there, he joined his parents in buying a Lebanese specialty grocery store in Bellevue. They decided to add a small deli to offer sandwiches for area workers because Jabbour said the area needed more fresh made-to-order food.

By 2007 the deli was very busy, with limited seating. Word of mouth spread fast. Jabbour knew he could do much more with it, so he took the plunge, left Microsoft and opened the first Garlic Crush in the grocery location in 2008. The family eventually sold the grocery store.

Now, he is bringing Garlic Crush to Issaquah, offering fast, fresh, casual Mediterranean food.

He said the name Garlic Crush came up because it was catchy and easy to remember. Everything is made from scratch, at an affordable price point.

“Sales have been awesome since day one,” Jabbour said of the Bellevue restaurant. “It was tough leaving Microsoft, but I am so happy with the feedback.”

Jabbour called the restaurant Garlic Crush because he found it catchy and easy to remember. Everything is made from scratch, he said, and at an affordable price point.

Though people order up front, they are served the food on real dinnerware, not plastic baskets.

Lunch and dinner prices are the same — $10.99 for a full meal.

Jabbour said their specialties are the skewers, using lamb, beef or chicken. He uses wide metal skewers so the heat is consistent throughout cooking. Also used is shawarma, an integral part of Lebanese street food that involves vertical grilling. The result is that fat drips down and the result is less fatty meat. Shawarma, which comes from the Turkish word, çevirme, and means “turning,” is now the most popular fast-food item in Germany, Jabbour said, even over their own bratwursts.

Despite the name, garlic is used sparingly in Lebanese cooking. However, Garlic Crush has its own house-made garlic vinaigrette dressing for salads, and garlic paste for sandwiches and wraps. A house salad comes with every dish, or a Greek salad, if desired.

The only soup Jabbour serves is his mother’s Lentil soup. He also has homemade hummus and Baba Ghanouj (eggplant dip), which are both gluten-free as are all of the meats. There are no GMOs and no preservatives in any of the menu items.

Not to forget dessert, Garlic Crush offers up a nice little piece of baklava for $1.49, along with rice pudding made from scratch, topped with cinnamon and pistachios.

Beverages include fountain drinks, unique juices, yogurt drinks and San Pelligrino.

Jabbour said even kids like the food, including his own 8-year-old son. For $5.39 kids can choose the meat of their choice served with fries or rice, pita bread and juice.

Garlic Crush also caters for corporate functions, weddings and birthdays, and will deliver the food to the occasion.

Jabbour hopes to be open by Oct. 24. Hours will be 11 a.m. to 9 p.m. Sunday through Thursday, and 11 a.m. to 10 p.m. Friday and Saturday. The restaurant will be located at 1620 NW Gilman near QFC.