WILLIAMSTOWN -- A new Mexican restaurant aims to spice up Spring Street.
Tony's Sombrero, which opened officially at 69 Spring St. on May 15, serves a wide variety of authentic Mexican dishes. Owner Tony Columna said though the business is small -- he runs the restaurant with the help of his mother and cousin -- the food's quality is high.
"It's all my own food," Columna said. "Nothing's a copy from someplace. And nothing is processed. Everything is fresh."
An important goal of his is treating the customer well, he added.
"We're always friendly to everyone," he said.
The restaurant, located where ice cream shop Lickity Split formerly was, will be open Sunday to Thursday from 11 a.m. to 9 p.m., and Friday and Saturday 11 a.m. to 10 p.m.
Columna, who has 25 years of experience working in restaurants, previously sold food at Weston Field during Williams College sport events. The students enjoyed his food, he said, and when the building owner approached him about opening a business on Spring Street, he jumped at the opportunity.
The menu features items like quesadillas, burritos and tacos, Columna said.
"For fillings, we have carnitas (slow cooked pork), pollo (grilled chicken), ground beef, and grilled vegetables," he said.
So far, the most popular item is the "giant burritos," he said, but customers have been responding well to the more specialized entrees.
"A lot of people think Mexican food is all tacos and burritos. But there's so much more," Columna explained. "We have larger dishes, and seafood dishes too."
Entrees on the menu include stuffed poblano chiles, a traditional dish of Puebla, Mexico; chicken flautas, corn tortillas with green salsa, lettuce, cheese and sour cream; sesina asada, steak served with beans and a side of guacamole and fresh cactus; and grilled salmon marinated in butter, wine and lime sauce, served with mashed potatoes.
In addition to salads and sandwiches, Columna said a soup of the day will also be offered.
He added that he expects the soups to become popular in the colder months.
"We also have daily specials," he said. "There's something new every day."
Columna is optimistic about his new business on Spring Street. The response has been positive, he said, and the restaurant has been busy in the afternoons.
"I'm excited to work hard, and do the best I can," he said.
To reach Edward Damon, email