The bustling family restaurant and neighborhood favorite was known for its casual charm and local feel.
SAN ANTONIO — After 46 years of serving chicken-fried steaks, scratch-made sides, and memories along Broadway, Good Time Charlie’s has officially closed its doors.
Wednesday marked the restaurant’s final day in business. On Thursday, co-owners Millard Stetler and Eddie Ruffo watched with heartbreak as loyal customers tried to get in — but the doors were locked.
“My one disappointment is there are people trying to get in that door right now that I can’t take care of,” Stetler said.
“And you hear the phone — it hasn’t stopped ringing,” added Ruffo.
End of an era
Founded in December 1979 by best friends Stetler and Ruffo, Good Time Charlie’s began as a live-music bar before transforming into a family restaurant and San Antonio staple.
“In 46 years, we’ve seen quite a bit,” Stetler said. “What we are and have been for the last 30 years is a family restaurant that we think serves very good food — home-cooked food.”
From their famous onion rings to their made-from-scratch chicken-fried steak, everything was prepared fresh.
“Not out of a can, not out of powder. It’s scratch and it’s good,” Stetler said.
The pair says they always aimed to create a place where everyone felt welcome.
“You come from the opera or you just finished playing tennis, you may sit right next to each other,” Stetler said. “That’s the way Good Time Charlie’s is.”
They’ve watched Broadway grow and change around them for four decades — and say they’re proud of the legacy they’ve built.
“Eddie and I started this business in 1979 as best friends, and we’re closing it as best friends. I think that’s pretty remarkable.”
A ‘win-win’ with The DoSeum
Stetler says the idea to transfer their lease and sell an adjacent parking lot they owned came from them — not the other way around.
“We approached The DoSeum, and The DoSeum was interested, so we made a deal,” he said. “Our wish and our hope all along was that The DoSeum would be interested. For us, that’s the highest and best use of this property.”
The children’s museum, which welcomes about 400,000 visitors annually, purchased two parcels of land surrounding Good Time Charlie’s, including two parking lots and the land where Taco Cabana currently sits. The DoSeum has also taken over the restaurant’s lease.
“The DoSeum does wonderful things,” Stetler added. “They’ve been a great neighbor.”
The museum’s CEO, Dan Menelly, said this opportunity helps ensure The DoSeum can grow in step with San Antonio families.
“We’re grateful to Good Time Charlie’s for the generations of memories they’ve created,” Menelly said. “They have been good neighbors, and we understand and appreciate the city’s deep affection for them and their delicious food.”
Plans are still underway to determine what will come of the restaurant building and the surrounding lots.
Gratitude and goodbye
Despite the sadness of closing, Stetler says this ending feels right.
“Father Time’s undefeated. There’s really no arguing with that,” he said. “We agreed when we opened this place that we were going to go as hard as we can as long as we can. Yesterday was the end of as long as we can.”
The longtime friends are now ready for what’s next — time to decompress, travel, and volunteer.
“We just started to ask ourselves, how many more 50- or 60-hour weeks do we have left?” Stetler said. “It’s a demanding business. You’ve got to be present.”
Even so, he admits slowing down won’t come easily.
“What’s next?” we asked.
“Well, that’s a good question because all we’ve ever done is get up and go to work,” Stetler said with a smile. “I don’t think we’ll be sitting too still. It’s just not in our nature.”
Customers share memories
Outside, disappointed regulars tried to get one last order of fries or steak and eggs — only to find the lights off.
“I have been coming here since I was a child,” said longtime customer April Fernandez. “My grandpa lives right down the street from here.”
“I really walked up here today to get some fries from here and a hamburger. They probably had the best fries in the whole city!” she said. “It really feels like we’re losing a pillar of the community.”
