Miranda Pederson/Daily NewsRestaurant owner Cristobal Cabrera walks through the newly renovated facility Thursday while it is still under construction.

Commercial businesses have come and gone along Russellville Road, but two new business owners are hoping they have some staying power.

Alex Vargas is a part owner of Cabrera’s Mexican Restaurant and Grille, which should open by the end of the month, and Long, who is known only by one name, is the owner of Best Donuts, which has been open for a little more than a week. Long is having a ribbon-cutting at 2 p.m. today.

Vargas said they chose the location because of its proximity to campus and because there are no other nearby Mexican restaurants.

Long chose a location where there previously was a bakery.

Both hope to take advantage of the more than 23,000 cars a day at Big Red Way and near Campbell Lane. The traffic between those spots is lower at 16,100 cars a day, according to counts by the state in 2009.

Cabrera’s is in a former barbecue business in front of Total Fitness Connection. The owners have spent thousands of dollars on an addition and gutting the interior, installing new flooring, seating, lighting, stonework and a granite bar.

Vargas said they plan to have live music on some evenings and will focus on providing the best and most authentic Mexican cuisine in the area.

He expects the items will have mostly a southern Mexican flair with numerous cold salads and some sandwiches as well.

“Maybe they can stop here before or after they go to the gym,” he joked about being near a fitness facility.

Long is starting out with just doughnuts and breakfast items, but plans to branch into lunch items down the road.

“I will beat anybody’s doughnut prices in town,” he said, noting a glazed doughnut is 65 cents.

Inside a former bakery across from Kids on the Block, Long is installing a few places to sit.

“I think I’d like to add some Asian items,” said Long, who is originally from Cambodia.

For now, it’s just Long and his wife who work the long hours at the shop, coming in at 2 a.m. or earlier to begin making doughnuts. The store is open from 5 a.m. to 6 p.m. seven days a a week.

Closer to campus, work has not yet begun on a new Taco Bell, which will be just past the railroad underpass on the left heading away from campus.

“I think the only thing holding up the building permit is that we are waiting on a bond for the landscaping,” said Mac Yowell, an engineer for the City-County Planning Commission.

Unlike some new Taco Bells that have combined with other Yum! Brands restaurants, this one will have just the one brand.

“It was a rather tight lot to be able to get cars to maneuver around in,” Yowell said.

Just across the street, another restaurant building is vacant. Burger King closed late last month.

Yowell said he has not yet heard of any interest in the property, which doesn’t have any real estate signs out.

“It’s funny how things change,” he said. “That used to be the site of one of the premier restaurants in Bowling Green – the old Western Hills restaurant.”

Yowell said he’s not sure what it will take for the corridor to become more vibrant commercially. There are several businesses already along the road, including retail, fast food and a bakery in the building that formerly housed the Bistro. There also is Wha-Bah Steakhouse Saloon at its intersection with Campbell Lane. The restaurant serves both lunch and dinner and has become a favorite entertainment spot for some.

One existing business owner along the way is taking a gamble by putting in a new commercial grade road to access some of his vacant property. Yowell said Wayne Overholt is putting in the road in the hopes to develop the property that is zoned commercial nearest the road and family housing in the rear.