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BRASA
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Our story

A kitchen that
still cooks
like a kitchen.

Fourteen years ago we lit a wood-fired grill in a borrowed basement on a Tuesday. We're still tending it.

Fourteen years ago we lit a wood-fired grill in a borrowed basement on a Tuesday. We're still tending it.

Started in abasement. Stilltastes like one.

We didn't set out to build a chain. We set out to make a bowl that didn't apologize — for the speed, for the price, for any of it. So we picked the hardest version of "fast food" we could think of: real fire, real ingredients, real people.