Cousins Clive and Brandon Barwin opened their first Bushfire Kitchen in Temecula back in 2012 with the aim of offering folks a fast-food option that was fresh and healthy. Fast forward to 2025, and the Barwins have a mini-empire of nine kitchens, with a 10th location—the second in O.C.—due to open in Brea in the fall. From peri peri chicken to uber-popular sweet and savory empanadas (a recent blueberry & cream iteration was a hit), guests can experience deluxe “fast healthy casual” fare. Go during happy hour, and you can enjoy half off the price on wine.
Stats
10 – Total number of locations, once the Brea restaurant opens in the fall
60+ – Items on the menu—from sandwiches and salads to burgers and entrees
7+ – Ingredients that go into Bushfire’s peri peri sauce, including garlic, oil, peri peri chili, red bell pepper, onion, smoked paprika, and vinegar
13 – Years that Bushfire Kitchen’s been cooking up fresh fast-food options
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