Brasa Negra Cuisine Opening in Sebring This January

“Brasa Negra Cuisine in Sebring combines the steakhouse experience with authentic Mexican cuisine.”

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official (Image credit: https://www.instagram.com/brasanegra_sebring/)

A new restaurant is bringing Mexican cuisine and sushi to Sebring early next year. Called Brasa Negra Cuisine, the new restaurant will open at 139 N Ridgewood Dr., Suite 103.

“Brasa Negra Cuisine in Sebring combines the steakhouse experience with authentic Mexican cuisine,” says a description provided to Google Maps. “Enjoy charcoal-grilled meats cooked in a Josper oven, an open kitchen, handmade corn tortillas, traditional sauces, and Mexican tamales prepared by our Mexican chef and culinary team. We also offer an exclusive Japanese sushi counter featuring Omakase, a personalized tasting experience where the chef prepares fresh cuts and sushi based on the fish of the day, right in front of you. Special experiences, such as traditional tuna butchering, may also be available on select occasions.”

The buzz is already building: “I’m really looking forward to Brasa Negra,” says one review on Google (translation from the Spanish Google’s). “The idea of ​​combining cuts of meat with Mexican flavors sounds amazing. Can’t wait for the opening to enjoy the experience!”

What Now confirmed the opening with a representative of Brasa Negra on Wednesday. The representative declined to share details about the menu at this time, saying it’s still under development.

Opening in the North Ridgewood Drive location, Brasa Negra Cuisine will be situated near Sebring Circle Park, joining a restaurant community that includes Mon Cirque Wine Bar, Sophie’s Downtown, Dee’s Place, and more.

You can keep up with all things Brasa Negra by following @brasanegra_sebring on Instagram.

Photo: Official (Image Credit: https://www.instagram.com/brasanegra_sebring/)

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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