Bushfire Kitchen Planning New Restaurant In Redlands

Southern California restaurant group files for an alcohol license at a new Inland Empire address

Maressa Ribeiro News Writer
Founded in 2012 in Temecula by the late Clive Barwin, Bushfire Kitchen has grown from a single neighborhood restaurant into a popular Southern California chain (Image credit: Bushfire Kitchen)

Bushfire Kitchen is planning to open a restaurant at 27471 San Bernardino Ave., Suite 220, Redlands. The restaurant identified the proposed location in a California Department of Alcoholic Beverage Control (ABC) license application.

Founded in 2012 by two cousins, one a chef and the other an entrepreneur, Bushfire Kitchen operates a restaurant group focused on made-from-scratch meals. According to the company’s website, its concept combines global flavors with familiar American comfort food, using ingredients selected for quality.

The menu includes bowls, plates, burgers, sandwiches, salads, hot sides, and empanadas. The restaurant also offers beer, wine and cocktails, with a separate menu dedicated to beverages. Its food is prepared around a mix of familiar dishes and flavors inspired by different cuisines.

Bushfire Kitchen describes its approach as providing food made from scratch and served quickly. The company also offers catering services through its website, allowing customers to arrange food for gatherings and events.

The Redlands address would add another Inland Empire location to the company’s Southern California operations. Bushfire Kitchen already lists restaurants in communities including Temecula, Menifee, and Rancho Cucamonga, as well as locations across San Diego and Orange counties.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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