Habit Burger & Grill To Open in Costa Mesa

The California-based burger chain is reportedly planning another restaurant on East 17th Street

Maressa Ribeiro News Writer
Founded in 1969 in Santa Barbara, California, Habit Burger & Grill has built its concept around chargrilled burgers (Image credit: Facebook: Habit Burger & Grill)

Habit Burger & Grill is reportedly preparing to open another restaurant in Costa Mesa at 465 E. 17th St., according to a post shared by the local Instagram account @926oc. The reported location will add to the chain’s presence in Orange County, where the company already operates a restaurant at 1510 Adams Ave. in Costa Mesa.

Founded in 1969 in Santa Barbara, California, Habit Burger & Grill has built its concept around chargrilled burgers, sandwiches, salads, and other fast-casual offerings.

The restaurant is known for its signature Charburger, which features a chargrilled beef patty served with lettuce, tomato, caramelized onions, pickles, and mayonnaise on a toasted bun.

Its menu also includes other burger combinations, grilled chicken sandwiches, ahi tuna sandwiches, salads, French fries, onion rings, and milkshakes.

Among its other offerings is the Santa Barbara Char, which combines a chargrilled beef patty with avocado and cheese on grilled sourdough bread.

Habit Burger & Grill has expanded beyond its original California market, operating restaurants across several states. In 2020, Yum! Brands completed its acquisition of the chain, adding the California-based concept to its restaurant portfolio.

The proposed East 17th Street restaurant would give the company another location in Costa Mesa. However, the company has not yet announced a specific opening date or released additional details about the project.

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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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