The Novo Brazil Brewing Company logo is being developed throughout San Diego County, especially in the South Bay.
So far, the mix of Brazilian-inspired beers (and dishes) in Southern California seems to be working well.
Tiago Carneiro is the owner of the corporate and Hugo Thomaz is the chief operating officer of the award-winning brewery.
The business is smaller with bars, but is now expanding to full-service restaurants in various locations.
It’s a dream that first flourished in South County.
The brewery and brand headquarters are located at 900 Lane Ave, Suite 100, in Eastlake. It opened its doors in 2015 and offers a bar open to the public.
The hours are from Sunday to Thursday from 10pm, Friday and Saturday from 11pm. Call (619) 869-4272, ext. 1.
The company’s slogan is “Made in California, fostered through Brazil. “This pretty well sums up their perspectives on the developing craft beer lifestyle. There are fun accents, aromas, colors and exclusive flavors to enjoy in this brasserie.
Eastlake’s location serves a variety of beers, kombuchas and seltz duro, all with a Brazilian soul. There is a food truck on site with indoor and outdoor seating options.
The company’s locations are in Ocean Beach, National City and Chula Vista (Otay Ranch Mall) with an upcoming presence in Imperial Beach.
The Novo Brasil Dining Room in National City opened last October in the new Market on Eighth Food Hall, a 9,000-square-foot public market with 12 vendors, two retailers and an adjacent 2,000-square-foot beer garden.
Nestled amidst the diversity of Indonesian and Thai dining options, the Novo Brasil area offers more than 20 beer, kombucha and seltz duro. Opening hours are from 11:30 a. m. to 10 p. m. m. De Monday to Sunday.
Market on Eighth is at 41 E. Eighth Street in National City. Call (619) 869-4274 for more information.
An existing tasting room, Nova Easy Kombucha, opened in Ocean Beach in October 2020. It is at 4845 Newport Ave. , San Diego.
The menu is a fusion of American, Brazilian and Mexican cuisine from Southern California.
Nova Brazil Otay Ranch opened its doors in November 2019. As the calendar shifted to the new year, the coronavirus pandemic hit to curb the festivities.
“We were opening outdoors, then internal and a combination of exterior and internal,” said Novo Brasil Otay Ranch general manager Leonardo Bauer. “We were able to get over it with the community. “
Things are going a lot, a lot now.
“We are accepted into this community,” he said. We have wonderful local support. “
With two 12 x 14-foot TV monitors, sports occasions draw a crowd.
“If there’s a game, Padres, Lakers, SDSU, NFL, Chargers or Raiders, the place to eat will be full,” Bauer said.
The construction can accommodate giant equipment for special gatherings, up to three hundred people. Sports teams, instructor associations, and alumni teams from top Schools Mater Dei Catholic, Olympian, Eastlake, Otay Ranch and High Tech High Chula Vista, as well as Southwestern College, I have already enjoyed the area and the hospitality.
The interior is very much about sports art splattered on the walls, a spacious tap and bar area, table seating, and even a merchandise area.
There are new flavors to notice at Novo Brasil Otay Ranch.
The Novo burger is the delivery of the menu. Served on a brioche bread, it is a tasty mixture of meat, bacon, sautéed onions, pickles, lettuce and cheddar cheese with jalapeno sauce.
The bacon is precooked and roasted in the oven. The jalapeno sauce is slightly spicy but pepper-flavored.
The burger is accompanied by tasty fries.
“People say it’s the most productive burger in town, the most productive burger in San Diego, the most productive burger they’ve ever tasted,” Bauer said. “It’s a homemade burger with homemade seasonings, 81/19 fat. “
Other popular pieces come with steak and chips and bird wings.
The 8 ounces. Picanha (premium sirloin) is served with grated egg, Pico de Gallo and fries or cassava.
The original way to eat the starter steak is to chop the steak, keeping the edge of the fat, and soak it in the breadcrumbs, many diners prefer to cut the fat first.
The wings are fleshy and tender. They come naked but also with a variety of frictions. The chicken wings were stinky but too spicy. The cashew filling adds an exotic (and tasty) touch.
For healthy meals, avocado salad might seem simple, but it’s not. There are several layers of flavor sensations between the spring mix, sliced avocado, pumpkin seeds, red onion, and banana chips. Protein features come with steak, salmon and chicken. , however, in itself, it is refreshing. Caipirinha dressing magnificently completes the pile.
The presentation of the dish is remarkable.
Brazilian empanadas are appetizers, as are coxinha (chicken croquettes), bacon and cheddar croquettes, and ham and cheese croquettes.
Burgers and sandwiches cost between $17 and $19. Diversity of main courses from $17 (salads) to $38 (14 oz. rib eye). Tickets start at $9.
Soft kombucha drinks bring a little color to the food, highlighted through guava mint, mango pineapple and watermelon lime.
“There’s one for everyone,” Bauer said.
Special drinks come with mint ruin and cucumber with crushed ice, very refreshing,
Chula Pilsner (five percent alcohol) was the best-selling beer, but Bauer said Novo lager (four percent alcohol) has been since the new bestseller.
Alcoholic beers with a higher content are also popular.
All are made in Chula Vista.
Whiskey, vodka, gin, cognac, tequila, champagne and wine are also sold here with a variety of spirits.
Happy hour is from 4:00 p. m. to 6:00 p. m.
California Spritz beer cocktails are being launched.
In fact, the Novo Brasil Summer Party takes place on Saturday, August 6 from 2:00 p. m. to 10:00 p. m. at the company’s Lane Avenue Brewery to celebrate the launch of this new line of beer-based cocktails.
Brazilian artist Rommel Music will provide entertainment and U. S. Paralympic athlete Jerome Avery, a gold medal winner, will be available to guests.
Food will be available to purchase and loose samples of California Spritz will be distributed to others over the age of 21.
Hours of operation at the Otay Ranch location are noon to 10 p. m. Monday through Wednesday, noon to 11 p. m. Thursday from 12:00 to Friday, from 11:30 to Saturday and from 10 to 20 on Sunday.
For more information, tap (858) 294-3175, the online page on www. novobrew. com, or email touch@novobrew. com.
A smaller full-service dining venue (8,000 square feet) is expected to open at Imperial Beach in October. San Diego Bay with stunning views to the north of the harbor lights and the San Diego-Coronado Bridge.