Wiens Brewing has landed yet another huge account to their ever-growing list of southern California restaurants that carry their local craft beer. But, Bushfire Grill happens to rank in the top 5 category for Temecula restaurants that serve organically grown foods that are gluten free, hormone-free, and that are fresh and never frozen.
To help kick off Bushfire’s newly expanded 26-seat covered outdoor patio area, the restaurant’s offering $1 draft beers now and through the end of May including Wiens’ super hoppy and very popular Insomnia IPA beer. The outdoor seating area is an ideal area to sit and chat plus view the food being prepared behind the glassed-in prep area. Bushfire has even added a new digital menu board which allows for greater order efficiency to service the 76-seating capacity restaurant. Now you can step right up to the cashier and order your lunch or dinner while the server assembly line quickly puts it together.
As their main entrees, Bushfire offers free range grilled chicken, slow-cooked braises like lamb curry, beef brisket, BBQ braised pork and chipotle braised short ribs… all gluten free, natural baby back ribs, a chicken and rib combo, a natural Angus Tri-Tip in addition to fresh British Columbia Salmon. There’s also a variety of sandwiches (on both regular and multi-grain focaccia bread), and Bushfire bowls featuring Basmati or brown rice.
With your entré, you get a choice of two sides which can be homemade mashed potatoes, butternut squash, sweet potato fries, gourmet mac and cheese, baked beans, Bushfire signature fries, or freshly grilled seasonal organic vegetables. You also get a choice of a salad such as Bushfire’s Caesar salad, Kaleslaw, mixed seasonal greens, or a rustic Greek salad. Any of these can be custom made to include chicken, beef or salmon on top.
Everything is made in-house and is always super fresh. The restaurant prides itself on never having anything frozen.
One of the tastiest salads on the menu is the red and white quinoa beet salad. This delightful mix of the Aztec grain coupled with mandarin oranges, cubed beets and chick peas nicely complements the organically grown baby arugula. The macrobiotically balanced foods are a meal in itself and, the dressing is used so sparingly, you can really taste the meld of flavors in every bite. They also serve a spinach and baby arugula salad made with locally-grown strawberries, candied almonds, diced pears, bacon and goat cheese which also goes great with any dish. Just recently, they’ve added an organically grown mulberry salad. All produce is grown locally and is delivered daily to ensure freshness.
Bushfire’s newest homemade creation is their own Peri-Peri Sauce. Made with South African chilies, the sauce has a subtle jerk spice flavor but in a tad more creamier soft orange colored sauce. It pairs nicely with just about any dish on the menu. The sauce is served as a condiment on every table in the restaurant and to-go jars are sold to customers that want to take it home with them. The Peri-Peri sauce inventor and restaurant owner, Brandon Barwin, is keeping the ingredients top secret for now.
With your dinner comes three generous samples of their homemade focaccia bread. They have a Mediterranean bread, a jalapeno cheddar bread, and a lemon and herb-baked vegetable bread which are all very tasty.
In addition to the sit-down and carryout service, Bushfire Grill offers full catering and family packs to go. With their recent addition of wines by the bottle and glass as well as bottled craft beers and draft beers, the restaurant is surely destined to become a favorite eat spot in not only Temecula, but all of southern California.
Bushfire Grill is located in the Winchester Market Plaza at 40665 Winchester Road in Temecula California. It’s between Trader Joe’s and the FedEx Kinkos Office Center. They’re open 7-days-a-week from 11:30 am to 8:00 pm. Contact them at 951-296-0190 or visit their website at bushfiregrill.com.