Del Mar gets hit with new flavor as franchise expands south.

By Alex Hansen (’17)

Bushfire prides itself on its sustainable nature, something that deeply resonates with me as an environmentalist. The chain opened its third location in Del Mar earlier this fall. Clive Barwin, co-owner of Bushfire, has traveled the world and enjoyed many different types of food which have influenced some of the dishes offered at his restaurant. The advertised idea behind the restaurant is that it is healthy food at an affordable price.

Bushfire’s menu.

Whenever I go to Bushfire with my family, the wait time is often a problem. If we are ordering ahead, we make sure to order long before the hunger kicks in since the time until we enjoy our food is unpredictable. My personal favorite is the grilled veggie rice bowl with brown rice, extra carrots, and extra soy sauce. The cafeteria style restaurant offers plenty of healthy options from brisket or pulled pork for the meat lover to hearty vegetable bowls and vegetarian burgers for the herbivore. iPads are used as futuristic cash registers to ensure a fast checkout.

The Del Mar location now offers delicious breakfast. My favorite was the acai bowl which featured home-made granola and bee pollen. For those with gluten sensitivities, there are plenty of gluten free options, including their fluffy pancakes, yogurt bowl, and breakfast sandwich. Other features on the breakfast menu are a Hummus Toastie, a Bushfire Burrito, and an Oatmeal Bowl.

Whether in the mood for a light kale salad, eggs benedict, tri-tip, or spaghetti bolognese, Bushfire Kitchen has a variety of options. With a location so close to the school that has cheap but healthy dishes, you have no excuse not to try it!

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