Silvio Correa & Doug Howarth, Managing Partners, Drew Hager, Chef
The concept of Silvio’s Brazilian BBQ started with a 14-year-old Silvio Correa grilling his famous BBQ at back yard parties in his native Sao Paulo, Brazil, after long days at the beach surfing. In 2000, Silvio left Brazil for Southern California and worked odd jobs while dreaming of opening his own restaurant.
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20 Pier Ave in Hermosa Beach | 310-376-6855 | silviosbbq.com
The concept of Silvio’s Brazilian BBQ started with a 14-year-old Silvio Correa grilling his famous BBQ at back yard parties in his native Sao Paulo, Brazil, after long days at the beach surfing. In 2000, Silvio left Brazil for Southern California and worked odd jobs while dreaming of opening his own restaurant. At a friend’s back yard BBQ–fittingly!–Silvio met Doug Howarth, a local entrepreneur originally from upstate New York who had worked in the restaurant business his entire life and had his sights set on opening his own catering business. Realizing that they both had similar dreams of owning a food establishment, in 2003 Doug and Silvio began a catering company and soon expanded to food vending at events throughout California. “The second I tasted Silvio’s BBQ, I knew we could turn his talent into a successful catering/special events concept,” Doug says. “I hardly even knew Silvio, but I knew we had something. It was different, exceptional.”
In 2008, the company opened Silvio’s Brazilian BBQ, a bar and grill with a family-friendly environment, a welcome addition on the Hermosa Pier. Silvio himself approves the quality, flavor and feel of the restaurant’s food and beverages, so guests get an authentic Brazilian experience. “Our restaurant is typical of how Brazilians cook at home,” says Silvio. “We want our guests to leave their problems at the door and let us take care of them while under our care–like they are part of our family.”
Describe the ambience of your restaurant.
Silvio: “It is similar to a `pousada’ in Brazil—a little, beachside guesthouse or B&B, typical for vacationers there.”
What is your favorite drink on the drink menu?
Doug: “Besides the 16 rotating craft beers on tap, I love the Tropical Caipiroska, a Brazilian cocktail of fresh kiwi, strawberry and lime hand-muddled with a touch of cane sugar, than shaken on the rocks with vodka. It’s amazing.”
What does the future hold for Silvio’s Brazilian BBQ?
Doug: “We are currently looking for a second location in Southern California, as well as developing and finding partners for our franchise program to expand throughout California and then the entire country!”
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