On The Menu
• Bravo’s poblanos — Two poblano peppers lightly battered and stuffed with Mexican cheese, then covered in Ranchero sauce. Served with rice, beans and either corn or flour tortillas, $8.75
• Mole Ranchero — A 10 oz. boneless chicken breast marinated, grilled and covered in a mole sauce. Served with rice, beans and either corn or flour tortillas, $10
• Burrito Mexicano — A flour tortilla stuffed with pork, tomatoes, onions and bell peppers. Topped with cheese dip, lettuce, tomatoes and guacamole, $7.25
• Special dinner — Contains a chalupa, chili relleno, beef taco, enchilada, tamale, rice and beans, $13
5965 Cumming Highway, Suite 780, Sugar Hill
• Open since: Aug. 21
• Owner: Ray Bravo
• Location: Bravo’s Cantina & Grill is located near the Suwanee Dam Road and Cumming Highway intersection. It shares the same parking lot as Kroger and is next to Aruba Beach Tanning Studios and Spa.
• Hours: 11 a.m. to 10 p.m. Sundays through Thursdays, 11 a.m. to 10:30 p.m. Fridays and Saturdays
• Atmosphere: The inside is bright with burnt orange walls and dark wooden tables and booths. The tables are casually set with salt, pepper and a bottle of Cholula hot sauce.
The walls are decorated with metal art animals — several bug-eyed lizards crawling on the walls and a colorful parrot by the bar. The bar is open on three sides and made with stone and wood.
Throughout the dining room space, there are televisions with sports and talk shows airing while Hispanic music plays over the sound system.
When there is nicer weather, the patio is open for guests with metal tables and umbrellas.
• Menu: Bravo’s serves both authentic Mexican and Tex-Mex dishes — everything from lengua (cow tongue) tacos to chicken nachos. There’s a little something for everyone.
“We have both,” owner Ray Bravo said. “We like having a big menu.”
Guests receive complimentary chips and two salsas (a house and roasted tomato) at the beginning of the meal.
Since its opened in August, there have been many foodie favorites, which include the Bravo molcajete (steak, chicken, sausage, cheese and peppers in a heated bowl), the guacamole (which will be made at the table), tacos al pastor (pork, pineapple and cheese), pollo a la parilla (grilled chicken with queso) and the fajitas.
The lengua taco hasn’t gotten popular yet, but when Bravo serves it, people love it.
“I let people try it without letting them know it’s the lengua,” he said. “And they think it tastes so good. They are surprised.”
The menu is broken up into categories: pork, chicken, beef, seafood, a la cart (where you can mix and match items) and vegetarian.
The vegetarian section isn’t just cheese and beans. Bravo’s offers mushroom and spinach enchiladas, cheese and spinach burritos, a vegetable quesadilla and potato burrito.
If you save room for dessert, Bravo’s has an array of sweets. There are milkshakes in four flavors: vanilla, strawberry, peach and mango. For something to share, there is tres leche, key lime pie, mango pie, churros and sopapillas — just to name a few.
In the future, Bravo hopes to sells lunch and dinner specials when the kitchen becomes accustomed to the large menu.
• Things you might not know: Bravo has been in the restaurant industry for 22 years.