Javier Sandes, formerly of Primo’s Parrilla, has ventured off to begin a new restaurant, Javi’s Parrilla. Continuing to grill the same great food his fans know and love: slow grilled, mouth watering cuts of meat, chicken and choripans all topped of course with his delicious, homemade chimmichurri. All the while, continuing to use local, free range ingredients whenever possible.
Javier “El Asador” Sandes is from Buenos Aires, Argentina and has enjoyed living in the United States for over 10 years. He got his start in cooking at a young age when he was expected to help his mother prepare meals for his large, immediate family as well as 100+ members of his extended family and neighbors. He also spent hours at the grill with this father and uncles learning the intricacies of grilling. At a young age he had developed a passion for cooking. He ran a small food business in Argentina before heading to the United States to play soccer, or rather futbol as he insists on calling it. After an injury sidelined him he entered the restaurant business where he spent 7 years working as a cook, expediter and food server. He spent his time off cooking for friends whom he wowed with his Argentine Asado; they insisted he had to open a restaurant and share his great food with everyone. He became a co-founder of a successful mobile food truck, Primo’s Parrilla, the first ever Argentine food truck which launched in late 2009. Primo’s Parrilla quickly grew serving the masses with slow grilled, Argentine asado. After careful thought Javier decided to branch off on his own to open a brick and mortar restaurant in his hometown away from home, Oakland, CA. Bringing asado, chimichurri, empanadas, and choripans to the masses once again is an exciting endeavor he looks forward to sharing with the Bay Area.
Javi’s Parrilla is based on the simplistic experience shared with loved ones during an asado: togetherness, lots of laughter and amazing food. Javi’s Parrilla is a gastronomic venture that attempts to bring the family together, using all locally grown and sustainable ingredients. He is committed to offering simplicity, quality, and affordability in the form of healthy, slow-cooked cuisine. From the fire of our slow-cooked natural charcoal, we offer a touch of the distinct Argentinean ritual so beloved to my culture.
