At Bandits’ Grill & Bar, our tender cuts of meat have been smoking over a real oak wood fire since 1989. So if you’re looking for a truly authentic flavor, you’ve found it.

Image of the BBQ Ribs with a side of beans and tomato dip.

Image insiside restaurant with host stand in front and various booths behind it

Image of the Wood Fired BBQ Half Chicken - Fresh & natural chicken, brined & grilled with BBQ or Jerk Sauce. Side of coleslaw and baked potato.

Image of 5 people sitting at bar with tv on in background playing sports

Image of a white dinner plate with a steak, mashed potatoes and gravy and broccoli. Sitting on a glossy wooden table.

Image of the Bandito Taco Salad - Seasoned chicken tossed with power greens, romaine, peppers, corn, cilantro, black beans, tomatoes. cheese, scallions, tortilla strips, and jalapeño cilantro dressing.

Image of various draft beers in front of bar with tv playing sportsa in background

Image of the Prime Rib Sandwich - Slow roasted, thinly sliced, steak roll, side of creamy horseradish & au ju with a side of Herb Garlic Fries.

• Authentic Bandits' Bar-B-Q Sauce

Image of Bandits' Bar-B-Q Sauce sitting on counter

Bandits’ Authentic Bar-B-Q Sauce instantly elevates your grilling, partner. Made right here in California with a Texas-sized KICK using locally-sourced tomatoes, and genuine Gilroy garlic. Take a bottle or two home with you!

Brown gift card with 5 silhouettes of cowboys above the phrase 'Bandits Grill & Bar 'and 'gift card'. Resting on a brown table

Share the love of barbecue with Bandits’ gift cards

Available for purchase in-store

Already have a card? Check your balance now!

Image of bartender reaching for bottle on shelf

If you want to be the best, join the best!

Bandits’ is looking for experienced restaurant pros, as well as energetic newcomers with a can-do attitude. If you'd like to join our team, please forward your resume to info@banditsbbq.com for immediate consideration. We offer paid training, discounts on food, very competitive pay and tip-sharing.