Bringing cultures together through food.

Gringo Arepas started with the arepa — Venezuelan at heart, and endlessly open to everything else. It's a canvas. Once you see it that way, the menu writes itself: filet mignon with chimichurri, chicken milanese with pesto, pulled pork with candied jalapeños, a hangover burger with a fried egg on top.

That's the whole idea behind the name. Different cultures, different kitchens, all meeting on one griddle. We cook everything on site, in front of your guests, and serve it hot. No warming trays, no catering-hall shortcuts.

This isn't a storefront and it isn't a franchise. It's one chef who takes the food personally, booking events one at a time and cooking each one like it matters — because it does.