A SOUTHERN BRAZILIAN INSPIRED GATHERING PLACE IN THE HEART OF LOS FELIZ

 
 

MONDAY: 5PM-10PM
TUESDAY: 5PM-10PM
WEDNESDAY: 5PM-11PM
THURSDAY: 5PM-11PM
FRIDAY: 4PM-12AM
SATURDAY: 4PM-12AM
SUNDAY: 4PM-10PM

*full menu until 10pm, late night menu until close

Flyer for Vinyl Night at Caipirinha Bar, every wednesday

For large party reservations and buyout inquiries, please reach out to hello@caipirinhala.com.

Fresh, vibrant, and absolutely irresistible—our Tuna & Prawn Ceviche is a must-try! 🐟🍤 Pair it with our crispy, savory Brazilian Coxinha for the ultimate flavor experience. See you at 5! . . . . . #brazil #coxinha #ceviche #food #foodofl
Nothing quite hits the spot like a shot of mezcal or cachaca with a Caipirinha Bar Lager 🍺 Treat yourself at happy hour! 🇧🇷 See you at 5! . . . . . . #cocktailsoflosangeles #losfeliz #nossa #ncb #caipirinhabarla #caipirinha #losfelizcocktails #co
Weekend’s here, and so are the good times! Grab a seat at the bar or grave a table. Sip on something refreshing and kick back with great food and company. Cheers to Friday! 🇧🇷☀️ . . . . . . #cocktailsoflosangeles #nossacaipirinhabar #ncb #los
Send this to someone who owes you a martini and pão de queijo! 🍸🇧🇷
Fresh, crisp, and bursting with flavor! The new Citrus Crunch Salad with arugula, apple, green beans, pickled radish, and a tropical vinaigrette is here to brighten up your day at Nossa! 🇧🇷🥗 . . . . . . #cocktailsofinstagram #salad #losfeliz #food
We make our Negronis with Forthave Red, an apéritif with a nuanced balance of botanicals orange, chamomile, and rose. It’s a perfect compliment to Fords Gin. 🥃 Join us at 5! 🇧🇷

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Caipirinha Bar is committed to creating a workplace where the delineation between FOH and BOH is blurred, earnings are more equitable, and careers progress with increased earnings along with increased responsibility. It is our goal to provide a path that can begin at any position, advance into management, and eventually into ownership.  

Although the cultural construct of tipping culture is still prevalent, we believe the practice is outdated.  We firmly believe that the future of restaurants will reflect the international model, where staff is not reliant on gratuities from guests, and earnings are more stable.  The service charge model is the first step in this process, and we hope to lead the way as progressive operators.