1830 Main Street, Irvine, Ca 92614 | 949.222.9910

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Press

OpenTable Diners’ Choice Winner, 2014-2018

TripAdvisor Winner: Certificate of Excellence, 2014-2018

2018 Best Barbecue Restaurants
in Orange County (CA) Area

Gayot, 2018

10best by USA Today

USA Today, 2017

The Gossiping Gourmet: Where the food keeps coming, the Brazilian rodizio way

LA Times, 2016

9 Great Steaks to Try This Father’s Day Weekend

OC Weely, 2015

Agora Churrascaria makes the “10 Essential Irvine Restaurants”
OC Weekly, 2013

Fifi’s Best in the Orange County Business Journal, 2013

“Who doesn’t love freshly grilled meat? I am a meat-atarian so Agora Churrascaria is a perfect fit for me.”
Kat, Kat’s 9 Lives, 2013

“It’s a veritable all-you-can-eat meat-apalooza.”
Griffin, Griffin Eats OC, 2013

“After leaving Agora Churrascaria, I came straight home and started looking for flights to Brazil. I do not eat Brazilian food all the time, but if it is as good as we had this night, it might be time for me to hop a plane and experience it for a few weeks or so.”
Eating My Way Through OC, 2013

“If you’ve never had churrascaria, or, Brazilian barbecue, then you’re missing out. It is one of those things which even if you’re not a big meat eater will find to be a fun experience.”
Diary of a Mad Hungry Woman, 2012

Best of LA Viewers Choice Awards 2009 & 2010

“[Im] has brought a bit of Brazil to coastal Orange County and has managed to create a balance of sophistication and fun…the lean and tender slices of filet mignon, tri tip and skirt steak melt in your mouth.”
Coast Magazine, October 2005

“[Agora is an] upscale restaurant with a flashy buffet, featuring shellfish and salmon, high-quality salads and hot dishes, plus great Brazilian basics.”
Los Angeles Times, September 7, 2005

“Agora offers some of the county’s finest beef. Lamb chops are buttery and slightly spicy. The linguica (pork sausage) is plump and glistening, the slightest bit spicy and wonderfully succulent with a great snap. The pork tenderloin is almost like a fine pate, exceedingly soft yet flavorful over every centimeter of the long strip.”
Riviera, August 2005