Community Highlights: Meet Michael Santos of Barra Santos

Today we’d like to introduce you to Michael Santos.

Hi Michael, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I immigrated to the U.S. from Portugal when I was five and grew up in Rhode Island, surrounded by a tight-knit Portuguese-American community. Food and hospitality were always part of my life, but not in the restaurant sense, more like the everyday version. My parents cooked often, and we hosted family regularly, so from a young age, I learned how food brings people together.

I got my first restaurant job at 15 as a buser at a restaurant in a mall in Massachusetts. That was my first real look into full-service dining from the inside, the energy, the rhythm of service, and it just clicked. I stayed in the industry, mostly avoiding management for a long time, but when I moved to L.A. from Hawaii in 2014, something shifted. I was ready to fully commit to hospitality as a career. A few years into managing restaurants here, I got the opportunity to become an owner, and I took it. I’d always dreamed of opening my own place, especially something that could tie back to my Portuguese roots. When that chance came in Los Angeles, I didn’t hesitate.

That’s how Barra Santos came to be. We’re a small restaurant, just 19 seats inside, but we were fortunate to get outdoor seating through L.A.’s al fresco program, which helped us expand. Initially, we planned to be more of a wine bar with snacks, but before opening, we managed to get a small hood installed, and that opened the door to a full food program. We’re now one of the very few Portuguese restaurants in Southern California.

We’ve tried to create an experience that really transports people, not just with the food, but with the vibe, the decor, the service. It feels European. The food draws heavily from Portuguese flavors but includes ingredients and inspiration from former Portuguese colonies like Goa and Angola, blended with the incredible California produce we have access to. Some dishes are traditional, but most are our own take, uniquely rooted in Portuguese influence.

My partner in Barra is Chef Melissa. We first met when she was the CDC at Bestia and I was consulting on the bar program. Over the years, we crossed paths socially, became friends, and when I signed the lease for Barra, she was the first person I thought of. We traveled to Portugal together before we opened so she could get a feel for the culture and cuisine firsthand. Now we’re business partners and great friends, we even hang out outside of work and are currently working on another restaurant that’s under construction.

I’m proud of what we’ve built at Barra. It’s a special little spot, and I think it’ll be around for a long time. It also feels good to represent a culture that doesn’t have much visibility in this part of the world. Portuguese food and identity deserve a seat at the table here.

Looking ahead, we’re expanding into the space next door, what used to be Shins Pizza, aiming to launch in early 2026. Personally, I’d love to spend more time traveling, especially back to Portugal, but the restaurant life demands presence. Hopefully in the future, I’ll pass the reins and have more freedom to explore, but for now, I’m committed to building something lasting.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It definitely hasn’t been a smooth road, but I don’t think that’s unique to me. Opening a small business in Los Angeles, especially a restaurant, means facing a long list of challenges. For example, Barra took two full years from signing the lease to opening—not because we were slow, but because navigating the city’s extensive permitting, inspections, and layers of bureaucracy takes time. On top of that, we opened in Cypress Park, a neighborhood undergoing a lot of change, which brought some uncertainty about how the community would receive us. Having opened a few restaurants before, I knew patience and persistence were essential. We made a point to stay active, get involved, and build trust within the community, understanding that relationships like that take time but are crucial for long-term success.

On a personal level, the restaurant industry demands everything from you—your time, money, energy, and emotional bandwidth. There’s no real off switch, and burnout is easy, especially when you’re trying to get everything just right. I’ve felt stretched thin at times, overwhelmed by financial stress and the nonstop pace. Managing a team, keeping morale up, and staying focused amid fast-moving challenges isn’t easy. But I’ve learned to stay patient and methodical, solving problems one at a time and believing that building something with intention and care will eventually pay off.

Thanks – so what else should our readers know about Barra Santos ?
Barra Santos is a small neighborhood restaurant in Cypress Park inspired by the bars and cafés you find in Lisbon. We specialize in food and wine rooted in Portuguese tradition but filtered through a California lens. The space is intimate, just 19 seats inside, but we have had a small patio since day one, made possible by the changes to outdoor dining rules during the pandemic. That additional space really helped us create the lively European-style atmosphere we envisioned.

We are one of very few Portuguese restaurants in Southern California, and we take a lot of pride in representing that culture. While we are inspired by traditional dishes, we are not aiming to replicate them exactly. Instead, we incorporate ingredients and influences from former Portuguese colonies like Macau and Brazil and pair that with the incredible seasonal produce we have access to here in California. Some dishes lean traditional, others are more personal or creative interpretations, but they all stay grounded in Portuguese influence.

Our wine program is almost entirely focused on Portuguese wines, with a small selection of Spanish producers as well. We highlight native grape varieties, smaller producers, and bottles that reflect the diversity and history of the region. It is a great way for guests to explore something they may not have tried before while staying rooted in the spirit of the restaurant.

What really sets us apart is the overall experience. The space, the hospitality, the music, the pacing. Everything is intentionally designed to transport people. We want it to feel like you have left Los Angeles for a couple of hours. Our service is casual and warm but thoughtful. It is not overly formal or scripted, but it is personal and intentional.

Brand-wise, I am most proud that Barra feels like an honest reflection of who we are. It is not just a restaurant. It is something rooted in culture, built on collaboration, and shaped by the people who make it run every day. We are proud to be bringing Portuguese culture and storytelling to the table in a city where it is rarely represented.

We are currently expanding into the space next door, which will allow us to grow the menu and evolve the experience further. At its core, Barra will always be a small, neighborhood place with a big heart and a distinct point of view.

Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
Anthony Bourdain has been a big influence on me, both through his books and his shows. His honest, no-nonsense approach to food and life really resonated with me and helped shape how I see the restaurant world. Growing up, my older cousin, who opened several restaurants in New York City, was also a huge inspiration. Watching him navigate the business gave me a real look into what it takes to build something meaningful in hospitality.

I also grew up watching a lot of TV, so many of the “celebrity” chefs from the 90s had an impact on me. They helped spark my early interest in food and cooking. More recently, I find myself drawn to other operators and chefs who are doing things similar to what I’m interested in or pursuing. Seeing people innovate and push boundaries keeps me motivated and curious about what’s possible.

Contact Info:

• Website: https://www.barrasantosla.com/
• Instagram: https://www.instagram.com/barrasantosla/