Vietnam Café : An extensive menu of vegetarian options makes this authentic Vietnamese restaurant ideal for plant-based diners.Chai Shai : Lunch or dinner, this Brookside hotspot has your Indian food cravings covered with yellow lentils, pakora curry and other tasty dishes.Blue Nile Café : Sample vegetarian and vegan Ethiopian dishes like shimbera watt and sambusas right in the heart of The City Market.Swagat Fine Indian Cuisine : Travel to Zona Rosa to enjoy a huge offering of vegetarian menu items made from Northern Indian culinary traditions, including paneer masala, vegetable curry and more.Mortera and Sous Chef Julio Mortera) deftly weave fresh flavors into a savory array of Mexican dishes, including many veggie-only options. The Bite : Based in the charming City Market, the brilliant minds behind The Bite (Chef/Owner Carlos R.Adley enjoys rubbing t-shirt sleeves, playing with any of her multiple kitchens, and eating all of her daddy’s creations.īrent and Coley are glad they opened a restaurant so they could still be in charge somewhere, they remain dedicated to providing first –class cuisine and hospitality by ensuring that a paramount staff is in place to keep the vision and creativity progressing even when they are away and spending time with their family.While not entirely vegetarian or vegan, these restaurants make great selections thanks to a wide variety of veggie menu items. Dylan enjoys long afternoons in the park, driving his hot wheels, and building trains. They welcomed their son Dylan to the family in 2015 and their daughter Adley in 2017.
Running the front of the house at the Bistro gives her the ability to combine all her strengths in creating everything from the décor to the menu’s herself and testing out new drink recipes all the time.Īfter opening BC Bistro, Brent and Coley were excited to pursue a mutual dream of starting a family. While she has always had a love for graphics and designs she has found her passion for flavor and creativity is best met behind the bar where any of her regular bar patrons will assure you that no one does it quite like Coley. In March, 2014, him and wife Coley left to renovate the former Jalisco Mexican Restaurant space.Ĭoley is from Yates Center, Kansas and graduated from Pittsburg State University in 2008. In February of 2010, Brent moved back to the Kansas City area to be closer to his family and began working at Nick & Jake’s. In the restaurant that sits a 45-minute train ride from Rome, he braised rabbit, made fresh pasta and discovered a complimentary cooking style to his French training. Many of the visions he has today are product of his three month internship at Zeppelin Ristorante in Orvieto, Italy.
He quickly adapted to cooking at high volumes during the five years spent at The Club at Longview in Waxhaw, North Carolina. The ultimate goal is to be known for having great food and drinks that keeps everyone craving more!īrent is from Hays, Kansas and graduated with a culinary degree from The Art Institute of Charlotte in 2006. Going with the Bistro theme allowed the freedom of combining food and drink of multiple flavors and cultures. They enjoy serving youth organizations or end of season sports celebrations. They support the local community and give back in any way possible.
Brent and Coley met at Nick and Jakes in Parkville where Brent was a chef and successfully managed the kitchen for 4 years while Coley did everything in the front of the house from serving to bartending to training and eventually became one of Brent’s favorites on the line to expedite on busy nights, Brent says, “She was my left-hand and we got to where we didn’t even need to speak to know what needed to be done.”īoth Brent and Coley are from small towns and work hard to encourage a warm friendly atmosphere within the restaurant that models the small town values instilled by their families. This dream became a reality in April 2014 when Brent and wife, Coley Mattison, opened the doors to BC Bistro. For as long as he can remember it has been Brent Mattison’s dream to open a restaurant to call his own.
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