The BC Bistro (7749 NW Prairie View Road) is in business and Northland diners might recognize the partners behind the new restaurant that opened last Tuesday.
“It’s a bistro theme that lets me combine different cuisines,” chef Brent Mattison says. “We just want to be known for having great food and drinks. And you’ll come back because you’re always getting something different.”
Mattison, who spent the past four years as a kitchen manager and chef at Nick & Jake’s in Parkville, is the ‘B’ in BC Bistro. The ‘C’ is Coley Rice, a former server and bartender at Nick & Jake’s, who will manage the bar and the front of the house.
“She would help me expedite on Fridays and Saturday nights when we had a line out the door,” Mattison 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.”
Mattison is a Hays, Kansas, native who graduated with a culinary degree from The Art Institute of Charlotte in 2006. He learned how to cook at high volumes during a five-year stint at The Club at Longview in Waxhaw, North Carolina. And he forged his vision as a chef during a three-month internship at Zeppelin Ristorante in Orvieto, Italy. 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.
“There was stuff that looked like chicken and stuff that looked like pterodactyls,” Mattison says. “It was eye opening.”
In February of 2010, Mattison moved back to the Kansas City area to be closer to his family and began working at Nick & Jake’s. He was there until a month ago, when he left to renovate the former Jalisco Mexican Restaurant space.
While Mattison is still tweaking the menu, he believes the initial popularity of the three appetizers – mussels, fried calamari and a shrimp and crab dip made with smoked gouda — means they are all keepers.
BC currently serves four salads – the namesake comes with honey citrus marinated chicken, sunflower seeds, dried cranberries, goat cheese and sunflower seeds.
“I had to put sunflower seeds on the menu for Kansas,” Mattison says.
The house dressing is salt, pepper, extra virgin olive oil and balsamic. Mattison is making his own croutons with focaccia, olive oil, salt, pepper, basil and rosemary.
He points to the turkey press as one of the early favorites among the four sandwich choices. It’s got that house dressing, along with roasted red peppers, spinach and goat cheese on sourdough. In an effort to encourage families to come eat, BC Bistro does have a separate kids’ menu.
BC Bistro has a full liquor license and four taps: Boulevard Wheat, Miller Lite, Bud Light and Goose Island 312. Rice’s signature drink is the BAM – a 22 oz. margarita made with tequila, triple sec, fresh lime juice, fresh orange juice and sour mix.
The BC Bistro seats 30 people in the bar and another 75 in the dining room. The restaurant will be rolling out its happy hour this week. And after the initial menu is set, Mattison plans to add steak and fish specials.
“I have so many influences. I’d like to do Italian or maybe an homage to Jalisco,” Mattison says.
The desserts are made in house and the stuffed French toast cheesecake, which has a cream cheese base, is a commitment.
“I took French toast, chopped it up and mixed it in. Then I topped the cheesecake with a maple syrup-y, caramel sauce,” Mattison says. “You bite into it and you’re like ‘woah.’ It makes you leave happy.”
The Sunday Brunch is a buffet that has eggs, a cajun chicken tortellini pasta, baked ziti, biscuits, scones and cinnamon rolls. You can also order biscuits and gravy, cinnamon raisin French toast, omelets or poached eggs with hollandaise.
“We have to perfect the little things and then we’ll go from there,” Mattison says.
BC Bistro is open from 11 a.m. to 9 p.m. Tuesday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday and 10 a.m. to 2 p.m. Sunday. The phone number is 816-587-0899.[Image via Facebook: BC Bistro]