The Power Light District’s Tengo Sed Cantina has a new local spin.
The owners recently temporarily closed Tengo to remodel and revamp the menu under a new partnership with local chef/restaurant owner Patrick Ryan of Port Fonda fame.
Ryan designed the menu and trained the chefs, and will continue to serve in an advisory role. Tengo’s menu now offers a fresh take on classic Mexican food, focusing on coastal cuisine from the Baja region and Southern California for what it describes as “an innovative approach to classic beach street food made with the freshest available ingredients.”
“As a company we are definitely evolving and one of those areas is the culinary,” said Todd Parmelee, an operating partner of Mexas KC LLC, the partnership group that owns Tengo Sed Cantina. “So it made sense to team up with a local choice and Patrick Ryan was the first name out of the box. We have had discussions of the possibility of other venues. We would love to team up with some more culinary experts in Kansas City.”
Appetizers include fried plantain nachos, house-fried hot-ranch pork skins, and Espinaca dip (house-made garlic, spinach and cheese dip served with fresh corn tortilla chips).
It also serves a tortilla soup, Baja Caesar salad, and a variety of tacos with such ingredients as braised pork belly, smoked trout salad with cabbage and bacon, Ensenada-style fried tilapia, braised pork belly with chipotle barbecue, and marinated grilled steak. House specialties include the grilled red snapper and grilled rib eye fajitas. It has three desserts, including a cheesecake with chocolate, sweet crema and mint. The Tijuana Mule (Patron Silver, ginger, and a splash of soda) is one of several new cocktails.
“I’m super interested in all different neighborhoods and seeing all different areas of Kansas City get better,” Ryan said. “I don’t view it as a threat or competition. If there is something I can do to help out I will do it. Because I love living here and Kansas City has been very good to me.”
Tengo, at 1323 Walnut St. on the first level of the KC Live block, also has new furniture, paint, decor and flooring, and a new garage door on the west wall to give the space an indoor/outdoor feel and match the garage door on the east side that opens to the outdoor patio and KC Live block.BC Bistro offers a creative culinary mix
Brent Mattison got hooked on the restaurant business as a 14-year-old washing dishes at an American Legion banquet hall in his hometown of Hays, Kan.
“The events put people in a good mood, a smile on their faces,” he said. “And I liked the rush of being busy. It’s so fun to be in this industry.”
He graduated from the The International Culinary School at The Art Institute in Charlotte, N.C., in 2006, and also worked as sous chef for The Club at Longview in Charlotte before moving to the Kansas City area in 2009. Some of his family vacations had been to Kansas City for the Kansas City Chiefs, the Kansas City Royals, and Worlds of Fun, making the city his “destination of choice” both to live and to open his own restaurant.
But first he worked for a Shawnee catering operation and then as chef/kitchen manager for Nick and Jake’s in Parkville, where he met his girlfriend, Coley Rice, a server/bartender.
In March, they took over the former Jalisco Mexican Restaurant space at 7749 N.W. Prairie View Road, and opened BC Bistro on April 1.
The couple named their restaurant after their first initials and the bistro format that would give them more flexibility in the menu.
“French, Italian. I studied in Italy for awhile,” Mattison said. “It allows me to be creative, to use my background and be a chef.”
Popular menu items include the shrimp and crab dip (special blend of artichoke hearts, caramelized onions, provolone and Gouda cheese with grilled pita bread and house chips); the BC salad (honey citrus marinated chicken breast, mixed baby greens, dried cranberries, sunflower seeds, goat cheese, carrots, apples and house dressing); and pastas like the shrimp and crab stuffed shells (artichoke hearts, spinach, marinated tomatoes, and pesto cream sauce) and the Cajun tortellini (chicken and shrimp sauteed with peppers and onions, cheese filled tortellini and a Cajun cream sauce).
Daily specials can include items like a turkey wrap, Mahi Mahi Po’ boy, and jalapeno chicken.
Hours are 11 a.m. to 9 p.m. Tuesday and Thursday; 11 a.m. to 10 p.m. Friday and Saturday; and brunch is served from 10 a.m. to 2 p.m. Sunday. It also offers happy hour food and drink specials from 3 to 6 p.m. Tuesday through Friday. It is closed Monday.Quick bite
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