First look at The Bistro, the WSU Tech’s culinary school’s restaurant ran by students

It’s officially open. If you stop by WSU Tech’s culinary school, NICHE, you’ll find The Bistro. It’s the second restaurant to open at the school and the best part is, it’s run by the culinary school’s students to get a first-hand experience of working in a kitchen.

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124 S. Broadway, Wichita, KS 67202

Monday – Friday: 11am – 2pm

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Cash/Card Accepted
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As you walk in, you get a great view of their state-of-the-art kitchen, which will probably rival any other one in town. There you’ll see students from the culinary school, which includes the BVI (blind, or visually impaired) program, working away and whipping up dishes for all diners who stop by over lunch.

Seating can be found right by the kitchen area along with the commons area.

Orders can be placed at the counter via a tablet or online with a QR code placed at each table.

I had the following dishes:

• Summer corn and catfish soup: locally grown sweet corn, new potatoes and blackened catfish, fresh herbs, dill oil, and creme fraiche
• BLT with herb mayo and house made chips
• Sunflower Seed Creme Brulee: delicate and sweet custard made from sunflower seed butter, bruleed sugar top and fresh berries

It did not take long at all to receive my order, which made for a convenient and quick lunch stop, especially if you work in the downtown Wichita.

While my experience there was excellent, the summer corn and catfish soup was the star of the show for me. It was easily one of the best soups I’ve ever had in Wichita. There was a sweetness in each bite due to the corn, but the blackened catfish brought a level of heat that paired so well with the soup. I would literally go right back just for this soup any day of the week. Corn-based soup is something I don’t typically order, but this was a true game changer.

The BLT was a solid lunch item. The house-made bread was toasted to perfection and stuffed with thick cuts of bacon along with the lettuce and tomato. And that herb mayo was just the cherry on top.

The creme brulee was probably the most unique take on the dessert I’ve ever had. It was pretty earthy in flavor, but the grapes added a nice touch to compliment it.

Round of applause to the students at The Bistro. I guess a majority of them were just one-year into the program and they hit a home run. It makes me want to drop everything I’m doing and go to culinary school.

I think anybody who drops by will be very pleased with what they get.

Happy Dining,
Eddy