Former d’Sozo chef Miguel Larcher to open Garden Grill Cafe at Occidental Plaza

WICHITA — Former d’Sozo chef Miguel Larcher is preparing to open his own restaurant.

Larcher plans Garden Grill Cafe for 1,675 square feet on the first floor of Occidental Plaza at 300 N. Main St. There also will be an outdoor patio.

“It will be all vegan,” Larcher says of his menu.

Larcher grew up in Martinique, where he attended culinary school at age 16. Eventually he attended another culinary school in Nice, France, before coming to the United States 20 years ago.

Initially, the Garden Grill will be open for lunch from 11 a.m. to 3 p.m. daily except Saturdays, when it will be closed.

There also will be brunch on Sunday and dinner by reservation only on Tuesday, Wednesday and Thursday.

Larcher hopes to open by late September or early October at the latest. A month after opening, he says he’ll add breakfasts to his daily servings.

He also plans a smoothie and juice bar.

Entrees will rotate each week, but Larcher says each day of the week will offer a different theme, such as Creole, Italian or French cuisine, among others.

Stephanie Wiens of Occidental Management and Jad Wolf and Shannon Palmer of KW Commercial Hometown Partners handled the deal for the space.

This leaves only one 2,400-square-foot vacancy within Occidental Plaza.


D’Sozo chef now owns the vegan restaurant and is renaming it after himself

WICHITA — Some diners might fear d’Sozo, the vegan restaurant and market at 1812 S. Seneca, is closed for good.

It is, but not to worry.

The restaurant is taking a break for the holidays, and Chef Miguel Larcher will reopen it Jan. 3 under a new name.

He’s the new owner of the restaurant, so he’s naming it Miguel Larcher for himself.

“Everything is basically the same,” says former owner Larry Cook. “It’s just a name change.”

Cook still owns the building and all of the restaurant’s equipment.

“You know, I’m a developer, and that’s all I do,” he says. “I’m just trying to do … my thing that I do best.”

Larcher grew up in Martinique, where he attended culinary school at age 16. Eventually he attended another culinary school in Nice, France, before coming to the United States 20 years ago.

Cook says it makes sense for Larcher to own the business.

“He’s the chef that has been running the whole show.”


A taste of Wichita restaurant changes

WICHITA — In the always-changing world of Wichita restaurants, here’s a few more updates:

Taste of Thai owner Jeff Saysombat is opening a second restaurant Friday, but it won’t have the same name.

Saysombat is opening in the former Bangkok Thai Restaurant space at 2020 S. Rock Road and keeping that same name and menu.

Why open a second restaurant?

“I’m a businessman, just like other people,” he says.

Froggar’s BBQ is opening May 25 in the building that once was Miller’s Bar-B-Que at 13th and Oliver.

“We’ve been doing catering for about a year now,” owner Jeremy Garvin says. “We decided to go ahead and take the next plunge.”

Garvin picked up the Froggar nickname in the Air Force.

“I always had the personality where I would jump first and ask questions later.”

– The d’Sozo vegan restaurant and market at 1812 S. Seneca is going to add cooking classes and a culinary school. Watch for details soon.

– The owners of Louie’s Grill & Bar, which is at Cambridge Market at 21st and Webb Road, may be looking for west-side space. The company isn’t confirming that, but sources say the hunt is ongoing.

D’Sozo is the new name for Sprouts and will open Jan. 25; Five Guys Burgers and Fries will follow in February

WICHITA — Larry and Susan Cook still plan to open a new healthy market and restaurant in their Tuscan Village at 1812 S. Seneca on Jan. 25.

Now, they have a new name to replace Sprouts, which is already trademarked elsewhere.

Larry Cook says they’ll call their business d’Sozo. It’s a made-up name, but the Sozo part is Greek in origin and means healing or improvement.

On the other end of the dining spectrum, Five Guys Burgers and Fries will open near 29th and Maize sometime in February.

“The earlier the better,” says franchisee Jeff Miller. “Keep your fingers crossed.”