Bravo restaurant to open on East Douglas

WICHITA — Another new restaurant is going into 217 E. Douglas, and this time it’s a familiar name.

Kas Zendeli is opening Bravo there. That’s where Holy land Mediterranean Grill most recently was along with Onyx Bistro and DK Kitchen before that.

Zendeli closed his Bravo in Valley Center due to what he calls “not enough business support.”

Last year, he also briefly had Italian Bistro at the Market Centre downtown at First and Market where Restaurant 155 once was.

Zendeli says he thinks the Douglas space will be good despite what’s proving to be a difficult start.

“A lot of things are going bad,” he says. “Small details.”

There’s a chance the restaurant could open by late this week, though. Zendeli says Bravo will open by Oct. 1 at the latest.

The menu will be similar to his previous restaurants, with Italian-influenced chicken, seafood and pasta dishes.

Bravo will be open Monday through Saturday for lunch and dinner.

Zendeli has high hopes for the restaurant.

“This is a better location.”

Onyx Bistro to open downtown in April

WICHITA — Jamaica native and New York transplant Syreeta Bulgin has unexpectedly found herself in Wichita where she plans to open a downtown restaurant next month.

“It’s kind of a weird story,” Bulgin says of how she decided on Wichita.

She was looking for a business opportunity, and a New York friend who has a Wichita friend suggested they start a restaurant here.

“The other person got nervous and said they didn’t want to move,” Bulgin says.

She came anyway.

Her Onyx Bistro will open April 4 at 217 E. Douglas near Athena Jewelry.

“She’s bringing a real awesome flair to downtown,” says Istvan “Ish” Tamas of J.P. Weigand & Sons, who handled the lease.

Bulgin will serve Jamaican dishes along with a lot of other cuisine, such as Italian and Mexican dishes.

“It’s a combination kind of cuisine that I have going on,” she says.

Onyx Bistro will be open for breakfast and lunch six or seven days a week initially. Eventually, Bulgin would like to open some evenings, too.

She’s aware that several other restaurants have failed in that spot, but Bulgin isn’t concerned.

“I’m bringing something new,” she says. “I’m in a good spot.”