The venue opened in November and boasts a sleek self-serve wine machine \u2013 the first of its kind in the city \u2013 alongside a New York-style pizza oven working behind the scenes, both reflecting Cherise\u2019s attention to detail and love for great food and drink.<\/p>\n
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\u201cI\u2019ve always loved cooking,\u201d Cherise says, sat in the beautifully styled space that she designed herself. \u201cEvery time I went to a restaurant I\u2019d be thinking: I could do this\u2026 or I\u2019d want to try that. It was always teasing me in the back of my mind.\u201d<\/p>\n
Her journey into hospitality began early. \u201cWhen I left school, my dad asked me what I wanted to do, what I really enjoyed. I didn\u2019t know. He said, \u2018Well, you love cooking.\u2019\u201d<\/p>\n
Following her dad\u2019s advice, Cherise went into catering when she was 19 and was due to go to Rick Stein\u2019s restaurant in Padstow to gain more experience. \u201cI got invited to go down \u2013 but I\u2019d had a bad experience in a kitchen, and it just broke my heart.\u201d<\/p>\n
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That experience, and the toxic kitchen culture she encountered, pushed her in a different direction. She built a number of successful businesses \u2013 including a salon, nail studio and two nurseries, with the salon and nail studio housed in the same building as BistroBar \u2013 but food never really left her. After years of travelling and experimenting at home, the dream returned stronger than ever.<\/p>\n
The result is BistroBar: a warm, stylish and intimate bar and restaurant that works just as well for coffee and a chat as it does for cocktails, sharing plates or their signature pizza. \u201cWe say it\u2019s small but mighty. It\u2019s got something for everyone,\u201d she says. \u201cPeople come in for great coffee, or they\u2019ll sit at the bar with cocktails and small plates. We\u2019ve held private events too \u2013 it\u2019s the perfect size for that. I just wanted to make something with a great vibe.\u201d<\/p>\n
The cosy restaurant is now fully decorated, a perfect spot to warm up over the autumn and winter months.<\/p>\n
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Central to the menu is NY-style pizza \u2013 something surprisingly rare in the city. \u201cEveryone does Neapolitan, but I wanted something different. I went to Miami Slice, in Miami, and I thought, this is it. We worked on our recipe for weeks, proofing the dough for 48 hours. Everything\u2019s made in-house, and we also use the dough to make pittas and focaccia too.\u201d<\/p>\n
Elsewhere on the menu you\u2019ll find everything from Mediterranean salads to small plates packed with flavour and hearty sharing boards, all set at very reasonable prices. \u201cSome people don\u2019t just want pizza \u2013 they want meat dishes, they want salads, they want sharing plates. We\u2019re really customer-led. If someone asks for something \u2013 like pasta dishes \u2013 we\u2019ll add it to the specials.\u201d They\u2019ve recently started a bottomless brunch, featuring pizza and the option to upgrade to cocktails. \u201cIt\u2019s been really popular,\u201d she adds. \u201cWe want it to be fun.\u201d<\/p>\n
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Cherise is clear that it\u2019s not just about the food. It\u2019s about the people too. \u201cI\u2019m really proud of my staff. They love this place. They come up with ideas, they really care. It\u2019s not just a job \u2013 they live and breathe it.<\/p>\n
I always want a family culture in any business I run. We help each other out \u2013 no one\u2019s above doing the pot wash. That\u2019s the vibe I wanted to create \u2013 fun, respectful and kind.\u201d<\/p>\n
That warmth is felt throughout the space, from the soft interior tones to the relaxed layout that invites you to settle in, no matter what time of day it is. \u201cWe\u2019re open from 10am Tuesday to Saturday,\u201d she says. \u201cBetween 12 and 4 we get lunch visitors, then in the evening it\u2019s more cocktails, full meals, date nights \u2013 it\u2019s a perfect spot for all occasions.\u201d<\/p>\n
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Running a restaurant in such a competitive area isn\u2019t without challenges, but she sees the other venues on Ecclesall Road as an opportunity more than a threat. \u201cIt\u2019s a tough industry and we\u2019ve not got loads of passing trade, so we\u2019ve got to work hard to get people in. We\u2019re big on social media and we try to keep it fresh. I think what helps is that we\u2019re doing something different.\u201d<\/p>\n
Looking ahead, there are plans to grow the events side of the business, with private bookings already proving popular. \u201cWe\u2019re thinking maybe once a week we\u2019ll host private parties, especially Sundays or Mondays. And next summer I\u2019d love to have a barbecue setup outside \u2013 big charcoal grills, made to order. That would be a dream.\u201d<\/p>\n
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The passion that fuels BistroBar is undeniable. For Cherise, this isn\u2019t just a business \u2013 it\u2019s the realisation of something deeply personal. \u201cIt\u2019s always been in me, from being 19. It\u2019s just taken a different route to get here,\u201d she says. \u201cNow I just want people to come in, feel welcome, eat well and leave happy. That\u2019s all I\u2019ve ever wanted.\u201d<\/p>\n