Sanctuary Bistro is a family-run vegan restaurant in Ballantyne, owned and operated by Jennifer Jones Horton and her husband, Executive Chef Barry Horton. Jennifer handles the front of house and the restaurant's public-facing side; Barry runs the kitchen, having trained in the Le Cordon Bleu program at the Western Culinary Institute and cooked at the Ravens' Restaurant at the Stanford Inn in Mendocino, California, where he rose from co-chef to head chef.
The menu is entirely plant-based, with mushroom dishes and tofu preparations drawing particular attention from regulars, alongside a charcuterie plate built without meat or dairy. The dining room is small and intimate, and the restaurant has built a following among vegan diners in Charlotte looking for a fine-dining approach to the format.
Sanctuary Bistro is a genuine family operation — Jennifer and Barry run it together while raising two children — and it's recognized locally as a destination for vegan fine dining in the Charlotte area.
The menu is entirely plant-based, with mushroom dishes and tofu preparations drawing particular attention from regulars, alongside a charcuterie plate built without meat or dairy. The dining room is small and intimate, and the restaurant has built a following among vegan diners in Charlotte looking for a fine-dining approach to the format.
Sanctuary Bistro is a genuine family operation — Jennifer and Barry run it together while raising two children — and it's recognized locally as a destination for vegan fine dining in the Charlotte area.