Coco’s February Sunday brunches are tasty way to support Dayton’s future artists

Coco's Bistro has been putting on "Savor your Sunday" brunches benefiting Stivers School for the Arts in February for well over a decade.

It's one of the only times during the entire year that the popular restaurant is open for brunch.

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The special meals are a way to celebrate art, food, education, community and the opportunity to give back, according to co-owners Karen Wick-Gagnet and Jim Gagnet.

Scheduled performances include:

  • Feb. 2 featuring Stivers Strings
  • Feb.9 featuring The Stivers Chamber Choir
  • Feb. 16 featuring The Stivers Jazz Group
  • Feb. 23 featuring the Stivers Concert Pianists.

WHAT’S ON THE MENU? 

Some of the most popular items from past years include filet and eggs, a frittata, an Italian grilled cheese, shrimp and grits, a spinach salad, and buttermilk fried chicken and a Belgian waffle with Ohio maple syrup and house hot sauce.

The popular brunches sell-out quickly bringing in 150-200 people per brunch, for a total of about 800 meals served.

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HOW TO MAKE RESERVATIONS

The cost is $30 per person with $15 donated back to Stivers. Reservations can be made from 10 a.m.-1:30 p.m. and are highly recommended as seatings fill up quickly.

"The Stivers model is truly amazing and an asset to the Dayton community. The foundation for any good community is the public school system, and we believe firmly that education is not a privilege but a right. This is one way we choose to give back because we love Stivers and what it represents," said Wick-Gagnet. "(It's) good food in a lovely environment prepared with good intention."

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WANT TO GO?

What: Coco's Bistro Savor your Sunday brunches to benefit Stivers School for the Arts

Where: 250 Warren St., Dayton

When: Reservations are available from 10:30 a.m. - 1:30 p.m. for the four Sundays in February

Cost: $30 per person with $15 donated back to Stivers

More info: Website | 937-228-2626

Credit: Chris Stewart

Credit: Chris Stewart

Credit: Chris Stewart

Credit: Chris Stewart

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