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Special Closures: April 3 - 6 to spend spring break with the kids.

Thank you so much for making a reservation with us. Your reservation is for 1 hour and 45 min.. There will be someone scheduled for the table after you. Tables will be released after 15 minutes if guests have not made it by their reservation time. Reminder to take into account traffic.

Cancellation Policy: Due to the small size our restaurant we require a 48-hour cancellation notice. There is a $15 per person fee to hold your table. That will be refunded back to the original card when you are seated. Please call to edit your reservation: 980.335.0908. If you email and haven't heard back we haven't seen the email. If you cancel prior to 48 hours we will refund the fee. If you do not arrive for your reservation or arrive after the reservation time or with less than 48 hours and your tables have been released the fee becomes non-refundable. We are sorry for this inconvenience. It is vital to the survival of small businesses that reservations are kept.

Children: We love it when the whole family dines together. Please note that due to our small space, every person in your party needs to have a space reserved for them, including children of any age (infants included) when making reservations. We hope you understand: it helps us make sure that you and those around you are comfortable and spaced out. We have two high chairs on site so make a note if you need one. Make a note if you have a child or infant as we work hard to make the space welcoming for them as well, also note if you need a high chair: infant car seats can fit on the high chairs. (Please note our space is too small for strollers.)

HOURS:

Wednesday, Thursday, Friday

Lunch 11:30am-3:00pm

Dinner (Reservations recommended) 5:30pm-9:00pm

Saturday:

Sat: Brunch 10:00am-3:00pm

Dinner (Reservations recommended) 5:30pm-9:00pm

Sunday, Monday, Tuesday : Closed 

Special Closures: 2024

April 3 - 6 Spring Break

November 27 - 30 Thanksgiving

December 25 - 28

2025 - January 1-2

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Contact Us

Our location:

6414 Rea Road C2, Charlotte, NC, 28277

Email us below: (please allow us 24 hours to respond)

 

Order Take out here

Sustainable, local, organic, dairy-free & gluten-free

Sanctuary Bistro is a family business that is driven by kindness, compassion, and community.  An environment created for your mind, body and spirit, the animals and the Earth. Sanctuary Bistro is a fine dining, vegan bistro that is healthy for the planet, environment, and all living beings. Our bistro is a warm, natural, organic location to enjoy with loved ones, family, and friends.  We have a focus on giving back to the community by showcasing Charlotte local non-profits.

The idea behind Sanctuary is to spread kindness and compassion, to raise awareness through amazing food and service and provide a place for people to share and spread this philosophy. A percentage of our profits will be donated to community non-profits: in social justice, arts & education.

Eat compassionately. Eat at Sanctuary Bistro.

The Kitchen

Inspired vegan Cuisine

Organic . Local . Gluten-free

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About Us

 
Jennifer Jones Horton, owner (Photo by Jenny Love)

Jennifer Jones Horton, owner (Photo by Jenny Love)

Woman-Owned Business

Jennifer Jones Horton is owner, speaker, writer, front of the house, you name it. If it doesn't involve cooking she has her hands in it. She grew up in Gloucester, Massachusetts and has lived in Atlanta, California and now North Carolina. The  passion behind Sanctuary Bistro began for Jennifer at age 13. She became concerned about the cruelty and pollution of factory farming when a friend shared a PETA flyer. From there she started buying her own veggie burgers.  For a traditional “meat and potatoes”family this was considered "different" and "rebellious." As she continued learning, she slowly stopped eating chicken, eggs, and eventually seafood, out of compassion. It was hard NOT to change once she knew about the cruel treatment that is inflicted on animals. She still feels that if people would open their minds to understanding it they would not choose to hurt something. Her concerns are the effect the meat and dairy industry have on the planet and so Sanctuary Bistro is their solution for making change.

 
Executive Chef Barry (photo by Glaubirsel)

Executive Chef Barry (photo by Glaubirsel)

Executive Chef Barry Horton

Executive Chef Barry Horton is amazing in his culinary skills. Jennifer and Barry are a team at work and in life. He has been the Executive Chef at the Famous Ravens' restaurant in Mendocino Ca. He has been on television with view from the Bay and has had many published articles in Edible, He was also nominated by Veg NEWS 3 years in a row for best vegan restaurant. He always lent a helpful hand in the kitchen growing up. In high school, Barry enrolled in a semester cooking class unaware this would eventually be his life’s path.

In 2000, Barry began attending culinary courses at Johnson County Community College when he realized, “this is what I love to do.”  By 2002, taking things more seriously, Barry decided to take his skills to a French Culinary program.  After perusing his options, Barry chose the Le Cordon Bleu program at the Western Culinary Institute in which he graduated at the top of his class.

His desire to continue his education learning about an organic, sustainable, vegetarian lifestyle led to his internship at the Ravens’ Restaurant of the Stanford Inn in Mendocino, Ca where he quickly worked his way up to co-chef in 2005 and Head Chef in 2006 until October of 2009. During this time, he has learned that a chemical-free, locally grown, plant-based diet is optimal for a long, sound, healthy life, as well as, and most importantly, a compassionate life.

 
The Jones Horton Family (Photo by Jenny Love)

The Jones Horton Family (Photo by Jenny Love)

Family Business

They also are raising their two children vegan, Jayden and Adeline. They have been raised in the restaurant business since they were 1.5 and 4. Now, we want to do for the community what we've been doing for our family. The world is an imperfect place. Many of us feel the weight of responsibility but we can’t fix everything. So we do our small part whenever we can and hope that each small choice creates a ripple and together we can make true change with you.

Jennifer and Barry have co-created a cookbook: Sanctuary Bistro's Recipes for Everyday Living: An Easy and Loving Approach to Gluten-Free Veganism. You can get yours today.

Chef Barry has been creating delectable dishes for any and every palette. He was told once by a culinary instructor, “Never trust a skinny chef,” but this has proven to be false. Barry feels the instructor should have told him to always trust a healthful, conscientious, and meaningful chef. A vegan diet is the key to mental, emotional, and physical healing. His passion for his food and health is thus transferred to family and friends.

 
Chef Barry’s Soups! (photo by Jenny Love)

Chef Barry’s Soups! (photo by Jenny Love)

Small Business

Jennifer and Barry opened their first successful restaurant in Berkeley, Ca. They closed that after 5.5 years so that they could move closer to family. They are now jumping in to open their Charlotte restaurant.

When you support a local small business you are directly supporting that family behind the business and their employees. The money stays local as the workforce is local and all of their activities, yoga, ballet, soccer are all local as well. Let’s make sure we are supporting the small business of Charlotte as they keep the fabric of this community vibrant.

Inside Sanctuary Bistro (photo by Glaubirsel)

Inside Sanctuary Bistro (photo by Glaubirsel)

Mission-driven Business

Sanctuary Bistro is a family business that is driven by kindness, compassion, and community.  An environment created for your mind, body and spirit, the animals and the Earth. Sanctuary Bistro is a fine dining, vegan bistro that is healthy for the planet, environment and all living beings. Our bistro is a warm, natural, organic location to enjoy with loved ones, family, and friends.  We have a focus on giving back to the community through showcasing other small businesses and supporting local non-profits.

The idea behind Sanctuary is to spread kindness and compassion, to raise awareness through amazing food and service and provide a place for people to share and spread this philosophy.

STAFF

Lee is an environment economist and artist who graduated from UNC Asheville. She is a Charlotte native whose key interests lie in sustainability and wellness. Four years ago, she made the connection that veganism was one key step in transitioning to a healthy and ethically evolved lifestyle. This transition ignited her passion for vegan food, making Sanctuary a lovely fit.

Hannah Harris is 23 years old and is currently a graduate student at Wingate University pursuing a doctorate in Occupational Therapy. She loves food, dogs, traveling, and Taylor Swift :)

Jackson Harris is 21 and currently studying at CPCC in order to get his associates. Outside of work he enjoys playing video games, reading, playing any sports, building countless Lego sets, and playing poker. He also loves listening to music of just about any genre and is a big Boston sports fan.

Noel is a registered yoga instructor and certified nutritionist and personal trainer. She has two children, only one husband and their whole family chooses to be vegan. She enjoys vegan desserts and her favorite band is Dr.Teeth and the electric mayhem.

Jennifer was interviewed by The Strong AF Podcast hosted by Ashley and Yuri Barber . She shares her story of becoming vegan and talks about how how she and BArry follow their mission and why. (And so much more…)

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