Jason Williams, the owner of Bistro 77, said he and several volunteers started working during cattle sales for the auction house around two months ago and decided to work full-time in late November.

Williams said the menus are still being worked on, but he calls the style cattle drive cuisine and said it's similar to Tex-Mex.

“We still do the classic stuff where you get two or three eggs however you want them,” Williams said. “But we also do huevos rancheros. I do migas street tacos, different kind of style of French toast, and just try to bring everything a little more upscale, above the norm, and try to be different.”

According to the Kansas Historical Society, northern states had a shortage of beef after the Civil War. Texas ranchers had an abundance of cattle and they decided to ship them north – largely to Kansas cities, dubbed cow towns – to be exported across the country from there.

"It pulled from all of these different ethnic groups, because all the immigrants were coming over. … So you have a lot of Hispanic influence, and then you have Irish, Italian, Czech, German -- you have all of these different ethnic groups that kind of influence the food.”

According to its Facebook page, Bistro 77 bills itself as a "farm to table" restaurant and says all of its dishes are made from locally sourced ingredients.

Bistro 77’s current hours are Thursday through Monday, 7 a.m. to 2 p.m. Williams wants to add evening hours in the future, as well.