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What?

Vibrant is a place where eating is is equally about wellbeing and pleasure.

How?

We create foods that are gluten free, dairy free, refined sugar free, and non GMO.  Our eggs and meat are always pasture raised and we source local and organic whenever possible.  We only use avocado, coconut, and extra virgin olive oil. No microwaves.  Our nutritious breads created by Karen Man are made from scratch in-house, as are our crackers, cheeses, nut milks, and yogurt. We use wine and spirits that are produced naturally, with minimal intervention, with ethical farming practices. You know what you are eating because our whole menu is transparent.  

At Vibrant, healthy means wholesome plant-rich food that is also delicious and satisfying.  

All of our ceramics are handmade by Fefo for Vibrant.   

We also use solar energy, natural cleaners by Branch Basics, and recycle and compost the majority of our waste.

Why?

We eat daily and therefore have that often to choose how to treat ourselves.  We are also embodying nature, by eating her bounty, and we affect her and therefore ourselves most by what we choose to eat.  We want to be a habitual place for that communion, where you cast your vote to be well.

Who?

Kelly Barnhart:  Owner, creator, designer, creative director

Alison Wu:  Menu designer and recipe developer

Kelly Weckman:  Architect, Lake Flato

Operations Consultant:  Ashely Rosenfeld, A La Carte Consulting

Kitchen Consultant:  Omar Pereney, A La Carte Consulting

Coffee Consultant:  Fernando Aciar

Ceramics:  Fernando Aciar

Logo:  Happy Menocal

Graphic design and design support:  The MP Shift

Landscape:  Ten Eyck Landscape Architects

Bread design:  Karen Man

Photography:  April Valencia

Uniforms:  Stevie Howell