Bishop Arts Winery is Now Serving Breakfast and Incredible Mimosas

Veggie omelette with Asiago cheese toast (photography by Rick Lopez)

Plenty of my friends make brunch dates just as an excuse to have a mimosa. Or three. When I heard that Bishop Arts Winery is now serving breakfast, we decided to get our morning pick-me-ups there.

Owner Elias Rodriguez is only three weeks into serving breakfast, but its debut seems well-received. On Sunday, his place was a magnet for young couples; I counted three while I was there. One of those duos – apparently regulars in such a short time – strolled in with their iPads and settled in at a fireside table on the patio. Their cozy choice was enviable.

I, on the other hand, sat next to a 54-gallon drum of 2012 Dolcetto and shared a banquette with a dad and son who sunk quarters into a Wurlitzer that’s among dozens of antiques strewn about the place. Thanks to them, I had an extra mimosa to the sounds of “Benny and The Jets” and “Girls Just Wanna Have Fun.” But it’s not like I was complaining. You know that notorious Everclear bellini at The Grapevine? Imagine one of those, but the fact that these mimosas are made with in-house Texas wine classes it up a few notches. Also, brunch drinks go down so much better with food.

The menu’s tiny and under $7. I was tempted by a fresh waffle with sliced strawberries and by the fire-grilled tamale. However, I was in the mood for many mimosas, so I order the biggest thing on the menu: a veggie omelette with Asiago cheese toast. It also came with a side of two tiny sausage biscuits.

Armida Hernandez, Elias Rodriguez (middle), and Lauren Attiah

The service is quick—a rarity for anything associated with the words “Bishop Arts”—and the cook is a pro who earned her stripes at nearby Greek Cafe.

Breakfast seems like a peculiar choice for a place that served only cheese boards until two weeks ago, but Rodriguez is finally branching out by offering a small assortment of sandwiches and appetizers, which is suitable for a place where winemaking is the focus.

While the menu might not impress gourmands, Rodriguez makes up for it with his generosity. The morning I was there, he served his guests—not that jukebox dad’s boy, of course—with a sample of an off-the-menu concoction: a warmed-up peach wine infused with Mexican cinnamon. It was like a shot of cobbler that made me feel warm inside. No fireside patio seating needed.

*Breakfast is served Wednesday through Sunday. For a look at the menu, go here.