La Reunion
Cafe · Bishop Arts District ·
Sophisticated espresso, cocktails & shared plates; great for work
Sophisticated espresso, cocktails & shared plates; great for work
"It’s hard to find a better spot to sit, work, drink coffee, or have a little afternoon cocktail than La Reunion. This indoor/outdoor cafe also has bites for breakfast, lunch, and snacks — including one extremely delicious egg and bagel breakfast sammie." - Courtney E. Smith
"Eggs, coffee, mimosas: this tiny Bishop Arts cafe has all the things you need for a good breakfast. As a bonus, it’s quite popular with the WFH crowd so bring your laptop along for a delicious working meal. The egg and bagel sandwiches are a great handheld order." - Courtney E. Smith
"Eggs, coffee, mimosas: this tiny Bishop Arts cafe has all the things you need for a good breakfast. As a bonus, it’s quite popular with the WFH crowd so bring your laptop along for a delicious working meal. The egg and bagel sandwiches are a great handheld order." - Eater Staff
"Eggs, coffee, mimosas: this tiny Bishop Arts cafe has all the things you need for a good breakfast. As a bonus, it’s quite popular with the WFH crowd so bring your laptop along for a delicious working meal. The egg and bagel sandwiches are a great handheld order." - Eater Staff
"A new day-to-night café in the Bishop Arts District that opened on November 1, offering a serious coffee program centered on a first-in-Texas Modbar AV espresso system and on-site roasting from a custom roaster stationed just inside the front door. Mornings (8 a.m.–noon) feature French toast “flights” on sourdough baguettes with whipped goat cheese and seasonal jams, a croque madame, and a breakfast tart topped with parsley pesto, heirloom tomatoes, and gruyère; at noon the menu flips to pressed chicken sandwiches, charcuterie, and red-wine-poached pear dessert available through evening service (generally until 10 p.m. or later). The operation is led by owner Mike Mettendorf, with Ali Abderrahman—Texas’s highest-placing barista in the 2019 U.S. Barista Championship—overseeing coffee and executive chef Matt Smith producing house-made accoutrements (pickles, rillettes, mayonnaise) and curing his own pork belly for bacon that appears in an avocado breakfast sandwich with za’atar and alongside mussels in the afternoon. Beverage offerings include a wine list curated by sommelier Ian Montgomery that focuses on small producers (about 40 labels to start, with plans to grow), plus cocktail riffs such as a lavender-syrup French 75 and a pecan-bourbon Old Fashioned spiked with Kyoto cold brew." - Tierney Plumb