Mimosa hour

Illustration by Mark Stivers

More bubbly: East Sacramento just got a breakfast, lunch and dinner spot that celebrates drinking around the clock—drinking mimosas, specifically. The Mimosa House (5641 J Street) is an offshoot of the Early Toast restaurants in Roseville and El Dorado Hills. While the suburban restaurants offer huge menus with lots of Mexican-American influences, the Mimosa House keeps its offerings a bit more focused.

There are pizzas, salads and a burger, but the small plates are a little more interesting and also lean distinctly Southern. Some samples: New Orleans-style shrimp dip ($9), mini shrimp po’boys ($12), fried chicken and waffle bites ($9) and chicken divan ($7), an old-school chicken and broccoli casserole.

Still, the Mexican influence isn’t completely gone: There’s Taco Tuesday, where you can get $1 tacos at happy hour.

The Mimosa House also features a full bar and craft cocktail menu, as well as its long, long list of $5 mimosas. Try champagne with mango juice and watermelon; pineapple, coconut and passion fruit; or go crazy with cranberry juice and Red Bull. You can also order a sampler of three mimosas for $13.95.

Beer from the Bay: Berkeley-based Fieldwork Brewing Co. makes some of the best beers in the Bay Area, and now, Sacramentans can taste a solid chunk of its brews in one place. Fieldwork softly opened its long-awaited Midtown taproom (1805 Capitol Avenue) over the weekend, with 16 beers on tap and a simple, rustic aesthetic. Among the options: a pilsner, saison, gose, breakfast stout and multiple IPAs, including Fieldwork’s distinctive Northeast-style IPAs, Pulp and Galaxy Juice. Barrel-aged brews? You bet.

Come hell or: Highwater is officially open at 1910 Q Street.

D.J. Rogers and Mick Stevenson of Dad’s Sandwiches and Dad’s on J rebranded Pour House, redesigned the interior, scaled down the cocktail program and totally overhauled its food offerings. As previously reported, lunch and dinner feature eclectic bar food with Southern, New Mexican and Filipino influences. Those same influences make their way onto the brunch menu.

There’s an omelet with chicken adobo, black beans and cotija cheese ($10); fried chicken and waffles with mezcal syrup ($13); steak and eggs flavored with ancho chili ($14); and sausage gravy in a biscuit bread bowl ($8).