In 2017, Bar Under the Sun (BUS) transformed a bus station into downtown Corpus Christi’s premier cocktail destination. BUS has seamlessly blended garden party vibes with the upscale energy of Austin or Houston, all while staying true to Corpus’ distinct character. Now, it has embraced every major city’s love language: a vibrant brunch spot where savory food, craft cocktails and live entertainment create the perfect weekend escape.
Open Saturdays and Sundays from 11 a.m. to 5 p.m., brunch at BUS welcomes everyone, from couples playing giant Jenga with their kids while sipping frozen screwdrivers to birthday groups toasting with mimosas. Owners Ben and Lesley Lomax have cultivated a family-friendly environment, also a distinguishing characteristic of the brunch experience at BUS. “We love seeing families enjoying an afternoon at BUS,” shared Ben. “We try to have something for everyone.”
Entertainment enhances the experience with a DJ collective every first Saturday and live music every Sunday, featuring local talent like Eric Graham, Joseph Martinez and Damon Scott, plus Texas country artists. The inviting atmosphere encourages guests to laugh, clink glasses and dance. “What sets us apart is how our brunch brings people outside, while staying true to the downtown Corpus experience,” Ben said.
While the trendy atmosphere impresses, Executive Chef Jackson Hayes’ creative menu truly elevates the experience. “Our food is not an afterthought here,” Ben said. “We put just as much care into our food as we do our drinks.” Hayes has crafted a brunch menu featuring “hot weather bar food” with South Texas flair, balancing citrus and herbs to avoid heavy dishes.
Nearly everything is made from scratch, including housemade sauces like tabasco aioli and the signature salsa matcha, a chili crisp hybrid Hayes called an “amalgamation of flavors.” This versatile sauce appears across both brunch and dinner items.
Hayes ensured enhanced equipment was available to create quality ingredients, including stone-ground tortillas, used in Mexican breakfast classics like the Chilaquiles. Standout menu items include the Raines Sandwich with signature salsa matcha, tabasco aioli and fried eggs, and the Chorizo Smash Burger, made with chorizo-spiced Dean & Peeler beef, fried egg, guacamole and hot sauce.
On the sweeter side are the Croissant Beignets, garnished with Mexican vanilla chocolate sauce and orange whipped frosting. A crowd favorite remains: potato cracklins—twice-baked potatoes that are airy and addictively crisp.
The BUS brunch menu pairs perfectly with its craft cocktails. General Manager Casey Ortiz remains dedicated to curating a cocktail menu with fresh, quality ingredients. “I don’t want a pre-flavored vodka or already made product. I want quality ingredients I can create something fresh with,” Ortiz said. Noteworthy brunch drinks include the Carajillo, cold brew coffee and Licor; the Sundog, made with Ancho Reyes Poblano liqueur; and (of course), the mimosa carafe.
BUS is recognized as a defining presence in Corpus Christi’s downtown bar culture, and since adding brunch, it proudly continues that role. “We’ve shifted a bit from an upscale craft cocktail bar to a garden party both day and night,” Ben said. “Whether you’re sticking a straw in your mimosa carafe or sipping on an egg white whiskey sour—we do it all,” Ortiz added, capturing the playful yet elevated vibe that defines BUS.
