On The Rise Bakery & Bistro: Breakfast Worth Getting Out Of Bed For!

No meal has quite the range of potential quality like breakfast.

Most anyone can scramble up a few eggs or mix together a batch of pancake batter, but the true art of breakfast is reserved for those who have a heart for flavor, an eye for the appetizing, a flair for presentation, and a just-right sense of timing.

Breakfast is hard to do well; maybe that’s why it’s the most-skipped meal of the day.

On The Rise Bakery & Bistro in Osage Beach is rescuing breakfast from the clutches of mediocrity.

Find On The Rise at 5439 Osage Beach Pkwy, Osage Beach. Call them at 573-348-4224 to arrange your Christmas party or make group reservations.

Step inside. The ornate, open yet intimate, warm-and-welcoming setting greets guests, with earthy hues of stone, a stone-columned wood oven, an ornate and perfectly decorated pastry display case undergirded by burnished bronze. Quaint chalkboards with today’s specials impart a “café“ vibe. Upbeat jazz floats over the stereo system.

What you order here is nothing like what you will see on your breakfast table at home, but it’s what you wish you could see, had you the time and craftsmanship. How does one plate such a perfectly sunny, fried egg? And atop the Eggs Benedict, the inimitable hollandaise’s rich golden hue shines through its glorious garnishes. Forgive the poetic language: On The Rise has that effect on a person.

This is a place for a contemplative meal, a meal that sets the tone for a day, maybe even a week, maybe even a lifestyle.

Tucked just off Highway 54 in Osage Beach, On The Rise is already beloved by many at the Lake. And yet, owner Mike Castle says they still regularly welcome first-timers. Nestled in the heart of Osage Beach, On The Rise Bakery & Bistro is a haven to those who who crave the perfect morning meeting space or an inspired beginning to the day’s journey.

This is the kind of food that could only be crafted by someone who loves crafting food. No half-hearted, untrained hands labor here.

Mike and Cheryl Castle bought On The Rise as a small bakery in 1995. He’s been transforming and growing it ever since. After graduating from the Culinary Institute of America, Castle trained under the Lake’s most iconic chef, Joe Boer (of The Blue Heron and The Potted Steer). Eventually he became the Sous-Chef at The Blue Heron, and later the Manager at The Potted Steer. Just like his mentor, Castle is obsessed with perfection, and it shows. Nearly everything is made from scratch, and the entire experience is intentional. Mike and Cheryl have worked together to craft something truly special.

“We call this ‘dining by day,’” Mike said. “So it's more of a fine dining experience.” The restaurant can get busy on weekends, so he says Thursday and Fridays are best for those who don’t want to wait.

On The Rise takes reservations, too, which Castle highly recommends for large groups. A private dining room at the back of the restaurant is ideal for things like office parties.

The three keys to restaurant excellence, Castle says, are food, customer service, and atmosphere. While most restaurants only get one or two of these right, On The Rise nails all three.

The bakery case is a “best-of” from the last quarter-century of On The Rise. “There's certain things we cannot take off the bakery menu,” he said. “Ham and cheddar rolls, Macintosh muffins or mini-cinnamon rolls, mini-ham-and-cheddar rolls. Those are all the same. We've made them in the same pie tins for 28 years.” He added, “And then the rest of the time we're playing around with pastries, seasonal items. It varies based on what fruits we can get in.” Customers go crazy for the Guinness brownies, as well as the house-made pies and cakes, especially the Italian cream cake. They don’t make the chocolate truffles, though: they’re shipped-in from San Francisco. “Can’t beat those,” Castle acknowledged.

He recommends visitors try the European Sipping Chocolate: imported dark chocolate and semi sweet chocolate with cream and vanilla, served hot in a 4.5-oz cup.

Here’s a taste of what breakfast or lunch (or brunch) could look like at On The Rise. Though, to really know, you have to try it for yourself.

What To Order at On The Rise

Crispy Feta Fried Egg

You’ve never had a fried egg like this. Sunny side up, garnished with peppercorns and a drizzling of hot chili oil, with a side of chicken & apple sausage, this dish is absolutely stunning. Not for the faint of heart or those who shy from spice, but if you love eating adventurously, you will be so glad you chose this dish.

And the potatoes! Perfectly seasoned. Perfectly crispy. Perfectly breakfast-style. Bonus: some of the spicy chili oil makes it way over to the potatoes.

LaBoeuf Eggs Benedict

Eggs Benedict is the crown jewel of breakfast. What could possibly make it better?

That’s not a rhetorical question. There’s an answer: tri-tip steak. Tender, marbled, marinated and cooked medium, on a bed of sautéed mushrooms, this belongs on every Eggs Benedict dish from here on out. Toasted ciabatta bread topped with fresh arugula is the foundation for this kingly breakfast dish.

And like a golden crown on top, the hollandaise is a work of art, beautifully mocking my inability to master this elusive breakfast sauce. Oh well. I’ll just come to On The Rise.

Hearts of Palm Salad

Such a bright and tangy salad! The mixed greens, the dressing, the hearts of palm combine with tart and crisp notes. Some savoryness with the Iberico ham, and a drizzle of lemon-dijon dressing make this a wonderfully unique salad.

Tri-Tip Steak Sandwich

With spicy aioli, arugula, caramelized red onion, and mushrooms, this sandwich is hearty and delicious. You’ll have plenty to take home: all the better, because you likely weren’t going to be eating anything better than this at home, any time soon.