Honestly, if I knew I was going to spend the rest of my life dreaming of Bishop’s Buffet, I would have put up more of a fight when they closed. I don’t remember being notified that they were closing or I would have ordered many, many more slices of that blessed chocolate ambrosia pie.
(Photo Bishop’s Buffet. Westroads Shopping Center. 1970’s. I believe this was the middle dining room.)
My dream begins like this. I enter the cafeteria and can view the day’s special under a glass or plexi dome on a rolling cart. Everything looks divine but I won’t be swayed into ordering any of that. I already know. My Always Order: Iceberg lettuce wedge, slathered in mayonnaise, thick with bleu cheese crumbles. Fried chicken on an illustrated kid’s plate. French fries. Chocolate-pudding-ambrosia-French-silk concoction, covered in a creamy whip, coated in chocolate, curly Q’s from heaven. As I pass through the line, I see the same line attendants that worked there throughout my childhood. They are all wearing brown dresses with white trim. The women wear panty hose and sensible shoes. They wear hairnets and some of the men wear big, tall toques. The woman at the end of the line will quickly add up everything on my tray and place a small receipt on said tray. I will try to find a table in the middle fireplace room or the furthest west room. All three areas are decorated a little differently. There are clean ashtrays on every table. I will try to find a reason to turn on the little light so that the wait staff will stop by to offer me more of something. As it is my last time at Bishop’s, I will need Exactly More. Most likely I will need more chocolate pie.
Ad that ran in the Sunday World Herald back in September 8, 1968 “for the New Westroad’s.”
Early 1968 Westroads Shopping Center sign. Bishop Buffet is listed along with Montgomery Ward, Hinky Dinky (grocery store—why?), Zale’s Jewelry, Kilpatrick’s, Earl May Garden Center, Singer Sewing Center, Fox Theatre, Penneys, Singer Sewing Center and Florsheim Shoes. Note that Stanley J. How and Associates Inc are listed as architects of the mall.
My favorite Bishop’s was at Westroads Shopping Center in Omaha. They all looked very similar, decorated in earthen tones and feel but somewhat different.
I always thought the Westroads one was a little higher end than the others. Like a preppy uncle’s den, woody and proper but not pretentious. Heavy drapes, thick carpeting, substantial tables and chairs with leather, wood paneling. And that fireplace. The cafeteria’s location was on the east side of the mall where Von Maur has an entrance now. Bishop’s was on the first floor and if you continued to walk to the north, past Bishop’s there was a Baskin Robbins’ Ice Cream Shop and one of the south entrances to the Westroads. The smoking deck was above this entrance and to the east a ways. Bishop’s was one of a handful of businesses when Westroads opened in 1968. But their story began long before that.
The Downtown Omaha Bishop’s
The old Rialto Theater on the northeast corner of 15th and Douglas Streets had become the Tully’s Clothing for Men Store. To the right is Bishop’s Cafeteria and then the Cooper Cinema Theater. Creator: Bostwick, Louis and Frohardt, Homer. The Durham Museum Collection. October of 1961.
The northeast corner of 15th and Douglas Streets. Tully’s Clothing for Men Store. To the right is Bishop Cafeteria and then the Cooper Cinema Theater. Creator: Bostwick, Louis (1868-1943) and Frohardt, Homer (1885-1972). Publisher: The Durham Museum. October 1961.
Douglas Street between 14th and 15th street. Cooper Cinerama and Bishop’s storefronts. Paskach, Robert (1927-2001). The Durham Museum. 1961-10-27
1414 Douglas interior. Fabulous.
1414 Douglas exterior entrance.
This is the postcard for the above location—at northeast corner of 15th and Douglas Streets. “One of twenty famous eating houses of the Bishop Buffet and Cafeteria system.”
Benjamin Franklin Bishop started the cafeteria chain in 1920 out of Waterloo, Iowa. The Iowa based buffet chain grew to 35 Midwestern locations known as the Bishop Buffet and Cafeteria System. There was one in downtown Omaha and one in Lincoln too, at the Gateway Mall. (The one at the Gateway did not have as cool as a layout as the Westroads, in my opinion, but the food was the same scrumptiousness.) I found that Bishop’s filed a lawsuit against Westroads for a dispute over rental agreement and public space fees in 1979. Strange what you can find online. Oddly enough, K Mart bought the whole regional Bishop Buffet chain in 1983. K Mart had previously bought the whole Furr’s Cafeteria chain as well. In 1988 K Mart sold 133 Furr’s Cafeterias and all 35 Bishop restaurants. The belief was that cafeteria style restaurants were falling out of fashion. Additionally many of Bishop’s locations were in malls, which were rumored to be on the decline. That was the story at the time but in all actuality, K Mart had probably bitten off more than it could handle. The new owners slowly began shuttering the various Bishop’s locations. I am not sure when the Omaha location closed. Early 90’s, I would guess. I do know that Von Maur opened in August of 1995. The last of the Bishop’s closed in 2012. A friend of mine had suggested that Bishop’s could make it now in light of the success of the Golden Corral and other cafeterias. But I think the quality of food was quite a bit different then. Everything there was so delicious and not at all on the cheap as we find at buffets today. I’m not sure that it would be as big a success or affordable to the wide range of people that it served in its heyday. I feel lucky to have enjoyed this restaurant with my family and friends throughout the years. That chocolate pie…..
**Addendum of November 27, 2017** A My Omaha Obsession reader just emailed me a relic of this lost, wholesome vestige: the perfect Bishop’s Ambrosia Pie recipe. Thanks to E. Crocker!
Bishop’s Ambrosia Pie Recipe
1 (3 oz) package instant French vanilla pudding mix
1 (3 oz) package instant chocolate fudge pudding mix
2 cups milk
2 cups vanilla ice cream
9 inch graham cracker crust
1 (8 oz) carton frozen non-dairy whipped topping, thawed
Chocolate curls shaved from a 2 pound milk chocolate bar, for garnish
With an electric mixer, combine pudding mixes and milk.
Add ice cream and beat until just thickened.
Pour into the graham cracker crust.
Top with whipped topping.
With a potato peeler, shave part of the chocolate bar onto top of pie.
Chill before serving.
**Addendum of April 25, 2022** Harry Edwards shared this fantastic typed out Bishop Cafeteria recipe card for their infamous Spanish Rice. Love this card. Thanks, Harry!
**Addendum of August 4, 2023. Thanks to My Omaha Obsession friend and Bishop’s spokesperson Harry Edwards, we now have the typed out Bishop Cafeteria recipe card for their infamous 1956 macaroni and cheese. Thank you, Harry!!
I would love to hear from you. Please feel free to leave a memory you have of Bishop’s fun in comments. Thank you, friends.
Oh my, I have not thought of Bishop’s for years. I first ate at one in Sioux City. There was one in the mall downtown Council Bluffs too. As I recall the desserts came first in the line and the chocolate pie–I think it was called something like French silk–with the curl on top was tops!
Peggio
Another awesome installment, Miss Cassette. You could probably come up with entire chapters on how westroads has evolved. Hello six west theater? Gizmos? My sisters and I loved when our grandmother would take us to that bishop at the ‘stroads. My mother loathed it for some reason, but I wanted to live in the westroads and eat at bishops every day – with maybe an occasional orange Julius 🙂
I remember seeing my mom and dad working with Buddy Dundee and Emil Vohaska on the Six West theaters.It was the first multiplex theater.They really weren’t sure if people would go for it.
How did you know about my love of Six West? I’ve got a photo and post about that coming up. The people did end up going for it, didn’t they. Thanks for your input!
In 1972, at age 15, I started my third job at the Westroads, The Six West Theatres. Prior to that, I had dishwashing jobs at the Westroads Dinner Theatre ( basement ), and the Cambridge Inn ( second floor, Southwest arm ). My wife to be worked at Armstrong Cleaners, which was just inside the Westroads entrance next to Bishops front door. Have many, many memories from The Westroads.
YES! These are great memories. I have been digging into the Westroads for an upcoming story. I had not come across the Cambridge though. Very cool! Thanks for reminding me of that Armstrong Cleaners—I think it was still there in the 80’s?
John, do you remember the name of the small arcade that was in the south hall on the ground level? My memories are vague of the original Westroads stores…I believe this arcade pre dated Gizmo’s, low lighting, a few pinball machines, and my first encounter with video games. I want to say this place was across from Walgreen’s restaurant?
Fond fond memories of my grandma taking me there after picking out new outfits at Brandeis…always went for the yummy Mac and cheese and whatever their cheesecake special was. I with you on it being more fancy…we could not be seen in Woolworth/Walgreens eating area.
Loved their French silk pie and fried chicken! Thanks for bringing back these memories.
Some of my favorite memories are of eating here with my mom, grandma and two sisters. A hamburger and the chocolate pie, every time. Thank you for posting.
I remember Bishop’s at Westroads well… well, at least walking by it. Never went in until I was an older teen/young adult. Always curious about it, though. I liked how it was set apart from the mall, and that entrance was my favorite.
I do remember the sturdy furniture. the large square (and clean!) glass ashtrays (weren’t they clear?) with the butt rests (sp?) at the corners, and the cozy decor. And the sensible shoes. Generally those chunky white jobs with the 1-inch soles that you’d see on nurses in the late 70s/early 80s. Food was better than Old Country Buffet, though I first went there a few years after Bishop’s.
Had I gone in as a kid, chocolate curly Q’s from heaven would’ve called out to me – probably with harps and a chorus of angels. 🙂
Sadly, I never made it to the Westroads Bishop’s, or any in the Omaha metro area. But i grew up going to the one at Southridge Mall in Des Moines, IA. And my memories of eating at Bishop’s were just as fond. I didn’t make it to the Omaha area until late 1987, and even then my family seemed to gravitate towards Crossroads and Mall of The Bluffs. Looks like i just missed this one. Thanks for the great read! I’ve wondered about Bishops over the years.
Thanks for commenting. I found the remains of a Bishop’s facebook page and a video clip from a news story of their last days in Moline. So sad! A woman had worn a brown uniform for 30 straight years and had never worked anywhere else.
My niece worked at the Moline location in South Park Mall until it closed. It was her first job. She loved that job and still considers those she worked with as family. My family loved going to Bishops. When I was little we would go to the location in downtown Davenport, IA. I remember they used to have balloons with little paper feet on the bottom of them. I thought it was so cool! Then, when my kids were little, we would go to the Bettendorf, IA location at Duck Creek Plaza with my Mom & Dad and whole family. Finally, as they closed, we started going to Bishops in South Park Mall. They even had a little kids buffet set up in the dining room! What I wouldn’t give for some Chocolate Ambrosia Pie. Hy-Vee sold them for a while after Bishops closed, but alas, they phased out. Thanks for the trip down Memory Lane.
And thank you for sharing! I love to hear these stories.
Hy vee still sells bishops pie. Mama Boso pizza bought the rights from Bishop’s. Oh. And they never used ice cream in the recipe mentioned above
I am from Waterloo originally but moved to the Omaha area at a young age. My grandparents remained there and loved Bishops. Whenever we visited, we always went out to dinner there. It was a staggering array of food, looking back on it. Seemingly anything I can think of I had there at one time or another. My favorite was the unlimited lime green jello and chocolate pie.
“Staggering array” is right on the mark and quite good. Thank you!
Chris finally mentioned something else I recall. The jello. All those fruit infused flavors of jello, with a shot of whipped crème on top. But you could run up a bill at Bishop’s. When you are a 12 year old guy with a big appetite, the per item pricing could bite you in the butt. 48 cent item here, 39 cent item there, 79 cent entrée there…pretty soon you had a $3 plus meal and Dad wasn’t too happy to shoot the better part of a $20 bill for a family of five, as good as the food and as cool as the place was. It was back to Bronco’s for us.
Excellent! Ha. I remember those individual receipts you’d get. I could really put the food away too. And I had big eyes, which was probably annoying for my parents. Couldn’t finish that chicken but always made room for that chocolatey pie.
Where could you even get food for $20 for a family of five!
I loved how you got a seperate dish for nearly every single item! My regular was a slice of ham, mashed taters, mac and cheese and more than one of their orange rolls. Heaven on several plates! A great childhood memory. Sort of like Mom’s Cinnamon rolls or the old hot dog shop that both used to live at Westroads. Or the diner in the basememt!
OMG!! How did I forget those orange rolls? So great. Thanks for reminding me of their buttery, orangey sweet tops. I loved that NY themed diner/deli in the basement. I’ve written about it before and plan include it here at some point. Loved that expansion into the basement in the late 70’s/ early 80’s. Thanks for the great memories!
I forgot about the orange rolls! They were my mom’s favorite. I always went for the little ones dusted with flour. I’ve been trying to duplicate the ambrosia pie recipe my entire adult life. No luck. One time my dad bought a whole one and brought it home. Heaven. And does anyone remember the ice cream cones next door at baskin robbins that were served upside down on a cupcake paper and were decorated to look like a clown with a tall hat?
My sister remembers getting balloons at Bishop’s that had feet on them? I can’t remember that but I sort of remember the balloons saying Bishop’s on them.
Yes, absolutely! The balloons had some sort of face on them w little shoes, made of a thicker paper stock. I wonder whose job that was to create all of those? What service! Thanks for the memory!
Officially it was the job of the “children’s hostess. She was often helped by the cashier or other dining room service person when help was needed or when there was no children’s hostess on duty.
John did you happen to work there?
Yes! Yes! Yes! I just wrote about those balloons in a comment/post. I remember them, too. As a small child, they were super cool…you know, in the 70’s before electronics.
This is the biggest thing I remember. Right past where the cash registers were there was a big bin with a bunch of balloons with cardboard feet on them. This and that chocolate pie with the curls on top are what I remember most from childhood.
I ordered exactly the same things! Wedge salad, fried chicken and that wondrous chocolate silk pie with chocolate curls on top. Loved it! Seems I recall at one time there were illustrations of people dressed ala 1890ish on the walls…but it has been awhile so who knows!
Let’s face it. We had great taste! I don’t remember those illustrations. But that doesn’t mean it wasn’t there. Thanks for your comment.
Let’s talk about the curls of chocolate on the Royal Chocolate Ambrosia Pie. Having been a manager at the downtown Omaha cafeteria and the Gateway Bishops in Lincoln, I can tell you that making those picture perfect chocolate curls wasn’t an easy task. We started the task with a bar of chocolate that was a 10 lb. bar. We would break pieces off the big bar the size one that you could hold in your hand . Then with a vegetable pealer knife you would begin the art of making curls. In the winter the chocolate bars would be dry and hard so making pretty curls took expertise, like standing next to the bakeshop oven to soften the chocolate to a just right temperature for the perfect curl. In the summer the hot kitchen kept the chocolate a bit to soft. I can remember standing in the walk-in cooler trying to make curls before the chocolate would soften and almost melt in your hands. What a mess it could be. Each pie took a certain amount of chocolate curls. Sounds easy to do but when the menu called for 36 pies to be done for the lunch meal, you had to really work to get them all done on time and looking picture perfect. All of you recipe makers keep in mind that the Royal Ambrosia was made with only ice cream mix…no regular milk. That’s why it was sooooo rich tasting. I remember in Lincoln we had a karate instructor who ate with us just about every day and would always eat 2 pieces of the Royal Ambrosia pie..Quite an outstanding feat. I could tell you stories all night and never scratch the surface of the 12 years I worked for Bishop Buffets.
To this DAY I cannot make chocolate curls. All I end up with is crumbs to sprinkle on top of a cake or pie. And yes I used a potato peeler. WHAT am I doing wrong???
Laura, I would guess that your chocolate bar is to dry to make the proper curl. How to remedy that would to try a different bran of chocolate bar. Best of luck to you as you perfect your curls…
I worked at Bishop Buffet on Rockford Illinois way back in 1088. Can you please tell me how to make the Salisbury? Swiss? Steak? You know, brown gravy. I loved it when I worked there. I remember the “Toastmasters” would occupy the special closed-off room like they were 33rd degree masons. Anyway, …
You had to warm up the chocolate to the right temperature..
Reading an old comment about bishops just curious if you had any idea how to make or where they got their blue cheese dressing?
I’ve been wanting the blue cheese dressing recipe for years any ideas on this
It was my job to blow up those ballooned. We would use a Bellows that was more commonly known to be used to fan Coles in a fireplace. Then we’d not balloon and put the little feet on it and put them in a big bin for the children to pick one out. The balloons said
“Welcome to Bishops, Little Friends”.
Hello from another manager., my Dad, Jim Fay. I read your comments to him just now (Oct 2024). He loved it and remembers you. He managed mostly at Merle Hay. He’s 100 now.
Several years ago I snapped a photo of a recipe for Bishop’s chocolate pie that I found in a cookbook. I’ve never made it so I don’t know if it’s like the original but maybe someone else would like to try it!
Crust: 1 cup flour, 1/4 cup brown sugar, 1/2 cup margarine, 1/4 cup chopped pecans. Mix flour and sugar together. Cut in the margarine until crumbly. Mix in pecans and pat into a pie plate. Bake at 350 degrees for 15 minutes. (It says you could also use a graham cracker crust instead.)
Filling: 3 oz pkg instant French vanilla pudding, 3 oz pkg instant chocolate fudge pudding, 2 cups milk, 2 cups softened vanilla ice cream. Mix pudding and milk until well blended and thickened. Fold in softened ice cream and pour into cooled pie crust. Refrigerate overnight.
Topping: 1 large container cool whip, chocolate bar. Spread cool whip over the pudding layer. Shave chocolate bar and sprinkle on top.
Now this is incredible! Thank you. If anyone can pull this off, we must have a get together. Have a wonderful weekend.
Actually,If I remember right, the pie was a lot like the french silk pie.Look up the recipe and check it out.I make them often,but always with real pie crust and whipped cream with chocolate curls.
Actually the recipe is dead simple (as all good recipes are).
Royal Dutch Chocolate instant pudding and pie filling (no longer manufactured). Standard Brands owned Royal at the time, hence why we also served Chase & Sanborn Coffee.
Combine with 10% ice cream mix. You’re not going to find that at the grocery store. It gave it a very rich flavor, bu also a nice bulge on the side of the pie slice rather than a rigid vertical wall.
Top with whipped topping using a pastry bag and a 5 star tip.
We always used Royal Ambrosia Chocolate which had just the right ingredient profile to allow it to be curled. Try some european chocolates you may find on Amazon. It needs to be 1/2 inch thick for the proper effect.
That’ it.
as a member of management for over 16 years, I have all the recipes. This page will not allow me to cut and paste in the recipe. If you email me direct, I can send the Blue Cheese recipe to you.
Best, SB
Or if you want to send me the photo of the recipe, I can always put it up on the website as I have done in other cases. Thanks! Miss Cassette
I always loved Bishop’s!! A fond memory I have was when my Aunt Irene took me there for my 17th birthday. She had bought me a “real” Sony Walkman. I remember getting my usual lunch, the French Dip sandwich, and staring at her long red fingernails while she smoked pastel colored cigarettes with shiny gold filters.
Aunt Irene! She must have really enjoyed time with you. What a great memory. Thank you.
Love your blog! Here’s a postcard I found of the Bishop’s at the Westroads
https://www.cardcow.com/images/set593/card00900_fr.jpg
As for the dining rooms you don’t recognize, they were from the Bishop’s that was downtown @ 1414 Douglas
https://www.cardcow.com/172057/bishop-cafeteria-1414-douglas-street-omaha-nebraska/
Love this blog!! Here’s a postcard w/more shots of the Bishop’s at the Westroads.
https://www.cardcow.com/514234/bishop-buffet-westroads-omaha-nebraska/
The ones you don’t recognize come from the Bishop’s that was downtown (at 1414 Douglas…..haven’t found any other pics/info)
https://www.cardcow.com/172057/bishop-cafeteria-1414-douglas-street-omaha-nebraska/
Thank you, Ben. Nice postcards and good detecting!
My parents met at the old Bishop’s in Sioux City back in the 1930’s. Mom worked as a tray carrier, and Dad went there for breakfast almost every day. He always sat in the same place so that he would be in her section. I think I wouldn’t even exist if it weren’t for Bishops!
The Best Bishop’s Story! Thank you for this.
I remember getting a special-order hamburger, a little staircase-shaped wedge of cheddar cheese (with a cocktail toothpick in the top) and the chocolate pie. I remember the balloons being in a bin near the cash register, with cardboard “shoes” at the bottom of each balloon (the printed shoe design was kind of an old fashioned shoe). I also remember a little pedestal with a tiny light on top, in the center of each table. If you needed something (like a coffee refill or ketchup) you pushed the button at the base of the pedestal and the light came on; an attendant would then come and see what you needed.
I will be thinking of this little staircase-shaped wedge of cheddar cheese you described all night. Great memory!! It really was that fantastic, wasn’t it?
I loved Bishop’s, with their over-the-top decor and great food. My favorite was their downtown store. We went there for breakfast almost every Sunday after Mass at St. Mary Magdelene’s. The rest rooms were in the basement and accessible by a big circular staircase. They had some sort of blue light thing on their toilets that was supposed to sanitize the seats.
I have photos to share of the downtown location. Mother of Miss Cassette has said that we were there on many occasions but I have recollection. Sounds wonderful–thanks for your vivid memories!
What years did you patronize the downtown Bishops? I worked there from 1973 to 1979. Might know you. I was the assistant manager and then the manager.
Doug, ITs good to know you’re still around. What have you been doing with yourself for the last 50 years? Gawd, has it been that long? I was a manager trainee at Westroads when you were downtown. After leaving westroads, they sent me to Champaign to open the new store there. We had met on several occasions. What ever happened to Jake Hitt? I understand Joe passed away, sadly. /Paul
My Dad started in 1949 in Davenport, Omaha, Sioux City, Rockford, Peoria, Waterloo and Des Moines. Retired in 1986 or 1987.
Frank Bishop and his wife, Della, were founders. Della was my Grandmother’s sister.
That illustrated kids plate you speak of was bugs bunny characters as I recall. That would be my go to food. I would tell my parents I wanted a chicken leg on a bugs bunny plate to eat.
Good one!
We went to Bishop’s at Crossroads Mall in Waterloo, IA. It was our favorite family place, and popluare. I remember waiting in line for what seemed like forever, wound around back and forth through the stanchions. Sometimes one person would wait in line while the rest of us sat on the comfy couch. I remember so many things: the wait, getting your tray, yes Red jello, no coleslaw, PIE, rolls, Imperial beef, roast beef, Turkey, ham, baked fish, liver, fried chicken, chicken a la king, fried fish, mashed potatoes with gravy, my favorite macaroni and cheese, corn souffle, the best great beans, corn fritters with syrup; getting your water glass, the coffee station, “the next six trays,” that wonderful doorbell. Choosing a big round table by the fireplace. The pie carousel by the cashier. All desserts: chocolate ambrosia, chocolate, French coconut, coconut cream, banana cream, custard pie, cutsard cups, cake, angel food cake, ice cream, fruit pies, brownies, cookies. The familiar cashier and the register with the coin change dispenser. The urinal with foot flusher.
The coin change dispenser!! Oh my gosh–YES! I remember thinking having a job must be really hard. I thought the dispenser was so cool and complicated, not unlike the librarian “checking out” my books. Thanks for sharing these great memories.
How Many Locations Did Bishop’s Have…Never Had The Pleasure Eating There But It Sounds Like It Was A Great Place!
I worked there; it was my first job. I poured coffee, tea, and water. sometimes I helped carry people’s trays To their table. I always wanted to work in the kitchen making salads and desserts. I ended up doing that for a couple years at Brandeis Cafeteria at The Crossroads.
Aaah what a great job! The brown uniform and nylons. So cute. I imagine you wanting to be in the behind the scenes world–always another world in the kitchen.
I’m glad I was able to find your blog! I have enjoyed eating Bishop’s Pie’s for the last 10 months at work. A colleague has raved on and on about Bishop’s so I wanted to do a little research. He grew up going to Bishop’s as a child and has nothing but POSITIVE things to say. After some time googling this is the one blog/site with the most information, so thank you.
They pie I have been eating is from Fareway. The logo matches the exact logo for the restaurant. Does anyone know any information on this pie?
Thanks.
Thanks for writing. I don’t know anything about the Bishop’s pie at Fareway. So interesting! I hope another reader responds.
Hi,
I worked at the Moline Bishop’s and shortly before closing we began selling pies to grocery stores as a way to stay open. Hy-Vee, fairway, and some other stores still sell the Bishop’s pies. However they aren’t hand curled like they used to be, and some of the pies have been changed a little, but it’s still nice to see the Bishop’s name around!
We went to the Bishop’s in Sioux Falls SD and Sioux City IA when I was little. I loved that place. They had the best baked fish and Tarter Sauce with a Baked potato. The Sour Cream had chives in it. The Deserts started at you on the way down the line. Some of my best family memories are in that Sioux City Bishops. Long gone with the Hickory Farms but never to be forgotten.
PS if anyone can remember how they made that fish, I’d be very grateful.
Thank you for writing. The desserts did stare! So perfect. I hope someone can give you a hint on that fish. Take care.
Yes I was a manager trainee in South Bend, opened two stores in Minnosota, another in Chicago Ridge IL. Moved through the ranked to Management.
Baked ? Butter light water, paprika , lemon, seasoning salt pepper.
I thought it had a bread crumb top on it?
The baked fish was a pretty simple procedure. We purchased the fillets as individual portions or a larger cut that would be cut down into the proper size for cooking. The fillets were baked on a sheet tray with a small sprinkle of salt mixed with paprika and flour. We called this mixture “fish flour”. The fillets were then put in a serving pan that had hot water with a bit of margarine mixed in so the fillets would not dry out under the heat lamps on the serving counter if they stayed there to long. And of course they were garnished with a lemon wedge, parsley sprig skewered with a frilly toothpick.
The company policy for menu planning stated that we would always have a fried or baked fish on the serving line, and on Fridays there would be 2 fish selections, one baked and one fried. Hope that answers your question. We had so many varieties of fish but the cod was the most popular.
Not only did the sour cream have chives mixed in but the recipe, and we had recipes for everything, called for garlic salt and onion salt. Those 2 ingredients really gave the sour cream a great flavor.
Does anyone know how Bishops made that lime green jello salad? They put something white in jello like cottage cheese, pineapple bits and maybe topped with crushed pecans. If anybody knows I’ve got whet that recipe!! Wish Bishops sold cook books. Linda moffitt
I have lots of dads Bishop’s recipe’s but not the jello, harry
Was your Dad Dick Edward’s?
I think it was pears in the lime green jello, but don’t quote me on that since I never made that one.
This time of year always makes me think of our family taking a trip to Merle Hay Mall in Des Moines for a day of Christmas shopping in the 60’s and early 70’s. It was a special memory for me, in fact while trying to relive this memory is how I found this article which I enjoyed. One of the reasons it was a special memory for me is that we always ate at Bishop’s while we were there. That was a big treat for us back in those days.
The only two foods I remember that I would usually have is the chicken which always seemed to look so good (and was) and the chocolate pie, but it seemed like whatever you had tasted good. That pie was incredible and everybody talked about it. I remember going down that tray line which seemed to go on forever in a large U-shaped formation, passing section after section of food, everything looking good, and finally coming to the end with a tray full of food where a cashier sitting in a chair would tally it up, quickly typing the keys on the cash register. There was someone waiting for you to pick up your tray which I appreciated as I always had a fear of dropping a tray full of food in front of a lot of people. The person would sit your tray on a table in a huge, yet homey dining area. I remember getting the balloon with the feet while leaving.
I’ve eaten at Luby’s and Furr’s cafeterias in Texas many times while I lived there and liked them, but I’m impartial to Bishop’s, my all-time favorite restaurant! Thank you for the article. It brought back many good memories.
I just can’t believe how much people continue to respond to this article. We all loved that chicken and chocolate pie! Thank you for sharing those great memories.
I’m so happy I stumbled upon your blog, it’s brought back many happy memories from my childhood. It was so nice to read the many fond memories others had of Bishop’s. My family would visit the Bishop’s Buffet at Duck Creek Mall in Bettendorf on Saturdays for lunch. We all enjoyed it, but I think my brother and I were the most excited about going. We were anticipating all of the scrumptious food that was just begging us to choose it. I remember the French dip au jus sandwiches and crispy fried chicken. The molded gelatin salads, mashed potatoes with gravy, and baked beans. Their frosted orange rolls and rye rolls with kosher salt. That heavenly chocolate ambrosia pie and I even remember a peanut butter pie that was offered every now and then that was almost, but not quite as delicious as the ambrosia was. The ice tea with a wedge of lemon. All of this reminiscing has made me extremely hungry and craving Bishop’s delicious food again….oh, how I do miss it, but I consider myself lucky to be included in a group who are able to say they have had the pleasure of enjoying the Bishop’s experience.
Thank you for sharing this, Mary. Great writing. I wish there was a fantastic place where we could all go and enjoy this food. I would love to even just see it again…like a documentary. I was at a gathering yesterday and someone had made the chocolate ambrosia pie. (Not quite like Bishops) Which got everyone to talking about Bishops and there memories. So many of the gals at the gathering had worked there as tray carriers. It was cool to hear the other side of the story, from the employees’ perspective. Thank you for writing in.
As everything, the chicken recipe was extremely simple. It had to be if you were serving upwards of 800 portions of it on a sunday lunch (westroads).
1/4 chicken pieces Chickens as i recall were spec’ed at about 3.75 lbs before cut in quarters.
Wash and drop in milk (powdered milk, reconstituted). Leave it there for 30 seconds or so.
Dredge in “chicken flour” and deep fry in LARD at 275-degrees F for 7.5 minutes. Spear with a fork and turn pieces over. Deep fry for another 7.5 minuges.
That’s it.
Chicken flour: Hard flour with a small bit of potato flour (added for flavor and to enhance browning during frying). Careful: not too much. Salt and pepper.
I also remember the delicious custard cups and the Chocolate ambrosia pie with the delicious curly chocolate on the top! I had many of the neat balloons with the cardboard feet on them! Thanks for the memories!!!!!
Ooh I don’t know about those custard cups! I wish I could have one tonight. It sounds so divine.
The custard is the desert that I remember too. I remember the candle shaped light to call the waitress and the balloons.
We mostly ate at the Bishop’s at The Gateway Mall in Lincoln.
Thanks so much for blogging about Bishops Buffet!
I lived in Iowa growing up, and my family often visited Bishop’s at the malls. We frequently visited the Bishops at the Crossroads Mall in Cedar Falls (I see David, above, remembers that location, too!), and also the restaurant in Westdale Mall in Cedar Rapids. The French silk chocolate pie, with the curled chocolate shavings, was incredible, and I’m glad so many other people remember it fondly.
I also remember the jello squares they’d top with whipped cream… mmm! And how you’d get each dish on a different plate, so your tray would be absolutely filled with small plates. Bishops was the perfect place to go after a long afternoon of shopping at Crystal Magic and Waldenbooks at Westdale Mall. Ah, the late ’80s/early ’90s!
Later, we moved to the Quad Cities, and there was a Bishops Buffet at Duck Creek Mall that we would go to regularly. (Sadly, Duck Creek Mall is gone, now, as is Westdale Mall in Cedar Rapids.) When I moved to Arizona in 1995, I never saw a Bishops again. I came back for visits years later, but they were all gone by then.
Thanks for sharing your memories of dear Bishops. I do treasure all of these stories.
I was wondering if it would be possible to get the receipt for salted rye roll pull aparts.
Thanks Karen in Spirit Lake.
You can get Bishop’s Ambrosia Pie
at Jewel-Osco in East Moline. Yum!
There’s even one with peppermint!
That is good to know! I wonder what the mint one is like?
Mmmm….Chocolate Ambrosia Pie! That was the BEST! My one memory of Bishop’s is just that beautiful, delicious pie with the chocolate curls on the top. Is it really true that you can by these at Fareway?
I remember Grandpa taking us kids to the Downtown Omaha Bishops! He loved that place. He lived downtown in the Hotel Conant and then later in the Paxton Hotel. When the Bishops downtown closed, he would take a bus out to the Westroads EVERYDAY to eat at the Bishops there. The Bishops staff was like family to him.
I used to work at that downtown omaha bishops and waited on your grandpa many times when i was a kid i later became the first male host in the history of bishops i remember mr gibbs and how he liked trivia and would always carry with him little tidbits of knowledge in his little book he was a cherished regular at that bishops one time he invited me over to his place at the paxton he was a great guy i was just a teenager then started out as a busboy my managers were doug cass dave bailey ron hile mr shonkwiler ted thompson etc i just happened onto this blog while looking to see if the furrs was still open in lincoln nebr i later on worked at the westroads location and furrs in omaha and lincoln and mesa ariz their was still a bishops in phoenix arizona later a furrs but closed around 2008 i believe the last furrs in arizona closed in tucson last year remember the red snapper ?
Do you remember the name of the chef st the westroads Bishops in the early 70’s? I worked for Meadow Gold and I would get my orders from him. . He live on North 72 street
Jim, The food manager that was at the Westroads Buffet was Joe Gerhardt. Joe was a tall big man that hands the size of a catchers mitt and a personality as gentle as could be. Such a fine man. Did you ever service the downtown Bishops in Omaha?
Jay, I wish I could remember who you were. We had so many employees at the downtown Omaha cafeteria. I remember at one time we had right at 100 employees counting all the full time staff and the part time people. Who was the hostess when you worked in Omaha? Mrs. Minger or Mrs. Scott? Good to read a post from someone from my past. Thanks for posting..Doug Cass
Jay and Douglas, I too worked at the bishops in downtown Omaha. I was hired by Mr.Bailey and Mr. Shoester in October of 79. I do remember Jay but came when Mr. Bailey was manager.during my time there, started in the dish room and pot washer then Porter, prep cook, veg cook, 2nd cook and 1st cook. I did start manager training but left in Sept of 1984. The best part of Bishops was the how all the food was all made fresh from recipes they I wish I could remember.
I find it interesting that everyone remembers the “Royal Ambrosia Pie” when there were so many excellent offerings.
Some of !y favorites were: Harvard beets, the best bar b que sauce, French coconut pie, orange chiffon cake, Mexican lasagna,
It was so many years ago but, I still reference the food and my experiences.
It was my first job and I still look back on those years very fondly
I have so many memories tied to Bishops. I worked at the downtown Lincoln Bishops from age 16 – 19 (1967 – 1970) and occasionally thereafter. Yes they had great food. I had lunch or dinner there every day that I worked. I worked as a server on the cafeteria line, bus boy, and assistant cook. All the food was made there, mostly from scratch. The smells coming from the bake shop were like heaven. Through Bishops I got to know lots of people from all the Lincoln high schools. and we had some memorable parties. The downtown Lincoln restaurant closed several years before the one at Gateway. I wish Bishops could have hung on, with it’s high quality food and great service.
i was one of the managers at downtown Lincoln during that time at the same time I managed the mall location in Omaha good memories
My grandpa was the president of bishops. I just recently received two of the chairs that were on the floor of the restaurant. And I’m hoping to get some more memories from the place that hang at my grandpas place. We went there way too often and always had a good time.
What was your grandfathers name?
Gerald Vandersanden
Oh my….such a walk down memory lane. The Lincoln location was built for my Dad JC Otto and I believe opened in 1970. I grew up there. Running around all the tables after it closed it was my own private playground. Everyone’s memories of the food is spot on! I remember it well, I ate way too much of it ? Thank you for sharing this, it made me smile.
So great to hear from you, Tony! Thanks for ringing in and sharing your own personal, behind the scenes memories.
Tony.. Do you remember running around the Buffet with Aimee and Aaron Cass? You kids and your brother Tony had great times together. I remember your parents very well, your Dad hired me at the downtown Lincoln cafeteria in 1970. We were the best of friends for so many years. Good to see your post..
Hello to Gerry from my Dad, Jim Fay, age 100
We used to frequent the Waterloo IA Bishop’s. I remember it was always filled with little old ladies and men. I would always be among the youngest. The mashed potatoes and rolls…. Yum. And the kids drink cups were Flinstone themed with a little handle on them. It still sits empty at our Mall, a constant reminder of how good it was. But luckily, you can still get Bishop’s Ambrosia pie in the frozen section at HyVee and some Fareways.
I approve of this message. Yes, I absolutely agree that the mashed potatoes and rolls were Heaven on Earth. Bishops, we Miss You!! It is unanimous.
I was wondering if there are pictures out there of the Xmas displays in the center of the mall that made me think of a 1960’s Ramkin~Bass Xmas movie. Had Elves sawing and reindeer and Santa’s workshop. I can still see it in my mind like it was just yesterday instead of 45 years ago. Also the dancing waterfall show!
I am absolutely thrilled to find your site!!! I am an Omaha boy and I have very fond memories of each of these places you’ve talked about. All things considered my years in Omaha were very happy and these places sure helped in that. Such a tragedy all are gone! I was particularly thrilled to find the picture of the Brandies fountain! I was always fascinated by this beautiful piece of art and I can still hear the sounds of it and the fresh smell of the water! I had no idea it was designed by an Omaha artist! Such a tragedy it wasn’t saved and reconstructed somewhere else! Maybe it exists in pieces in a warehouse somewhere in Omaha! I thought the beautiful mid-century modern interior of the entire Crossroads mall was truly lovely. My father says that it was once a cornfield. My only issue with Crossroads was that it was the first nail in the coffin of the wonderful retail shops in downtown Omaha. I loved Rose’s Chicken and well remember their great big neon green and pink sign! I adored Bishops and ate often at the downtown and Westroads locales. We lived close to Westroads and I remember when it was under construction.
Hello and welcome! I, too, dream that the Brandeis sculpture is somewhere in storage. Wouldn’t that be wonderful? As a newcomer I would think that you would enjoy reading the great comments by readers, which is my very favorite part of this site. I hope to see you around here again when I get up and running in the winter. Take care!
I was a junior in high school when I became one of the original busboy’s at the Westroads (now occupied by Von Maur) when they opened in 1968. About a week before they opened I had to train at the downtown location next to the Cooper theater (now the Holland Center). Our boss was Mr. Vann. The lead hostess in charge of the busboy’s and busgirl’s was Mrs. Felicia Rose. It seems the majority of the busgirls were from Marian High School. So many fun times and stories.! I remember one Saturday night when I carried a tray for an elderly lady and my buddy carried a tray for her husband. As the other busboy and myself were talking and unloading the couples tray, I opened a carton of milk that was on the tray and proceeded to pour it into the glass. The other busboy stopped talking and said to me, “What are you doing!?” I looked down and saw the milk I thought I had been pouring into the glass was instead going all over the tray. It didn’t take me long to figure out I had forgotten to turn the glass right-side up. I’m now 65 and can’t believe how fast years have passed. Truly one of me favorite jobs! Thanks for posting these memories!
My family ate at Bishops in Council Bluffs or Omaha almost every Sunday after church. I too ALWAYS chose the chocolate pie and could never finish it after my helping of fried chicken and mashed potatoes and gravy. I can’t even tell you how many cups of coffee my Mother, Aunt and their friends drank at Bishops. They ate lunch there every Thursday for years. So many family gatherings and birthday lunches were had there. My parents even designed their fireplace based on the Bishops fireplace in Council Bluffs. Were we obsessed? Maybe?
Does anyone have the recipe for the Spanish rice at Bishops?
As a teenager, I worked at the Bishop’s Buffet at the Hickory Point Mall in Forsyth (Decatur), IL from 1980 – 1981. If I had to work on a Sunday, my parents would come there after church to eat lunch and to say hi to me. My favorites dishes were the Chicken a la King, served over an open biscuit, the fried chicken, the Chocolate Ambrosia pie and the Orange Rolls. The Orange Rolls were 17 cents each, a pat of butter was extra – either 2 or 3 cents. I also remember the Prime Rib and Baked Ham carved for each customer, the array of jello salads, strawberries in a bowl topped with whipped cream, custard cups and round yeast rolls dusted with flour. The Lettuce Wedge salad with Dressing and Blue Cheese Crumbles was very popular and one of the first things you saw in the line, but I was afraid of anything called Blue Cheese back then! I was the checker at the end of the line that handed out the receipt that totaled the food choices on each tray. When you were done with your meal, you would take your receipt to the cashier to pay as went out and your kid could get a balloon with the cardboard feet. Since I worked behind the, line I wore white pants and tops, along with white Nursemates brand shoes. The cooks and other food handlers behind the counter also wore white and we all wore hairnets. In addition to being checker, I was also responsible for the beverage area whenever there was a lull in the line. I kept tall glasses filled with ice, ready for your tray carrier to fill for you with a soft drink, tea or lemonade, kept trays of water glasses filled with ice and water and kept the half-pint milk cartons filled in. The tray carriers and other dining room staff wore the brown dresses/outfits. A tray carrier would meet you near the end of the line, help you with your beverage and then call out to me how many people (trays) were on each ticket, then call out “butter, bev (for beverage)” so they would be added to your receipt. This was necessary because the individual pats of butter were easy to hide under the edge of plate, but still had to be included in the tally on your receipt! If a customer wanted hot tea, the tray carrier would call out “Hot Pot”, and I would fill a small, stainless steel pot with boiling water from behind the counter. If you wanted coffee, the waitresses filled your empty coffee cup after you were seated. I have found the Chocolate Ambrosia pie at HyVee in the last year. At the Dierberg’s grocery store chain in the St. Louis area, you can find Tippins Restaurant pies and their Chocolate French Silk is simiar to the Ambrosia. Tippins also sells their pies and other baked goods online. The Honeybaked Ham stores sells their own version of a dozen frozen Orange Rolls that are similar to, but not exactly the same as Bishops. Thanks for the memories!
What a great trip down memory lane- Thank you!!!!
My name is John Fisher. I was Assistant Manager at Bishops when we opened the Westroads buffet in 1968. Years later (in 1985 I was transferred back to assume the role of General manager. Between those dates I had been GM in Des Moines (Wakonda), GM in Council Bluffs, (Midlands Mall) Moline Illinois(Southpark Mall), and Kansas City Bannister Mall.
What terrific people I worked with in all those locations and what fond memories I have of them.
Hi John,
Do u happen to know who the manager would have been in 1982 at the Westroads location?
I would like to echo what John Fisher chronicled about the great people in the Bishops Organization. Some of my memories were working with John in Council Bluffs. Some of my memories also include:
*Ralph Kuehl who was a pioneer in developing the nine-month Bishops Manager Training program. It was revolutionary in developing the basics in the Food Business. Knowing what Bishops Quality Food was and hot to train and monitor daily/hourly production was a labor of love.
*Jerry Vandersanden was a font of knowledge in food prep and kitchen planning. He always had a friendly smile and a pipe ready to light at break time.
*Don Ebinger was the financial backbone of Bishops and wicked smart.
*Edwin Bruere was my DM at Westroads and Midlands Mall. He bled Bishops Brown and was a good mentor. He was always monitoring tire ads in the paper upon store visits.
*Dave Bailey was my buddy. Dave worked at the downtown Bishops as an assistant and then as the GM. I remember talking to him on the phone when the water-cooling tower wend down in the basement of their building. He was freaking out about the rats swimming in the halls filled with 2-3 inches of water.
* Jake Hitt was the Greatest Man I ever worked for…. EVER, and I am now retired at 70 years of age. He not only was a hard worker he took interest in his people and their development professionally and personally. Jake Hitt purchased 100 shares of Bishops stock for me and allowed me to repay him back as I had the money to do so. One of my fondest memories was working with him to retube the Sellers Boiler after close until almost 1:00 a.m. He was always willing to teach.
* The countless wonderful employees that were so dedicated to their craft of creating wonderful menu items daily from scratch. It was the perfect job for high school and college students as we stopped serving at 8:00 p.m. and usually everyone was out the door by 9:00 p.m.
*Bishops Westroads was unique. Westroads won many company awards for Guest Increases Y over Y, Profit % to Sales, Food Cost Control, and my favorite was three times serving over 4300 guests from 11:00 a.m. to 8:00 p.m. Whart a rush on holidays like Mother’s Day and when the busses from Aksarben would rollup unloading hungry Racetrack betters headed back to DesMoines-Kansas City and other destinations. With two service lines we could feed 140 people every 10 minutes.
* Bishops Culture: Was a blessing to enter my career of Food Service Management. Bishops respected the time and dedication it took to be a member of management. Bishops allowed manager families to come in and enjoy the opportunity to have a meal with their family at no cost. I believe it was a great marketing tool, as customers could see that the managers were part of the growing community and hopefully good people.
*Bishops Profit Sharing Program was ahead of its time. Employees who were employed starting January 1st of a year and continuing to be employed thru Thanksgiving were given a check before Christmas. This practice cemented retention of valued employees and created Loyalty to the Brand. Families counted on this generosity and reward for their hard work to supplement Christmas and everyday purchases.
*I worked for a Great Company (in my first job out of college) and the Bishop’s people helped me found the businessperson I became.
Always Grateful
I would like to add a few comments about one of our signature items that has been mentioned in this blog..
“ROYAL CHOCOLATE AMBROSIA PIE”
This pie was developed with the help of Standard Brands company to celebrate Bishops first foray into the suburban shopping center market in 1959.
The intent was to create a signature item and back fill it into the recipe books of 10 downtown cafeterias that already existed and any future Buffets we opened. Those ten included two in downtown Omaha and one in downtown Lincoln.
The recipe published in this blog is similar to many that have found their way into public discourse, but are all inaccurate. It is impossible to prepare this pie by the actual Bishop recipe, since the ingredients were developed for the pie. Although it is certainly possible, as many have, to make a pie so similar that it is just as good.
The pie made in the Buffets and Cafeterias was made from a 14% butter fat ice cream mix and an instant pudding product that was formulated and manufactured by Standard Brands (Royal Pudding division) specifically for the purpose. Neither of these products have ever been available on the consumer market and as far as I know have not been available to other restaurants. I am not 100% sure about that last part but at least that was the lore.
For the above reasons, none of the recipes you have read in letters to the editor columns etc. have ever been accurate. The chocolate bar used to make the curls on top was a 10 pound bar of one of the AMBROSIA CHOCOLATE companies products.
The name of the pie “ROYAL CHOCOLATE AMBROSIA” derives from the companies who helped us develop the formula and supplied the ingredients.
You are the Missing Link we have been waiting for!! Thank you, John Fisher. This is great news.
Mr. Fisher, what a blast from the past! My sisters and I all worked for you in Council Bluffs. We were the Blum girls. You were one of the best bosses a person could have! You are correct regarding many of the recipes on the internet. I used to make this pie, but I never knew the story behind it. I always cringe when I see ice cream in the recipe instead of ice cream mix. I have a recipe that uses ice cream mix, but as you pointed out, it’s not the same.
Could you share your ambrosia pie recipe please? And what is ice cream mix instead of real ice cream?
Here you go. Ice cream mix is the mix that you use to make ice cream. It comes in a powdered or liquid form. Google “14% butter fat ice cream mix” and you can find it on the internet. You might be able to buy some from your local ice cream shop or find it on eBay or Amazon, too.
Bishop’s Chocolate Ambrosia Pie
1 quart ice cream mix (not ice cream)
1 (8 ounces) package instant chocolate pudding
1 pint milk
3 graham cracker crusts
Cool Whip®
Chocolate bar (to make chocolate curls)
(Use cold beaters and bowl)
Mix ice cream mix, pudding, and milk together and stir with wire whisk. Beat with electric
mixer on high until thick and creamy. Pour into pie shell.
Top with Cool Whip and chocolate curls.
Makes 3 pies.
Mr. Fisher,
Enjoyed reading your posts. My name is Jeff Puls and I worked for you as second assistant manager @ Bannister Mall in Kansas City. I helped open this Cafeteria in the early 80’s but unfortunately my time was short lived there as I couldn’t seem to get along with the first assistant manger. Enjoyed working for you and the day I resigned (or tried to), I walked around blindly for 2 hours trying to get the nerve up to knock on your office door to turn in my resignation. Thankfully for you, I didn’t resign but instead was transferred to Downtown Davenport, Iowa Bishop Cafeteria where I spent the next 7 or 8 yrs. Hope all is well from you. Jeff Puls, Oklahoma City
John Fisher, I loved the French Coconut Pie. I have looked and looked for a similar recipe. It was similar to pecan pie, but had coconut in it and a “whipped cream” on top? Do you have any idea how I can get a recipe? Thanks!
Hello Dawn,
I worked at the Downtown Omaha Bishop’s Cafeteria but didn’t do any baking but, as my favorite pie, I did see this pie being made. As part of one of the jobs I did there was to get items from the store room according to requisitions.
I know the main things about this I remember from those years (1979-1984) is this pie had Kari syrup, coconut, and quick oats. The other specific ingredients I’m not sure of. I did find a recipe that looks similar to what I remember on “Food.com” and it is called “Oatmeal coconut pie”. It looks similar with the exception of the sequence or putting things together.
It seemed like the coconut was spread in the shell and the liquid ingredients were poured on it then the quick oats were added on top of that.
Hope this helps, as I said I only watched someone else make it and it was a long time ago
Thank you John. Recreating the pie even as a vegan item and taste is very close to what I remember. Do you have a recipe for the orange rolls? Also, my favorite was the occasional orange cake with orange buttercream frosting with tiny orange mandarin slices on top, my favorite even above the ambrosia pie, I would love that recipe.
John, when RAGBRAI was in Sigourney in July 1975, we hosted a brother & sister from Cedar Rapids for supper & a shower. We offered them some dessert & they said were not familiar with it, as they always ate the chocolate pie at Bishop’s since their dad worked there. Might they have been your son & daughter? Nice young people, late teens/early 20’s? We always thought of them when thinking of the BEST chocolate pie in the world, ha!
Does anyone out there happen to know if Bishop’s coffee can still be purchased anywhere?
I enjoyed your walk through memory lane about Bishop’s. I worked as an assistant, then manager at the downtown Bishop’s from 1973- 1979, then I was transferred to Lincoln till I left the company in 1982. Your write up was very accurate about what happened to the company. It was a corporate pilaging that finally closed them. They had been around since 1920 starting in downtown Waterloo ,Iowa. Your chocolate Ambrosia recipe needs one change…we never used milk, it was straight 16% ice cream mix. Of course the chocolate pudding base was a special blend made for us by Standard Brands. I miss those days and the people we saw every day. In downtown Omaha we served on the average 650 customers for breakfast each week day and another 950-1050 for lunch. The evening were really slow only serving about 275-350. If you want more info let me know. It’s been a lot of years since I worked there but the memories are still fresh.
Hi Doug, Do you happen to know the name of the chef at the Westroads Bishops in the early 70’s? Another reader was wondering?
Do you have Chicken ala King in your memory? I loved it! Customer at cedar rapids (2), Waterloo Cedar Falls; and Quad Cities.
Roast Beef Dip my treat after weighing in at the OB for 2 girls.
Thanks
Judy
Joe Gerhardt was the chef and Food Service Manager at Westroads location from the day they opened until he retired in the late 80’s.
When I was In high school on band trips, we always went to Bishop’s and I loved all the foods mentioned but what I would love to know how to make was the white beans that were on the sweet side, those were my favorite.
Does Any one have the recipe for the French coconut pie it was so good
We used to always go to the one in Dubuque, IA. Yes, it was desserts first, then the fried chicken, mac and cheese, mashed potatoes and gravy, and a roll. I can still see the line like it was yesterday.
I remember when they switched from pay per item to all you can eat. Does anyone remember the little lights they used to have on the table if you needed something once you sat down? I think eventually that went away and you had to go back to the line to get additional food items.
And oh yes, I do remember the balloons with the little cardboard feet.
Really wish they were still around. I don’t remember what year the one at Kennedy Mall in Dubuque closed, but I happened to be home visiting for Christmas, and my grandparents told it was closing shortly after Christmas, so I made sure to stop by one last time.
wow this does take me back! my father was a manager at the sioux city bishops when i was born in 1952. he stayed intil i was 5 years then transfered to the des moines resturant that was down town next the register and tribune. we lived in indianola and mom did not work out of the house. i guess rasing us two boys was enough! i can remember the christmas parties and how all the help was so good to all us kids. do you remember how all the tables had a little candle light that you could push a button and how it would light up. then a server came to the table and help with whatever you wanted. i do remember a jolly old man that was a big wheel and his last name was kegler. i think that is how it was spelled. just the nicest of people.
I enjoy this blog so much. I worked at the Bishops at the Westroads from 1988 until it was moved to 114th and dodge. I miss the recipes that I use to make
What a wonderful blast from the past, down memory lane! I was 16 years old in 1977 and my very first job was at the Bishops Buffet at Duck Creek Plaza. I don’t remember a whole lot because I don’t think I worked there for a very long time and then we moved to Springfield, Missouri in 1978. But oh how I do remember the Ambrosia pie. And I remember taking the trays and I remember the dining area and helping unload the tray on the table. It was all so very enchanting to me, and I think pretty much the whole time I worked there, all I ever thought about was having the Ambrosia pie on my break! Haha. Such wonderful memories.
I have many wonderful memories of the Bishops Buffet at Duck Creek Plaza. My mother cried when they closed. Thank you for the information about the pie!! Does anyone know what they did to make their fried chicken taste soooo good? And Does anyone remember those little potatoes in butter? I would love to find that recipe.
Oh that fried chicken…. I’ll never forget it. I grew up in Omaha in the 70s and Bishop’s fried chicken was – well, I still remember it.
I’ve found and tried the decoded/leaked recipe for KFC – it’s OK. It doesn’t hold a candle to Bishop’s.
As for the potatoes in butter – I have the recipe: Potatoes. Butter. Heat…
I have been craving Bishops Creamed Chicken and biscuits. Doe s anyone have a recipe.
We cooked turkeys throughout the week and saved the broth. Sunday chicken and biscuits was turkey and gravy with drop biscuits. That’s the entire recipe.
Gravy: make a rouix of shortening, margarine and flour. Dont let the rouix turn brown. Add the chicken broth. Adjust color with yellow (egg) food coloring.
Turkey, gravy, and drop biscuits. It was a real winner.
If anyone has the recipe to the Bishop’s orange rolls, please post it in response to my comment. I was only a child the last time I had them but I have been dreaming of them since. I can’t quite remember them but I have this idea of them being spongy, like an orange angel food cake and then maybe with some orange glaze with orange rind flecks in it? I’m guessing here. And were they shaped like a muffin?
I worked at the Waterloo Bishop’s in the summer of 1978 (I think). I covered for people’s vacations, so I rotated through the line. I worked the beverage station, the pie station, and cashiered. My favorite food was the thinly-sliced, fat zucchini rounds that were lightly battered and deep fried, served with a delicious lemon dipping sauce. I don’t know if other Bishop’s served this or if the zucchini came from a local garden. Before or after my work shift, I would order two servings of this delicious side dish as my meal. Another memory is of working the pie station at the end of the day. Regulations required that we throw away any pie that had been cut into as well as any custard pie, partial or whole. That just killed me to have to throw away such wonderful desserts. (But I would eat a number of strawberries, off a strawberry pie, on its way from the refrigerated unit to the trash container. Shhhh!) I gained weight that summer.
Hi everyone my name is Jay Hart and I worked at Omaha downtown bishops I think it was #9 from 1978 thru 1981 I was first a busboy then the first host the company ever had I am trying to find a booklet that my picture and a bit about me was featured in from #9 yrs if moving I lost it if somebody has one with me in it with bishops #9 could you send me a pic of me in the booklet I don’t need the booklet although that would be nice but I really want the pic and article about me thanks everyone
MANY thanks to you, Ms Cassette for this blog and everyone who wrote in about my beloved Bishop’s. The people were really the best who worked there. Between my two grandmothers, we went there on average, at least 4X month between downtown and Westroads throughout the 70’s until the early 80’s. The orange iced rolls as well as Royal Ambrosia Pie were a MUST each time. Thank you to Mr Fisher for shedding light and truth here. As a kid, all you know is that it’s good. As an adult, I find myself wanting to reconnect with my past via treasured replications.
My wife and I were just talking about pies for Thanksgiving. It caused me to remember the delicious French Silk Pie at Bishop Buffet. It had a unique name other than French Silk but I can’t recall the exact name. That’s what caused me to find this website.
I worked at Bishop’s my Senior year of high school in Colorado Springs. It was the Chapel Hills Mall location. At such a young age it’s not hard to be impressed by food, but I always thought Bishop’s had such tasty food for a cafeteria. The dining room was kind of dignified and upscale for a cafeteria. The service was great with the young ladies taking the tray to your table at the end of the buffet line.
As an employee, my meal cost only $1.10 for one of each section—i.e. desert, bread, main entrée, side, drink. I’d come home from school, change, head to Bishops for early dinner, and then work my 3 hour shift. They’d deduct the meal cost from my paycheck, I want to say I was earning $2.25 an hour but not positive. Of course the French Silk was an every meal choice. I also recall the orange rolls that someone else mentioned. Then was the beef patty with mushrooms and a lot of other tasty rotating entrees.
I seem to recall a chef named Doug. He might have been the head chef and had transferred from one of the mid-west locations to help open the Chapel Hills Mall location. Not sure if that might be the Doug Cass whose on this blog.
Good memories, good food and a I made good friends with the other high school kids working there. I imagine the costs of running a business like this now a days wouldn’t make it feasible. The prices would be more than people are willing to pay for quality cafeteria food in a nice environment. One thing for sure, I never again worked so hard as I did for that year in high school as a dishwasher at busy Bishop Buffet.
Thank you for this lovely memory! If you have time to scroll through the many comments, you might find the name of that heavenly pie. Happy Thanksgiving!!!
Driving out west from Chicago in the 1960s, we would always stop at Bishops Buffet in the Des Moines area. Food was great!
As the article mentioned, quality took a nosedive when KMart took over and started the all you can eat deals for one price. Toward the end, Bishops was a shell of its former self.
Bishop’s Buffet was a family business for me. My father began working for Bishop’s in the late 1940’s in the Cedar Rapids/Waterloo area. He worked his way up in the company and in 1967, my family was transferred to Omaha. He worked at the downtown location as the finishing touches were completed on the Westroads location. In 1968, when Westroads location opened, he assumed the roll of Food Service manager. He continued in the roll until he retired in the late 1980’s after 40 years of service. As a young teen (14), I began work at Bishop’s as a tray carrier. I worked there for 14 years. Over that time, I moved through almost every position. From tray carrier, beverage girl, hostess on the floor to serving line then salad department and bakery. I left employment in the late 1980’s, shortly before the Westroads location closed and Bishop moved to 114th and Dodge for a short time before closing permanently in Omaha. Great Memories!
I have made thousands of their Famous Chocolate Ambrosia Pie.
Fun Fact: The Ambrosia pudding mix and the 10 lb, chocolate bars that were used to make the chocolate curls, were from the Ambrosia chocolate Company where serial killer Jeffery Dahmer was employed.
Valetta, if you still make a version of the Royal Chocolate Ambrosia Pie, can you please share your recipe with us? It sounds like the “real” Royal Chocolate Ambrosia Pie can’t be duplicated because of the special ice cream mix and special pudding mix. A friend has requested that I make this pie that he remembers from his childhood, so I’m looking for a recipe for the closest thing possible to the actual Royal Chocolate Ambrosia Pie. Any help you can give will be appreciated. Thanks!
Shelly,
Here is the closest recipe that I have been able to find to the recipe I used to make when I worked at Bishop’s in Council Bluffs, IA.
Bishop’s Chocolate Ambrosia Pie
1 quart ice cream mix (not ice cream)
1 (8 ounces) package instant chocolate pudding
1 pint milk
3 graham cracker crusts
Cool Whip®
Chocolate bar (to make chocolate curls)
(Use cold beaters and bowl)
Mix ice cream mix, pudding, and milk together and stir with wire whisk. Beat with electric
mixer on high until thick and creamy. Pour into pie shell.
Top with Cool Whip and chocolate curls.
Makes 3 pies.
Your mention of Cedar Rapids brought to mind that I left Bishop’s in the fall of 1955.
CR was the home office of Bishops, and I was there in management training. I hired in in 1952 in the Peoria Bishops and met my wife there – our meeting and going steady made an article in the Bishops employee circulated magazine which I still have. My wife and I met there – she was a part time salad counter girl, and I was her bus boy/ That was in 1952 and I am still her bus boy. I have tons of amazing stories about Bishops – they impacted my “education” on how things should be done.
i WORKED THERE MANY YEARS-OMAHA WESTROADS LOCATION. I LOVED THAT JOB! LOVED THE FOOD AND THE PEOPLE I WORKED WITH. I ACTUALLY STILL HAVE A UNIFORM THE DRESS AND APRON. I STILL HAVE MY NAME TAGS! I WOULD LOVE A REUNION OF EMPLOYEES!
Is there any chance you have the macaroni and cheese recipe?
Delores, Harry Edwards had the recipe for your macaroni and cheese request! He tried to share it with you but the comments wouldn’t allow for his copy and paste so I put the actual 1956 typed out recipe card in the main article. Direct from Harry to you. Enjoy!
For me Bishop’s was the best restaurant on this planet, and I was very sad when I learned that the last one, the one in Moline, Illinois, had closed, just a few months after I last ate there. I discovered Bishop’s when I was a student at the University of Illinois at Urbana-Champaign: there was one at the mall, and I had dinner there a lot of times. I loved the fried chicken (the best I have ever had), the bread, the corn, the mashed potatoes (without gravy), and, above all, the Royal Ambrosia, which I consider the best pie on Earth, by far.. Whenever I was traveling in the US, I brought the list of Bishop’s and Furr’s (Furr’s unfortunately does not have Royal Ambrosia) restaurants with me, and I visited a lot of them, in Illinois, New Mexico, Arizona, Nevada, California, Texas. Unfortunately at times I got there when they were already gone or about to shut down, I remember, when I was having dinner at Furr’s in Las Vegas, overhearing a waitress saying that the following day was going to be the last for that restaurant, so that I decided to also have lunch there the following day.
I also remember how nice Bishop’s employees were with all customers: in Rockford we arrived just ten minutes before closing time, but they let us have dinner and even asked whether we wanted anything else before shutting down the kitchen. In Urbana they had not seen me for two weeks, and when I was back, they asked me how I was doing, since they were worried by my absence.
It is really sad that since 2005 all Bishop’s restaurants are gone and just a few of the Furr’s restaurants survive. I have many fond memories of dining at Bishop’s with friends, having a very good time there, and I cannot really understand why such wonderful restaurants disappeared.
What a great article! My grandma and family raised around Ute Iowa I will always remember going to the Bishops in Sioux city as a kid, my first job I had was as a pots and pans person at the Bishops cafeteria in Bannister Mall in Kansas City. I worked there after school and on weekends, I eventually worked every station as a cook, and I made French silk pies, the thing that loved most about Bishops was that everything was made in house, this experience inspired me to go to culinary school and I work as a chef now. I reflect back on those days and how fortunate I was to work there. I was disappointed when Furrs took over but at least it kept it alive! I think I still have a “no tipping” poster somewhere!
Travis, that is so cool. Glad to hear you went to culinary school and became a chef. I bet you can still make a mean French Silk Pie on request. Thank you for sharing.
My grandpa used to take us to Bishop’s and of course I always ordered the chocolate pie. I was a little kid so I never could finish a whole piece and my grandpa would wait for for me to give up so he could finish it. Great memories, thanks for this article!!
My name is Roderick Frost and my grandpa was the last president of bishops cafeteria. He opened the westroads location and wrote up the contract so that no other eatery was allowed in the mall. He was also one of the people who help create this famous ambrosia pie everyone seemed to love. I have tons of memories eating there on a regular basis as his first born grandson. His name is Gerald Vandersanden and I miss him so much.
Thank you so much for sharing this essential clue! What beautiful memories you must have of visiting him in his incredible restaurant.
To us managers at Bishop’s, your grandfather was known as Mr. Van. A professional in all aspects.
We make Bishop’s chocolate pie almost every Thanksgiving and Christmas Day. I grew up in Iowa eating that above recipe that you posted.
My name is John and I worked at the Bishop’s location in Roseville, MN from 1985 to 1989, as a steam counter operator and dishwasher. Bishop’s was a great experience for me, and I still have the occasional dream at night about it. I have more fond memories of my time there that I can count, but I’d like to mention a few. The three most popular entrees at our location were the fried chicken (we could barely keep up cooking it), the sliced prime rib (I think it was $4.25 per slice), and the fried fish. Especially the fried fish. Orange Roughy, Red Snapper, Flounder, Ocean Perch, Fried Cod and the Baked Cod are what I remember. The Orange Roughy was so huge, it seemed to fill an entire dinner plate, and it was a really thick filet – and oh so tasty. Absolutely melted in your mouth. Might have been our single most popular entree, and the overall menu was really large. The other thing that was so wonderful about Bishop’s, looking back, is how many regular customers we had. People who ate there every single day. Eventually, our managers came up with a great idea. They pushed together several tables in the middle of the dining room, and this large table was set aside for the regulars – who would all eat together! I’m sure that for them, it was like being invited to a dinner party every night with their treasured friends, with the best menu in town, and we did all the work for them. I really think this blog carries such vivid memories for everyone from decades ago because Bishop’s wasn’t just a restaurant – it was an important part of people’s lives, and for all of us who worked there or stopped by to eat there, we are very, very fortunate to have had this experience. Thanks everybody for an awesome blog
This blog really brings back memories! I used to work at Bishop’s Buffet at Westdale Mall in Cedar Rapids Iowa when I was in high school back in the late ’80’s. I started off as a dishwasher, and then moved up to line server. Virtually everyone who worked there was a kid at my high school. Even my younger brother worked there for a while. I was one of the so-called “spuds whippers” because I mainly served mashed potatoes, but also various steamed vegetables such as corn, peas & carrots, brussell sprouts, succotash, etc. I distinctly recall having to place my white chef’s hat over a coffee can a couple nights a week and spraying it down with starch to keep its nice neat shape. (all line servers had to wear those hats) We had eaten there many, many times with my grandmother way before I ever got a job there. I really loved their food, especially the baked cod, fried chicken, ambrosia pie, and the orange rolls. I remember closing shop each night we had to throw away all the leftover food and they wouldn’t let us eat any of it! We used to hide orange rolls and fried chicken in our lockers, but the managers always caught us. Mr. Otto was his name, and another guy named Marty was the assistant manager. Jeez, that was like 33 years ago! Yeah, I was really bummed when Bishop’s went out of business. There were two in Cedar Rapids, one at Westdale Mall and the other at Lindale Mall. I was sad when they tore down Westdale Mall a few years ago, even though Bishop’s had gone out of business several years earlier. It was like a part of my childhood died…very fond memories, though. 🙂
Was your manager Mike Otto? If so, his dad. J.C. Otto hired me back in 1970 to work as a Prep-Trainee”.I stayed with Bishops till 1982 when I left the company. I managed downtown Omaha after Mr. Painter retired and eventually was transfered to Gateway Bishops in Lincoln, where I managed the store there.
Yes, very good memories, lots of hard work, but a great company to work for.
Doug Cass
I came across this page while working on something to untangle the history of a cafeteria restaurant in my local mall. What I found was interesting: while Furr’s/Bishop’s almost merged with Wyatt Cafeteria (another cafeteria out of Texas) in the late 1980s, in the mid-1990s, Wyatt’s licensed the Bishop’s Cafeteria name and converted one of their Texas mall-based cafeteria stores to that name. With Wyatt’s bankruptcy, this store closed in less than a year and no other Bishop’s opened.
I don’t know when Bishop’s disappeared as opposed to Furr’s. Furr’s eventually went to a buffet format like its sister chains Ryan’s, Old Country Buffet, etc. and all those went away after COVID.
What a great memory! The wife and I sometimes took the kids there when they were little. We were just talking about it the other day – and then I ran across this.
I ate frequently at Bishop’s, both downtown, and at the Westroads, back when I was single in the last half of the 1970’s, and early 80’s. A close friend, who had moved here from the Seattle area, was enamored of it. He enjoyed cooking as much as myself, and another friend. The 3 of us hit Bishop’s at least once a week. It was like eating at a friend’s in a comfortable home. Most of the food wasn’t memorable, but it was tasty, filling, affordable, and pleasant.
Hello I’m looking for a bishops Cafe recipe for their hamburger Spanish rice with cheese that they used to make
Hi Deb–Harry had tried to shared the Spanish Rice recipe with you but it came out all gobbledygooky when he tried to share. He sent me a photo of the actual recipe card, which I will paste into the article, if you want to see the real thing! Anyway I typed it out. Hope this helps!
From a recipe card dated “May 1952.
Bishop Cafeteria.
Spanish rice
Recipe Yield—32 #2 large steam table pans
Portion Yield—11 4 1/2 oz. Portions
Cooking time: Baking Time—1 hr. Baking Temp—350
Ingredients
1. Rice (Uncle Ben) 4 lbs
2. Water 3 gal
3. Salt 3 oz
—————————————–
4. Tomatoes (2 1/2# cans) 6 cans
5. Green Peppers (diced fine) 1 1/2#
6. Bacon (diced, cooked & drained) 3 lbs
7. Salt..2 oz
8. Chili Powder 1/2 oz
9. White Pepper 1/4 oz
10. Dry Onions (minced very fine) 12 oz
11. Bacon Grease 1 pt
————————————————–
METHOD: Cook (1, 2, 3) until done. Add (4-5-6-7-8-9-10-11). Mix well. Place in two large steam table pans. Bake in 350 degree oven for one hour.
NOTE: Do not wash or drain rice after cooking. Cook well done.”
i have this recipe. how can i post a copy?
I’ve been searching for their custard recipe for years! Can anyone help me out with that?
I worked at the Waterloo Iowa location for 2-3 years and worked at the Cedar Falls location as well. Loved working at Bishops. Most all the employees were cool and lots of us would hang out after work. We used to get huge busses of elderly folks and be so busy. I worked out on the floor for like a week and then became dishwasher in the back. Although it was a job, it was fun and loved the food.
We got to go to Bishop’s about once a month after church. It was at the Merle Hay Plaza location in Des Moines. I loved the fried chicken too as well as the pie. But the item that haunts me is the rye rolls. As I remember, they were dark brown, might have had caraway seed in or on them. They had a crispy, salty top and the inside was pillowy soft. I have never found anything that comes close to those rolls. Ah……….Nothing but happy memories of good food, time with family and picking out a balloon on the way out.
My younger cousin (now sadly gone too soon) worked at the Westroads Bishops cafeteria when he was a teenager in the 1970s. One day a female customer was taking her time and handling a lot of the food items before putting them back. After watching her do this with bread and buns my exasperated cousin said “Lady, please don’t handle food and then put it back. How would you like it if someone was handling *your* buns?” The words were no sooner out of his mouth before he realized what he said. The woman’s reaction is unknown.
I have been looking for their baked fish with herb breadcrumbs on top for quite some time
Where was Bishop’s Buffet in Minneapolis/St. Paul in the 1980s?
One in St Louis Park and another’s in Roseville at Har Mar Mall. Steve Berigan
Thanks for that! Do you know what years bishops was at Harmar Mall?
If any one know how to make the rum sauce for the mincemeat pie, please let me know. The only thing they would tell me was butterscotch pudding. It was so great and have never had such a great sauce for the pie as that one.
Sure miss eating at the restaurant. It was a family thing on the Friday after Thanksgiving and the day after Christmas.
I am trying to find the recipe for the mincemeat rum sauce that was served. I had mincemeat pie all through the holidays with that and it’s the best sauce I’ve ever had. The only thing I found out from the restaurant is they told me butterscotch pudding . I have tried different ways with butterscotch pudding but have not figured out what they did with it produce the rum sauce.
Any help would be greatly appreciated. Thanks a lot, it looks like everybody misses bishops as much as I do.
Rim Sauce yield 4 3/4 qts
Pineapple juice 1. #5 can
Water 3 qts
Sugar 4#. 8oz
Margarine 12 oz
Yellow color 1 tbsp
BRING TO A ROLLING BOIL
Clearjel 9oz
Water 1 1/2 qts dissolve and add to above and cook till clear.
Lemon juice 6 tbsp
Furled Rum flavor 3 oz. Address to above and mix well.
Good luck
Rum Sauce
Pies and sauces #5 can = 56 oz. Ingredients 76 portions 25 portions Procedures
Pineapple Juice 1 #5 can 18.5 oz
Water 3 qts 4 cups Combine and bring to boil
Sugar, Granulated 4# 8 oz 24 oz
Margarine 12 oz 4 oz
Yellow Color 1 tbsp 1 tsp
Dissolve clearjel in water and add to above mixture when at a rolling boil and cook until clear.
Clearjel 9 oz 3 oz
Water 1 1/2 qts 1/2 qt
Lemon Juice 6 tbsp 2 tbsp Add lemon juice and rum flavoring and mix well.
Rum flavor 3 oz 1 oz
Did you work at Bishops?
Oh, thank you SO much!! I have dreamed of this. I am so excited to make it for the holidays. I can not express my gratitude for this recipe.
Have a great Holiday season.
Susan Rogers
I went often to the downtown Bishops ( my favorite) but also stopped into the Midland Mall & Westroads cafeterias. Always appreciated that you could choose a full meal or just pie & coffee. I miss Bishops!
I remember eating there in 1975 with my mom. I was very little & it was just the two of us. She always had excitement in her voice when she talked about us eating there. I remember playing with the balloon with the feet for days. It was a special time only we shared. May God bless her spirit. Thanks mom.
I was a cantor at St. Mary’s Cathedral in Peoria, Illinois and on Sunday mornings I would sing for both 1st and 2nd services before heading to Bishop’s Buffet. I cannot remember a meal that wasn’t fresh and delicious. Of course, the pie was the best but the Swiss Steak was also unforgettable. Thank you for the memories. (If anyone has the Swiss Steak recipe I would appreciate the share.)
Franklin Benjamin Bishop was my Mother’s uncle. My father spent his entire career with Bishops. Omaha, Peoria, Davenport , Rockford, Waterloo and Merle Hay Mall in Des Moines. I worked at Merle Hay in high school and summers in college. I curled literally thousands of pies! My Dad is 98 now…we spend a lot of time telling fun stories about Bishops!
My family and I just had a very fun discussion remembering how much we loved Bishops cafeteria at the restaurant. My interesting story is that I loved their French dips where they sliced it in front of you and made a French dip with a wonderful crusty bread. I asked if they could cater for my wedding and they said “no” and I asked, “Who makes the French dips?” They told me somebody’s name in the kitchen, so I went into the kitchen knocked on the door. I asked, “Is (whoever the man’s name) here. They said “yes” and I asked if he could cater French tips for my wedding privately. He said he would. So I feel I am the only person in the world that had Bishops cater my wedding. It was fabulous. Wedding was July 1983– so 40 years ago. I have no idea of the name of the man who was in the kitchen that made the great bread and meat, but it was a great meal! He charged me $3.50 a sandwich. Why the heck was it called Bishops Buffet when it was not a buffet, but a cafeteria???? I enjoyed your article very much! Sue
Does anyone know the recipe for the baked fish with seasoned bread crumbs on top?
My last memory of Bishop’s was not good. I was there the last night they were open without knowing it. I thought it was odd that they were out of straws and missing a couple of other regular menu items. I paid with a gift card and still had $15 left on it after paying for our meals. I found out the next day that they were permanently closed as of that day. How rude of them not to tell me when I paid that I should use the remaining $15 on my gift card to get a pie to go because the card would become worthless the next day.
Yes, that would have been nice. I would have taken a mince meat pie with rum sauce or probably any other of their great pies. So sad.
They had the best iced tea ever.
Anyone know how they made their iced tea?
A recipe would be greatly appreciated…
And the rye rolls with rock salt on top were awesome too!
I cant believe no one has mentioned the Rueben Sandwich. We used to go to Springhill Mall in West Dundee, IL. This is where I found my love for a Rueben. The only thing I would get. I have never forgotten this place! Great memories for sure