Billups Breakfast To Bring Late-Night Breakfast To The Square, Bacchus Moves Into Rowdy Rebs’ Space

Photo courtesy of Bacchus/Facebook

Bacchus on the Oxford Square will soon move into the old Rowdy Rebs location, and a brand-new concept will open up in Bacchus’ place. The new concept of Billups Breakfast aims to recreate the diner feel of the past with a modern twist on the Square.

Rowdy Rebs prior to closing. Photo courtesy of

Offering a build-your-own-grit bar, cinnamon roll waffles, build your own Bloody Marys and much more, Billups will certainly be the place to be for breakfast, especially late at night. Billups will be open from 7 a.m. – 2 p.m. and will reopen at 7 p.m. and close its doors at 2 a.m.

“People, especially employees on the Square, had the issue that they didn’t have anywhere to eat when the bars closed except for fast food,” Co-Owner of Bacchus and Rowdy Rebs, Jourdan Nicaud said. We wanted to fill a void and give people a place to come and eat and enjoy themselves late at night. We wanted to give people breakfast on the Square, and that’s something that we know people in town have wanted.” 

In the 1940’s, Billups’ Petroleum operated over 300 locations across the southeast after originating in Mississippi. Guy Billups, a descendent of the company’s founder, will partner Jourdan and Field Nicaud to open the new restaurant. The Nicaud brothers are eager to narrow their focus on food, as a bar was never in their original plans.

Billups Breakfast will use the retro logo of Billups Petroleum

“We decided to go with the food route because that’s where our home is. The bar atmosphere is never really where our goals were,” Jourdan said. “With Billups, we want to recreate the diner concept in Oxford by giving it the same feel and modernize the menu a bit.

The building used for Rowdy Rebs will be renovated to accommodate Bacchus’ customers. New brick will line the inside of the restaurant along with new booths and décor. Bacchus will move to its new location by August, and Billups Breakfast will open toward the end of August. Bacchus will continue to operate with the same hours and menu, including its renowned pork chop special.

Steven Gagliano is the managing editor of He can be reached at

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